Description
Classic baked ziti recipe featuring tender pasta layered with a rich homemade Bolognese sauce, creamy ricotta mixture, and plenty of melted mozzarella and Parmesan cheese. Perfectly baked to golden bubbly perfection, this comforting Italian-American casserole is ideal for family dinners and make-ahead meals.
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 teaspoons onion powder)
- 1 carrot, diced (optional)
- 1 stalk celery, diced (optional)
- 6-8 garlic cloves, minced (may substitute 1 ½ teaspoons 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 1/4 cup fresh each)
- 2 teaspoons dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon 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: Bring a large pot of salted water to boil. Add the ziti pasta and cook according to package directions until just al dente, usually about 10-12 minutes. Avoid overcooking as the pasta will continue to cook in the oven. Drain and rinse under cold water to stop cooking, then set aside.
- Prepare Bolognese Sauce: In a Dutch oven or large deep skillet, brown the ground beef, Italian sausage, chopped onion, diced carrot, and diced celery over medium heat until meat is fully cooked and vegetables are softened. Add the minced garlic and red pepper flakes and sauté for 30 seconds more. Drain off excess grease. Stir in crushed tomatoes, tomato sauce, tomato paste, water, soy sauce, sugar, balsamic vinegar, beef bouillon, dried basil, parsley, oregano, thyme, salt, pepper, and bay leaf. Bring to a simmer and cook uncovered gently for 15 minutes, stirring occasionally.
- Preheat Oven and Prepare Baking Dish: While sauce simmers, preheat your oven to 350 degrees Fahrenheit. Lightly coat a deep 9x13 inch baking pan with cooking spray and set aside.
- Mix Ricotta Filling: In a large bowl, combine ricotta cheese, sour cream, egg, chopped fresh or dried basil, ground nutmeg, and grated Parmesan cheese. Mix until well combined and set aside.
- Assemble Baked Ziti: Combine the cooked pasta with the Bolognese sauce. Spread half of this mixture evenly into the prepared baking dish. Dot half of the ricotta mixture over the pasta in small spoonfuls. Sprinkle half of the shredded mozzarella evenly on top. Repeat layering with remaining pasta mixture, ricotta dollops, and mozzarella. Finish by sprinkling the freshly grated Parmesan cheese evenly over the top.
- Bake Covered: Cover the baking dish tightly with foil, tenting so it does not touch the cheese. Bake in the preheated oven for 30 minutes.
- Bake Uncovered: Remove the foil and continue baking for an additional 15 to 30 minutes or until the casserole is hot and bubbly and the cheese is melted and golden.
- Garnish and Serve: Optionally garnish with fresh parsley or extra basil for color and flavor. Let the baked ziti rest for 5-10 minutes before serving to set.
- Make Ahead and Freezing: The casserole can be assembled and refrigerated up to a day in advance before baking. Bolognese sauce can be made 3 days ahead and refrigerated or frozen for up to 3 months. For freezing uncooked baked ziti, wrap tightly in plastic wrap and foil and freeze for up to 3 months. Thaw in refrigerator 48 hours before baking, and add 10-15 minutes to bake time. Leftovers can be frozen similarly. To cook from frozen, bake covered at 350 degrees Fahrenheit for 1 hour 30 minutes, then uncover and bake 15-30 minutes more until bubbling.
- Individual Portion Freezing: Bake and cool completely, slice into individual portions, and store frozen in airtight containers or freezer bags. Reheat in oven at 350 degrees Fahrenheit for 30-35 minutes or microwave in 30 second intervals until heated through.
Notes
- Use Italian sausage with fennel to get authentic flavor; add fennel separately if omitting sausage.
- Use 93/7 lean ground beef and drain excess grease to avoid a greasy sauce.
- Substitute penne pasta if ziti is unavailable; penne has diagonal cuts and ridges.
- Use shredded mozzarella rather than fresh balls or slices to avoid watery casserole and for even cheese distribution.
- Always grate Parmesan cheese fresh rather than using pre-shredded or powdered for better melt and flavor.
- Don’t overcook pasta to prevent mushy baked ziti; it should still be firm before baking.
- Only combine pasta with sauce immediately before assembling to prevent premature cooking and sogginess.
- You can make the whole baked ziti ahead and refrigerate or freeze for convenient meal prep.
- When freezing, wrap tightly in plastic wrap and foil to protect from freezer burn and preserve flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 85 mg
