Description
Classic Baked Ziti is a comforting Italian-American casserole featuring tender ziti pasta baked in a rich meat and tomato sauce layered with a creamy ricotta mixture and melted mozzarella cheese. This hearty dish is perfect for family dinners or entertaining, combining savory flavors and gooey cheeses in a satisfying baked pasta bake.
Ingredients
Scale
Pasta and Meat Sauce
- 1 lb ziti pasta
- 1 lb ground beef or ground sausage
- 28 ounces marinara sauce or store-bought
- 2 cups canned diced tomatoes, do not drain
- 2 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Red pepper flakes (optional, amount not specified)
- 4 ounces fresh mozzarella cheese
- 2 cups shredded mozzarella cheese
- 1/4 cup parmesan cheese
Ricotta Cheese Mixture
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 2 tbsp parmesan cheese
- 1 tbsp fresh parsley, finely minced
- 1 tsp fresh basil, finely minced
- 1 garlic clove, grated
- 1 egg
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to ensure it’s at the perfect temperature for baking the ziti.
- Cook Meat and Prepare Sauce: In a large pot, brown the ground beef or sausage completely over medium heat. Season the meat with garlic powder, Italian seasoning, salt, and pepper. Stir in the marinara sauce, canned diced tomatoes, and red pepper flakes if using. Cover and let simmer gently for 15 minutes to blend flavors, then taste and adjust seasoning as needed. Reserve 2 cups of sauce for layering later.
- Cook Pasta: While the meat sauce simmers, bring a large pot of salted water to a boil. Cook the ziti pasta according to package instructions but aim to undercook slightly by about 1-2 minutes (around 8–9 minutes) so the pasta will hold texture after baking. Drain well.
- Prepare Ricotta Mixture: In a large bowl, combine ricotta cheese, shredded mozzarella, parmesan cheese, minced parsley, basil, grated garlic, and the egg. Mix thoroughly until smooth. Season with salt and pepper to taste and set aside.
- Combine Pasta and Sauce: Add the cooked ziti to the meat sauce in the pot and stir well to coat every piece with sauce.
- Layer the Casserole: In a 9×13 inch baking dish, spread half of the sauced pasta evenly. Dollop half of the ricotta mixture on top of the pasta layer, then scatter the 4 ounces of fresh mozzarella evenly over it. Pour the reserved 2 cups of meat sauce over this layer.
- Top Layers: Add the remaining half of the pasta on top, then spoon the rest of the ricotta mixture over that. Sprinkle the shredded mozzarella and parmesan cheese evenly over the top layer.
- Bake Covered: Cover the baking dish tightly with aluminum foil—sprayed lightly with nonstick spray to prevent cheese sticking—and bake in the preheated oven for 20 minutes.
- Bake Uncovered and Broil: Remove the foil and continue baking uncovered for an additional 10 minutes to allow the top to brown and the cheese to melt fully. Finish by broiling for 1–2 minutes to get a golden bubbly crust. Keep a close eye to avoid burning.
- Garnish and Serve: Let the baked ziti rest for a few minutes, then garnish with fresh basil or parsley if desired. Serve warm and enjoy your classic Italian comfort meal.
Notes
- The meat sauce can be made ahead of time for better flavor development. The assembled casserole can also be prepared a few hours in advance; just cover and refrigerate until baking.
- Optional: Add 1/2 cup of red wine to the meat sauce while cooking for extra depth and richness.
- For added nutrition and flavor, stir fresh chopped spinach into the ricotta mixture or add diced carrots and mushrooms to the meat sauce.
- Spray the aluminum foil with nonstick spray before covering the dish to prevent the cheese from sticking while baking.
- To avoid overcooked pasta, undercook the ziti slightly by 1-2 minutes compared to package instructions to maintain good texture after baking.
Nutrition
- Serving Size: 1 serving (about 1/8 of recipe)
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 750 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 95 mg
