55 min
Roasted Sweet Potato Ginger Soup
Velvety roasted sweet potato soup with ginger, warm spices, lime, and crunchy pepitas.
Budget Dinners
Budget Baked Ziti That Feeds a Crowd
Saucy, cheesy, freezer-friendly baked pasta with a smart ricotta shortcut and no fragile layers to fuss over.
Directions
Boil the pasta
Heat oven to 400°F. Boil pasta in salted water 2 minutes less than package directions, then drain.
Mix the filling
Stir ricotta, egg, 1/2 cup Parmesan, 1 cup mozzarella, spinach, salt, and pepper.
Sauce
Combine marinara, crushed tomatoes, and Italian seasoning. Toss pasta with two-thirds of the sauce.
Assemble
Spread half the pasta in a 9-by-13-inch dish. Dollop ricotta mixture over it, add remaining pasta and sauce, then top with remaining mozzarella and Parmesan.
Bake
Cover and bake 20 minutes. Uncover and bake 12 to 15 minutes until bubbling and browned. Rest 10 minutes before serving.
Why this works
Why it worksUndercooking pasta prevents mushiness after baking.
Why it worksCrushed tomatoes stretch jarred sauce without diluting flavor.
Why it worksRicotta is dolloped rather than carefully layered, saving time while keeping creamy pockets.
Useful kitchen gear
Tools that make this easier.
Compare the function and specifications first; skip anything your kitchen already handles well.
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Compare on AmazonPasta pot and colanderChoose stable handles and a size that fits the dinners you actually cook.See current options →
Compare on AmazonFine graterUseful for citrus, hard cheese, garlic and finishing details.See current options →
Compare on AmazonKitchen tongsA dependable tool for tossing, turning and serving.See current options →
Swaps & notes
Easy swaps
- Use cottage cheese instead of ricotta.
- Add cooked Italian sausage or ground beef.
- Use gluten-free pasta and shorten the initial boil by an extra minute.
Cook notes
- Squeeze spinach completely dry to prevent watery filling.
- A 10-minute rest helps slices hold together.
Storage
Refrigerate 4 days. Freeze assembled and unbaked up to 3 months; thaw overnight and add 15 minutes to the covered bake.
Questions
Can I assemble it the day before?
Yes. Cover and refrigerate, then add about 10 minutes to the covered bake.
Why is my baked ziti dry?
The pasta was likely fully cooked before baking or the dish lacked enough sauce. Keep the pasta very al dente.
Can I halve it?
Yes. Use an 8-inch square dish and begin checking after 25 minutes total.
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Budget Baked Ziti That Feeds a Crowd
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1. Boil the pastaHeat oven to 400°F. Boil pasta in salted water 2 minutes less than package directions, then drain.
2. Mix the fillingStir ricotta, egg, 1/2 cup Parmesan, 1 cup mozzarella, spinach, salt, and pepper.
3. SauceCombine marinara, crushed tomatoes, and Italian seasoning. Toss pasta with two-thirds of the sauce.
4. AssembleSpread half the pasta in a 9-by-13-inch dish. Dollop ricotta mixture over it, add remaining pasta and sauce, then top with remaining mozzarella and Parmesan.
5. BakeCover and bake 20 minutes. Uncover and bake 12 to 15 minutes until bubbling and browned. Rest 10 minutes before serving.