Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the ziti pasta and cook according to package directions until al dente (slightly firm to the bite). Drain the pasta and set aside.1 pound Ziti pasta
- While the pasta is cooking, heat a large skillet or Dutch oven over medium-high heat. Add the ground beef or Italian sausage and cook, breaking it up with a spoon, until browned. Drain off any excess grease. Add the chopped onion to the skillet and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.1 pound Lean ground beef or Italian sausage, 1 Large onion, finely chopped, 2 Cloves garlic, minced
- Stir in the crushed tomatoes, tomato sauce, and tomato paste into the skillet with the meat and onions. Add the dried basil, oregano, salt, pepper, and red pepper flakes (if using). Bring the sauce to a simmer, then reduce the heat to low, cover, and let it simmer for at least 15-20 minutes, stirring occasionally, to allow the flavors to meld. Taste and adjust seasoning if needed.1 28 ounce can Crushed tomatoes, 1 15 ounce can Tomato sauce, 2 tablespoons Tomato paste, 1 teaspoon Dried basil, 1 teaspoon Dried oregano, 1/2 teaspoon Salt, 1/4 teaspoon Black pepper, 1/4 teaspoon Red pepper flakes
- In a medium bowl, combine the ricotta cheese, beaten egg, chopped fresh parsley, and 1/4 cup grated Parmesan cheese. Mix well until everything is thoroughly combined.15 ounces Ricotta cheese, 1 Large egg, lightly beaten, 1/4 cup Chopped fresh parsley, 1/4 cup Grated Parmesan cheese
- In a large bowl, combine the drained ziti pasta with about two-thirds of the meat sauce. Stir to coat the pasta evenly.1 pound Ziti pasta, 8 ounces Shredded mozzarella cheese
- Spread half of the pasta mixture into the bottom of a 9x13 inch baking dish. Dollop half of the ricotta cheese mixture evenly over the pasta. Sprinkle about half of the shredded mozzarella cheese over the ricotta layer.15 ounces Ricotta cheese, 8 ounces Shredded mozzarella cheese
- Add the remaining pasta mixture over the first layer. Dollop the remaining ricotta mixture over the pasta, spreading it out. Top generously with the remaining shredded mozzarella cheese and a final sprinkle of grated Parmesan cheese.1/4 cup Grated Parmesan cheese, 8 ounces Shredded mozzarella cheese
- Cover the baking dish tightly with aluminum foil. Bake for 20 minutes. Remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
- Let the Million Dollar Baked Ziti rest for about 10 minutes before cutting and serving. This allows the layers to set and makes it easier to serve.
Notes
Leftovers can be stored in the refrigerator for up to 3-4 days and frozen baked ziti will keep for up to 2-3 months.