Baked Ziti Recipe
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
Sauce & Meat
Assembly & Finish
Method
Pasta & Cheese
- 1
Cook the pasta
Preheat oven to 375°F (190°C). Bring a large pot of salted water to a rolling boil. Add 1 lb ziti and cook for 1–2 minutes less than package instructions so pasta is very al dente (about 8 minutes depending on brand). Drain well and toss briefly with 1 tsp olive oil to prevent sticking. Set aside.
- 2
Prepare the cheese mixture
In a large bowl, combine 2 cups ricotta, 1 cup grated Parmesan, 1 tsp salt, 1 tsp black pepper, 1 beaten egg, and 2 tbsp chopped fresh parsley. Mix until smooth and well incorporated. Reserve 1 1/2 cups shredded mozzarella for topping; fold the remaining shredded mozzarella (about 1 1/2 cups) into the ricotta mixture or set aside for layering, depending on desired cheesiness.
Sauce & Meat
- 3
Cook aromatics
Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 finely chopped medium onion and cook 4–5 minutes until softened and translucent. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant, stirring constantly so it doesn't brown.
- 4
Brown the meat
Add 1 lb ground beef (or Italian sausage) to the skillet. Break up with a spoon and cook until no pink remains, about 6–8 minutes. Drain excess fat if needed, leaving a tablespoon of juices for flavor.
- 5
Simmer the sauce
Stir in 28 oz crushed tomatoes and 2 tbsp tomato paste. Add 1 tsp dried oregano, 1 tsp dried basil, 1 tsp salt, 1 tsp black pepper, and 1 tsp sugar (optional). If you like heat, add 1 tsp red pepper flakes. Bring to a gentle simmer, reduce heat to low, and simmer uncovered 10–15 minutes to thicken slightly, stirring occasionally. Taste and adjust seasoning.
Assembly & Bake
- 6
Combine pasta and sauce
In a very large bowl or the empty pot used to cook pasta, combine the drained ziti with the meat sauce. Toss until pasta is evenly coated. If sauce seems too thick, add 1/4 cup hot pasta water to loosen.
- 7
Layer the casserole
Lightly oil a 9x13-inch baking dish with 1 tsp olive oil. Spread roughly half of the sauced pasta into the dish. Dollop and spread half of the ricotta-cheese mixture over the pasta (use a spatula to distribute). Sprinkle with about 1/2 cup grated Parmesan and about 3/4 cup shredded mozzarella. Add the remaining sauced pasta on top, then spread the remaining ricotta mixture. Finish with the reserved 1 1/2 cups shredded mozzarella and the remaining Parmesan (1/2 cup) evenly over the top.
- 8
- 9
Rest and serve
Remove from oven and let rest 8–10 minutes so slices hold together. Garnish with 6 fresh basil leaves, thinly sliced, and the remaining chopped parsley if desired. Cut into portions and serve warm.