Baked Ramen Ziti

Ramen stands in for pasta in this baked ziti riff—ricotta, marinara, mozzarella, and plenty of oven-crisp edges.

Ingredients

• 4 bricks dried ramen noodles (discard seasoning packets)
• 2 cups marinara sauce (homemade or good quality jarred)
• 1 tablespoon olive oil
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes (optional, for heat)
• 1/2 pound Italian sausage, casing removed (or use ground beef or turkey)
• 1/2 cup ricotta cheese
• 1 cup shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese, divided
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon black pepper
• 1/4 teaspoon kosher salt (plus more for pasta water)
• 1 large egg, lightly beaten
• 2 tablespoons fresh chopped parsley or basil (for mixing in)
• Olive oil spray or extra oil for greasing

Preparation

1. Preheat oven to 375°F (190°C). Grease a 2-quart or 8x8-inch baking dish with olive oil or nonstick spray.
2. Bring a large pot of salted water to a boil. Add ramen bricks and cook for 2–3 minutes until just softened (not mushy). Drain, toss lightly with a drizzle of olive oil to prevent sticking, and set aside.
3. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and cook for 3–4 minutes, until translucent. Add garlic and red pepper flakes; cook for 1 minute. Add sausage (or other ground meat), breaking it up as it browns, and cook until fully cooked through, about 5–7 minutes. Stir in marinara sauce, oregano, basil, black pepper, and 1/4 teaspoon salt. Simmer for 5 minutes to meld flavors. Remove from heat.
4. In a bowl, combine ricotta, half of the mozzarella (1/2 cup), half the Parmesan (1/4 cup), beaten egg, and chopped fresh herbs. Mix until combined.
5. Layer half the cooked ramen in the bottom of the baking dish. Spoon half the meat sauce evenly over noodles. Dollop and gently spread all of the ricotta cheese mixture over sauce. Add remaining noodles, then top with the rest of the meat sauce.
6. Sprinkle the top with remaining mozzarella and Parmesan. Cover loosely with foil (grease underside if needed) and bake for 15 minutes. Uncover and bake another 10–15 minutes until bubbling and golden brown. For a browned top, broil for 2 minutes at the end.
7. Let cool for 10 minutes before slicing. Garnish with extra chopped herbs if desired.