Baked Ziti with Feta
Indulge in the comforting flavors of Mediterranean-inspired cuisine with this irresistible Baked Ziti with Feta recipe. Perfectly cooked al dente ziti is enveloped in a rich, herb-infused tomato sauce and layered with a creamy blend of ricotta, tangy crumbled feta, and gooey mozzarella. A crispy, golden topping of melted cheeses and a sprinkle of fresh parsley take this baked pasta dish to the next level. Ideal for a cozy family dinner or a crowd-pleasing potluck, this recipe is a delicious twist on a classic Italian favorite, combining creamy textures with bold, savory flavors. Ready in under an hour and serving six, it’s your new go-to for hearty, cheesy comfort food!
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Recipe Information
Ingredients
- 16 oz ziti pasta
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 28 oz crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.5 tsp red pepper flakes
- 1 tsp salt
- 0.5 tsp ground black pepper
- 1.5 cups ricotta cheese
- 8 oz feta cheese, crumbled
- 2 cups shredded mozzarella cheese
- 0.5 cups grated Parmesan cheese
- 2 tbsp fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Bring a large pot of salted water to a boil. Cook the ziti pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 3–4 minutes, until softened. Stir in the minced garlic and cook for an additional 1 minute.
Add the crushed tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes, salt, and black pepper to the skillet. Stir well, reduce the heat to low, and let the sauce simmer for 10 minutes.
In a medium bowl, combine the ricotta cheese, 6 ounces of crumbled feta (reserving 2 ounces for topping), and half of the shredded mozzarella. Mix well.
In a large mixing bowl, combine the cooked ziti pasta with the tomato sauce. Stir until evenly coated.
Spread half of the pasta mixture into the prepared baking dish. Dollop and spread the ricotta-feta mixture over the pasta. Top with the remaining pasta mixture.
Sprinkle the reserved 2 ounces of crumbled feta, the remaining shredded mozzarella, and grated Parmesan evenly over the top.
Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Remove from the oven and let cool for 5 minutes before serving. Garnish with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 1188 mg | 52% | |
| Total Carbohydrate | 39.9 g | 14% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 8.6 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 700 mg | 54% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 589 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
