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Cheesy Baked Ziti Recipe

Cheesy Baked Ziti Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 120 reviews
  • Author: Mia
  • Prep Time: 25 mins
  • Cook Time: 40 mins
  • Total Time: 1 hr 5 mins
  • Yield: 8 servings
  • Category: Baking
  • Method: Oven
  • Cuisine: Italian-American

Description

This Baked Ziti recipe is a comforting and delicious Italian-American classic that’s perfect for feeding a crowd. With layers of pasta, rich meat sauce, and plenty of cheese, this hearty casserole is sure to be a hit at any gathering.


Ingredients

Units Scale

Ingredients:

  • 1 (1-lb.) pkg. ziti
  • 3 Tbsp. olive oil, divided
  • 1 lb. 90/10 lean ground beef
  • 1 small (7 oz.) yellow onion, finely chopped (about 1 1/4 cups)
  • 3 large garlic cloves, finely chopped (about 1 1/2 Tbsp.)
  • 1 (28-oz.) can whole peeled plum tomatoes, crushed by hand
  • 1 (24-oz.) jar marinara sauce
  • 1 (15-oz.) container whole-milk ricotta cheese
  • 1/3 cup heavy whipping cream
  • 1 tsp. kosher salt
  • 1/2 tsp. crushed red pepper
  • 12 oz. pre-shredded low-moisture part-skim mozzarella cheese (about 3 cups), divided
  • 3 oz. Parmigiano-Reggiano cheese, grated (about 3/4 cup) and divided
  • Chopped fresh flat-leaf parsley

Instructions

  1. Cook ziti: Preheat oven to 375°F. Bring a large pot of salted water to a boil over high. Add ziti, and cook, stirring occasionally, according to package directions for al dente, about 10 minutes. Drain ziti in a colander, and toss with 1 tablespoon of the oil.
  2. Cook ground beef: While ziti cooks, heat remaining 2 tablespoons oil in a large Dutch oven over medium-high. Break ground beef into medium-sized clumps, and add to Dutch oven. Cook, stirring once halfway through cook time, until deeply browned on 2 sides, 6 to 8 minutes.
  3. Break up ground beef into smaller pieces: Cook, stirring and breaking up meat into smaller pieces with a wooden spoon, until cooked through and no longer pink, about 2 minutes.
  4. Add garlic and onion: Reduce heat to medium. Add onion and garlic, and cook, stirring often, until softened, about 3 minutes.
  5. Make ragu: Stir in plum tomatoes and marinara sauce. Bring to a simmer over medium. Cover, and simmer, stirring occasionally, until slightly thickened, 10 to 12 minutes. Remove from heat, and set aside 3 cups of the ragu.
  6. Add cheeses, cream, and seasoning to ragu: Add ricotta, cream, salt, crushed red pepper, 2 cups of the mozzarella, and 1/2 cup of the Parmigiano-Reggiano to remaining ragu in Dutch oven, and stir to combine. Add cooked ziti, and stir until thoroughly combined.
  7. Assemble casserole: To assemble, spread 1 cup of the reserved ragu in the bottom of a 13- x 9-inch baking dish. Spoon half of the ziti mixture over ragu. Spoon 1 cup of the reserved ragu over ziti mixture. Spoon remaining ziti mixture over ragu. Spread remaining 1 cup reserved ragu over ziti mixture, and sprinkle with remaining 1 cup mozzarella and 1/4 cup Parmigiano-Reggiano.
  8. Bake: Bake, uncovered, in preheated oven until cheese is melted and browned in spots, 20 to 25 minutes. Let cool 5 minutes. Garnish with parsley.


Nutrition

  • Serving Size: 1 serving
  • Calories: 620
  • Sugar: 7g
  • Sodium: 1040mg
  • Fat: 32g
  • Saturated Fat: 16g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 46g
  • Fiber: 4g
  • Protein: 38g
  • Cholesterol: 100mg