Vegetarian Baked Ziti Casserole
Prep Time:
Cook Time:
Servings:
Ingredients
  • kosher salt and freshly ground black pepper, to taste
  • 1 pound ziti
  • one 28-ounce can crushed tomatoes
  • 1 1/2 cup finely chopped flat-leaf parsley
  • 1 pound fresh ricotta, crumbled
  • 1 pound fresh, salted mozzarella, diced finely
  • 1 1/2 cup grated parmigiano-reggiano
  • 1/2 cup extra-virgin olive oil
Directions
  1. Bring a large pot of salted to a boil over high heat. Add the pasta, cook according to the package directions, and drain.
  2. Preheat the oven to 350 degrees and position a rack in the middle of the oven.
  3. Spread a layer of crushed tomato on the bottom of a 9-by-13-inch baking dish and scatter a handful of parsley over it. Scatter a sparse layer of pasta on top, followed by a layer of the cheeses. Top with additional tomato sauce and parsley, some olive oil, and then a sparse layer of pasta on top.
  4. Repeat until all of the ingredients are used, but make sure the last layer is mostly sauce and cheese, unless you like lots of crunchy pasta on top. (Feel free to dump and stir, but I prefer to layer like a lasagna.)
  5. Place in the oven on the middle rack, and bake until the cheese is melted and the top is browned, about 1 hour. Remove from the oven and serve.