Nothing beats a gooey, cheesy plate of baked pasta, fresh from the oven, filling the house with its warm, saucy aroma. Lasagna’s dominated Italian American dinners for eternity think family gatherings, holidays, or those Sunday night family suppers. But I’ve been obsessed with baked spaghetti and ziti lately. They are just as delicious, but so much easier to prepare, especially when life becomes busy.
Let’s dive into what checks all the right boxes for these dishes, from their origins to how they come together, and why baked spaghetti and ziti might just win you over (and time save) for your next meal.
Why Baked Pasta Wins Hearts
Baked pasta is your comfort blanket of the culinary universe simple, soothing, and always popular. Lasagna may have the glamour with its layered look, but baked spaghetti and ziti provide the same comfort without as much hassle. They’re quick to prepare, very forgiving, and perfect for everything from a weeknight dinner in a pinch to a huge potluck table.
- Rich History with a Twist: Lasagna goes way back to 1300s Naples, built on flat pasta sheets. Baked spaghetti and ziti? They’re American creations from the early 1900s, blending Italian casserole vibes with stuff like mac and cheese.
- No Stress Prep: Skip lasagna’s careful stacking just toss pasta, sauce, and cheese together, and you’re halfway there.
- Loved by All: Kids gobble it up, grown-ups can’t help but get hooked. That saucy, cheesy goodness hits each time.
It’s all this mix of retro appeal and modern convenience that makes baked pasta so irresistibly lovable.
Baked Rigatoni with Lamb Ragù
“We’re all a little cranky these days because it’s cold, it gets dark early, and we’ve been dealing with the stress of the virus for nearly a year. Fortunately, because I have been stuck at home, I’ve had more time to cook than ever, and that never fails to make me feel better. Plus, I end up with a good homemade dinner, and so does everyone (Jeffrey!) around me. When people ask me about my favorite comfort food, I have a hard time deciding between a big bowl of satisfying stew and a pan of cheesy baked pasta. With this Baked Rigatoni with Lamb Ragù, I don’t have to choose! First, I make a rich lamb ragù, which is just like a stew: I sauté onions, carrots and fennel, then add ground lamb, tomatoes, lots of garlic and almost an entire bottle of earthy red wine. As it simmers away on the stove for 40 minutes, the whole house smells amazing and everything starts to look up! Then I cook the rigatoni until it’s al dente, drain it and toss it with the lamb ragù, lots of fresh mozzarella and some eggs and cream to hold it together. I top it with Parmesan and mozzarella and bake it until it’s hot and bubbly, and the top is browned and crusty. I dare anyone to still be cranky after having this for dinner!” says Ina.
Equipment
- 1 Heavy-bottomed pot or Dutch oven For preparing the lamb ragù.
- 1 Large Pot For boiling the rigatoni.
- 1 10x14x2-inch Baking Dish For baking the rigatoni.
- 1 Large Mixing Bowl For combining pasta with sauce and cheese.
- 1 Box Grater For grating fresh mozzarella.
Ingredients
Main
- 3 tablespoons good olive oil
- 1 1/2 cups chopped yellow onion 1 large
- 2 cups 1/2-inch diced carrots (3 large)
- 2 cups 1/2-inch diced fennel, cored (1 medium)
- 1 pound ground lamb
- 1 tablespoon minced garlic 3 cloves
- 1 tablespoon whole fennel seeds roughly chopped
- 2 tablespoons tomato paste
- 1 28-ounce can crushed tomatoes, such as San Marzano
- 2 1/2 cups dry red wine such as Chianti or Côtes du Rhône, divided
- 1 teaspoon dried oregano crushed with your hands
- 1/4 teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- 1 pound rigatoni such as De Cecco
- 2 extra-large eggs
- 2/3 cup heavy cream
- 1 pound fresh salted mozzarella divided
- 1/2 cup freshly grated Italian Parmesan cheese
Instructions
- Heat the olive oil in a medium (10- to 11-inch) heavy-bottomed pot or Dutch oven, such as Le Creuset, over medium heat. Add the onion, carrots and fennel and sauté for 10 minutes, stirring occasionally, until the vegetables begin to brown. Add the lamb, garlic and fennel seeds and cook for 8 minutes, breaking up the lamb with a wooden spoon, until no longer pink. Stir in the tomato paste, tomatoes, 2 cups of the wine, the oregano, red pepper flakes, 1 tablespoon salt and 1 teaspoon black pepper. Bring to a boil, lower the heat and simmer, partly covered, for 40 minutes, stirring occasionally. Off the heat, stir in the remaining 1/2 cup of red wine.
