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Three-Cheese Baked Ziti
Andre Lewis

Three-Cheese Baked Ziti

This isn't a dump-and-forget pasta; boiling the ziti just short of tender is what keeps the finished casserole from going chalky or swollen. Ricotta stays in visible pockets while mozzarella melts through the tomato sauce. Stop as soon as the center is hot.
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Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 lb ziti pasta
  • 1 tbsp kosher salt for pasta water
  • 2 jars 24 oz each marinara sauce, divided
  • 15 oz whole-milk ricotta cheese
  • 1 large egg
  • 1 tsp dried basil
  • 1/2 tsp black pepper
  • 3 cups shredded low-moisture mozzarella cheese divided
  • 1 cup finely grated Parmesan cheese divided

Method
 

  1. Boil the ziti in 4 quarts water with the salt until 2 minutes shy of al dente, then drain without rinsing.
  2. Mix the ricotta, egg, basil, pepper, 1 cup mozzarella and 1/2 cup Parmesan.
  3. Spread 1 cup marinara over the bottom of a greased 6-quart slow cooker.
  4. Layer half of the ziti, half of the ricotta mixture in spoonfuls, 1 1/2 cups marinara and 1/2 cup mozzarella.
  5. Repeat the layers, then finish with the remaining marinara, mozzarella and Parmesan.
  6. Cover and cook on low until the center is bubbling and reaches 165°F, 2 1/2 to 3 hours.
  7. Turn off the cooker, uncover and rest the ziti for 15 minutes before serving.