Description
This classic Baked Ziti recipe features tender pasta enveloped in a rich homemade Bolognese sauce, layered with creamy ricotta and plenty of mozzarella and Parmesan cheese, then baked to bubbly perfection. Ideal as a comforting main course, it can be made ahead and frozen for convenience.
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 recommended)
- 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 ¼ cup fresh each)
- 2 teaspoons dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon 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. Bring a large pot of salted water to a boil. Cook the ziti pasta according to package directions until just al dente, about 10-12 minutes, checking 2-3 minutes before recommended time to avoid overcooking. Drain and rinse with cold water to stop cooking. Set aside.
- Prepare Bolognese Sauce. In a Dutch oven over medium heat, brown the ground beef, Italian sausage, chopped onion, diced carrot, and diced celery until meat is cooked through and vegetables are softened, about 8-10 minutes. Add minced garlic and red pepper flakes and cook for 30 seconds more. Drain excess grease. Add crushed tomatoes, tomato sauce, tomato paste, water, soy sauce, sugar, balsamic vinegar, beef bouillon, dried basil, parsley, oregano, thyme, salt, pepper, and bay leaf. Stir well and bring to a gentle simmer. Simmer uncovered for 15 minutes, stirring occasionally.
- Preheat Oven and Prepare Baking Dish. Preheat oven to 350 degrees F. Lightly coat a deep 9x13 inch baking dish with cooking spray and set aside.
- Make Ricotta Mixture. In a large bowl, combine the whole milk ricotta, sour cream, egg, basil, nutmeg, and Parmesan cheese. Mix until evenly combined and smooth. Set aside.
- Assemble the Baked Ziti. In a large bowl, gently mix the cooked pasta with the prepared Bolognese sauce. Transfer half of the pasta mixture to the prepared baking dish. Dot half of the ricotta mixture over the pasta in small spoonfuls. Sprinkle evenly with half of the shredded mozzarella cheese. Repeat the layering with remaining pasta, ricotta mixture, and mozzarella. Sprinkle the top evenly with the grated Parmesan cheese.
- Bake Covered. Tent the baking dish tightly with aluminum foil, sealing the edges to trap steam. Bake in the preheated oven for 30 minutes.
- Bake Uncovered. Remove the foil and bake for an additional 15 to 30 minutes or until the casserole is hot and bubbly and the cheese is melted and slightly browned. Garnish with fresh parsley if desired before serving.
Notes
- Use 93/7 lean ground beef to avoid greasy sauce and drain excess fat after cooking.
- If Italian sausage is not available, add fennel seed to ground beef for authentic flavor.
- Penne pasta can be substituted for ziti in equal amounts.
- Use freshly shredded mozzarella and freshly grated Parmesan cheese for best melting and flavor; avoid pre-shredded cheeses that contain anti-clumping agents.
- Do not overcook pasta; it should be al dente as it will continue cooking in the oven.
- Combine pasta and sauce just before assembling to avoid soggy pasta.
- This dish can be made ahead by assembling and refrigerating or freezing.
- For freezing uncooked baked ziti, wrap tightly with plastic wrap and foil, label, and freeze up to 3 months.
- Thaw frozen casserole in the refrigerator 48 hours before baking, then bake with foil added cooking time of 10-15 minutes.
- Baked leftovers freeze well; cool completely before freezing, and reheat in oven or microwave as directed.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 90 mg
