Baked Ziti with Spinach
Pasta tossed with marinara, ricotta and spinach, baked under bubbling mozzarella. Easy to make ahead for busy nights.
Equipment: 9x13-inch baking dish, large pot
Why it's a good deal
Baked ziti is a dependable crowd-feeder: a pound of pasta, a jar of sauce and some cheese make eight generous servings. Frozen spinach adds vegetables for very little cost.
Instructions
- Heat the oven to 375°F. Cook the pasta in salted water for 2 minutes less than the package directions, then drain.
- In a bowl, mix the ricotta, spinach, egg, ¼ cup Parmesan, Italian seasoning, garlic powder, salt and pepper.
- Toss the pasta with the marinara, then fold in the ricotta mixture so it's streaky rather than fully blended.
- Spread in a greased 9x13-inch dish and top with mozzarella and the remaining Parmesan.
- Cover with foil and bake for 20 minutes, then uncover and bake 10–15 minutes more until bubbly and golden. Rest 10 minutes before serving.
💲 Money-saving tips
- Store-brand marinara and cheeses keep costs down without much difference in a baked dish.
- Buy ricotta and mozzarella in larger tubs and bags when on sale; mozzarella freezes well.
♻️ Stretch the leftovers
- Assemble, cover and refrigerate up to 24 hours before baking (add 10 minutes to the covered time).
- Freeze individual portions for quick lunches.
Want to know what this costs at your store? Try the recipe cost calculator.
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