- Preheat the oven to 350˚ F. Bring a large pot of water to a boil, add 2 tablespoons salt and the rigatoni and cook according to the directions on the package, until barely al dente. Drain.
- In a large bowl, whisk together the eggs and cream. Add the rigatoni and toss well. Grate half of the mozzarella on a box grater and add it to the rigatoni mixture. Add the lamb mixture, 2 teaspoons salt and 1 teaspoon black pepper and toss well.
- Transfer to a 10-by-14-by-2-inch baking dish and sprinkle with the Parmesan. Slice the remaining mozzarella and arrange it on top. Bake for 40 to 45 minutes, until the sauce is hot and bubbling and some of the pasta is crusty on top. Serve hot.
Notes
For the ragù, ensure the vegetables are properly browned to build a deep flavor base. Using a quality dry red wine, like Chianti, is essential, and adding the final 1/2 cup off the heat brightens the sauce. Cooking the rigatoni *barely* al dente is critical, as it will continue to cook in the oven, preventing mushiness. Fresh salted mozzarella is specified; its moisture content is ideal for melting. Don’t skip the eggs and cream, as they bind the pasta and ragù, creating a cohesive baked dish. The final bake should result in a bubbling sauce and a beautifully crusty, browned top from the Parmesan and mozzarella.
Your Kitchen, Your Rules
Spaghetti and baked ziti are a pal you’d go along with anything no sweat needed to personalize them. Whether you’re being traditional or freestyling off what’s in the pantry, these dishes enable you to be chef and still provide that comfort food experience.
- Picky About Pasta: Spaghetti strings lie well long and soak up sauce like it’s evaporating, while tube-shaped ziti provides you with little spaces to trap every flavor bite pick what works best for you.
- Sauce and Cheese Play: Break away from lasagna’s formal meat sauce and ricotta setup. Try marinara, a rich sauce, or even vegan cheese for something different.
- Add Extras in: Ooh, leftover veggies or chicken? Throw in some mushrooms, spinach, or whatever is available to make it into a complete meal.
From finicky friends to food lover buddies, these dishes bend to suit any table or hunger.
Portobello Mushroom Lasagna
This recipe outlines the creation of a rich Portobello Mushroom Lasagna. It features homemade béchamel sauce, tender sautéed portobello mushrooms, and layers of pasta, all baked to golden perfection with Parmesan cheese. Ideal for a comforting and hearty vegetarian main course.
Equipment
- 1 Large Pot For cooking lasagna noodles
- 1 Saucepan For simmering milk and making béchamel sauce
- 1 Large Saute Pan For cooking mushrooms
- 1 Baking Dish 8x12x2-inch
- 1 Whisk Essential for a smooth béchamel
Ingredients
Main
- Kosher salt
- Good olive oil
- 3/4 pound dried lasagna noodles
- 4 cups whole milk
- 12 tablespoons 11/2 sticks unsalted butter, divided
- 1/2 cup all-purpose flour
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground nutmeg
- 1 1/2 pounds portobello mushrooms
- 1 cup freshly ground Parmesan
Instructions
- Preheat the oven to 375 degrees F.
- Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.
- For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.
- Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.
- To assemble the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.
- Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.
Notes
For a truly smooth béchamel, ensure continuous whisking as you add the hot milk to the roux; this prevents lumps and ensures a silky texture. When sautéing the portobello mushrooms, cook them in batches to avoid overcrowding the pan. Overcrowding steams the mushrooms rather than browning them, which compromises their flavor and texture. A good sear is essential for deep umami notes. Finally, the 15-minute resting period after baking is non-negotiable. It allows the lasagna to set, making for cleaner slices and preventing a watery, collapsed mess when served.
