Description
A comforting and cheesy baked ziti recipe featuring a rich meat sauce made from Italian sausage and ground beef, combined with tender pasta, creamy ricotta, mozzarella, and parmesan cheeses. This layered casserole is baked until bubbly and golden, perfect for a hearty family dinner.
Ingredients
Scale
Meat Sauce
- 2 tbsp. olive oil
- 1 whole large onion, diced
- 3 cloves garlic, minced
- 1 lb. Italian sausage
- 1 lb. ground beef
- 1 (28-oz.) can whole tomatoes, with juice
- 2 (14.5-oz.) cans tomato sauce or marinara sauce
- 2 tsp. Italian seasoning
- 1/2 tsp. red pepper flakes
- Kosher salt, to taste
- Ground black pepper, to taste
Pasta and Cheese Mixture
- 16 oz. ziti or mostaccioli, cooked until not quite al dente
- 15 oz. whole milk ricotta cheese
- 1 1/2 lb. mozzarella cheese, grated and divided
- 1/2 c. grated parmesan cheese
- 1 egg
- Freshly chopped parsley, for garnish
Instructions
- Sauté the aromatics and meat: Heat the olive oil in a pot over medium heat. Add the diced onion and minced garlic. Sauté for several minutes until they begin to soften and become fragrant. Add the Italian sausage and ground beef. Cook until browned all over. Drain off excess fat, leaving a little for flavor and moisture.
- Prepare the meat sauce: Add the whole tomatoes with their juice, tomato sauce or marinara, Italian seasoning, red pepper flakes, kosher salt, and ground black pepper to the browned meat. Stir well to combine. Allow the sauce to simmer gently for 25 to 30 minutes to develop flavor. After simmering, remove 3 to 4 cups of the sauce into a separate bowl and set aside to cool.
- Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking the casserole.
- Mix the cheese filling: In a separate mixing bowl, combine the ricotta cheese, 2 cups of the grated mozzarella, grated parmesan, egg, and a pinch of salt and black pepper. Stir gently just a few times — avoid fully blending so some curds remain.
- Combine pasta and cheese: Drain the cooked pasta and run it under cool water to stop cooking and cool it down. Add the pasta to the cheese mixture bowl. Toss gently to coat the pasta evenly but leaving some lumps.
- Add meat sauce to pasta mixture: Pour the cooled meat sauce into the pasta and cheese bowl. Toss lightly again to combine everything.
- Layer the casserole: Spread half of the coated pasta mixture into a large casserole dish. Spoon half of the reserved sauce over the pasta. Sprinkle with half of the remaining grated mozzarella cheese. Repeat layering with the remaining pasta, sauce, and mozzarella cheese.
- Bake the ziti: Place the casserole dish in the preheated oven. Bake for about 20 minutes or until the cheese on top is bubbling and lightly golden.
- Rest and serve: Remove the casserole from the oven and let it stand for 5 minutes to set. Before serving, sprinkle freshly chopped parsley over the top for color and freshness.
Notes
- Ree Drummond’s baked ziti is a family-friendly dinner that’s easier to make than lasagna but similarly satisfying.
- This dish combines a hearty meat sauce with layers of pasta and cheese for a classic comfort food experience.
- Cooking the pasta slightly under al dente prevents it from becoming too soft after baking.
- Using a mix of ricotta, mozzarella, and parmesan cheeses gives the dish a rich variety of textures and flavors.
- Letting the casserole rest after baking helps it set, making it easier to serve.
Nutrition
- Serving Size: 1 serving (approximately 1 cup)
- Calories: 667
- Sugar: 7 g
- Sodium: 1164 mg
- Fat: 39 g
- Saturated Fat: 19 g
- Unsaturated Fat: 19 g
- Trans Fat: 1 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 138 mg
