Baked Ziti
Tender ziti, rich tomato-meat sauce, and three cheeses baked until bubbling and golden. The kind of casserole that feeds a crowd and tastes even better the next day.
Ingredients
- 1 lbziti(or penne)
- 1 lbground beef(or Italian sausage, casings removed)
- 1 mediumyellow onion(finely diced)
- 4 clovesgarlic(minced)
- 28 ozcrushed tomatoes(one 28 oz can)
- 15 oztomato sauce(one 15 oz can)
- 2 tspdried oregano
- 1 tspdried basil
- ½ tspred pepper flakes
- 1 tspkosher salt(plus more for pasta water)
- ½ tspblack pepper
- 1 tspgranulated sugar
- 15 ozwhole-milk ricotta
- 1 largeegg
- ¼ cupfresh parsley(chopped, plus more to garnish)
- 2 cupsshredded mozzarella(divided)
- ¾ cupgrated Parmesan(divided)
Method
- 01
Preheat the oven to 375 °F. Lightly grease a 9×13-inch baking dish.
- 02
Bring a large pot of heavily salted water to a boil. Cook the 1 lb ziti 2 minutes less than the package directs (it will finish in the oven). Reserve ½ cup pasta water, then drain.
- 03
While the pasta cooks, brown the 1 lb ground beef in a large skillet or Dutch oven over medium-high heat, breaking it up, until no pink remains, about 6 minutes. Drain excess fat.
- 04
Reduce heat to medium. Add the 1 medium yellow onion to the skillet and cook until softened, about 4 minutes.
- 05
Add the 4 cloves garlic, 2 tsp dried oregano, 1 tsp dried basil, and ½ tsp red pepper flakes. Stir and cook for 1 minute until fragrant.
- 06
Pour in the 28 oz crushed tomatoes and 15 oz tomato sauce. Add 1 tsp kosher salt, ½ tsp black pepper, and 1 tsp granulated sugar. Stir to combine, then simmer over medium-low heat for 10 minutes.
- 07
In a medium bowl, stir together the 15 oz whole-milk ricotta, 1 large egg, ¼ cup fresh parsley, ½ cup of the shredded mozzarella, and ¼ cup of the grated Parmesan until smooth.
- 08
Add the drained ziti to the tomato-meat sauce and toss to coat. If the sauce looks tight, stir in a splash of the reserved pasta water.
- 09
Spread half the sauced ziti into the prepared baking dish. Drop spoonfuls of the ricotta mixture evenly over the top, then spread the remaining ziti over the ricotta layer.
- 10
Scatter the remaining 1 ½ cups shredded mozzarella and ½ cup grated Parmesan evenly over the top.
- 11
Cover tightly with foil and bake for 20 minutes. Remove the foil and bake for another 20–25 minutes until the cheese is melted, golden, and the edges are bubbling.
- 12
Let the baked ziti rest for 10 minutes before serving. Garnish with additional fresh parsley.
Adapted from public domain & community sources