There is something mighty comforting about a pan of hot baked pasta that asks very little of the cook and still comes out bubbling and satisfying. This oven baked 3-ingredients lazy cheddar ranch ziti is the kind of back-pocket supper that feels right at home on a busy weeknight, made from simple pantry and refrigerator staples and baked until the cheese turns golden around the edges. It has that practical Midwestern spirit too, where a packet of seasoning and a bag of cheese can turn plain pasta into something everybody is glad to see on the table.
Serve this ziti with a crisp green salad, buttered green beans, or a plate of sliced tomatoes if the garden is generous. A piece of garlic toast or warm bread goes especially well for scooping up the creamy cheesy bits along the sides of the baking dish, and if you want to round it out for a heartier meal, roasted chicken or simple browned sausage makes a fine partner.
Oven Baked 3-Ingredients Lazy Cheddar Ranch Ziti
Servings: 6
Ingredients
16 ounces ziti pasta
Directions
1. Preheat the oven to 375°F and lightly grease a rectangular glass baking dish.
2. Cook the ziti in salted boiling water 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 ziti with the ranch dressing and 2 cups of the shredded cheddar until the pasta is evenly coated.
4. Spoon the mixture into the prepared baking dish and spread it into an even layer. Top with the remaining 1 cup cheddar cheese.
5. Bake uncovered for 20 to 25 minutes, until hot and bubbly and the cheese on top is fully melted with golden spots around the edges. Let it rest for 5 minutes before serving.
Variations & Tips
Add a little protein: If you want to make this pan stretch a bit further, stir in cooked shredded chicken or browned crumbled sausage before baking. It turns this simple side-style casserole into a full supper.
Mind the pasta texture: Since the ziti keeps cooking in the oven, boiling it just shy of done helps keep the finished dish from turning too soft. That little pause in the pot makes all the difference once it bakes up.
Try another cheese blend: Sharp cheddar gives the boldest flavor, but Colby Jack or a cheddar Monterey Jack blend will melt nicely too. If you like a little extra tang, a small handful of Parmesan on top is mighty good.
Make it creamier: If your ranch dressing is very thick, you can loosen the mixture with a few spoonfuls of the hot pasta water before baking. That helps the sauce coat the noodles more evenly and keeps the casserole from baking up dry.
Turn it into a fuller casserole: A handful of frozen peas, steamed broccoli, or sautéed onions can be folded in with the pasta for a little color and substance. It is a good clean-out-the-fridge trick and suits this easy dish just fine.
