Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. This step ensures your ziti won't stick and makes for easier serving.
- Bring a large pot of salted water to a boil. Add the ziti and cook according to package directions until al dente (firm to the bite). Drain the pasta well and set aside. Don't overcook it, as it will continue to cook in the oven.1 pound ziti pasta
- While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef or sausage and cook, breaking it up with a spoon, until browned. If using sausage, drain off any excess grease. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.1 tablespoon olive oil, 1 pound lean ground beef or Italian sausage, 1 medium onion, finely chopped, 2 cloves garlic, minced
- Add the crushed tomatoes, tomato sauce, tomato paste, oregano, basil, salt, and pepper to the skillet. Stir everything together to combine. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it simmer for at least 15-20 minutes to allow the flavors to meld. The longer it simmers, the richer the flavor.1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can tomato sauce, 2 tablespoons tomato paste, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon salt, or to taste, 1/4 teaspoon black pepper, or to taste
- In a medium bowl, combine the ricotta cheese, beaten egg, and 1/4 cup grated Parmesan cheese. Stir until well combined. This creamy mixture is key to the lusciousness of the baked ziti.1 (15 ounce) container ricotta cheese, 1 large egg, lightly beaten, 1/4 cup grated Parmesan cheese, plus more for topping
- Add the drained ziti pasta to the skillet with the meat sauce. Stir gently to coat the pasta evenly. Then, take about half of the pasta-and-sauce mixture and spread it evenly into the prepared baking dish. Dollop spoonfuls of the ricotta mixture over this layer, then sprinkle with 1 cup of the shredded mozzarella cheese.1 pound ziti pasta, 2 cups shredded mozzarella cheese, divided
- Spoon the remaining pasta-and-sauce mixture over the ricotta and mozzarella layer. Evenly distribute the remaining 1 cup of shredded mozzarella cheese over the top. Sprinkle with additional grated Parmesan cheese, if desired, for an extra cheesy crust.2 cups shredded mozzarella cheese, divided, 1/4 cup grated Parmesan cheese, plus more for topping
- Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Let the baked ziti stand for about 5-10 minutes before serving. This allows the layers to set, making it easier to cut and serve neat portions.
Notes
Allow the baked ziti to cool completely before covering it tightly with plastic wrap or aluminum foil, or transfer it to an airtight container. It will stay fresh in the refrigerator for 3-4 days.
For longer storage, cool the baked ziti completely, then wrap individual portions or the entire casserole tightly in plastic wrap followed by a layer of aluminum foil. You can also freeze it in a freezer-safe airtight container. Frozen baked ziti will maintain its best quality for up to 2-3 months.
To reheat a portion, place it in a microwave-safe dish and heat on medium power for 1-3 minutes, or until heated through. For larger portions, you can reheat it in a preheated oven at 350°F (175°C) for 15-20 minutes, covered with foil, until warmed through.
From Frozen: Thaw the baked ziti in the refrigerator overnight. Once thawed, reheat as directed for refrigerator leftovers. Alternatively, you can bake it directly from frozen, but it will take longer. Cover the dish with foil and bake at 350°F (175°C) for 45-60 minutes, or until thoroughly heated through. You may need to remove the foil for the last 10-15 minutes to ensure the cheese is bubbly.