Some recipes earn a permanent place in the weekly supper rotation because they ask so little and give back so much, and this oven baked 3-ingredients lazy Monterey Jack ziti is just that kind of dish. It has the plainspoken goodness Midwestern home cooks have always prized: pasta, sauce, and plenty of cheese baked together until hot and bubbling. When the pantry looks sparse and the day has been long, this is the sort of comforting casserole that still makes the kitchen feel generous.
Serve this ziti with a crisp green salad, buttery green beans, or a simple plate of roasted broccoli to balance its creamy richness. A basket of garlic bread or toasted Italian bread goes mighty well alongside for scooping up the extra sauce and melted cheese, and if you like, a glass of iced tea or a light red table wine makes it feel a little more special.
Oven Baked 3-Ingredients Lazy Monterey Jack Ziti
Servings: 6
Ingredients
1 pound dry ziti pasta
Directions
1. Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish.
2. Bring a large pot of salted water to a boil and cook the ziti until just shy of tender, about 1 to 2 minutes less than the package directions. Drain well.
3. In a large bowl, stir the hot drained ziti with the pasta sauce and 2 cups of the shredded Monterey Jack cheese until evenly coated.
4. Spread the pasta mixture into the prepared baking dish and sprinkle the remaining 1 cup of Monterey Jack cheese evenly over the top.
5. Bake uncovered for 20 to 25 minutes, until the cheese is fully melted and the edges are bubbling. For a deeper golden top, broil for 1 to 2 minutes at the end, watching closely.
6. Let the ziti rest for 5 to 10 minutes before serving so it can set up a bit and scoop neatly.
Variations & Tips
Add a little seasoning: If your sauce is mild, stir in a pinch of garlic powder, Italian seasoning, or red pepper flakes. Even a three-ingredient supper can handle a little pantry help without losing its easygoing charm.
Make it extra saucy: For softer, saucier baked pasta, use a generous 28-ounce jar of sauce instead of 24 ounces. Ziti tends to drink up sauce as it bakes, especially if it sits a few minutes before going into the oven.
Try another cheese blend: Monterey Jack melts beautifully and gives this dish its creamy pull, but you can swap in part mozzarella for more stretch or a little cheddar for sharper flavor. Keep at least half Monterey Jack if you want that mellow, supper-table comfort.
Use penne in a pinch: If there is no ziti in the cupboard, penne works just fine. The spirit of this recipe is making do with what is on hand and still bringing something warm and satisfying to the table.
