Baked Ziti
This baked ziti recipe creates a hearty, comforting pasta dish featuring a rich meat sauce with ground beef and Italian sausage, combined with al dente ziti, a creamy ricotta-mozzarella mixture, and baked until bubbly and golden. It's a perfect meal for feeding a crowd or for make-ahead convenience, offering a delicious balance of flavors and textures.
Equipment
- 1 Large Pot For simmering sauce and boiling pasta.
- 1 Large Mixing Bowl For combining cheese mixture and pasta.
- 1 9x13-inch Casserole or Lasagna Dish For baking the ziti.
- 1 Colander For draining pasta.
- 1 Sturdy spoon or spatula For stirring and combining.
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
For optimal flavor, ensure the ground beef and sausage are well browned before draining excess fat; this builds a rich foundation for your sauce. Cooking the ziti 'not quite al dente' is crucial, as it will continue to cook and absorb flavors during baking, preventing a mushy texture. Rinsing the pasta with cool water stops the cooking and prevents the eggs in the cheese mixture from scrambling when combined with the warm pasta. Allow the baked ziti to rest for 5-10 minutes before serving; this helps the layers set, making it easier to portion and ensuring a cleaner cut.