Introduction
Baked Ziti is the ultimate Italian-American comfort food. Originating from Southern Italian pasta dishes (known as *pasta al forno*), the Americanized version simplifies the complexity, making it a perfect, hearty staple for busy weeknights or feeding a large crowd. Our “Easy Baked Ziti” recipe minimizes prep time without sacrificing that rich, gooey, cheesy flavor everyone loves. It’s a satisfying, comforting casserole that defines home cooking and always guarantees happy faces around the dinner table.
Ingredients
- 1 pound (450g) Ziti or Penne pasta
- 1 pound (450g) Lean ground beef or Italian sausage
- 24 ounces (680ml) Jar of high-quality Marinara sauce
- 1 tablespoon Olive oil
- 1 teaspoon Italian seasoning
- 15 ounces (425g) Whole milk ricotta cheese
- 2 cups (225g) Shredded mozzarella cheese, divided
- ½ cup (50g) Grated Parmesan cheese
- 1 large Egg
- Salt and freshly ground black pepper, to taste
Step-by-step Preparation
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Preheat and Prepare Pasta: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook the ziti according to package directions, but aim for *al dente* (usually 1-2 minutes less than the recommended time). Drain well.
Tip: Undercooking the pasta slightly prevents it from becoming mushy when it bakes in the sauce. -
Cook the Meat Sauce: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned (about 8–10 minutes). Drain any excess fat. Stir in the marinara sauce, Italian seasoning, salt, and pepper. Bring to a low simmer for 5 minutes.
Tip: For extra flavor, sauté half a chopped onion and two cloves of garlic before adding the meat. -
Prepare the Cheese Mixture: In a medium bowl, combine the ricotta cheese, the egg, Parmesan cheese, ½ cup of the shredded mozzarella, and a pinch of pepper. Mix until fully incorporated. The egg acts as a binder, ensuring the ricotta doesn’t run out during baking.
Tip: Using whole milk ricotta provides a creamier texture than part-skim ricotta. - Combine and Assemble: Pour the cooked ziti into a very large mixing bowl. Add the meat sauce mixture and the entire ricotta mixture. Gently stir until all the pasta is evenly coated. Spread about ½ cup of the remaining marinara sauce on the bottom of a 9×13 inch (23×33 cm) baking dish.
- Layer and Bake: Pour the pasta mixture into the prepared baking dish, leveling the top with a spoon. Sprinkle the remaining 1 ½ cups of mozzarella cheese evenly over the top layer. Cover the dish tightly with aluminum foil. Bake for 20 minutes.
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Finish Baking and Rest: Remove the foil and continue baking for an additional 10–15 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Let the baked ziti rest for 10 minutes before slicing and serving.
Tip: Resting allows the sauce and cheese to set, making clean serving easier.
Nutritional Information
Based on 8 generous servings, this dish provides approximately 480–520 calories per serving. Baked Ziti is an excellent source of protein (from the beef and cheese) and calcium (a dense source from the ricotta and mozzarella). While high in carbohydrates, it offers sustained energy and essential micronutrients like Vitamin A, B vitamins, and Iron. To reduce fat content, opt for lean ground turkey or substitute whole milk ricotta with part-skim.
Storage
Store leftovers tightly covered in the refrigerator for up to 4 days. Baked Ziti freezes exceptionally well; wrap individual portions or the entire casserole tightly in plastic wrap followed by aluminum foil. It can be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator, or reheat covered with foil in a 350°F (175