Description
This classic Baked Ziti recipe features tender pasta tossed in a rich, savory Bolognese sauce layered with creamy ricotta and plenty of mozzarella and Parmesan cheese, then baked to bubbly perfection. Perfect as a comforting family dinner or make-ahead meal.
Ingredients
Scale
Pasta and Cheese
- 1 pound ziti pasta (may substitute penne)
- 4 cups freshly shredded mozzarella cheese (more or less to taste)
- 1 cup freshly grated Parmesan cheese
Bolognese Sauce
- 1 pound lean ground beef (93/7)
- 1 pound mild Italian sausage, casings removed
- 1 onion, chopped (may substitute 1 ½ tsp onion powder)
- 1 carrot, diced (optional)
- 1 stalk celery, diced (optional)
- 6-8 garlic cloves, minced (may substitute 1 ½ tsp garlic powder)
- 1/4-1/2 teaspoon red pepper flakes
- 1 28 oz. can crushed tomatoes in puree
- 2 15 oz. cans tomato sauce
- 3 tablespoons tomato paste
- 1/2 cup water
- 1 tablespoon reduced sodium soy sauce
- 1 tablespoon sugar (more or less to taste)
- 1 1/2 teaspoons balsamic vinegar
- 1 tablespoon beef bouillon or better than bouillon
- 1 1/2 tablespoons dried basil
- 1 1/2 tablespoons dried parsley (may substitute 1/4 cup fresh each)
- 2 teaspoons dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bay leaf
Ricotta Mixture
- 3 cups whole milk ricotta cheese
- 1/2 cup sour cream
- 1 egg
- 1/4 cup chopped fresh basil or 1 tablespoon dried basil
- 1/4 teaspoon ground nutmeg
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Cook Pasta: Cook the ziti pasta in salted boiling water according to the package directions until just al dente. Avoid overcooking as the pasta will continue cooking in the oven. Drain and rinse with cold water to stop cooking; set aside.
- Make Bolognese Sauce: In a Dutch oven over medium heat, brown the ground beef, Italian sausage, chopped onion, carrot, and celery until the meat is no longer pink and vegetables are softened. Add minced garlic and red pepper flakes and cook for an additional 30 seconds. Drain excess grease. Stir in crushed tomatoes, tomato sauce, tomato paste, water, soy sauce, sugar, balsamic vinegar, beef bouillon, dried basil, parsley, oregano, thyme, salt, pepper, and bay leaf. Bring to a simmer and cook uncovered, stirring occasionally, for 15 minutes until sauce thickens slightly.
- Preheat Oven and Prepare Baking Dish: While the sauce simmers, preheat your oven to 350 degrees Fahrenheit. Lightly coat a deep 9x13 baking dish with cooking spray or oil; set aside.
- Prepare Ricotta Mixture: In a large bowl, combine ricotta cheese, sour cream, egg, chopped basil, ground nutmeg, and Parmesan cheese. Mix thoroughly until smooth and combined. Set aside.
- Assemble the Baked Ziti: Combine the cooked pasta with the Bolognese sauce, mixing gently. Spread half of this mixture evenly in the prepared baking dish. Dollop half of the ricotta mixture on top in small blobs. Sprinkle half of the shredded mozzarella evenly over the ricotta. Repeat layering with the remaining pasta mixture, ricotta, and mozzarella. Finish with an even layer of freshly grated Parmesan cheese on top.
- Bake Covered: Tent the baking dish tightly with aluminum foil to avoid drying out and bake in the preheated oven for 30 minutes.
- Bake Uncovered: Remove the foil and continue baking for an additional 15 to 30 minutes until the sauce is hot, bubbly, and the top is slightly golden. Optionally garnish with fresh parsley before serving.
Notes
- Watch the "how to make" recipe video for visual guidance.
- Use Italian sausage for authentic flavor due to fennel seasoning. If omitted, add fennel to the sauce.
- Use 93/7 lean ground beef to prevent greasy sauce and drain excess fat after cooking.
- If ziti is unavailable, penne pasta is a great substitute.
- Prefer shredded mozzarella over fresh balls or slices for better melting and less moisture.
- Use freshly grated Parmesan cheese instead of pre-shredded for superior taste and melting.
- Avoid pre-shredded cheeses with anti-clumping agents as they do not melt well.
- Do not overcook pasta; aim for al dente as pasta continues cooking in the oven.
- Combine pasta with sauce only when ready to assemble to prevent mushy texture.
- Baked ziti can be assembled and refrigerated a day ahead to enhance flavors or frozen for up to 3 months.
- Follow detailed freezing and reheating instructions to maintain best quality of the dish and leftovers.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 85 mg
