Description
Classic baked ziti combines al dente pasta with a rich homemade Bolognese sauce, creamy ricotta mixture, and melty mozzarella and Parmesan cheeses, baked to bubbly perfection. This comforting Italian-American casserole makes a perfect make-ahead meal that can be frozen or refrigerated before baking.
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 basil and parsley 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 in salted boiling water according to package directions until just al dente. Avoid overcooking as it will continue to cook in the oven. Drain and rinse under cold water to stop cooking. Set aside.
- Prepare Sauce: In a Dutch oven or large pot over medium heat, brown the ground beef, Italian sausage, chopped onion, diced carrot, and diced celery until meat is cooked through. Add minced garlic and red pepper flakes; cook for 30 more seconds. 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 to combine and bring to a simmer. Let simmer gently uncovered for 15 minutes, stirring occasionally.
- Preheat Oven and Prepare Pan: While the sauce simmers, preheat your oven to 350 degrees F. Spray a deep 9x13 baking dish with cooking spray and set aside.
- Make Ricotta Mixture: In a large bowl, combine whole milk ricotta, sour cream, egg, chopped fresh basil, ground nutmeg, and grated Parmesan cheese. Mix well until fully incorporated. Set aside.
- Assemble Casserole: Combine the cooked pasta with the Bolognese sauce until evenly mixed. Transfer half of the pasta mixture into the prepared baking dish. Dollop half of the ricotta mixture over the pasta in small blobs. Sprinkle half of the shredded mozzarella evenly on top. Repeat with the remaining pasta mixture, ricotta dollops, and mozzarella cheese. Finally, sprinkle the freshly grated Parmesan cheese evenly over the top.
- Bake Covered: Tent the baking dish tightly with aluminum foil, sealing edges to prevent moisture loss. Bake in the preheated oven for 30 minutes.
- Bake Uncovered: Remove the foil and bake for an additional 15 to 30 minutes until the casserole is hot and bubbly and cheese is melted and lightly browned.
- Garnish and Serve: Optionally garnish with fresh parsley before serving. Serve hot and enjoy your comforting baked ziti.
Notes
- Watch the recipe video at the top of the post for a detailed how-to guide.
- Italian sausage is seasoned primarily with fennel; if omitted, add fennel seeds to the sauce for authentic flavor.
- Use 93/7 lean ground beef to prevent a greasy sauce and always drain excess grease before simmering sauce.
- If ziti is unavailable, penne pasta is a great substitute due to its similar shape and texture.
- Opt for freshly shredded mozzarella and freshly grated Parmesan cheese for better melting and superior flavor; avoid pre-shredded or powdered cheeses.
- Test pasta 2-3 minutes before package directions to ensure it is al dente, so it doesn’t become mushy after baking.
- Mix pasta with sauce only when ready to assemble to prevent overcooked, mushy pasta.
- Baked ziti can be made ahead by assembling completely and refrigerating or freezing before baking.
- For freezing uncooked baked ziti, wrap tightly in plastic wrap and foil, freeze up to 3 months, thaw in refrigerator 48 hours before baking, and add extra bake time as needed.
- Leftover baked ziti freezes well; refrigerate before freezing to maintain texture and reheat with extra bake time.
- Individual servings can be frozen after baking and reheated from frozen in oven or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 95 mg
