Description
This classic baked ziti recipe features tender pasta baked in a rich, homemade Bolognese sauce layered with creamy ricotta and plenty of mozzarella and Parmesan cheeses. Perfect as a comforting family meal, it offers a delicious blend of Italian flavors with an easy make-ahead option.
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 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: Cook the ziti pasta in salted boiling water according to package directions until just al dente. Do not overcook. Drain and rinse under cold water to stop cooking, then set aside.
- Make Bolognese Sauce: In a Dutch oven, over medium heat, brown the ground beef, Italian sausage, chopped onion, diced carrot, and diced celery until meat is cooked through and vegetables are softened. Add minced garlic and red pepper flakes and cook for an additional 30 seconds. Drain excess grease. Add crushed tomatoes, tomato sauce, tomato paste, water, soy sauce, sugar, balsamic vinegar, beef bouillon, dried herbs (basil, parsley, oregano, thyme), salt, pepper, and bay leaf. Bring to a simmer and cook uncovered gently for 15 minutes, stirring occasionally.
- Prepare Ricotta Mixture: In a large bowl, combine whole milk ricotta, sour cream, egg, chopped fresh or dried basil, ground nutmeg, and freshly grated Parmesan cheese. Mix until well combined and set aside.
- Preheat Oven and Prepare Baking Dish: Preheat oven to 350 degrees Fahrenheit. Lightly coat a deep 9x13 inch baking pan with cooking spray and set aside.
- Assemble Baked Ziti: Mix the cooked pasta with the Bolognese sauce. Transfer half of this pasta mixture to the prepared baking dish. Dot half of the ricotta mixture over the pasta in small blobs. Evenly sprinkle half of the shredded mozzarella on top. Repeat layers with remaining pasta mixture, ricotta mixture, and mozzarella. Finally, top evenly with freshly grated Parmesan cheese.
- Bake Covered: Tent the baking dish tightly with foil, securing all edges to hold in moisture. Bake in the preheated oven for 30 minutes.
- Bake Uncovered: Remove the foil and continue baking for an additional 15 to 30 minutes until the casserole is hot, bubbly, and the cheese is melted and slightly browned.
- Garnish and Serve: Optionally garnish with fresh parsley before serving. Let the baked ziti sit for a few minutes before cutting into portions and serving.
Notes
- Use lean ground beef (93/7) to avoid greasy sauce and drain excess fat after browning.
- Italian sausage provides important fennel flavor; if omitted, add fennel seeds for authenticity.
- Penne pasta can substitute ziti if necessary, with slight differences in shape.
- Prefer shredded mozzarella over fresh mozzarella balls for less moisture and better melt.
- Use freshly grated Parmesan cheese rather than pre-shredded for improved flavor and melting.
- Avoid pre-shredded cheeses because anti-clumping agents can hinder melting quality.
- Test pasta a few minutes before package instructions to ensure al dente texture, which is ideal since pasta will bake further.
- Combine pasta and sauce only at assembly to prevent mushy pasta from prolonged contact with sauce.
- This casserole can be made ahead, refrigerated, and baked the next day or frozen for up to 3 months.
- For freezing, wrap tightly in plastic wrap and aluminum foil; thaw 48 hours in refrigerator before baking.
- Leftovers freeze well after cooling; reheat in oven or microwave from frozen with adjusted times.
- Follow freezing instructions for individual servings if desired for convenience.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 8 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 85 mg