Comfort That Never Fails
There’s no beating swirling a spoonful of baked pasta, cheesy and saucy, melting in your mouth. Unlike lasagna’s elegance of layers, baked ziti and spaghetti mix it all together for a bite that is pure bliss from start to finish. It’s food that has everyone running back for seconds.
It’s all mixed together, so every bite’s full of sauce, cheese, and pasta all in concert.
- Rapid Oven Magic: They cook in 30–40 minutes, noodles tender and cheese melted, with no hours of kitchen time.
- Everybody’s Favorite: From kids sneaking bites from the counter to grown-ups reminiscing over Nonna’s pasta, it’s comfort food that unites.
That reliable, warm you up taste is why baked pasta always seems like a winner.
World’s Best (Now Vegetarian!) Lasagna
The most popular lasagna recipe on Allrecipes.com
is now vegetarian! We guarantee that meat eaters
won’t be able to tell the difference! This Allrecipes magazine recipe is based on John Chandler’s World’s Best Lasagna.
Equipment
- 1 Dutch Oven For simmering the robust tomato sauce.
- 1 Large Pot For boiling lasagna noodles.
- 1 9×13 inch Baking Dish For assembling and baking the lasagna.
- 1 Mixing Bowl For preparing the ricotta cheese mixture.
- 1 Aluminum Foil For covering the lasagna during initial baking.
Ingredients
Main
- 1 tablespoon olive oil
- ½ cup minced onion
- 2 cloves garlic minced
- 1 15 ounce can crushed tomatoes
- 1 8 ounce can tomato sauce
- 8 ounces plant-based hot Italian-style sausage such as Beyond Meat, chopped
- 6 ounces cooked and crumbled ground meat substitute such as Boca
- 1 6 ounce can tomato paste
- ¼ cup water
- 3 tablespoons chopped fresh parsley divided
- 1 tablespoon white sugar
- 1 teaspoon salt divided
- ¾ teaspoon dried basil
- ½ teaspoon Italian seasoning
- ¼ teaspoon fennel seeds
- ⅛ teaspoon ground black pepper
- 12 lasagna noodles
- 1 15 ounce container ricotta cheese
- 1 egg lightly beaten
- 12 ounces mozzarella cheese sliced
- 6 ounces grated Parmesan cheese
- cooking spray
Instructions
- Heat oil in a Dutch oven over medium heat. Add onion and garlic; cook and stir until tender, 3 to 5 minutes. Stir in crushed tomatoes, tomato sauce, plant-based sausage, meat substitute crumbles, tomato paste, water, 1 tablespoon parsley, sugar, 1/2 teaspoon salt, basil, Italian seasoning, fennel seeds, and black pepper. Bring to a boil, then reduce heat; simmer, covered, stirring occasionally, until thickened, about 1 1/2 hours.
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse noodles with cold water.
- Preheat the oven to 375 degrees F (190 degrees C).
- Meanwhile, combine ricotta, remaining 2 tablespoons parsley, egg, and remaining 1/2 teaspoon salt in a bowl.
- Spread 1/3 tomato sauce mixture in a 9×13-inch baking dish. Arrange 6 noodles lengthwise over sauce. Spread with 1/2 ricotta mixture. Top with 1/3 mozzarella slices. Spoon 1/3 tomato sauce mixture over mozzarella; sprinkle with 1/4 cup Parmesan. Repeat layers; top with remaining mozzarella and Parmesan. Coat a piece of aluminum foil with cooking spray; cover baking dish, coated-side down.
- Bake in the preheated oven for 25 minutes. Remove foil; bake until hot and bubbly, about 25 minutes more. Cool 15 minutes before slicing into 12 equal servings.
Notes
1. **Sauce Development:** Allow the sauce to simmer for the full 1.5 hours; this extended time is crucial for the flavors to meld and deepen, creating a rich, complex base for your lasagna. Taste and adjust seasonings as it simmers. 2. **Al Dente Noodles:** Cook the lasagna noodles until they are just al dente, firm to the bite. They will continue to cook in the oven, and overcooked noodles can result in a mushy texture. Rinsing with cold water immediately after draining helps stop the cooking process and prevents sticking. 3. **Layering Strategy:** Ensure an even distribution of sauce and cheese in each layer. Starting and ending with sauce helps keep the lasagna moist and prevents the top layer of noodles from drying out. A pinch of freshly grated nutmeg in the ricotta mixture can subtly enhance its flavor. 4. **Resting is Key:** Do not skip the 15-minute cooling period after baking. This allows the layers to set, preventing the lasagna from falling apart when sliced and ensuring cleaner portions.
