Best-Ever Baked Ziti
User Reviews
5
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Prep Time
45 mins
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Cook Time
1 hr
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Additional Time
35 mins
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Total Time
2 hrs 20 mins
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Servings
8
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Calories
624 kcal
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Course
Main Course
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Cuisine
Italian, Italian-American Fussion
Best-Ever Baked Ziti
Description
Best-Ever Baked Ziti features a robust meat sauce made from Italian sausages, ground beef, and a blend of vegetables such as onion, celery, and carrot, simmered with marinara sauce and tomato paste to deepen the flavor. The pasta, typically ziti or rigatoni, is cooked al dente and layered with creamy ricotta, shredded mozzarella, and grated Parmesan, creating a textured and cheesy casserole once baked. The layering and baking develop a golden crust while keeping the inside moist and flavorful.
This baked ziti serves well as a main dish for casual family meals or gatherings, accompanied by a simple salad or garlic bread. Because the sauces and pasta can be prepared in advance, it allows for easier assembly and cooking when ready to serve. The combination of sausage, beef, and cheeses delivers a rich, balanced flavor profile typical of comforting Italian-American baked pasta dishes.
The recipe notes suggest the marinara sauce can be made ahead or frozen, and the meat sauce prepped a few days in advance. When refrigerated assembled, baking time may need to be extended. Leftovers keep well refrigerated for up to five days but freezing after baking is not recommended, as the cheese texture changes.
Ingredients
Make Ahead
- marinara sauce or quality store-bought, fresh
For the Meat Sauce
- ¼ cup olive oil
- 1 medium onion chopped (about ½ cup)
- 2 talks celery chopped (about ½ cup)
- 1 medium carrot peeled and chopped (about ½ cup)
- ½ lb Italian sausage casings removed, if links, sweet
- ½ lb Italian sausage casings removed, if links, hot
- 1 lb ground beef 85% lean
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- ½ cup red wine
- 5 cups marinara sauce click for recipe, fresh
- 3 tablespoon tomato paste
For the Baked Ziti
- 16 oz ziti pasta dried, or rigatoni
- 16 oz ricotta cheese whole milk
- 3 cups mozzarella cheese shredded
- 1 cup Parmesan Cheese grated
- 2 tablespoon Italian parsley chopped, for garnish
Instructions
Do Ahead
- Prepare the marinara sauce (see link to recipe in Ingredients List)
Make the Meat Sauce
- Heat the oil in a large pot over medium heat. Add the onion, celery, and carrot and cook until soft, about 7 - 10 minutes.
- Crumble the sausage with your hands into the pot and then add the beef. Cook until almost no longer pink.
- Season with 1 teaspoon salt and ½ teaspoon pepper.
- At this point, if too much grease has been rendered, tilt the skillet and use a spoon to remove excess fat. Discard safely. Leave a little in the pan for added flavor.
- Add the wine and cook until the liquid is almost all gone, about 3 to 4 minutes.
- Add the prepared marinara and tomato paste and simmer for 20 to 30 minutes. Set aside.
Assemble and Bake the Dish
- Preheat the oven to 350°F.
- Bring a large pot of salted water to a boil. Cook the ziti according to package instructions for al dente. Drain and set aside.
- In a lasagna pan (or a deep casserole dish), ladle a thin layer of the meat sauce on the bottom of the dish, about 2 cups.
- Add a layer of cooked ziti, a little more than a third of the pasta.
- Top with dollops of half of the ricotta and then 1 cup of the mozzarella.
- Sprinkle about ¼ cup of Parmesan on top of that.
- Repeat this process again. (You'll want to leave a handful of the cooked pasta and then several cups of the sauce for the topping of the dish).
- Top with a handful of pasta, then another layer of the sauce, 1 cup of mozzarella, and another ¼ cup of Parmesan on top.
- Baked, uncovered, for 45 to 50 minutes, until lightly browned on top and bubbly.
- Garnish with chopped parsley. Let rest for about 5 minutes, and then serve with additional grated Parmesan on the side.
Notes
- Prepare marinara and meat sauce ahead to speed up assembly on cooking day.
- Refrigerate assembled ziti before baking, adding 15-20 minutes to bake time if chilled.
- Cover with foil during baking if the top browns too quickly.
- Store leftovers covered in the refrigerator up to five days; freezing post-baking may alter cheese texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 624 kcal
% Daily Value*
| Calories | 624kcal | 31% |
| Carbohydrates | 49g | 16% |
| Protein | 42g | 84% |
| Fat | 31g | 48% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 132mg | 44% |
| Sodium | 822mg | 34% |
| Potassium | 610mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 2129IU | 43% |
| Vitamin C | 5mg | 6% |
| Calcium | 519mg | 52% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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