Baked Ziti
User Reviews
5
Baked Ziti
Description
Baked Ziti brings together ziti pasta with a savory meat sauce made from ground beef or a beef and pork blend, cooked with garlic, onion, dried basil, oregano, and tomato passata. The sauce is simmered to develop flavor before combining with partially cooked pasta. Ricotta cheese is dolloped over the mixture to add creaminess, then mozzarella and optionally parmesan cheese top it before baking. The baking process melts the cheese into a golden crust while heating through the casserole evenly.
The sauce’s seasoning includes paprika, cayenne or chili flakes, fennel seeds, and onion powder that add layered flavors. The pasta’s texture remains firm yet tender as it is undercooked slightly before baking to prevent over-softness. Baking covered at first traps moisture to finish cooking and then uncovered to brown the cheese.
This dish serves well as a filling main course and pairs with simple sides like a green salad or steamed vegetables. It can be prepared ahead by cooking and cooling the pasta and sauce separately, then assembled and baked later, making it suitable for meal planning or freezing. Leftovers reheat well in the oven.
Use penne, rigatoni, or similar pasta if ziti is unavailable, noting ziti is smooth while penne has ridges.A 50/50 mix of ground beef and pork adds flavor, but all beef or all pork works fine.Tomato passata is pureed tomatoes, thicker and smoother than canned tomatoes; canned crushed tomatoes blended or store-bought plain pasta sauce can substitute.Include creamy ricotta cheese for a classic texture; dry ricotta can be thinned with milk or cream.Fennel seeds add authentic sausage flavor but are optional.For make-ahead, cook pasta and sauce separately, cool, then assemble and refrigerate or freeze before baking.
Ingredients
- 300g / 10oz ziti pasta Note 1, or penne pasta
- 1 tbsp olive oil
- 3 garlic minced, cloves
- 1 onion brown, white or yellow), finely chopped, small
- 500g / 1 lb ground beef OR 50/50 combo (Note 2, or pork
- 700g / 24 oz tomato passata (pureed tomato, Note 3)
- 1/2 cup water
- 1 tsp dried basil each
- 1 tsp dried oregano
- 1 tsp sugar
- 1 cup ricotta cheese optional (Note 4
- 1 cup mozzarella cheese or other melting cheese, grated
- 1 cup parmesan , freshly grated (optional)
- parsley optional garnish, finely chopped, or basil
Seasonings:
- 2 tsp fennel seeds (optional, Note 5)
- 1 tbsp paprika (plain or sweet)
- 1/4 tsp cayenne pepper adjust to taste, or 3/4 tsp chilli flakes
- 2 tsp onion powder
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Cook ziti for the recommended cooking time on the packet MINUS 2 minutes. (Note 5) Drain, then return to pot.
- Preheat oven to 180C/350F.
- Make Sauce: Heat oil in a large skillet over high heat. Add onion and garlic and cook for 2 minutes or until onion is translucent.
- Add meat and cook, breaking it up as you go. When it is just cooked, add Seasonings and cook for 2 minutes.
- Add passata, water, basil, oregano and sugar. Bring to simmer, reduce heat to low and cook for 10 minutes. Adjust salt and pepper to taste (remember it gets spread across lots of pasta).
- Toss Ziti with Sauce: Pour about 2 cups of sauce into the pot with the ziti. Toss.
- Assemble: Spread ziti into baking dish (23x33cm / 9x13"). Dollop with ricotta. Pour over remaining sauce. Top with cheese and parmesan.
- Bake: Cover loosely with foil. Bake 20 minutes. Remove foil, bake further 10 to 15 minutes until cheese is golden.
- Serve: Sprinkle with parsley or basil if desired, then serve!
Notes
- Use penne or similar pasta if ziti is unavailable; ziti is smooth, penne has ridges.
- Try a 50/50 ground beef and pork mix for fullness of flavor, or use all beef or all pork.
- Tomato passata is a smooth pureed tomato; canned crushed tomatoes blended or store-bought pasta sauce can replace it.
- For authentic creaminess, include ricotta cheese; if dry, stir in milk or cream.
- Fennel seeds give a subtle, sausage-like touch and can be omitted if preferred.
- To make ahead, separately cook and cool pasta and sauce, then assemble and bake when ready, or freeze for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 557 kcal
% Daily Value*
| Serving | 364g | |
| Calories | 557cal | 28% |
| Carbohydrates | 51g | 17% |
| Protein | 39g | 78% |
| Fat | 21g | 32% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 93mg | 31% |
| Sodium | 1016mg | 42% |
| Potassium | 865mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 1250IU | 25% |
| Vitamin C | 12.9mg | 14% |
| Calcium | 454mg | 45% |
| Iron | 4.8mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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