RECIPE: Classic Beef and Cheese Baked Ziti
The Cozy Dinner Everyone Loves
There are certain recipes every home cook deserves to have tucked away, and a bubbling pan of baked ziti is one of mine. It is warm, generous and wonderfully forgiving—the kind of supper that makes the kitchen smell inviting before anyone even has to ASK what is for dinner!
This version has a hearty beef-and-tomato sauce, creamy ricotta and plenty of beautifully browned mozzarella. It feeds a table full of people without demanding fussy work, and the leftovers may be even better the next day. That is exactly why it earns a regular place in the rotation.
Grocery List
Produce: 1 small yellow onion, 4 garlic cloves and fresh basil or parsley
Meat: 1 pound lean ground beef
Dairy: 15 ounces whole-milk ricotta, 12 ounces shredded mozzarella and grated Parmesan
Pantry: 1 pound ziti, olive oil, one 28-ounce can crushed tomatoes, one 15-ounce can tomato sauce, Italian seasoning, red pepper flakes, salt and black pepper
Simple Prep Notes
Use a deep 9-by-13-inch baking dish and boil the pasta two minutes shy of the package directions so it stays tender rather than soft in the oven. Whole-milk ricotta gives the creamiest result. You may assemble the casserole a day ahead, cover and refrigerate it; add about 10 minutes to the covered baking time when starting cold.
Classic Beef and Cheese Baked Ziti
Prep time: 20 minutes
Bake time: 35 minutes
Serves: 8
Ingredients
- 1 pound ziti
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 pound lean ground beef
- 4 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes, optional
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 1 teaspoon kosher salt, divided, plus more for the pasta water
- 1/2 teaspoon black pepper
- 15 ounces whole-milk ricotta
- 1/2 cup grated Parmesan, divided
- 12 ounces shredded mozzarella, divided
- 1/4 cup chopped fresh basil or parsley
Instructions
Heat the oven to 375°F. Lightly grease a deep 9-by-13-inch baking dish.
Cook the ziti in well-salted water until two minutes shy of al dente. Drain.
Meanwhile, heat the olive oil in a large skillet over medium heat. Cook the onion for 4 minutes. Add the beef and cook, breaking it into crumbles, until no pink remains. Drain excess fat if needed.
Stir in the garlic, Italian seasoning and red pepper flakes; cook 30 seconds. Add the crushed tomatoes, tomato sauce, 3/4 teaspoon salt and pepper. Simmer gently for 10 minutes.
In a bowl, stir together the ricotta, 1/4 cup Parmesan, 1 cup mozzarella, the remaining 1/4 teaspoon salt and half the herbs.
Toss the drained pasta with about two-thirds of the sauce. Spread half in the baking dish, spoon the ricotta mixture over it and add the remaining pasta. Top with the remaining sauce, mozzarella and Parmesan.
Cover with foil and bake for 20 minutes. Uncover and bake 15 minutes more, until bubbling and lightly browned. Let rest 10 minutes before serving; finish with the remaining herbs.
Debe’s Kitchen Tip ❤️
Spritz the underside of the foil with cooking spray before covering the dish. The cheese will stay on the ziti instead of coming away with the foil—and that golden, bubbly top is far too good to lose!
Shared with Love ❤️
A good casserole does more than feed a crowd—it makes everyone feel welcome at the table. Here's another one to add to the BananaTude recipe sharing group!
From My Charlotte Kitchen to Yours,
Debe
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