Cheesy BAKED ZITI with Ricotta, Mozzarella, Parmesan & fresh basil | Recipe from Chef Victoria Love

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and provides a similar texture.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork can be less expensive.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces calories while provolone can be more affordable.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Pecorino Romano

Nutritional yeast is dairy-free and adds a cheesy flavor.

Welcome to the kitchen. I'm Chef Victoria Love and today we're going to make baked ziti.

Thank my friend Nicole for the secret of adding heavy cream to the sauce.

Point out the difference between zit regatt for thin sauce and regular ziti for thick sauce.

Boil heavily salted water and add the whole box of ziti pasta, stirring with a pasta fork.

Set the timer for 11 minutes for al dente pasta.

Prepare the spaghetti sauce while the pasta is cooking.

In a bowl, mix together 24 oz of ricotta cheese, 12 oz of mozzarella cheese, 1 large egg, 1/2 teaspoon of Italian seasoning, and 1 tablespoon of chiffon fresh basil.

Add 1 and 1/2 cups of spaghetti sauce to the mixture and 1/2 cup of heavy cream, mixing well.

Add 1 lb of cooked ziti pasta that has been rinsed with cold water to stop cooking and mix everything together.

Divide the mixture into two pans, sprinkling the remaining mozzarella cheese and 1/4 cup of Parmesan cheese on top of each.

Preheat the oven to 375°F and bake for 30 to 40 minutes until golden brown and bubbly.

Place the dish on a baking tray before putting it in the oven.

Remove from the oven after 30 minutes, noting that it is still bubbling and has a golden crust.

Let it cool for about 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens