If you’re in the mood for comfort food that’s both cozy and a little special, you’ll love this Easy Baked Ziti with Spinach and Smoked Mozzarella Recipe. It’s a perfect weeknight dinner when you want something fuss-free but also deserves a spot at your weekend table because of its rich flavor and beautiful layers. I make this recipe whenever I want that win-win of being simple to pull together yet giving everyone that "wow" moment at the table.
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Why You’ll Love This
This recipe strikes the perfect balance between a comforting pasta bake and a fresh, green twist. The use of smoked mozzarella brings a surprising depth, while the spinach adds just the right bit of earthiness and color.
- Reliable Texture, Great Flavor: The ziti stays perfectly al dente even after baking, while the ricotta and smoked mozzarella create creamy pockets of richness throughout.
- Crisp–Golden Finish: I especially love the way the cheese browns beautifully in the oven, giving you that inviting, toasty top layer that pulls you in.
- Pantry-Friendly Ingredients: Most of these ingredients are staples or easy to find, making it super accessible for busy cooks who want great results without exotic shopping.
- Weeknight Easy, Weekend Worthy: It comes together quickly but looks and tastes like you put in hours — perfect when you want something straightforward but special.
Ingredient Snapshot
The magic of this Easy Baked Ziti with Spinach and Smoked Mozzarella Recipe lies in using high-quality, fresh ingredients that balance each other. Always opt for fresh spinach and good-quality smoked mozzarella for that amazing flavor kick.
- Marinara Sauce: Use your favorite store-bought or homemade sauce; a simple, flavorful marinara with a bright tomato note works best.
- Ricotta Cheese: Choose whole milk ricotta for creaminess; avoid watery varieties to keep the bake rich.
- Smoked Mozzarella: This cheese adds wonderful savory depth – look for the kind packed in vacuum-sealed tubs or logs.
- Ziti Pasta: You can substitute with penne if needed; just make sure it’s al dente before baking to avoid mushiness.
- Fresh Spinach: Baby spinach or regular leaves work; just be sure to wash and dry thoroughly before sautéing.
Quick Note: Exact measurements and baking times are included in the printable recipe card at the bottom — perfect to have on hand as you cook.
How to Make Easy Baked Ziti with Spinach and Smoked Mozzarella Recipe
Step 1 — Set Up & Season
Start by preheating your oven to 425°F. Grab your baking dish (a 9x13-inch pan works perfectly here) and spread about half a cup of marinara sauce evenly on the bottom to keep that golden cheese from sticking. In a medium bowl, whisk together ricotta cheese with minced garlic, lemon zest, oregano, red pepper flakes, and a bit of salt and pepper — this mixture packs a fresh, herby punch that brightens the whole dish.
Step 2 — Sear, Toast, or Mix
While your pasta water comes to a boil, get ready to cook the pasta until just al dente. This part is crucial — you want some bite left because the ziti will keep cooking in the oven. After draining, reuse the pot to quickly sauté spinach with a drizzle of olive oil over low heat for 1–2 minutes until just wilted. I like to do this in batches so the spinach steams evenly. Once wilted, remove and gently squeeze out excess moisture before chopping. Then toss the pasta back in the pot with the remaining marinara, most of the chopped spinach, salt, and pepper, stirring until every tube is coated in sauce and greens.
Step 3 — Finish for Best Texture
Layer half of your sauced pasta into the baking dish, then dollop the ricotta mixture over it evenly. Scatter the remaining spinach on top—this layering gives you pockets of creamy fresh cheese and vibrant greens with every bite. Add the rest of the pasta on top, then generously sprinkle smoked mozzarella and pecorino cheeses over everything. A light drizzle of olive oil finishes it off before you bake for 16 to 22 minutes until the cheese is bubbling and beautifully browned. You’ll notice the top turns a toasty golden brown – that’s when you know it’s ready!
Smart Little Tips
I’ve found that keeping an eye on the cheese as it bakes can make all the difference in this Easy Baked Ziti with Spinach and Smoked Mozzarella Recipe. It’s all about achieving that beautiful golden crust without drying out the pasta underneath.
- Doneness Cue: Look for bubbling edges and a toasted, bubbling cheese layer on top—that’s when it's perfectly cooked through.
- Temperature Trick: Starting with a hot 425°F helps develop that golden crust quickly before the pasta dries out.
- Make-Ahead Move: You can assemble the whole dish a day ahead and refrigerate—just add a few minutes extra to the baking time when ready.
- Avoid This Pitfall: Don't overcook the pasta in the boiling water—it should still have a bit of firmness since it cooks more in the oven.
Serving Ideas
Finishing Touches
I love garnishing this baked ziti with torn fresh basil and chopped parsley—the fresh herbs add a fragrant burst and a pop of color that makes it feel even more inviting. A few extra grates of pecorino on top right before serving also elevates the cheesy goodness.
Pair It With
For balance, serve your Easy Baked Ziti with a crisp green salad tossed in a tangy lemon vinaigrette or some garlicky roasted broccoli. The fresh, bright sides cut through the richness beautifully and complement the smoky cheese flavor perfectly.
Easy Plating Upgrades
For a cozy weeknight, a simple white or neutral plate works best to showcase the ziti’s golden cheese top. For company, try serving portions in individual ramekins or shallow bowls sprinkled with extra herbs and a drizzle of olive oil for a rustic, restaurant-worthy vibe.
