Description
This creamy, cheesy baked ziti is pure comfort food layered with tradition and melted mozzarella. I’ve fine-tuned this dish over years of Sunday family dinners—where the scent of bubbling cheese and slow-simmered sauce pulls everyone into the kitchen. It’s not just a dinner; it’s a dinner event—where plates are scraped clean and leftovers are fought over.
The first time I made this for my Italian neighbor, she immediately asked for the recipe. That’s when I knew I had something special. Since then, it’s been my go-to for potlucks, cozy winter nights, and welcoming new friends to the neighborhood.
Ingredients
For the Pasta:
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1 lb (450 g) ziti pasta
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Salt for pasta water
For the Meat Sauce:
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1 tablespoon olive oil
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1 lb (450 g) ground beef or Italian sausage
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1 small sweet onion, diced
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3 cloves garlic, minced
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1 (28 oz) can crushed tomatoes
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1 teaspoon dried oregano
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½ teaspoon salt
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½ teaspoon black pepper
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Pinch of red pepper flakes (optional)
For the Cheese Mixture:
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15 oz (425 g) whole milk ricotta cheese
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1 large egg
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½ teaspoon salt
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½ teaspoon Italian seasoning
For Assembling:
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2 cups shredded mozzarella cheese
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½ cup grated Parmesan (preferably Parmigiano-Reggiano)
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Fresh basil or parsley, chopped (optional garnish)
Instructions
1. Cook the Pasta
Boil ziti in salted water until just shy of al dente. (It’ll finish cooking in the oven.)
→ Don’t rinse the pasta—those starches help the sauce cling like a dream. Reserve ½ cup pasta water just in case.
2. Make the Meat Sauce
Heat olive oil in a skillet over medium-high. Add ground beef and diced onion. Cook until meat is browned and onions are soft—those golden bits on the bottom? Flavor gold.
Stir in garlic and cook 30 seconds until fragrant.
Add crushed tomatoes, oregano, salt, pepper, and red pepper flakes. Simmer for 10–15 minutes until thickened and rich.
3. Mix the Ricotta Layer
In a medium bowl, combine ricotta, egg, salt, and Italian seasoning. Stir until smooth and creamy.
4. Assemble the Ziti
In a large baking dish (9×13 works great), layer like this:
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A spoonful of sauce
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Half the cooked pasta
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Half the meat sauce
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All of the ricotta mixture (spread gently)
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Half the mozzarella
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Remaining pasta
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Remaining sauce
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Top with mozzarella and Parmesan
→ Pro Tip: Don’t layer cheese too thick—it’s better in pockets for ultimate melty magic.
5. Bake It
Cover with foil and bake at 375°F (190°C) for 25 minutes.
Uncover and bake an additional 15–20 minutes until the cheese is golden and bubbly.
Let it rest for 10 minutes before serving—this is where the magic settles.
Notes
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Don’t skip browning the meat. Those bits on the bottom of the pan = next-level flavor.
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Let it rest. Trust me—it firms up, and the flavors melt together perfectly.
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Season in layers. Taste your sauce and your ricotta mixture before baking.
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Use good cheese. The real deal Parmigiano and fresh mozz make all the difference.
- Prep Time: 20 Minutes
- Cook Time: 40 Minutes