Description
Classic baked ziti featuring tender pasta, rich homemade Bolognese sauce, creamy ricotta mixture, and melted mozzarella and Parmesan cheeses, baked to bubbly perfection. Ideal for a comforting family dinner or make-ahead meal.
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)
- ¼-½ teaspoon red pepper flakes
- 1 28 oz can crushed tomatoes in puree
- 2 15 oz cans tomato sauce
- 3 tablespoons tomato paste
- ½ cup water
- 1 tablespoon reduced sodium soy sauce
- 1 tablespoon sugar (more or less to taste)
- 1 ½ teaspoons balsamic vinegar
- 1 tablespoon beef bouillon or better than bouillon
- 1 ½ tablespoons dried basil
- 1 ½ tablespoons dried parsley (may substitute ¼ cup fresh each)
- 2 teaspoons dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 bay leaf
Ricotta Mixture
- 3 cups whole milk ricotta cheese
- ½ cup sour cream
- 1 egg
- ¼ cup chopped fresh basil or 1 tablespoon dried basil
- ¼ teaspoon ground nutmeg
- ½ cup freshly grated Parmesan cheese
Instructions
- Cook Pasta: Boil salted water and cook ziti pasta according to package directions until just al dente. Drain and rinse with cold water to stop cooking. Set aside.
- Make Bolognese Sauce: In a Dutch oven over medium heat, brown ground beef, Italian sausage, chopped onion, carrot, and celery. Add minced garlic and red pepper flakes, cooking for 30 seconds more. Drain excess grease. Stir in 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 for 15 minutes, stirring occasionally.
- Prepare Ricotta Mixture: In a large bowl, combine ricotta cheese, sour cream, egg, basil, ground nutmeg, and Parmesan cheese. Mix well and set aside.
- Preheat Oven and Prepare Baking Dish: Preheat oven to 350 degrees Fahrenheit. Coat a deep 9x13 inch baking pan with cooking spray and set aside.
- Assemble Baked Ziti: Mix cooked pasta with the Bolognese sauce. Place half of the pasta mixture into the prepared baking dish. Spoon half of the ricotta mixture in small dollops over the pasta. Sprinkle half of the shredded mozzarella evenly on top. Repeat layers with remaining pasta, ricotta, and mozzarella. Finish by sprinkling the entire surface with grated Parmesan cheese.
- Bake Covered: Cover the dish tightly with foil, tenting it to avoid touching the cheese. Bake in the preheated oven for 30 minutes.
- Bake Uncovered: Remove foil and continue baking for an additional 15 to 30 minutes, or until the casserole is hot, bubbly, and cheese is melted and slightly browned. Garnish with fresh parsley if desired before serving.
Notes
- Use Italian sausage with fennel for authentic flavor. If omitting sausage, add fennel to the sauce.
- Opt for 93/7 lean ground beef to avoid greasy sauce and always drain excess grease after cooking.
- Penne pasta can be substituted for ziti if unavailable, as it performs similarly in this recipe.
- Prefer shredded mozzarella over fresh balls or slices to reduce excess moisture and improve even melting.
- Always use freshly grated Parmesan cheese rather than pre-shredded or powdered for better melting and flavor.
- Avoid pre-shredded cheeses with anti-clumping agents for optimal melt and texture.
- Do not overcook pasta; test for doneness a few minutes before package instructions as it will cook further in the oven.
- Combine pasta with sauce only when ready to assemble to prevent mushy texture.
- Baked ziti can be made ahead, refrigerated, or frozen before baking for convenience and deeper flavor development.
- For freezing: assemble in freezer-safe dish, wrap tightly with plastic wrap and foil, label, and freeze up to 3 months. Thaw 48 hours in refrigerator before baking, adding extra baking time if baking from frozen.
- Leftover storage involves wrapping tightly and freezing; individual portions can be frozen and reheated in oven or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 70 mg
