Baked Ziti
This Baked Ziti recipe combines ground beef and Italian sausage in a rich tomato sauce, layered with perfectly cooked ziti pasta and a creamy blend of ricotta, mozzarella, and Parmesan cheeses. Baked until bubbling and golden, it's a hearty and comforting dish, perfect for feeding a crowd and offering classic Italian-American flavors.
Equipment
- 1 Large Pot For cooking pasta and simmering meat sauce
- 1 Large Mixing Bowl For combining pasta and cheese mixture
- 1 Large Casserole Dish At least 9x13 inch for baking
- 1 Colander For draining pasta
- 1 Spatula or wooden spoon For stirring and serving
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
1. Ensure thorough browning of the beef and sausage for maximum flavor depth. Draining *most* but not all of the fat is key to a rich sauce without being greasy.2. The 'not quite al dente' cooking for the ziti is crucial; it finishes cooking in the oven, preventing a mushy texture. Rinsing with cool water stops the cooking process effectively.3. When mixing the ricotta-mozzarella-egg blend, resist overmixing. Leaving the ricotta in lumps creates pockets of creamy texture throughout the baked dish, enhancing its overall appeal.4. Allowing the baked ziti to rest for a few minutes after baking helps the layers set, making for cleaner slices and easier serving. A sprinkle of fresh parsley adds a vibrant finish and aroma.