Bubbly Spinach-Ricotta Baked Ziti with Garlicky Tomato Sauce

Make it

Instructions

1. 01

   Heat the oven and set up

   Position a rack in the center of the oven and heat it to 400°F (205°C). Lightly oil a 9-by-13-inch baking dish. Set a large pot, a colander, a large skillet, a mixing bowl, and a wooden spoon nearby. Rinse the produce under cool running water; dry it well before cutting. | Why: Starting with a ready oven and baking dish keeps the assembly and bake moving smoothly.

2. 02

   Boil the pasta

   Fill the large pot with 3 qt water, cover it, and bring it to a rolling boil over high heat. Measure 1 1/2 tsp kosher salt; stir 1 tsp of it into the boiling water. Add 12 oz ziti pasta and cook, stirring twice, until just shy of al dente, about 2 minutes less than the package directs. Reserve 1/2 cup of the cooking water, then drain the pasta thoroughly in the colander; do not rinse. | Why: Slightly undercooking the pasta prevents it from turning soft during the final bake.

3. 03

   Build the seasoned tomato base

   While the pasta cooks, warm 2 tbsp olive oil in the large skillet over medium heat. Add 1 each yellow onion, finely chopped, and cook for 5 to 6 minutes, stirring often, until softened and translucent. Add 3 each garlic cloves, minced, then stir for 30 seconds, just until fragrant. Stir in 2 tbsp tomato paste for 1 minute until it darkens slightly. Add 28 oz crushed tomatoes, 1 tsp dried oregano, 1/4 tsp crushed red pepper, the remaining 1/2 tsp measured salt, and 1/2 tsp black pepper. Bring the sauce to a gentle simmer, then cook uncovered, stirring occasionally, until lightly thickened, 8 to 10 minutes. Turn off the heat. | Why: Blooming the tomato paste and spices creates a deeper, fuller sauce without a long simmer.

4. 04

   Mix the filling and combine

   In the mixing bowl, stir together 15 oz whole-milk ricotta cheese, 5 oz baby spinach, roughly chopped, 1/4 cup fresh basil, thinly sliced, 1 oz Parmesan cheese, finely grated, and 4 oz low-moisture mozzarella cheese, shredded, until evenly combined. Fold in the drained ziti and the warm tomato sauce. If the mixture seems dry rather than glossy and saucy, stir in a splash of the reserved pasta water. Taste carefully and adjust only if needed. | Why: Mixing before baking distributes creamy ricotta and greens through every serving.

5. 05

   Bake until bubbly

   Spoon the ziti mixture into the oiled baking dish and spread it into an even layer. Scatter 4 oz low-moisture mozzarella cheese, shredded, evenly over the top, followed by 1/2 oz Parmesan cheese, finely grated. Bake uncovered on the center rack until the edges are bubbling vigorously and the cheese is melted with golden-brown spots, 18 to 22 minutes. | Why: An uncovered bake concentrates the sauce and creates the classic browned cheese top.

6. 06

   Rest and serve

   Transfer the baking dish to a heatproof surface and let the baked ziti rest for 8 to 10 minutes, until the sauce settles and the portions hold their shape. Spoon onto warm plates and serve hot. | Why: A brief rest lets the molten cheese and sauce set for cleaner, more satisfying servings.