Baked Chicken Ziti with Ricotta and Mozzarella

Baked Chicken Ziti with Ricotta and Mozzarella ingredients

• 16 oz ziti pasta
• 3 cups pre-cooked chicken, shredded or diced
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 28 oz can crushed tomatoes
• 1 tsp dried oregano
• 0.25 cup fresh basil, chopped
• to taste salt
• to taste black pepper
• 15 oz ricotta cheese
• 1 large egg
• 0.5 cup Parmesan cheese, grated
• 3 cups mozzarella cheese, shredded

How to make Baked Chicken Ziti with Ricotta and Mozzarella

1. Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the 16 oz ziti pasta and cook for 2 minutes less than the package directions for al dente; it should still be quite firm. Drain well and set aside.
2. While the pasta cooks, prepare the marinara sauce: Heat 2 tbsp olive oil in a large saucepan over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant. Pour in the 28 oz can of crushed tomatoes, 1 tsp dried oregano, and season with salt and black pepper to taste. Bring to a simmer, then reduce heat to low and cook for 10-15 minutes, stirring occasionally, allowing the flavors to develop.
3. Remove the sauce from heat and stir in the 0.25 cup chopped fresh basil. Reserve about 1 cup of the sauce for the top layer.
4. In a medium bowl, prepare the cheese filling: combine the 15 oz ricotta cheese, 1 large egg, 0.5 cup grated Parmesan cheese, and a pinch of salt and black pepper. Mix until well combined.
5. In a separate large bowl, combine the drained ziti pasta with about half of the remaining marinara sauce, tossing to ensure the pasta is evenly coated.
6. Spread a thin layer of marinara sauce (about 0.5 cup) at the bottom of a 9x13-inch baking dish. Evenly spread half of the pasta mixture over this sauce layer.
7. Dollop half of the ricotta cheese mixture over the pasta, then sprinkle with 1.5 cups of the shredded mozzarella cheese. Top with half of the 3 cups pre-cooked shredded or diced chicken.
8. Repeat the layers: add the remaining pasta, then dollop the remaining ricotta mixture, and top with the rest of the cooked chicken.
9. Pour the reserved 1 cup of marinara sauce evenly over the top layer of chicken, then sprinkle with the remaining 1.5 cups of shredded mozzarella cheese.
10. Bake for 25-30 minutes, or until the cheese is melted, bubbly, and lightly golden brown. If desired, you can broil for the last 2-3 minutes for extra browning on top.
11. Remove the baked ziti from the oven and let it rest for 10-15 minutes before serving. This allows the pasta to set and makes it easier to cut and serve cleanly.

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