Ingredients
1 lb ziti pasta
1/4 cup bread crumbs (for topping)
2 cups marinara sauce
1 cup heavy cream
15 oz diced tomatoes, drained (or 2 fresh tomatoes, diced)
1 tsp sugar
3/4 cup Parmesan cheese blend (Parmesan, Romano, Asiago)
1/2 cup fontina cheese (or grated Monterey Jack)
1 1/2 cups mozzarella cheese (grated)
Oil for tossing pasta
Instructions
- Bring a large 5-quart pot of water to a boil. Cook ziti pasta according to package instructions until al dente. Drain, rinse with cold water, and toss with oil to prevent sticking. Set aside.
- In a medium saucepan, combine marinara sauce, heavy cream, diced tomatoes, and sugar. Bring to a simmer.
- Stir in 1/2 cup Parmesan cheese blend, 1/2 cup fontina cheese, and 1/2 cup mozzarella cheese. Cook until bubbly, then remove from heat.
- Place cooked pasta in an oven-safe dish. Pour cheese marinara sauce over pasta.
- Top with remaining 1 cup mozzarella and 1/4 cup Parmesan cheese blend. Sprinkle breadcrumbs evenly on top.
- Broil until top is golden and cheese is browned.
- (Optional casserole method) Use a greased 9×13 baking dish, assemble pasta and sauce, cover and bake at 350°F for 30–45 minutes. Uncover and broil until golden.
Notes
- For a gluten-free version, use gluten-free pasta and breadcrumbs.
- Customize with your choice of cheeses like Monterey Jack, provolone, or sharp white cheddar.
- Add cooked Italian sausage, chicken, or beef for extra protein.
- For vegetarian variety, add mushrooms, spinach, or roasted red peppers.
- Freeze unbaked casserole for up to 2 months; thaw before baking.
- Prep Time: 15 minutes
- Cook Time: 5 minutes (broil) or 30–45 minutes (baked casserole)
- Category: Main Dish
- Method: Broil or Bake
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 55mg