The Story Behind the Dishes
Lasagna does have a serious history, starting in Naples way back in the 1300s. It’s derived from the Greek “laganon” meaning flat pasta, and it’s come to be this layered delight with meat sauce, ricotta, mozzarella, and Parmesan over time. Each region of Italy has made its own version, so it’s a true classic. And Spaghetti and ziti baked, however, are American creations. When Italian immigrants hit the U.S. in the early 1900s, they mixed their pasta al forno know how with local ingredients, creating these hearty casseroles. They’re the kind of dishes you’d find at a family reunion or church potluck simple, filling, and loved by all.
What Sets Them Apart
Lasagna, spaghetti alla vesta, and ziti all have their own individuality, courtesy of the way they’re prepared and the ingredients involved. Here’s the lowdown:
- Pasta Shape: Lasagna’s wide, flat sheets stack up for a sturdy, sliceable dish. Spaghetti’s long noodles tangle into a saucy mess, while ziti’s tubes scoop up cheese and sauce like little buckets.
- How They Come Together: Lasagna is all about layering pasta, sauce, cheese, repeat, like constructing a mini edible tower. Baked spaghetti and ziti? Just combine it all in a pan and call it a day.
- Sauce Style: Lasagna loves a low and slow cooked meat ragù that simmers for hours. Baked pasta will often prefer a speedy marinara or 15 minute meat sauce, which will set you ahead.
- Cheese Game: Threads ricotta, mozzarella, and Parmesan through lasagna for textural contrasts. Baked pasta mixes cheese in, with dolloped or stirred ricotta for that melty, stringy look.
- Bake Time: Lasagna bakes its layers for an entire hour. Baked spaghetti and ziti take 30–40 minutes, because of their straightforward setup.These options make baked pasta the relaxed choice for fantastic flavor with less work.
Spicy Turkey Meatballs and Spaghetti
This recipe creates hearty and spicy turkey meatballs enhanced with sweet Italian sausage and prosciutto, served over spaghetti. Fresh bread crumbs, Asiago cheese, and aromatic herbs are mixed with ground turkey, formed into meatballs, baked until golden, and then simmered in a rich marinara sauce, offering a deeply flavorful and satisfying meal.
Equipment
- 2 Sheet Pans Lined with parchment paper
- 1 Food Processor
- 1 Large Mixing Bowl
- 1 Large Low Pot For sauce and meatballs
- 1 Large Pot For cooking spaghetti
Ingredients
Main
- 3 cups 1-inch diced bread cubes from a round rustic bread, crusts removed
- 2/3 cup whole milk
- 2 pounds ground turkey 85-percent to 92-percent lean
- 1/2 pound sweet Italian pork sausage casings removed
- 4 ounces thinly sliced prosciutto finely chopped
- 1 cup freshly grated aged Asiago cheese
- 1/2 cup minced fresh parsley
- 1 teaspoon dried oregano
- 1 teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- 3 tablespoons good olive oil plus extra for brushing the meatballs
- 2 extra-large eggs lightly beaten
- 3 24-ounce jars good marinara sauce, such as Rao’s
- 2 pounds dried spaghetti such as De Cecco
- Freshly grated Parmesan or Asiago cheese, for serving
Instructions
- Preheat the oven to 400 degrees. Line 2 sheet pans with parchment paper.
- Place the bread in the bowl of a food processor fitted with the steel blade. Process until the bread is in medium crumbs. Transfer the crumbs to a small bowl and add the milk. Set aside for 5 minutes.
- In a large mixing bowl, combine the turkey, sausage, prosciutto, bread mixture, Asiago, parsley, oregano, red pepper flakes, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Lightly combine the ingredients with your hands. Add the 3 tablespoons of olive oil and the eggs, and stir lightly with a fork to combine.
