Four Cheese Baked Ziti With Garlic Bread And House Salad

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 60 min · vegetarian, high-protein

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Ingredients

• 7 oz ziti or penne
• 2 cups marinara sauce
• 1 cup whole-milk ricotta
• 1 1/4 cups shredded mozzarella
• 1/2 cup grated Parmesan
• 2 slices sliced provolone
• half a 1 lb loaf Italian bread
• 1 1/2 tbsp unsalted butter, softened
• 2 cloves garlic cloves
• 2 romaine hearts romaine hearts, chopped
• 1 tomatoes ripe tomatoes, wedged
• 1 tbsp olive oil
• 1 tsp oregano dried oregano, red pepper flakes, salt, black pepper

Method (tap to check — screen stays awake)

1. Heat the oven to 400F and boil the ziti in heavily salted water for 2 minutes less than the box says — it will finish in the oven and you do not want mush.
2. Stir the drained pasta with two-thirds of the marinara, the ricotta, the Parmesan, the oregano, and a good grind of pepper until every tube is coated and streaky with white.
3. Spread half in a 9x13 dish, lay the provolone slices across the middle, add the rest of the pasta, then the remaining sauce and all the mozzarella.
4. Bake 30 minutes covered, then uncover and bake 10 to 12 minutes more until the cheese is browned in patches and the sauce bubbles up the sides. Rest 10 minutes before cutting.
5. Split the bread, mash the butter with minced garlic and a pinch of salt, spread it thick, and broil 2 to 3 minutes until the edges char slightly.
6. Toss the romaine and tomatoes with the olive oil, a splash of vinegar, salt, and pepper. Serve a big square of ziti with bread and a handful of salad on the side.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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