Name: The Food Lab's No-Boil Baked Ziti Recipe
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 8
Ingredients: 1 pound ziti, penne, or other thick tubular pasta; 6 cups homemade or high-quality store-bought red sauce (such as Rao's); 12 ounces whole-milk homemade or high-quality ricotta cheese (see note); 3 ounces Parmigiano-Reggiano, finely grated (about 11⁄2 cups); 2 large eggs, beaten; 1 cup heavy cream; 3 tablespoons minced fresh parsley; 3 tablespoons minced fresh basil; Kosher salt and freshly ground black pepper; 1 pound whole-milk mozzarella cheese, cut into rough 1/4-inch cubes

Ingredients

(Servings: 8)

1 pound ziti, penne, or other thick tubular pasta

6 cups homemade or high-quality store-bought red sauce (such as Rao's)

12 ounces whole-milk homemade or high-quality ricotta cheese (see note)

3 ounces Parmigiano-Reggiano, finely grated (about 11⁄2 cups)

2 large eggs, beaten

1 cup heavy cream

3 tablespoons minced fresh parsley

3 tablespoons minced fresh basil

Kosher salt and freshly ground black pepper

1 pound whole-milk mozzarella cheese, cut into rough 1/4-inch cubes

The Food Lab's No-Boil Baked Ziti Recipe

Ingredients

Steps

Nutrition Facts

Comments

The Food Lab's No-Boil Baked Ziti Recipe

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts