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Four-Cheese Baked Ziti with Crispy Herb Breadcrumbs
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Large pot
  • 9x9 inch baking dish
  • Mixing bowl
  • Colander

Ingredients
  

  • 12 ounces ziti pasta
  • 2 cups marinara sauce
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup shredded fontina cheese
  • 1 cup panko breadcrumbs
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon dried oregano
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Preheat the oven to 375°F and lightly grease a 9x9 inch baking dish.
  • Bring a large pot of salted water to a boil and cook the ziti until just al dente. Drain and return it to the pot.
  • Stir the marinara sauce, ricotta, half the mozzarella, half the Parmesan, and the fontina into the pasta until evenly combined. Add the salt and pepper and mix again.
  • Transfer the pasta mixture to the prepared baking dish and spread it into an even layer. Sprinkle the remaining mozzarella and Parmesan over the top.
  • In a small bowl, combine the panko breadcrumbs, parsley, oregano, and olive oil. Stir until the crumbs are evenly coated.
  • Scatter the breadcrumb mixture over the cheese layer. Bake for 20 to 25 minutes until the top is golden and the edges are bubbling.
  • Let the ziti rest for 5 minutes before serving.

Notes

For the crispiest topping, toast the breadcrumb mixture in a skillet for a few minutes before sprinkling it on. If you prepare the dish earlier in the day, add the breadcrumbs right before baking so they stay crunchy. Leftovers reheat well in a 350°F oven with a splash of water to keep the pasta from drying out.
Course: Main Course
Cuisine: Italian
Equipment: Large pot, 9x9 inch baking dish, Mixing bowl, Colander