Description
Learn how to make the best Baked Ziti Pasta and impress all your guests with a restaurant-worthy recipe! Saucy, cheesy, and full of protein, it’s the ultimate comfort food meal.
Ingredients
Scale
- 1 lb. dry ziti pasta
- 1 lb. ground beef
- 1 small onion, finely chopped, about 1 cup
- 3 cloves garlic, minced
- 1 1/2 tsp. dried oregano
- 1/4 tsp. red pepper flakes
- 1 tsp. kosher salt
- 1/4 tsp. black pepper
- 1 (40 oz.) jar marinara sauce
- 1 (15 oz.) container ricotta cheese
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Zest from 1 lemon
- 1/2 cup thinly sliced fresh basil, plus extra for garnish
- 2 1/2 cups shredded mozzarella cheese
- Kosher salt and fresh black pepper
Instructions
- Preheat the oven to 400 degrees F.
- Bring a large pot of salted water to a boil. Add the ziti pasta and cook until al dente, according to package instructions. Drain and set aside.
- In a large deep skillet or saute pan, cook the ground beef over medium heat until browned, breaking it up with a spoon as it cooks.
- Add the onion and cook until softened about 5 minutes. Add the garlic and all spices, and cook for another minute until fragrant.
- Stir in the marinara sauce. Reduce heat and simmer partially covered for 15-20 minutes, stirring occasionally.
- In a bowl, combine the ricotta cheese, heavy cream, Parmesan cheese, lemon zest, and basil. Mix well.
- To assemble, spread a thin layer of the meat sauce on the bottom of a deep 9×13-inch baking dish. Add half of the cooked pasta over the sauce. Pour the mixture of the ricotta cheese and cream over the pasta and spread it out evenly. Sprinkle half of the mozzarella cheese over the ricotta layer. Repeat with another layer of the remaining ziti pasta, followed by the remaining meat sauce, and top with the remaining mozzarella cheese.
- Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly, and the top is lightly browned. Let the baked ziti rest for 10 minutes before serving. Garnish with extra basil if desired.
Notes
- Pasta: Feel free to substitute penne or rigatoni if needed.
- Beef: I like using 85% or leaner beef. You can also substitute ground turkey or ground chicken instead.
- Baking Dish: For best results, use a deep 9×13 baking dish to ensure there’s plenty of room for all the pasta, sauce, and cheese without any bubbling over in the oven.
- Make Ahead: Assemble the dish as instructed, but do not bake it. Allow it to cool completely at room temperature, then cover tightly with foil and refrigerate for up to 24 hours. Before baking, let the dish sit at room temperature for 30 minutes. Bake as directed, adding 10-15 minutes to the baking time to ensure it heats through evenly.
- Leftovers: To store leftover baked ziti, let it cool completely before transferring it to an airtight container. Refrigerate for up to 4 days or freeze for up to 3 months. To reheat, cover and warm in a 350°F oven until heated through, or microwave individual portions in a microwave-safe dish, adding a splash of water, cream, or sauce to keep it moist.
Nutrition
- Serving Size:
- Calories: 463
- Sugar: 8.3 g
- Sodium: 927 mg
- Fat: 15.2 g
- Carbohydrates: 47.2 g
- Protein: 33.3 g
- Cholesterol: 74.7 mg