EFK Kitchen Ready
EFK Baked Ziti with Spinach
A family-pan baked ziti with marinara, ricotta, spinach, mozzarella, and Parmesan—comforting, freezer-friendly, and easy to portion.
From the EFK recipe collection
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Yield
- 6 to 8 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- Heat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish. Cook pasta in well-salted water 2 minutes shy of al dente; reserve 1/2 cup pasta water and drain.
- Heat olive oil in a large skillet. Add garlic for 30 seconds, then spinach and cook until just wilted. Season lightly and cool a few minutes.
- Combine ricotta, spinach, 1 cup mozzarella, 1/2 cup Parmesan, Italian seasoning, red pepper, salt, and black pepper.
- Toss pasta with marinara and enough reserved pasta water to keep it loose. Fold in the ricotta-spinach mixture without fully blending it smooth.
- Transfer to the baking dish. Top with remaining mozzarella and Parmesan. Bake 25 to 30 minutes until bubbling and browned at the edges; rest 10 minutes before serving.
Equipment
BlueStar oven and burner; 9-by-13-inch baking dish; large pasta pot; large skillet; colander; mixing bowl; Asahi Hi-Soft cutting board; Wüsthof IKON chef knife.
Food safety & storage
Refrigerate the baked pasta within 2 hours. Reheat portions to 165°F. If freezing, cool promptly before wrapping and freezing.
Leftovers & make-ahead
Refrigerate 3 to 4 days. Reheat covered with a spoonful of sauce or water to prevent drying; freeze tightly wrapped portions for longer storage.
View this recipe on the original EFK website ↗