Zingy Ziti
Get ready to elevate your pasta night with Zingy Ziti, a baked pasta dish bursting with bold, vibrant flavors! This Italian-inspired recipe combines perfectly cooked ziti pasta with a zesty tomato sauce infused with garlic, crushed red pepper flakes, oregano, fresh basil, and a surprising hint of lemon zest for a bright twist. Layered with creamy ricotta, gooey mozzarella, and savory parmesan cheese, it's baked to golden, bubbly perfection. Quick to prepare and perfect for a cozy family dinner or casual entertaining, this dish is as comforting as it is irresistible. Garnish with fresh parsley for a pop of color, and serve warm for a meal that’s guaranteed to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 16 oz ziti pasta
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 0.5 tsp crushed red pepper flakes
- 28 oz crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 0.25 cup fresh basil leaves, chopped
- 1 tbsp lemon zest
- 1 cup ricotta cheese
- 2 cups mozzarella cheese, shredded
- 0.5 cup parmesan cheese, grated
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Bring a large pot of salted water to a boil. Cook the ziti pasta until just al dente, according to the package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing until fragrant, about 1 minute.
Stir in the crushed tomatoes, tomato paste, dried oregano, basil, and lemon zest. Simmer the sauce for 10 minutes, stirring occasionally, until slightly thickened. Season with salt and black pepper to taste.
In a large mixing bowl, combine the cooked ziti pasta with the ricotta cheese, 1 cup of shredded mozzarella, and 1/4 cup of parmesan cheese. Mix until well combined.
Pour half of the tomato sauce into the greased baking dish. Add the pasta mixture on top and spread it evenly. Pour the remaining tomato sauce over the pasta.
Sprinkle the top with the remaining mozzarella cheese and parmesan cheese.
Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden and bubbly.
Remove from the oven and let it rest for 5 minutes. Garnish with chopped fresh parsley, if desired, before serving.
Nutrition Facts
Calories |
3302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.9 g | 159% | |
| Saturated Fat | 56.9 g | 284% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 367 mg | 122% | |
| Sodium | 4791 mg | 208% | |
| Total Carbohydrate | 413.8 g | 150% | |
| Dietary Fiber | 39.1 g | 140% | |
| Total Sugars | 48.2 g | ||
| Protein | 158.9 g | 318% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3399 mg | 261% | |
| Iron | 28.5 mg | 158% | |
| Potassium | 2669 mg | 57% | |
*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.
