Description
Classic baked ziti features tender pasta mixed with a rich homemade Bolognese sauce, layered with creamy ricotta, shredded mozzarella, and freshly grated Parmesan cheese, then baked to bubbly perfection. This comforting Italian-American casserole is perfect for family dinners and can be made ahead or frozen for convenience.
Ingredients
Scale
Pasta and Cheese
- 1 pound ziti pasta (may sub 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)
- 1 pound mild Italian sausage (casings removed)
- 1 onion, chopped (may sub 1 ½ tsp onion powder)
- 1 carrot, diced (optional)
- 1 stalk celery, diced (optional)
- 6-8 garlic cloves, minced (may sub 1 ½ tsp garlic powder)
- 1/4-1/2 teaspoon red pepper flakes
- 1 28 oz. can crushed tomatoes in puree
- 2 15 oz. cans tomato sauce
- 3 tablespoons tomato paste
- 1/2 cup water
- 1 tablespoon reduced sodium soy sauce
- 1 tablespoon sugar (more or less to taste)
- 1 1/2 teaspoons balsamic vinegar
- 1 tablespoon beef bouillon or better than bouillon
- 1 1/2 tablespoons dried basil
- 1 1/2 tablespoons dried parsley (may sub ¼ cup fresh each)
- 2 teaspoons dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 bay leaf
Ricotta Mixture
- 3 cups whole milk ricotta cheese
- 1/2 cup sour cream
- 1 egg
- 1/4 cup chopped fresh basil or 1 tablespoon dried
- 1/4 teaspoon ground nutmeg
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Cook Pasta: Cook the ziti pasta in salted boiling water according to package directions, just until al dente to avoid overcooking. Once done, strain and rinse with cold water to stop the cooking process and set aside.
- Prepare Bolognese Sauce: In a Dutch oven or large pot, brown the ground beef, Italian sausage, chopped onion, diced carrot, and celery over medium heat until the meat is fully cooked and vegetables are softened. Add minced garlic and red pepper flakes, cooking for an additional 30 seconds. Drain excess grease. Add crushed tomatoes, tomato sauces, tomato paste, water, soy sauce, sugar, balsamic vinegar, beef bouillon, dried basil, parsley, oregano, thyme, salt, pepper, and bay leaf. Stir well and bring to a gentle simmer uncovered. Cook for 15 minutes, stirring occasionally to develop flavors.
- Preheat Oven and Prepare Baking Dish: While sauce simmers, preheat the oven to 350 degrees F. Lightly coat a deep 9x13 inch baking pan with cooking spray and set aside.
- Mix Ricotta Filling: In a large bowl, combine ricotta cheese, sour cream, egg, chopped fresh basil or dried, ground nutmeg, and freshly grated Parmesan cheese. Mix until smooth and fully combined, then set aside.
- Assemble the Baked Ziti: In a large bowl, mix the cooked pasta with the Bolognese sauce until evenly coated. Transfer half of the pasta mixture into the prepared baking dish. Spoon half of the ricotta mixture in small dollops evenly over the pasta layer. Sprinkle half of the shredded mozzarella over the ricotta layer. Repeat the layers with remaining pasta mixture, then ricotta dollops, and top evenly with the remaining mozzarella. Finish by sprinkling the freshly grated Parmesan cheese evenly over the top.
- Bake Covered: Tent the baking pan tightly with aluminum foil, ensuring it is sealed around the edges to trap moisture. Bake in the preheated oven for 30 minutes to allow flavors to meld and cheese to melt.
- Bake Uncovered: Remove the foil and continue baking for an additional 15 to 30 minutes until the top is hot, bubbly, and lightly golden.
- Garnish and Serve: Garnish with fresh parsley if desired before serving hot.
Notes
- Use Italian sausage with fennel seasoning for authentic flavor; add fennel if substituting sausage.
- Choose lean ground beef (93/7) to avoid greasy sauce and always drain excess fat.
- Substitute penne pasta if ziti is unavailable; penne's diagonal cut and ridges work well.
- Prefer shredded mozzarella over fresh balls or slices for better melting and even coverage.
- Always grate your own Parmesan cheese fresh for best taste and melt quality.
- Do not overcook pasta before baking; al dente texture prevents mushiness after baking.
- Combine pasta and sauce only when ready to assemble to avoid soggy pasta.
- This dish can be made ahead, refrigerated, or frozen before baking to save time.
- Follow freezing instructions carefully to maintain texture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 8 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 90 mg
