Step by step

Method

17 steps

1. 1

   For someone with a lot of opinions about baked ziti — down with baked ricotta! down with jarred sauce! — it’s rather rude that I’ve never shared the version I make when I actually make it.

2. 2

   It’s spectacularly simple and lazy, just like me most nights, and it makes what always feels like a truckload, if a truckload = definitely three dinners for three nights for three people, and then some.

3. 3

   It’s not hideously rich, nor is it abstemious.

4. 4

   It’s quite flexible, should you choose to opt out of meat and add more vegetables.

5. 5

   And while I still have not come around to the idea of baking ricotta into a pasta dish — the texture, it gets weird, I just can’t — I absolutely adore having a great big dollop on the side, cold, fresh and slightly rich, the way it was always meant to be.*

6. 6

   Cook pasta until quite al dente, or 2 minutes less than the suggested cooking time. (Please.

7. 7

   It will keep cooking in the sauce, then in the oven and mushy pasta makes me sad.) Reserve 1/2 cup cooking water, then drain pasta.

8. 8

   Add crushed tomatoes and stir to combine.

9. 9

   Reduce heat to medium-low and simmer for 5 minutes.

10. 10

    Adjust seasonings to taste.

11. 11

    If it’s become quite thick, stir in reserved pasta water.

12. 12

    Add spinach and cook until wilted, just another minute.

13. 13

    Stir in drained pasta and heat together for one minute.

14. 14

    Pour half of pasta mixture into a 9×13-inch baking dish, lasagna pan, or other 3-quart baking vessel (or divide among smaller ones, if you’d like to freeze some off).

15. 15

    Sprinkle with half of each cheese.

16. 16

    Pour remaining pasta and sauce over, and finish with remaining cheese.

17. 17

    Bake in heated oven for 30 minutes.