- With your hands, lightly roll the mixture into 2-inch-round meatballs and place them on the prepared sheet pans. Brush the meatballs with olive oil. Bake for 35 to 40 minutes, until the tops are browned and the centers are completely cooked.
- Pour the marinara sauce in a large, low pot, add the meatballs, and bring to a simmer. Meanwhile, cook the spaghetti in a large pot of boiling salted water according to the directions on the package. Drain and place the spaghetti in individual bowls, and top with 3 meatballs and lots of sauce. Serve with Parmesan cheese on the side.
Notes
For truly tender meatballs, combine ingredients with a light hand; overworking the mixture will result in dense, rubbery meatballs. Baking the meatballs rather than pan-frying them ensures even cooking, less mess, and a healthier finish. The combination of ground turkey with sweet Italian sausage and prosciutto adds layers of flavor and necessary fat, preventing the turkey from drying out. Allowing the bread crumbs to soak thoroughly in milk is crucial for moisture. Simmering the baked meatballs in the marinara sauce allows them to absorb the rich flavors, making them incredibly succulent. Always cook pasta al dente for the best texture.
Easy on Your Schedule
Baked spaghetti and ziti are your best friends when you’re short on time but still want something amazing. They’re built for real life quick to prep, fast to cook, and perfect for making ahead. Here’s why they’re so easy:
- Simple Prep: No need to layer like lasagna just toss pasta, sauce, and cheese in a dish and you’re set.
- Rapid Baking: Preps in 30–40 minutes, topped with a sauce to keep everything moist and tender.
- Convenient Make Ahead Stars: Prepare and refrigerate for a couple of days or freeze for two months perfect for busy weeks.
- Portion Liberty: Cut into individual pans for simple meals or potluck contributions, a departure from lasagna’s fancy presentation.
These short cuts make baked pasta a weeknight hero or last-minute party visitor.
Easy Baked Ziti
This easy baked ziti with ricotta, mozzarella, and Parmesan is so good! Three cheeses layered with pasta and marinara sauce — delicious!
Equipment
- 1 9×13 inch Baking Dish For assembling and baking the ziti.
- 1 Large Pot For boiling the ziti pasta.
- 1 Colander For draining the cooked pasta.
- 1 Medium Mixing Bowl For combining pasta and cheese mixture.
Ingredients
Main
- 1 16 ounce package ziti pasta
- 24 ounces ricotta cheese
- 1 pound shredded mozzarella cheese
- 1 large egg beaten
- 1 32-ounce jar spaghetti sauce
- ¼ cup grated Parmesan cheese
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9×13-inch baking dish.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add ziti pasta and cook for 8 to 10 minutes or until al dente; drain and rinse.
- Combine cooked ziti, ricotta cheese, mozzarella cheese, egg, and 1 ½ cups spaghetti sauce in a medium bowl. Dotdash Meredith Food Studios
- Transfer into the prepared baking dish. Top with remaining spaghetti sauce, then sprinkle with Parmesan cheese. Dotdash Meredith Food Studios
- Bake in the preheated oven for 30 minutes; let stand for 15 minutes before serving. DOTDASH MEREDITH FOOD STUDIOS
Notes
For optimal results, ensure pasta is cooked truly al dente, as it will continue to absorb liquid and cook further in the oven; overcooked pasta will become mushy. Thoroughly drain the pasta after rinsing to prevent a watery final dish. To elevate the flavor, consider enhancing the marinara with sautéed garlic and onion, or even a browned ground Italian sausage. A pinch of nutmeg in the ricotta mixture can beautifully complement the cheese. Always let the baked ziti rest for at least 15 minutes post-baking; this allows the cheese to set, making for cleaner cuts and preventing the dish from falling apart when served. Don’t be shy with fresh basil or parsley for a vibrant finish.
Flavor That Feels Like a Hug
Baked pasta is all about that perfect forkful noodles drowning in sauce, cheese stretching into every bite. Spaghetti strands soak up every bit of sauce, whereas ziti tubes catch the good stuff, and each bite is rich and comforting. An added layer of sauce keeps it all moist, and the inclusion of cheeses like ricotta and mozzarella gives you that stretchy, gooey magic. Unlike lasagna’s layered style, this blended style gives consistent comfort, the kind that has kids begging for more and adults getting all sentimental.
