Description
A simple, crowd‑pleasing baked ziti featuring tender pasta, rich tomato‑meat sauce, and gooey melted cheese—perfect for family dinners or potlucks.
Ingredients
- 1 lb dry ziti pasta
- 1 tbsp olive oil
- 1 lb ground beef (or Italian sausage)
- 1 small onion, diced
- 3 cloves garlic, minced
- 24 oz marinara sauce
- 1 can (14 oz) crushed tomatoes
- 1 tsp dried oregano
- ½ tsp dried basil
- ½ tsp red pepper flakes (optional)
- Salt and pepper, to taste
- 2 cups ricotta cheese
- 1 ½ cups shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese, divided
- Fresh parsley or basil, chopped (for garnish)
Instructions
- Preheat oven to 375 °F (190 °C). Lightly grease a 9×13‑inch baking dish.
- Cook ziti in a large pot of salted boiling water until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add onion and cook until translucent, about 4 min.
- Add garlic and cook 1 min until fragrant.
- Add ground beef, breaking it up with a spoon. Cook until browned and no longer pink, about 6–8 min. Drain excess fat.
- Stir in marinara sauce, crushed tomatoes, oregano, basil, red pepper flakes (if using), and season with salt and pepper. Simmer 5–7 min.
- In a large bowl, combine cooked ziti, meat sauce, ricotta, 1 cup mozzarella, and ¼ cup Parmesan. Mix until evenly coated.
- Transfer mixture to prepared baking dish. Sprinkle remaining ½ cup mozzarella and ¼ cup Parmesan evenly on top.
- Bake uncovered for 20–25 minutes, until cheese is melted and bubbly and edges are lightly browned.
- Let rest 5 minutes before serving. Garnish with chopped parsley or basil.
Notes
- Make‑ahead: Assemble and refrigerate up to a day in advance; bake before serving.
- Vegetarian option: Omit meat and add sautéed mushrooms or chopped spinach.
- Freezer‑friendly: Bake then freeze in portions; reheat at 350 °F until hot.
- Use gluten‑free pasta and ensure sauce is gluten‑free for a gluten‑free version.
- For extra creaminess, stir in ¼ cup heavy cream to the ricotta mixture.