Baked Ziti
This classic Baked Ziti recipe features a rich, savory meat sauce simmered to perfection, combined with al dente ziti and a creamy, cheesy ricotta mixture. Layered and baked until bubbling, it's a hearty and comforting dish, ideal for feeding a crowd. The process ensures a perfect balance of textures and flavors in every satisfying bite.
Equipment
- 1 Large Pot For boiling pasta
- 1 Saucepot or Dutch Oven For cooking meat sauce
- 1 Large Mixing Bowl For combining pasta and cheese mixture
- 1 Large Casserole or Lasagna Dish For baking the ziti
- 1 Box Grater (If cheese is not pre-grated)
Ingredients
Main
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 large onion diced
- 1 pound ground beef
- 1 pound Italian sausage
- Two 14.5-ounce cans tomato sauce or marinara sauce
- One 28-ounce can whole tomatoes with juice
- 2 teaspoons Italian seasoning
- 1/2 teaspoon red pepper flakes
- Salt and freshly ground black pepper
- 1 pound ziti
- 1 1/2 pounds mozzarella grated
- One 15-ounce tub whole-milk ricotta
- 1/2 cup grated Parmesan
- 2 tablespoons chopped fresh parsley plus more for sprinkling
- 2 eggs
Instructions
- Heat the olive oil in a pot over medium heat. Add the garlic and onions and saute until starting to soften, 3 to 4 minutes. Add the ground beef and sausage and cook until browned. Drain off almost all of the fat, leaving a bit behind for flavor and moisture. Add the tomato sauce, tomatoes, Italian seasoning, red pepper flakes and some salt and pepper. Stir, bring to a simmer and simmer for 25 to 30 minutes. Remove 3 to 4 cups of the cooked sauce to a bowl to cool down.
- Bring a large pot of water to a boil and add some salt. Cook the ziti until not quite al dente.
- Preheat the oven to 375 degrees F.
- In a bowl, mix 2 cups of the grated mozzarella, the ricotta, Parmesan, parsley, eggs and some salt and pepper. Stir together just a couple of times (do not mix completely).
- Drain the pasta and rinse under cool water to stop the cooking and cool it down. Pour it into the bowl with the cheese mixture and toss to slightly combine (there should still be large lumps). Add the cooled reserved meat sauce and toss to combine.
- Add half the coated pasta to a large casserole dish or lasagna dish. Spoon half of the remaining sauce over the top, then top with half the remaining mozzarella. Repeat with another layer of the coated pasta and the remaining sauce and mozzarella.
- Bake until bubbling, about 20 minutes. Let stand 5 minutes before sprinkling with chopped parsley to serve.
Notes
Achieving a rich, deep flavor in the meat sauce requires thorough browning of the ground beef and Italian sausage; ensure good caramelization before adding liquids. Remember to drain most, but not all, of the rendered fat to keep some moisture and flavor. The instruction to cook the ziti 'not quite al dente' is crucial; the pasta will finish cooking and absorb flavors in the oven, preventing it from becoming mushy. Rinsing with cool water immediately after draining stops the cooking process and prevents clumping. When combining the ricotta and other cheeses, mix gently to maintain some texture, contributing to a creamier result. Lastly, allowing the baked ziti to rest for 5-10 minutes after baking allows the cheese and sauce to set, making for cleaner and more cohesive portions.