Description
Classic baked ziti with rich Bolognese sauce, creamy ricotta mixture, and layers of mozzarella and Parmesan cheese, baked to bubbly perfection. A comforting Italian-American casserole perfect for family dinners and make-ahead meals.
Ingredients
Scale
Pasta
- 1 pound ziti pasta (may substitute penne)
Cheese
- 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 recommended)
- 1 pound mild Italian sausage, casings removed
- 1 onion, chopped (may substitute 1 ½ tsp onion powder)
- 1 carrot, diced (optional)
- 1 stalk celery, diced (optional)
- 6-8 garlic cloves, minced (may substitute 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 substitute ¼ cup fresh each)
- 2 teaspoons dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black 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 basil
- 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 until just al dente. Drain and rinse with cold water to stop cooking and prevent sticking. Set aside.
- Prepare Sauce: In a Dutch oven over medium heat, brown the ground beef, sausage, chopped onion, diced carrot, and diced celery until meat is cooked through. Add the minced garlic and red pepper flakes, cooking for an additional 30 seconds. Drain excess grease. Add crushed tomatoes, tomato sauce, tomato paste, water, soy sauce, sugar, balsamic vinegar, beef bouillon, dried basil, dried parsley, oregano, thyme, salt, pepper, and bay leaf. Stir to combine and bring to a simmer. Let simmer gently uncovered for 15 minutes, stirring occasionally.
- Preheat Oven and Prepare Pan: While sauce simmers, preheat the oven to 350 degrees Fahrenheit. Coat a deep 9x13 inch baking dish with cooking spray and set aside.
- Mix Ricotta: In a large bowl, combine the ricotta cheese, sour cream, egg, chopped basil, ground nutmeg, and grated Parmesan cheese. Mix until well combined and set aside.
- Assemble the Casserole: Combine the cooked pasta with the Bolognese sauce until evenly mixed. Layer half of the pasta mixture in the baking dish. Drop half of the ricotta mixture in small dollops evenly over the pasta. Sprinkle half of the shredded mozzarella cheese evenly on top. Repeat layers with remaining pasta, ricotta mixture, and mozzarella. Finish by sprinkling the cup of freshly grated Parmesan cheese evenly over the top.
- Bake Covered: Tent the baking dish tightly with aluminum foil. Bake in the preheated oven for 30 minutes covered.
- Bake Uncovered: Remove the foil and bake for an additional 15 to 30 minutes, or until the casserole is hot and bubbly and the cheese is melted and slightly browned.
- Garnish and Serve: Remove from oven and optionally garnish with fresh parsley before serving. Let it rest for a few minutes to set.
Notes
- Use 93/7 lean ground beef to avoid greasy sauce and always drain excess fat after browning.
- Italian sausage adds authentic flavor due to fennel seasoning; if omitted, add fennel for flavor.
- Penne pasta is a good substitute for ziti and can be easier to find.
- Shredded mozzarella works best for even melting; avoid fresh mozzarella balls as they are too watery for baking.
- Use freshly grated Parmesan cheese for superior flavor and meltability instead of pre-shredded or powdered varieties.
- Do not overcook pasta; al dente is preferred since pasta will finish cooking in the oven.
- Combine pasta with sauce just before assembling to prevent mushy pasta.
- Baked ziti can be made a day ahead; flavors develop better after refrigeration before baking.
- Bolognese sauce can be made up to 3 days in advance and refrigerated or frozen for up to 3 months.
- For freezing assembled but uncooked casserole, wrap tightly in plastic wrap and foil, freeze up to 3 months, thaw 48 hours prior to baking, and add 10-15 minutes extra baking time.
- Leftovers freeze well; cool before freezing and reheat covered with foil, adding extra baking time as needed.
- Individual servings can be frozen after baking; reheat in oven or microwave as directed.
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 85 mg