Make-Ahead, Store & Reheat
Storing Leftovers
Leftovers keep beautifully in an airtight container in the fridge for up to 3 days. The pasta might absorb sauce as it sits, so it could feel a bit firm, but reheating helps revive its creamy texture.
Freezing Tips
This recipe freezes well if you wrap it tightly with foil and plastic wrap. To thaw, place it in the refrigerator overnight and then bake as usual, adding about 10 minutes to the cooking time. Freezing might slightly change the texture of fresh spinach, but it’s still delicious.
Reheating Easy Baked Ziti with Spinach and Smoked Mozzarella Recipe Without Drying Out
To reheat, cover the dish or individual portions with foil and warm in a 350°F oven for about 15–20 minutes to keep the moisture locked in. If using a microwave, cover with a damp paper towel and heat in short bursts to avoid drying out the cheese and pasta. An air fryer set to 320°F for 8–10 minutes can also crisp the top nicely without overcooking the inside.
Frequently Asked Questions
Absolutely! Penne or rigatoni are great substitutes if you don’t have ziti on hand. Just make sure to cook them al dente since they'll cook further in the oven.
Smoked mozzarella introduces a subtle, savory smokiness that elevates the dish beyond typical baked ziti, giving each bite complexity alongside the creamy cheese and bright spinach.
You can substitute ricotta and mozzarella with vegan cheese alternatives and use a dairy-free marinara sauce, but the smoky flavor might be less pronounced. Adding smoked paprika can help mimic that smoky note.
Yes! You can assemble it a day ahead and refrigerate it. Just remember to add extra baking time so it heats through and achieves that golden top when you’re ready to serve.
Final Thoughts
This Easy Baked Ziti with Spinach and Smoked Mozzarella Recipe has become one of my go-to dishes because it’s dependable, packed with flavor, and feels a bit elevated without extra fuss. Whether you’re whipping this up on a busy weeknight or making it for friends over the weekend, it’s a guaranteed crowd-pleaser. I hope you enjoy making it as much as I do—there’s something so comforting about that bubbly, cheesy top combined with fresh greens and a zesty ricotta layer. Give it a try and watch it become a family favorite!
PrintPrint Recipe
Easy Baked Ziti with Spinach and Smoked Mozzarella Recipe
This Easy Baked Ziti recipe combines tender pasta, creamy ricotta, flavorful marinara sauce, and fresh spinach, all topped with melted smoked mozzarella and pecorino cheese. Baked to bubbly perfection, it's a comforting Italian-American classic perfect for any weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Sauce and Cheese Mixture
- 4 cups marinara sauce (32 ounces)
- 2 cups ricotta cheese (16 ounces)
- 2 garlic cloves, minced
- 1 tablespoon lemon zest
- 1 teaspoon oregano
- ¼ teaspoon red pepper flakes
- ¾ teaspoon sea salt, divided
- Freshly ground black pepper, to taste
Pasta and Vegetables
- 1 pound ziti pasta
- 1 pound fresh spinach
- Extra-virgin olive oil, for drizzling and sautéing
Toppings
- 1½ cups grated smoked mozzarella cheese
- ¼ cup grated pecorino or Parmesan cheese
- Chopped fresh parsley and/or torn basil leaves, for garnish
Instructions
- Preheat Oven: Preheat your oven to 425°F and spread ½ cup of marinara sauce in the bottom of a 9x13-inch baking dish to prevent sticking and add flavor.
- Mix Ricotta Filling: In a medium bowl, combine ricotta cheese, minced garlic, lemon zest, oregano, red pepper flakes, ½ teaspoon sea salt, and several grinds of fresh black pepper until well mixed.
- Cook Pasta: Bring a large pot of salted water to a boil. Cook ziti pasta according to package instructions until al dente. Drain and set aside.
- Sauté Spinach: Return the empty pot to the stove over low heat. Drizzle a little olive oil in the bottom, add spinach in batches, and sauté for 1 to 2 minutes until wilted. Remove spinach from the pot and gently squeeze out excess water. Coarsely chop and set aside.
- Combine Pasta and Sauce: Add cooked pasta back into the pot along with the remaining marinara sauce, most of the chopped spinach, ¼ teaspoon sea salt, and additional fresh black pepper. Toss gently to combine all ingredients thoroughly.
- Assemble in Baking Dish: Spoon half of the pasta mixture into the prepared baking dish. Top with dollops of the ricotta mixture, then the remaining chopped spinach. Add the rest of the pasta on top.
- Add Cheese and Bake: Sprinkle the grated smoked mozzarella and pecorino cheese evenly over the top. Drizzle with olive oil, and bake in the preheated oven for 22 minutes or until the cheese is golden brown and bubbly.
- Garnish and Serve: Remove baked ziti from the oven and garnish with chopped fresh parsley and/or torn basil leaves. Serve hot for a hearty meal.
Notes
- Use fresh mozzarella for a creamier texture or substitute with shredded mozzarella if smoked mozzarella is unavailable.
- For a spicier kick, increase red pepper flakes to ½ teaspoon.
- To make this dish vegetarian, ensure the marinara sauce has no meat products.
- Drain the spinach well to avoid excess moisture that can make the baked ziti watery.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
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