Creamy Ziti Recipe - Quick & Kosher with Jamie Geller

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat, while cream cheese is often cheaper.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella has less fat, provolone is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Pecorino Romano

Nutritional yeast is dairy-free, while Pecorino is often cheaper.

Preheat the oven to 375°F.

In a bowl, combine 2 jars of prepared marinara sauce.

Add 1 cup of ricotta cheese to the sauce and mix well, ensuring no globs remain.

Add 1 cup of shredded mozzarella cheese to the mixture and combine thoroughly.

Cook 1 lb of ziti pasta slightly under al dente, about 1 minute less than package instructions.

Mix the cooked ziti pasta into the sauce mixture, ensuring there are no dry spots.

Transfer the mixture into a 9x13 baking dish, spreading it evenly.

Top with additional shredded mozzarella cheese, reserving some for later.

Cover the baking dish with foil and bake in the preheated oven for 45 minutes.

Remove the foil and add reserved mozzarella cheese to any parts that need it; bake uncovered for an additional 15 minutes until bubbly and golden.

Remove from the oven and let cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens