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Restaurants›Connecticut Food and Beverage Trucks LLC›Baked Ziti Recipe

Baked Ziti Recipe

Name: Connecticut Food and Beverage Trucks LLCs Baked Ziti Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 lb dried ziti or penne; 1.5 cups ricotta cheese; 2 cups mozzarella cheese, shredded; 0.5 cups parmesan cheese, grated; 1 each large egg; 2 tbsp fresh parsley, chopped; 1 tbsp olive oil; 1 each onion, medium, finely chopped; 3 cloves garlic cloves, minced; 1 lb ground beef (or Italian sausage, casings removed); 1 tsp dried oregano; 1 tsp dried basil; 0.25 tsp crushed red pepper flakes (optional); 28 oz crushed tomatoes (canned); 2 tbsp tomato paste; 1 tsp sugar (optional, to balance acidity); 1.5 tsp salt; 0.75 tsp black pepper; 1 cup extra shredded mozzarella for top; 2 tbsp fresh basil or parsley for garnish (optional)

Inspired by Connecticut Food and Beverage Trucks LLC

Time1h 15m

Serves6

Make Baked Ziti Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pasta & Cheese

1 lb dried ziti or penne

1 1/2 cups Ricotta cheese

2 cups Mozzarella cheese, shredded

1/2 cups Parmesan cheese, grated

1 each large egg

2 tbsp Fresh parsley, chopped

Sauce & Meat

1 tbsp olive oil

1 each onion, medium, finely chopped

3 cloves Garlic cloves, minced

1 lb ground beef (or Italian sausage, casings removed)

1 tsp Dried oregano

1 tsp dried basil

1/4 tsp crushed red pepper flakes (optional)

28 oz crushed tomatoes (canned)

2 tbsp tomato paste

1 tsp sugar (optional, to balance acidity)

1 1/2 tsp Celtic sea salt

3/4 tsp black pepper

Finish & Garnish

1 cup extra shredded mozzarella for top

2 tbsp fresh basil or parsley for garnish (optional)

Method

Pasta & Cheese

Cook pasta

Preheat oven to 375°F (190°C). Bring a large pot of salted water to a rolling boil. Add the dried ziti and cook for 1–2 minutes less than package directions so pasta is al dente (usually 8–9 minutes). Drain and return to the pot; drizzle with 1 teaspoon olive oil and toss to prevent sticking.

Prepare cheese mixture

In a medium bowl combine ricotta, 1 1/2 cups shredded mozzarella, grated Parmesan, the egg, and chopped parsley. Season with 1/2 teaspoon of the salt and 1/4 teaspoon black pepper; stir until smooth and set aside.

Sauce & Meat

Sauté aromatics

Heat 1 tablespoon olive oil in a large skillet or sauté pan over medium heat. Add the finely chopped onion and a pinch of salt; cook 5–7 minutes until softened and translucent. Add minced garlic and cook 30–45 seconds until fragrant.

Brown the meat

Add the ground beef (or sausage) to the pan. Break it up with a spoon and cook until no pink remains, about 6–8 minutes. Drain excess fat if the pan is very greasy, leaving a little for flavor.

Build the sauce

Stir in dried oregano, dried basil, and crushed red pepper flakes (if using) and cook 30 seconds. Add the crushed tomatoes and tomato paste, stirring to combine. Add sugar (if using), remaining 1 teaspoon salt, and remaining 1/2 teaspoon black pepper. Bring to a gentle simmer, reduce heat to low, and simmer uncovered 10–15 minutes to thicken and develop flavor, stirring occasionally. Taste and adjust seasoning.

Assembly & Bake

Combine pasta and sauce

Reserve about 1 cup of sauce for the top (set aside). Pour the remaining sauce into the pot with the drained pasta and toss to coat evenly.

Layer with cheeses

Add the ricotta-cheese mixture to the pasta and fold gently until combined. Transfer half of the pasta mixture into a 9x13-inch baking dish (lightly coat dish with cooking spray or a little olive oil). Spoon half of the reserved sauce over the pasta, sprinkle with about half of the extra shredded mozzarella. Add the remaining pasta, top with remaining reserved sauce, and evenly sprinkle the remaining shredded mozzarella and an extra dusting of Parmesan if desired.

Bake

Cover the baking dish with aluminum foil (tent slightly so cheese doesn't stick) and bake in the preheated 375°F (190°C) oven for 20 minutes. Remove foil and bake an additional 10–12 minutes until cheese is bubbly and beginning to brown.

Rest and garnish

Remove from oven and let rest 8–10 minutes to set. Garnish with fresh basil or parsley before serving. Serve warm.