If you’re craving a comforting Italian meal that’s rich, cheesy, and easy to prepare, Three Cheese Baked Ziti is a perfect choice. This baked pasta dish combines the satisfying bite of ziti with a luscious sauce and three different cheeses for a creamy, bubbly finish. Unlike traditional recipes, this one skips ricotta cheese, using mascarpone instead for a smooth texture that melts beautifully. Whether you’re feeding a family or want leftovers for the week, this recipe is a winner.
Why You’ll Love This Three Cheese Baked Ziti Recipe
You might be wondering why this baked ziti stands out from the countless pasta dishes out there. The answer lies in its balance of flavors and textures. The sauce is rich with garlic and tomatoes, gently spiced with a hint of crushed red pepper flakes, and enhanced by a touch of tomato paste for depth. Then there’s the creamy mascarpone that adds a velvety layer unlike any other baked pasta. The combination of fresh mozzarella and provolone cheese on top creates a golden, bubbly crust that’s irresistible.
Plus, this recipe is incredibly forgiving. You can prepare the sauce in advance, and assembling the layers is straightforward, making it a great option for busy weeknights or weekend dinners. The absence of ricotta means it’s a bit lighter but just as indulgent, perfect if you want something creamy without feeling too heavy.
Ingredients You’ll Need to Make Three Cheese Baked Ziti
To make this baked ziti recipe shine, you’ll need a few simple but quality ingredients. Here’s the full list to have on hand:
The Sauce Ingredients:
- 2 tablespoons olive oil
- 1 ounce pancetta, finely chopped (optional; you can skip if you want a vegetarian version)
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons tomato paste
- 1 (28-ounce) can tomato sauce
- 1 (14-ounce) can crushed tomatoes
- 1 teaspoon salt, plus more to taste
For the Baked Ziti:
- 1 pound dry ziti pasta
- 8 ounces mascarpone cheese
- 1 clove garlic, grated
- Pinch of salt
- 8 ounces fresh mozzarella cheese, shredded
- 8 ounces provolone cheese, shredded
These ingredients come together to form a comforting and rich pasta dish with balanced flavors and a pleasing texture. The mascarpone adds creaminess, while the two types of shredded cheese bring a beautiful melt and stretchiness on top.
How to Make Three Cheese Baked Ziti: Step-by-Step Directions
Making this delicious baked ziti is easier than you might expect. Follow these simple steps to create a cheesy masterpiece that will impress anyone at your table.
Prepare the Sauce:
Start by heating the olive oil in a large pot over medium-high heat. If you’re using pancetta, add it now and cook for about five minutes until it starts to crisp. This step adds a nice smoky, savory flavor but feel free to leave it out for a vegetarian option. Next, add the finely chopped onion and minced garlic, lowering the heat slightly. Sauté these for about five minutes until the onion is soft and fragrant. Stir in the crushed red pepper flakes and tomato paste, cooking for another two minutes to develop the flavors.
Simmer the Tomatoes:
Pour in the canned tomato sauce and crushed tomatoes, stirring well. Add the salt and bring the sauce to a gentle simmer. Let it cook uncovered for 20 to 30 minutes, stirring occasionally. This slow simmer helps the sauce thicken and the flavors to meld beautifully.
Cook the Pasta:
While the sauce is simmering, bring a large pot of salted water to a boil. Add the dry ziti and cook according to the package instructions until it’s just al dente. This means the pasta should still have a slight bite since it will continue to cook in the oven. Drain the pasta and return it to the pot.
Combine Pasta and Sauce:
Add about two-thirds of the prepared sauce to the cooked ziti and toss gently to coat the noodles evenly. Reserve the remaining sauce for layering later.
Prepare the Mascarpone Mixture:
In a small bowl, mix the mascarpone cheese with the grated garlic and a pinch of salt. This adds a subtle garlic flavor and keeps the cheese smooth and creamy.
Layer the Baked Ziti:
Preheat your oven to 400 degrees Fahrenheit. Take a 9×13-inch baking dish and start layering the pasta. Spread half of the saucy ziti in the dish. Dollop spoonfuls of the mascarpone mixture across the pasta evenly. Sprinkle half of the shredded mozzarella and half of the shredded provolone on top. Spoon about one cup of the reserved tomato sauce over this cheese layer. Add the remaining ziti on top, then finish by layering the remaining mozzarella and provolone cheeses. Finally, spoon the leftover sauce over the top for a pretty, saucy finish.
Bake to Perfection:
Place the dish in the oven and bake for about 20 minutes until the cheese is melted, bubbly, and slightly browned. This step is crucial as it allows the flavors to meld and the top to develop a golden crust.
Optional Garnishes:
Once out of the oven, you can add a sprinkle of freshly grated parmesan, chopped fresh basil, or a crack of black pepper to elevate the dish even further.
How to Serve Your Three Cheese Baked Ziti
Serving baked ziti is a joy because it’s a complete, hearty meal in itself. You can simply scoop generous portions onto plates, but here are some tips to make it even better for you and your guests.
Pair the baked ziti with a fresh green salad dressed lightly with lemon or vinegar to cut through the richness of the cheese. Garlic bread or a crisp baguette on the side is also a great option to help soak up the extra sauce. If you want to add a vegetable, steamed broccoli or roasted zucchini work wonderfully.
