Baked Ziti with Three Cheeses and Meat Sauce
Baked ziti is a classic Italian comfort food you can make when you want something quick yet filling. Check out the very easy recipe here.
Equipment
Large pot or Dutch oven (5-quart or larger)
9x13 inch (23x33cm) baking dish
Large pot for boiling pasta
Medium mixing bowl
Liquid measuring cup (for reserving pasta water)
Colander
Chef’s Knife
Ingredients
¼ cup olive oil - 60ml
1 large yellow onion - finely chopped
3 cloves garlic - pressed or minced
1 teaspoon kosher salt - plus more to taste
½ teaspoon ground black pepper - plus more to taste
1 lb ground beef - 450g, minced beef
1 can tomato paste - 6 oz / 170g- 1 can whole peeled tomatoes in juice - 28 oz / 794g
½ teaspoon red pepper flakes - adjust to taste
15 oz ricotta cheese - 425g, whole milk preferred
½ cup heavy cream - 120ml, also called thickened cream
½ cup Parmesan cheese - 50g, grated, for the ricotta filling- 1 lb ziti pasta - 450g, dry
1 lb mozzarella cheese - 450g, cut into small pieces or shredded
1 tablespoon parsley - fresh flat-leaf ; chopped, for garnish, optional- ½ cup Parmesan cheese - 50g, grated, for topping
Instructions
Base Sauce Instructions
- Heat 1/4 cup of olive oil in a pot over medium heat.1/4 cup olive oil
- Add the finely chopped yellow onion and pressed or minced garlic. Season with salt and pepper.1 large yellow onion, 3 cloves garlic, 1 teaspoon kosher salt, 1/2 teaspoon ground black pepper
- Add the ground beef, breaking it up with a wooden spoon as it browns. (If making this vegetarian, skip the beef and proceed to the next step.)1 lb ground beef
- Cook, stirring occasionally, until the onion is translucent and the beef is browned through with no pink remaining, about 10–15 minutes.1 large yellow onion, 1 lb ground beef
- Add the tomato paste and mix thoroughly. Cook for another 2 minutes.1 can tomato paste
- Crush the whole peeled tomatoes by hand or with the flat of a knife. Add them along with all their juice to the pot and stir to combine.1 can whole peeled tomatoes in juice
- Season again with salt and pepper and add the red pepper flakes.1 teaspoon kosher salt, 1/2 teaspoon ground black pepper, 1/2 teaspoon red pepper flakes
- Bring to a simmer. Cook for 20 minutes, stirring occasionally.
- Heat the oven to 400°F / 200°C (205°C fan-forced) as the sauce cooks.
Filling Instructions
- Combine the 15 ounces of ricotta, 1/2 cup of heavy cream, and 1/2 cup of Parmesan in a medium bowl. Season with salt and pepper.15 oz ricotta cheese, 1/2 cup heavy cream, 1/2 cup Parmesan cheese, 1 teaspoon kosher salt, 1/2 teaspoon ground black pepper
Pasta Instructions
- Bring a large pot of salted water to a boil. Cook the ziti for 2 minutes less than the package directions (it will finish cooking in the oven). The pasta should still have a firm bite in the centre.1 lb ziti pasta
- Ladle 1 cup of pasta water into a measuring cup, then strain the ziti and rinse with cool water. Set aside until the sauce is ready.1 lb ziti pasta
- Once your base sauce is done, stir in the 1 cup of pasta water you just reserved.
- Place the ziti in a large bowl and add 2 cups of the sauce. Stir to coat the pasta evenly.1 lb ziti pasta
- Spoon sauce on the bottom of a 9x13 inch (23x33cm) baking dish (approximately 3-quart capacity).
- Add one-third of the coated pasta.1 lb ziti pasta
- Dollop half the ricotta mixture in spoonfuls over the pasta.15 oz ricotta cheese, 1/2 cup heavy cream, 1/2 cup Parmesan cheese
- Scatter one-third of the mozzarella pieces.1 lb mozzarella cheese
- Repeat with another third of the pasta, the remaining ricotta mixture, and another third of the mozzarella.1 lb ziti pasta, 15 oz ricotta cheese, 1/2 cup heavy cream, 1/2 cup Parmesan cheese, 1 lb mozzarella cheese
- Add the final third of pasta, spread the remaining sauce over the top, and scatter the last third of mozzarella.1 lb ziti pasta, 1 lb mozzarella cheese
- Sprinkle the remaining 1/2 cup of grated Parmesan over the top.1/2 cup Parmesan cheese
- Bake at 400°F / 200°C (205°C fan-forced) for approximately 30 minutes until the edges are golden and bubbling and the cheese on top is melted and lightly browned.
- Let the baked ziti rest for 10 minutes before serving. Garnish with chopped fresh parsley if desired.1 tablespoon parsley
Notes
Storage: Refrigerate leftovers in a sealed container for up to 4 days. Add a splash of water or broth before reheating to prevent drying out.
Freezer-friendly: Portion into individual servings, wrap tightly in foil and plastic wrap, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Cover with foil and warm in a 350°F / 175°C oven for 20 minutes, or microwave individual portions with a tablespoon of water.
Make-ahead: Assemble the entire dish, cover tightly with plastic wrap and foil, and refrigerate for up to 24 hours before baking. Add 5–10 minutes to the bake time if going straight from the fridge.
Pro tip: Reserve 1 cup of starchy pasta water before draining and stir it into the finished sauce — this is the single biggest thing you can do to keep the bake creamy instead of dry.
Nutrition
Serving: 1servingCalories: 1088kcalCarbohydrates: 74gProtein: 55gFat: 63gSaturated Fat: 30gPolyunsaturated Fat: 3gMonounsaturated Fat: 24gTrans Fat: 1gCholesterol: 186mgSodium: 1600mgPotassium: 1022mgFiber: 5gSugar: 10gVitamin A: 1882IUVitamin C: 16mgCalcium: 761mgIron: 5mg
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