Baked Ziti
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
8
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Calories
482 kcal
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Course
Main Course, Dinner
Baked Ziti
Description
This Baked Ziti recipe begins by cooking pasta until al dente, ensuring it holds texture after baking. A sauce is prepared by sautéing onions and garlic, then browning extra lean ground beef seasoned with salt, pepper, Italian seasoning, red pepper flakes, and brown sugar. The sauce is completed with passata and beef broth and simmered to develop flavor and thickness.
Combining the pasta with the simmered sauce ensures the pasta absorbs flavorful moisture. Multiple cheeses including shredded mozzarella, freshly grated Parmesan, and ricotta provide creamy, gooey, and slightly tangy elements that meld together during baking. The casserole is baked until bubbly with a golden cheese crust on top.
Fresh basil garnish adds aromatic brightness to the rich dish. This make-ahead casserole can be assembled in advance and baked later. For freezing, assembly without baking preserves freshness until thawed. Resting after baking helps the dish set for easier slicing and serving. Variations include using different proteins or adding vegetables like mushrooms or spinach to boost flavor and nutrition.
Ingredients
- 10 ounces ziti pasta or rigatoni or penne
- 1 tablespoon olive oil
- 1 large onion chopped
- 4 cloves garlic minced
- 1 pound ground beef extra lean
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 1 tablespoon Italian seasoning
- ½ teaspoon red pepper flakes
- 1 teaspoon brown sugar packed
- 24 ounces passata or tomato puree or crushed tomatoes
- 1 cup beef broth low sodium
- 2 cups mozzarella cheese shredded
- 1 cup Parmesan Cheese freshly grated
- 1 cup ricotta cheese
- 4 leaves basil fresh, chopped, optional garnish
Instructions
- Cook the ziti or pasta of your choice according to package instructions until it's al dente. The pasta is al dente when it's cooked but still firm when bitten. Drain the pasta in a colander and set aside.
- Heat the olive oil in a Dutch oven or a large skillet over medium-high heat. Add the onion, garlic and cook for about 3 minutes or until the onion is soft and translucent.
- Add the meat and cook, breaking it as you go along. Cook it until it's no longer pink, it should take about 5 minutes.
- Season with salt and pepper. Add the Italian seasoning, red pepper flakes and brown sugar. Add the passata and beef broth then stir everything together.
- Bring to a boil, then reduce the heat to a simmer and cook for about 15 minutes. Taste for seasoning and adjust with salt and pepper as needed. While the sauce is simmering, preheat the oven to 350℉.
- Add the pasta to the sauce and toss it well. If using a skillet you might have to toss everything in a bowl.
- Spread half of the ziti over the bottom of a 9x13-inch casserole dish. Top evenly with half the mozzarella cheese, followed by half the Parmesan cheese. Spread the rest of the ziti, then dollop with ricotta over the entire surface of the pasta. Finish with the rest of mozzarella and Parmesan cheese.
- Cover the casserole with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese starts to get golden.
- Garnish with fresh basil and serve.
Notes
- Use freshly grated Parmesan and shredded mozzarella for better melt and flavor.
- Substitute ground beef with turkey, chicken, or Italian sausage for varied tastes.
- Add sautéed vegetables like spinach or mushrooms to enhance nutrition and flavor.
- Make sauce slightly saucier than desired to prevent dryness after baking.
- Allow baked casserole to rest 10 minutes before slicing for better serving.
- Assemble ahead and refrigerate before baking; add 10-15 minutes to cooking time if baking from cold.
- Freeze assembled dish (unbaked) up to 2 months; thaw overnight before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 482 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 482kcal | 24% |
| Carbohydrates | 39g | 13% |
| Protein | 32g | 64% |
| Fat | 22g | 34% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 83mg | 28% |
| Sodium | 669mg | 28% |
| Potassium | 807mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 921IU | 18% |
| Vitamin C | 11mg | 12% |
| Calcium | 402mg | 40% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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