Description
This classic Baked Ziti recipe features tender pasta combined with a rich, flavorful Bolognese sauce, creamy ricotta mixture, and melted mozzarella and Parmesan cheeses. It's an easy make-ahead Italian-American comfort dish perfect for family dinners or gatherings.
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 ¼ 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 package directions until just al dente to ensure it doesn’t overcook. 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, diced carrot, and celery until the meat is cooked through and the vegetables are tender. Add minced garlic and red pepper flakes and cook for an additional 30 seconds. Drain off any excess grease. Stir in crushed tomatoes, tomato sauce, tomato paste, water, soy sauce, sugar, balsamic vinegar, beef bouillon, dried basil, dried parsley, oregano, thyme, salt, pepper, and bay leaf. Bring to a simmer and cook uncovered gently for 15 minutes, stirring occasionally.
- Prepare Ricotta Mixture: While the sauce is simmering, preheat your oven to 350 degrees Fahrenheit. In a large bowl, combine ricotta cheese, sour cream, egg, fresh or dried basil, ground nutmeg, and Parmesan cheese. Mix until fully combined; set aside.
- Assemble the Casserole: Lightly coat a deep 9x13 inch baking dish with cooking spray. Mix the cooked pasta with the Bolognese sauce until evenly combined. Spread half of this pasta mixture into the prepared baking dish. Dollop half of the ricotta mixture in small blobs over the pasta. Sprinkle evenly with half of the shredded mozzarella cheese. Repeat the layers with the remaining pasta mixture, remaining ricotta mixture, and mozzarella cheese. Top evenly with the grated Parmesan cheese.
- Bake: Cover the baking dish tightly with foil and bake in the preheated oven for 30 minutes. Remove the foil and continue baking for an additional 15 to 30 minutes until the dish is hot, bubbly, and the cheese is melted. Optionally, garnish with fresh parsley before serving.
Notes
- Watch the how-to video at the top of the post for visual guidance.
- Use mild Italian sausage containing fennel seasoning for authentic flavor; if skipped, add fennel to the sauce.
- Use 93/7 lean ground beef and drain grease after cooking to avoid a greasy sauce.
- Substitute penne pasta if ziti is unavailable; it has a similar shape and cooking profile.
- Choose shredded mozzarella over fresh balls or slices for less moisture and easier layering.
- Always use freshly grated Parmesan cheese instead of pre-shredded or powdered for better melting and flavor.
- Do not overcook pasta; aiming for al dente preserves texture during baking.
- Combine pasta and sauce only when ready to assemble to prevent mushy pasta.
- Baked Ziti can be made ahead by assembling and refrigerating or freezing before baking.
- Freeze assembled unbaked ziti wrapped tightly in plastic wrap and foil for up to 3 months; thaw 48 hours in refrigerator before baking.
- Reheat baked leftovers from frozen by baking covered at 350°F for 1 ½ hours plus 15-30 minutes uncovered.
- Individual servings can be frozen after baking and reheated either in the oven or microwave.
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 80 mg
