Pasta al Forno

Ingredients

• 400 gziti pasta$1.61
• 600 gtomato ragù$1.93
• 250 gricotta$2.41
• 200 gmozzarella$2.89
• 60 gvegetarian hard cheese (in place of Parmigiano-Reggiano)$1.73
• 1 eachegg$0.44
• 1 bunchbasil$3.00
• Total for 4 servings$14.01

Most of the cost is basil ($3.00) and mozzarella ($2.89). With oil, spices and staples already at home, the shop drops to about $12.40. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Preheat the oven to 190°C. Snap the ziti pasta into roughly 4 cm pieces, and in a bowl whisk together the ricotta, egg, half the vegetarian hard cheese, and half the basil until evenly combined.
2. Bring a large pot of water to a rolling boil over high heat, add the ziti pasta, and cook for 6 to 7 minutes until very al dente and still firm in the center, then drain thoroughly in a colander.
3. Return the drained ziti pasta to the pot over medium-low heat, pour in three-quarters of the tomato ragù, and stir for 1 to 2 minutes until evenly coated and steaming, then fold in the remaining basil.
4. Spread half the sauced pasta into an ovenproof baking dish, spoon the ricotta mixture evenly across the pasta, scatter half the mozzarella on top, layer on the remaining pasta, and finish with the remaining tomato ragù, mozzarella, and vegetarian hard cheese; bake at 190°C for 25 to 30 minutes until bubbling vigorously and golden brown on top.
5. Remove the baking dish from the oven and let it rest for 10 minutes at room temperature so the layers set and slice neatly.
6. Cut the baked pasta into four equal portions, lift onto plates with a spatula, and serve warm.