Baked Ziti
Ingredients
- 1 lb ziti pasta or penne as a substitute
- 1 tbsp kosher salt for pasta water
- 1 lb lean ground beef 85/15
- 1 medium yellow onion finely diced
- 4 cloves garlic minced
- 1 28 oz can crushed San Marzano tomatoes
- 1 15 oz can tomato sauce
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp granulated sugar balances acidity
- 1 tsp kosher salt or to taste
- 1/2 tsp black pepper
- 1/2 tsp crushed red pepper flakes optional
- 1 tbsp olive oil
- 15 oz whole-milk ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese divided
- 2 tbsp fresh flat-leaf parsley finely chopped
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 3 cups low-moisture whole-milk mozzarella shredded fresh from a block, divided
Instructions
- Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the diced onion and cook, stirring occasionally, for 4-5 minutes until softened and translucent.
- Add the minced garlic and cook for 1 minute until fragrant.
- Add the ground beef and cook, breaking it apart with a wooden spoon, for 6-8 minutes until fully browned. Drain excess fat if needed.
- Stir in the tomato paste and cook for 1-2 minutes to caramelize slightly.
- Add the crushed tomatoes, tomato sauce, oregano, basil, sugar, salt, pepper, and red pepper flakes if using. Stir to combine.
- Reduce heat to medium-low and simmer uncovered for 15-20 minutes, stirring occasionally, until the sauce is thickened and deeply flavored. Taste and adjust seasoning.
- While the sauce simmers, bring a large pot of salted water to a boil. Cook the ziti for 2 minutes less than the package directions indicate — it should be firm and quite al dente.
- Drain the pasta and set aside. Do not rinse.
- In a medium bowl, combine the ricotta, egg, 1/4 cup of the Parmesan, chopped parsley, salt, and pepper. Stir until smooth and well combined. Taste and adjust seasoning — it should taste well-seasoned on its own.
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with olive oil or nonstick spray.
- Combine the drained pasta with about two-thirds of the meat sauce and stir to coat evenly. Transfer half of this pasta mixture to the prepared baking dish and spread into an even layer.
- Dollop the entire ricotta mixture over the pasta layer in large spoonfuls and spread gently — it doesn't need to be perfectly even.
- Sprinkle 1 cup of the shredded mozzarella evenly over the ricotta layer.
- Add the remaining pasta and meat sauce mixture on top, spreading evenly.
- Spoon any remaining meat sauce over the top. Sprinkle the remaining 2 cups of mozzarella and the remaining 1/4 cup of Parmesan evenly over the top.
- Cover the baking dish tightly with aluminum foil. Bake for 25 minutes covered.
- Remove the foil and bake for an additional 20-25 minutes uncovered, until the cheese is melted, golden brown, and bubbling around the edges.
- Remove from the oven and let rest for 10-15 minutes before serving. Garnish with fresh basil or additional parsley if desired.
Notes
Make-Ahead: Assemble up to 24 hours in advance, cover, and refrigerate. Remove from the fridge 30 minutes before baking and add 10 minutes to covered baking time. Freezer Instructions: Assemble completely, cover tightly with foil, and freeze unbaked for up to 3 months. Thaw overnight in the refrigerator before baking as directed. Lighten It Up: Substitute ground turkey or Italian turkey sausage for the beef. Add sautéed spinach or zucchini to the meat sauce for extra vegetables. Cheese Tip: Shred mozzarella from a block rather than using pre-shredded — it melts significantly better without the anti-caking coating. Storage: Leftovers keep in an airtight container in the refrigerator for up to 4 days. Reheat covered in a 350°F oven for 20 minutes or microwave individual portions covered with a damp paper towel.