Description
This classic baked ziti recipe features tender pasta layered with a rich, flavorful Bolognese sauce, creamy ricotta mixture, and plenty of freshly shredded mozzarella and Parmesan cheese, baked to bubbly perfection. Perfect as a comforting main course for family dinners or meal prep.
Ingredients
Scale
Pasta
- 1 pound ziti pasta (may substitute penne)
Cheeses
- 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: Bring a large pot of salted water to a boil. Add ziti pasta and cook according to package directions until just al dente, about 10-12 minutes. Drain and rinse with cold water to stop cooking and prevent sticking. Set aside.
- Prepare Bolognese Sauce: In a Dutch oven or large heavy pot over medium heat, brown the ground beef, Italian sausage, chopped onion, diced carrot, and diced celery until meat is no longer pink and vegetables are softened, about 8-10 minutes. Add minced garlic and red pepper flakes; cook and stir for 30 seconds more until fragrant. Drain any excess grease from the pot.
- Add Sauce Ingredients: 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 the sauce to a simmer, then reduce heat and gently simmer uncovered for 15 minutes, stirring occasionally.
- Preheat Oven and Prepare Baking Dish: While the sauce simmers, preheat the oven to 350 degrees F. Lightly coat a deep 9x13 inch baking pan with cooking spray and set aside.
- Mix Ricotta Mixture: In a large bowl, combine ricotta cheese, sour cream, egg, basil, ground nutmeg, and freshly grated Parmesan. Mix thoroughly until smooth and set aside.
- Combine Pasta and Sauce: Add the cooked pasta to the Bolognese sauce and stir to combine well. Do not mix too far in advance to avoid mushy pasta.
- Assemble the Casserole: Spread half of the pasta and sauce mixture into the prepared baking dish. Dot half of the ricotta mixture evenly over the pasta in small blobs. Sprinkle half of the shredded mozzarella cheese evenly on top. Repeat with the remaining pasta mixture, ricotta mixture, and mozzarella cheese. Finish by topping with the remaining grated Parmesan cheese.
- Bake Covered: Tent the pan tightly with aluminum foil, securing all edges. Bake in the preheated 350 degrees F oven for 30 minutes.
- Bake Uncovered: Remove the foil and bake for an additional 15-30 minutes until the cheese is melted, bubbly, and slightly golden on top.
- Serve and Garnish: Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley if desired before serving.
Notes
- Watch the video at the top of the post for detailed visual instructions to make this recipe successfully.
- Use Italian sausage for authentic flavor due to its fennel seasoning; add fennel if substituting sausage with other meats.
- Choose 93/7 lean ground beef to avoid greasy sauce and drain excess fat after browning the meat.
- If ziti is unavailable, penne pasta is a perfect substitute with a similar texture and shape.
- Use freshly shredded mozzarella (not fresh mozzarella balls or pre-shredded) to avoid excess moisture and ensure even melting.
- Always grate your own Parmesan cheese for better flavor and meltability; avoid pre-shredded or powdered varieties.
- Do not overcook the pasta; cook it just until al dente since it will finish cooking in the oven to prevent mushy texture.
- Combine pasta with the sauce only when ready to assemble the casserole to prevent the pasta from becoming mushy.
- Baked ziti can be made ahead by assembling and refrigerating overnight or freezing assembled but uncooked for up to 3 months.
- To bake frozen ziti, thaw in the refrigerator 48 hours ahead, then bake covered at 350 degrees F adding 10-15 minutes to baking time.
- Individual servings can be frozen after fully baking and cooled, and reheated from frozen in the oven or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 27 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.3 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 90 mg
