Baked Ziti Casserole

Preheat oven to 375°F (190°C). Lightly oil or spray a 9x13 inch baking dish.

Bring a large pot of salted water to a boil and cook the pasta until 1 minute shy of al dente (it will finish cooking in the oven). Drain and set aside.

If using protein, cook and crumble it in a skillet over medium-high heat, breaking it into small pieces, about 5–7 minutes. Drain excess fat if needed. If using vegetables like spinach, mushroom, or zucchini, cook or sauté them briefly until they release their moisture, then drain and chop fine.

In a large bowl, combine ricotta cheese, half the mozzarella (1 cup), Parmesan, minced garlic, Italian seasoning, salt, and black pepper. If using an egg, beat it and stir it in. Fold in the cooked protein and/or vegetables.

Add the cooked pasta to the ricotta mixture and gently toss until evenly coated. Pour in the marinara sauce and stir to combine. Taste and adjust seasoning if needed.

Transfer the pasta mixture to the prepared baking dish, spreading it evenly. Top with the remaining 1 cup mozzarella cheese, distributing it in an even layer.

Bake uncovered for 25–35 minutes, until the cheese is melted, bubbly at the edges, and the top is lightly golden. If the top is browning too quickly, cover loosely with foil.

Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley or basil if desired.