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Baked Ziti Recipe

Ultimate Baked Ziti

Steven
This is the kind of dish that fills your kitchen with the most incredible aroma, pulls everyone to the table without a single reminder, and leaves them scraping the pan for every last cheesy bite. What makes this version stand out is a combination of Italian sausage and ground beef in the sauce, which layers in far more flavor than either meat alone would deliver.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Italian
Servings 8
Calories 590 kcal

Equipment

  • Large pot (at least 6-quart capacity) - for boiling pasta
  • Large skillet or Dutch oven - for meat sauce
  • 9x13-inch baking dish - deep dish recommended
  • Large mixing bowl
  • Colander - for draining pasta
  • Wooden spoon or silicone spatula
  • Sharp chef's knife
  • Cutting board
  • Measuring cups and spoons
  • Box grater or microplane - for Parmesan
  • Aluminum foil
  • Ladle

Ingredients
  

  • 1 lb ziti pasta - 450g
  • 1 lb Italian sausage - 450g, sweet or mild, casings removed
  • 1/2 lb ground beef - 225g, 80/20 blend
  • 1 medium yellow onion - finely diced
  • 4 cloves garlic - minced
  • 1 can crushed tomatoes - 28 oz / 800g
  • 1 jar marinara sauce - 24 oz / 680g
  • 2 tablespoons tomato paste
  • 1 teaspoon granulated sugar
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes - optional
  • salt and black pepper - to taste
  • 15 oz whole-milk ricotta cheese - 425g
  • 1 large egg
  • 1/4 cup freshly grated Parmesan cheese - 25g, for ricotta mixture, plus more for topping
  • 2 tablespoons fresh parsley - chopped
  • 2 tablespoons fresh basil - chopped
  • 3 cups whole-milk shredded mozzarella cheese - 340g, divided
  • 1 tablespoon olive oil

For Serving

  • fresh basil or parsley - for garnish
  • extra Parmesan cheese - for sprinkling
  • garlic bread - for serving

Instructions
 

  • Fill a large pot with water, add a generous pinch of salt (about 1 tablespoon per gallon), and bring to a rolling boil.
  • Add ziti and cook for 2 minutes less than package directions (about 7-8 minutes). Drain in a colander and set aside without rinsing.
  • Preheat the oven to 375°F (190°C) with the rack in the center position.
  • Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add sausage and ground beef, breaking apart with a spoon. Cook for 6-8 minutes until browned, then transfer meat to a plate, leaving 1 tablespoon of fat in the pan.
  • Reduce heat to medium, add diced onion and sauté for 4-5 minutes until soft. Add garlic and cook for 1 minute until fragrant. Stir in tomato paste and cook for 1-2 minutes.
  • Pour in crushed tomatoes and marinara sauce, scraping up browned bits. Return browned meat to the pan. Season with sugar, Italian seasoning, dried basil, red pepper flakes, salt, and pepper. Simmer for 10-15 minutes until thickened.
  • In a large mixing bowl, combine ricotta, egg, 1/4 cup Parmesan, fresh parsley, and fresh basil. Season with salt and pepper and stir until smooth and creamy.
  • Add drained ziti to the ricotta bowl with about two-thirds of the meat sauce and 1 cup of shredded mozzarella. Fold together gently until evenly coated with creamy pockets of ricotta.
  • Grease the 9x13-inch baking dish and transfer the pasta mixture, spreading evenly. Top with remaining meat sauce, then sprinkle remaining 2 cups of mozzarella and extra Parmesan over the top.
  • Cover tightly with tented foil and bake for 20 minutes. Remove foil and bake uncovered for 15-20 more minutes until golden-brown and bubbling at the edges.
  • Remove from oven and rest for 10 minutes before serving. Garnish with fresh basil or parsley and extra Parmesan.

Notes

  • Pasta: Undercook the ziti by 2 minutes. It will finish cooking in the oven and stay perfectly al dente.
  • Ricotta: Always use whole-milk ricotta for creaminess. Part-skim can become watery.
  • Cheese: Grate your own mozzarella and Parmesan. Pre-shredded cheeses contain anti-caking agents that prevent smooth melting.
  • Meat: Use a combination of Italian sausage and ground beef for the most flavorful sauce.
  • Make ahead: Assemble completely, cover, and refrigerate up to 24 hours before baking. Add 10-15 minutes to covered baking time.
  • Freezing: Freeze unbaked for up to 3 months. Thaw overnight in the refrigerator and bake as directed.
  • Reheating: Reheat individual portions in the microwave with a splash of water or extra sauce. Reheat full dish covered at 350°F for 20-30 minutes.
  • Substitute pasta: Penne or rigatoni work perfectly in place of ziti.
  • Vegetarian version: Omit meat and add sautéed mushrooms, diced zucchini, and baby spinach to the sauce.
Keyword baked ziti, cheesy pasta, Italian casserole, pasta bake