Description
Baked Ziti with Spinach is a comforting and cheesy Italian-American casserole featuring layers of tender ziti pasta, fresh spinach, creamy ricotta, shredded mozzarella, and grated parmesan cheese, all lovingly baked in marinara sauce until bubbly and golden. Perfect for a hearty family dinner, this recipe balances fresh greens with rich cheeses and savory seasonings for an irresistible dish.
Ingredients
Scale
Pasta and Vegetables
- 1 pound ziti pasta
- 2 cups fresh spinach
Cheese Mixture
- 2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1 cup parmesan cheese, grated
Other Ingredients
- 3 cups marinara sauce
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt to taste
- Pepper to taste
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to prepare for baking the casserole.
- Cook Pasta: Cook the ziti pasta according to the package instructions until al dente, then drain well.
- Mix Cheese and Seasoning: In a large bowl, combine ricotta cheese, garlic powder, Italian seasoning, salt, and pepper. Stir thoroughly to blend the flavors.
- Add Pasta, Spinach, and Sauce: Add the cooked pasta, fresh spinach, and marinara sauce to the ricotta mixture and mix everything evenly.
- Layer Ingredients: In a baking dish, spread half of the pasta mixture evenly, then top with half of the shredded mozzarella and grated parmesan cheese.
- Repeat Layers: Add the remaining pasta mixture, then spread the rest of the mozzarella and parmesan cheeses on top.
- First Bake: Cover the baking dish with foil and bake for 25 minutes to allow the flavors to meld and cheese to melt.
- Second Bake: Remove the foil and continue baking for another 15 minutes until the cheese on top is bubbly and golden brown.
- Rest and Serve: Let the baked ziti cool for a few minutes before serving to allow it to set and make serving easier.
Notes
- For extra flavor, consider adding sautéed onions or garlic before mixing the sauce.
- Spinach can be substituted with kale or other leafy greens as per preference.
- Use whole milk ricotta for creamier texture.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
- This dish can be made ahead and refrigerated before baking to save time.