For a family dinner, serve it straight from the baking dish at the table so everyone can help themselves. Leftovers reheat beautifully, so you can store some for easy meals later in the week.
Expert Tips to Make Your Three Cheese Baked Ziti a Hit
Here are some insider tips to get the best results every time you make this baked ziti:
- Don’t overcook the pasta. Since it will bake in the oven, cooking it to al dente in boiling water is essential to avoid mushy noodles.
- Use good quality cheeses. Fresh mozzarella and provolone both melt differently and offer a creamy, stringy texture. Fresh cheese always tastes better than pre-shredded varieties.
- Simmer your sauce low and slow. Taking the time to simmer the tomato sauce allows the flavors to deepen and develop fully.
- Feel free to skip the pancetta. This is optional and can be omitted for a vegetarian dish without sacrificing flavor.
- Spread the mascarpone evenly but don’t overdo it. The dollops melt into the pasta and add creaminess without weighing the dish down.
- Let the baked ziti rest a few minutes after baking. This helps it set slightly and makes serving easier.
How to Store Your Leftover Three Cheese Baked Ziti
If you have leftovers — which is likely — here’s how to store them safely:
Let the baked ziti cool completely before transferring it to an airtight container. It can be stored in the fridge for up to 3 to 4 days. To reheat, cover the dish with foil and warm it in a preheated oven at 350 degrees Fahrenheit until hot throughout, or microwave individual servings on medium power until heated through.
You can also freeze baked ziti for up to 2 months. To freeze, cool completely, portion into freezer-safe containers, and label them with the date. Thaw in the fridge overnight before reheating.
Variations to Try With Three Cheese Baked Ziti
This recipe is quite versatile and allows you to customize it based on your preferences or what you have on hand:
- Add vegetables: Incorporate sautéed mushrooms, spinach, or zucchini into the sauce or pasta for extra nutrition and flavor.
- Swap pancetta for sausage: If you want a meatier option, replace pancetta with Italian sausage cooked and crumbled.
- Use different cheeses: Try adding parmesan or fontina for a slightly different cheese profile.
- Spice it up: Add a pinch more crushed red pepper flakes or a splash of hot sauce if you like heat.
- Make it gluten-free: Use gluten-free pasta to suit dietary needs without changing the flavors.
- Make it vegan: Substitute dairy cheeses with plant-based versions and omit pancetta for a vegan-friendly bake.
Frequently Asked Questions About Three Cheese Baked Ziti
What makes this baked ziti different from traditional baked ziti?
This version skips ricotta cheese and uses mascarpone instead, giving the dish a creamier texture with a lighter feel. The inclusion of both mozzarella and provolone cheeses creates a bubbly, stretchy cheese layer on top.
Can I make this baked ziti ahead of time?
Absolutely! You can prepare the sauce and pasta in advance and assemble the dish a few hours before baking. It also reheats well if made the day before.
Is the pancetta necessary?
No, pancetta is optional. It adds savory flavor, but you can leave it out for a vegetarian version or substitute with cooked sausage.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to four days. Reheat in the oven or microwave until warmed through. You can also freeze portions for later use.
Can I use other types of pasta?
Yes, though ziti is traditional. Penne, rigatoni, or other tubular pasta shapes work well because they hold sauce inside.
Three Cheese Baked Ziti
Equipment
- Pot
- Baking Dish
Ingredients
- 2 Tbsp. olive oil
- 1 oz. pancetta finely chopped (optional)
- 1 large onion finely chopped
- 4 cloves garlic minced
- 1/2 tsp. crushed red pepper flakes
- 2 Tbsp. tomato paste
- 1 28-oz. can tomato sauce
- 1 14-oz. can crushed tomatoes
- 1 tsp. salt plus more to taste
- 1 lb. dry ziti pasta
- 8 oz. mascarpone cheese
- 1 clove garlic grated
- 1 pinch salt
- 8 oz. fresh mozzarella cheese shredded
- 8 oz. provolone cheese shredded
Instructions
- Heat olive oil in a large pot over medium-high heat. If using pancetta, add and cook for about 5 minutes until crisp.
- Add chopped onion and minced garlic. Sauté for about 5 minutes until soft.
- Stir in crushed red pepper flakes and tomato paste; cook for another 2 minutes.
- Pour in tomato sauce and crushed tomatoes, add salt, and bring to a gentle simmer. Cook uncovered for 20-30 minutes.
- Meanwhile, boil salted water and cook ziti until al dente. Drain and return to the pot.
- Add two-thirds of the sauce to the ziti; toss to coat. Reserve the remaining sauce.
- In a small bowl, mix mascarpone cheese with grated garlic and a pinch of salt.
- Preheat oven to 400°F. In a 9×13-inch baking dish, layer half of the saucy ziti, dollops of mascarpone, half of the mozzarella, and half of the provolone. Spoon about 1 cup of reserved sauce over.
- Add remaining ziti, top with remaining mozzarella and provolone, and spoon the leftover sauce over.
- Bake for about 20 minutes until cheese is melted and bubbly.
- Optional: Garnish with grated Parmesan, basil, or black pepper before serving.
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