Description
A creamy, cheesy twist on classic baked ziti made without tomato sauce, featuring a rich white sauce, ricotta, mozzarella, and Parmesan for the ultimate comfort food.
Ingredients
- 1 pound ziti pasta
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese (divided)
- 1 cup grated Parmesan cheese (divided)
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook ziti pasta according to package directions until al dente. Drain and set aside.
- In a saucepan, melt butter over medium heat. Add garlic and cook for 1 minute.
- Whisk in flour and cook for 1–2 minutes to form a roux.
- Gradually whisk in milk and cream until smooth. Simmer for 5–7 minutes until sauce thickens.
- Stir in Italian seasoning, salt, pepper, and half of the Parmesan. Remove from heat.
- In a large bowl, combine cooked pasta, white sauce, ricotta, 1 cup mozzarella, and half of the remaining Parmesan.
- Spread mixture evenly in the prepared baking dish. Top with remaining mozzarella and Parmesan.
- Bake covered with foil for 20 minutes, then uncover and bake for another 10–15 minutes until cheese is golden and bubbly.
- Remove from oven, let rest for 5 minutes, and garnish with parsley before serving.
Notes
- Add cooked chicken or Italian sausage for extra protein.
- For a lighter version, use half-and-half instead of heavy cream.
- Great for making ahead—assemble, refrigerate, and bake before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American