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Giada De Laurentiis Baked Lemon Ziti

Giada De Laurentiis Baked Lemon Ziti - recipe card
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This bright and creamy baked ziti combines tender pasta, shredded chicken, and a tangy lemon-ricotta sauce, topped with melted mozzarella and Parmesan for a golden crust. It is a comforting yet refreshing twist on classic baked pasta, perfect for a weeknight dinner.

Ingredients

Scale
  • 8 ounces ziti pasta
  • 2 cups cooked chicken breast, shredded (about 2 medium breasts)
  • 1 cup whole-milk ricotta cheese
  • 1 cup shredded low-moisture mozzarella cheese
  • 1/2 cup grated Parmesan cheese (divided into 1/3 cup and 2 tablespoons)
  • 1/2 cup whole milk
  • 2 tablespoons extra-virgin olive oil, plus more for greasing dish
  • 1 lemon, zested and juiced (about 1 tablespoon zest and 3 tablespoons juice)
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt (plus more for pasta water)
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup fresh basil leaves, chopped, for garnish
  • Reserved pasta water (about 1/2 cup, as needed)

Instructions

  1. Preheat the oven to 375°F / 190°C. Bring a large pot of salted water (1 tablespoon kosher salt per 4 quarts water) to a rolling boil. Cooking the pasta al dente ensures it holds up during baking without becoming mushy.
  2. Add the ziti to the boiling water and cook according to package directions until just tender but firm to the bite (al dente), typically 8 to 10 minutes. Drain the pasta in a colander, reserving 1/2 cup of the starchy pasta water. Do not rinse; the starch helps the sauce adhere.
  3. While the pasta cooks, shred the cooked chicken into bite-size pieces. If starting with raw chicken, season with salt and pepper, then bake at 375°F / 190°C for 20-25 minutes until the internal temperature reaches 165°F / 74°C, then let rest 5 minutes before shredding.
  4. In a large mixing bowl, combine the ricotta, 1/3 cup of the grated Parmesan, whole milk, olive oil, lemon zest, lemon juice, minced garlic, kosher salt, and black pepper. Whisk until smooth and fully incorporated. The lemon brightens the richness of the cheese.
  5. Add the drained ziti and shredded chicken to the ricotta mixture. Toss well to coat, adding a splash of the reserved pasta water if the sauce seems too thick (about 2 to 3 tablespoons). The starchy water binds the sauce and adds a silky texture.
  6. Lightly grease a 9×13 inch baking dish with olive oil. Transfer the ziti mixture to the dish and spread it evenly into a single layer. A dish that is just large enough prevents the pasta from being too crowded or too spread out.
  7. Top the ziti evenly with the shredded mozzarella, then sprinkle the remaining 2 tablespoons of grated Parmesan over the top. The mozzarella provides gooeyness while the Parmesan forms a crispy, golden crust.
  8. Bake on the middle rack for 20 to 25 minutes, until the cheese is bubbly and the edges turn golden brown. For a deeper golden top, switch the oven to broil for the last 2 minutes, watching carefully to avoid burning.
  9. Remove the dish from the oven and let it rest for 5 minutes before serving. This resting period allows the sauce to set, preventing it from running when portioned.
  10. Garnish with fresh chopped basil and additional lemon zest just before serving. The fresh herbs and zest add a burst of color and bright aroma.
  11. For a vegetarian version, omit the chicken and add 1 can (14 oz) drained and rinsed chickpeas or 8 oz sautéed mushrooms. The cooking time remains the same.
  12. If the sauce becomes dry after baking, drizzle a tablespoon of warm milk or lemon juice over the portions before serving to restore moisture.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Freezing: Assemble the unbaked ziti in a freezer-safe dish, cover tightly with foil and plastic wrap, and freeze for up to 2 months. To bake from frozen, add 20 minutes to the baking time, covering with foil for the first half. Reheating: Individual portions can be microwaved on high for 1-2 minutes, or reheat in a 350°F / 177°C oven for 10-15 minutes, covered with foil to prevent drying.

Nutrition

Keywords: baked lemon ziti, Giada De Laurentiis recipe, lemon pasta bake, chicken ziti, creamy lemon pasta, Italian-American casserole, weeknight dinner, baked pasta with ricotta, lemon chicken ziti, easy pasta recipe, comfort food

Find it online: https://giadacooks.com/giada-de-laurentiis-baked-lemon-ziti-recipe/