Spaghetti and baked ziti are a choose your own adventure dish. You can keep it basic or be creative to match your mood or pantry. Here’s how to do it:
- Pasta Options: Indulge in the spaghetti for a saucy mess, penne for a bite of playfulness, or macaroni for that added nostalgia.
- Sauce Options: Employ the marinara, full-bodied alfredo, or a vegetable sauce for the lighter fare.
- Add Some Zing: Introduce ground turkey, zucchini, or shrimp to turn it into a full blown feast.
- Cheese Options: Substitute mozzarella with cheddar or provolone for a zestier taste.
- Diet Friendly Options: Replace with vegan cheese or gluten free pasta to accommodate any party.
It matters not whether it’s a quick meal or big shindig, these recipes are game for anything.
Authentic Bolognese Sauce
This recipe guides you through creating an authentic Bolognese sauce, featuring finely chopped pancetta and vegetables, browned ground beef, deglazed with white wine, and slowly simmered with milk and tomato paste for a rich, deeply flavored Italian ragu, perfect for pasta.
Equipment
- 1 Large Dutch Oven or Heavy-Bottomed Pot Essential for even heat distribution and slow simmering
- 1 Chef’s knife
- 1 Cutting Board
- 1 Wooden Spoon or Heatproof Spatula For stirring and scraping the bottom of the pot
- 1 Measuring Cups and Spoons
Ingredients
Main
- 1/4 cup olive oil
- 4 ounces pancetta finely chopped
- 1 medium onion finely chopped
- 1 large carrot finely chopped
- 1 celery rib finely chopped
- 3 garlic cloves minced
- 2 pounds regular ground beef
- 1 1/2 cups dry white wine
- 1 1/2 cups whole milk
- 1/4 cup tomato paste
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Finely chop the pancetta, onion, carrot, celery, and mince the garlic.
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat, then add pancetta and cook until crispy and fat is rendered.
- Add the finely chopped onion, carrot, and celery to the pot, sauté until softened and translucent, about 8-10 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Increase heat to medium-high, add the ground beef, breaking it up with a spoon, and cook until thoroughly browned, draining excess fat if necessary.
- Pour in the white wine, scrape up any browned bits from the bottom of the pot, and simmer until the wine has completely evaporated.
- Add the whole milk, bring to a gentle simmer, and cook until the milk has been fully absorbed by the meat, stirring occasionally.
- Stir in the tomato paste, salt, and pepper, mixing well to combine.
- Reduce the heat to low, cover the pot, and simmer the sauce for a minimum of 2-3 hours, or up to 6 hours, stirring occasionally to prevent sticking.
- Taste and adjust seasoning as needed before serving over your favorite pasta.
Notes
1. Achieving a finely diced soffritto (onion, carrot, celery) is crucial for the sauce’s texture and ensures vegetables melt into the sauce, not stand out. 2. Thoroughly browning the ground beef before adding liquids builds a deep, umami foundation for the sauce. Don’t rush this step. 3. Allow the wine and milk to fully evaporate/absorb after each addition. This concentrates their flavors and prevents a watery sauce. 4. The longer the sauce simmers, the more complex and rich the flavors become. Aim for at least 2-3 hours, but ideally 4-6 hours for a truly authentic taste. Adjust seasoning at the very end.
Why Baked Pasta Steals the Show
Lasagna’s still in the mix for those fancy, special night dinners, but spaghetti and baked ziti are the MVPs for everyday cooking. They’re quick, versatile, and they provide us with that cheesy, saucy comfort that we all crave. If you’ve got a picky toddler, a hangry crowd, or just want leftovers for the week, these are the champions. They’re proof that you can have a spectacular something without spending your whole night in the kitchen, dispensing all the love of Italian American basics to your plate with a whole lot less effort. Find out more: The Barefoot Contessa’s Secret Weapon: The Store Bought Marinara Sauce Ina Garten Always Keeps in Her Pantry
