Description
Weeknight Baked Ziti is a comforting and easy-to-make pasta bake that features tender ziti, flavorful marinara sauce, creamy ricotta cheese, and melty mozzarella. This hearty dish is perfect for feeding a crowd or enjoying as leftovers, and its rich, cheesy layers make it a hit on any dinner table.
Ingredients
Units
Scale
For the Main Dish:
- 1 lb dry ziti
- 1 lb lean ground beef or mild Italian sausage
- 2 teaspoons Italian seasoning
- 1/4 teaspoon red pepper flakes
- 4 cups marinara sauce
- Kosher salt and freshly ground black pepper, to taste
For the Cream Sauce:
- 1 cup heavy cream
- 1 teaspoon cornstarch
For the Ricotta Mixture:
- 2 eggs, lightly beaten
- 1 lb ricotta cheese
- 1 1/2 cups Parmesan cheese, grated and divided
- 2 cups mozzarella cheese, chopped into 1/4-inch cubes and divided
Instructions
- Preheat the oven & prep the baking dish:
Preheat the oven to 375°F and grease a 9×13-inch baking dish with nonstick spray. This will prevent your baked ziti from sticking to the dish. - Cook the pasta:
Bring a large pot of salted water to a boil. Cook the ziti until it’s just shy of al dente, around 5-6 minutes. Drain the pasta and set it aside for later. - Prepare the meat sauce:
In a large skillet, brown the ground beef or sausage over medium-high heat, breaking it apart as it cooks. Once browned, drain any excess fat if necessary. Stir in the Italian seasoning, red pepper flakes, and marinara sauce. Reduce the heat and let the mixture simmer for about 10 minutes, allowing the flavors to meld together. - Make the cream sauce:
In a large saucepan (or the pot you used for the pasta), whisk together the cornstarch and heavy cream. Set the pan over medium heat and bring the mixture to a simmer while stirring constantly. Cook until the sauce thickens slightly, then remove it from the heat. - Mix the ricotta and cheese filling:
In a medium bowl, combine the ricotta cheese, beaten eggs, 1 cup of Parmesan, and 1 cup of mozzarella. Stir until evenly mixed. - Combine the sauces and pasta:
To the thickened cream sauce, add the ricotta and cheese mixture and stir to combine. Then stir in 1 cup of the marinara sauce. Finally, add the cooked and drained pasta, mixing until well-coated. Taste and season with salt and pepper as needed. - Assemble the dish:
Transfer the pasta mixture to the prepared baking dish. Pour the remaining marinara sauce over the top, then sprinkle with the remaining mozzarella and Parmesan cheese. - Bake the dish:
Cover the baking dish with aluminum foil sprayed with nonstick spray to prevent sticking. Bake in the preheated oven for 30 minutes. Then, uncover and bake for an additional 20 minutes, or until the cheese is golden and bubbly. - Rest and serve:
Let the baked ziti rest for about 10 minutes before serving. This allows the flavors to meld further and makes it easier to serve. Enjoy!
Notes
- Cooking the pasta slightly underdone ensures it doesn’t become mushy during baking.
- For extra flavor, use a mix of ground beef and spicy Italian sausage.
- If you’d like to make it vegetarian, substitute the meat with sautéed vegetables like mushrooms, zucchini, or spinach.
- Leftovers store well in the fridge for up to 3 days or can be frozen for up to 3 months.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 540
- Sugar: 5g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0.5 g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg
