This pasta bake, layered with a slow-simmered meat sauce, creamy ricotta, and a bronzed mozzarella top, is the kind of family dinner that disappears fast. The sauce is rich and fragrant, the ricotta adds a velvety note, and the oven gives the ziti a tender bite with a bubbling cheese crust on top.
Ingredients
Meat Sauce
- 1 tbsp olive oil | 15 ml
- 1 lb | 450 g ground beef (or substitute bulk Italian sausage, casings removed)
- 1/2 cup | 75 g finely chopped onion
- 4 cloves garlic, minced
- 1 1/2 tbsp tomato paste | 22 ml
- 28 oz | 800 g canned crushed tomatoes
- 1/4 cup | 60 ml heavy cream
- 2 tbsp finely chopped fresh basil | 30 ml
- 2 tbsp finely chopped fresh parsley | 30 ml
- 1 tsp sugar | 5 ml
- 1 tsp dried oregano | 5 ml
- 1/4 tsp red pepper flakes, optional | 1 ml
- Salt and black pepper, to taste
Ricotta Mixture
- 8 oz | 225 g whole-milk ricotta
- 1/2 egg, lightly beaten
- 1/4 cup | 25 g grated Parmesan
- 1/2 cup | 55 g shredded mozzarella
- 1/2 tbsp finely chopped fresh basil | 7 ml
- 1/2 tbsp finely chopped fresh parsley | 7 ml
- Salt and black pepper, to taste
For Baking
- 8 oz | 225 g ziti pasta
- 1 1/2 cups | 170 g shredded mozzarella for the top
How to Make It
- Preheat the oven to 375°F | 190°C. Prepare a 2 to 2.5 qt baking dish.
- Sauce: Heat the olive oil in a deep skillet or sauté pan over medium heat. Add the ground beef and cook for 5 to 7 minutes, breaking it up, until browned. Season with salt and pepper.
- Add the onion and cook for 3 to 4 minutes, until softened. Stir in the garlic and tomato paste, cooking for 30 to 60 seconds until fragrant.
- Add the crushed tomatoes, sugar, oregano, and red pepper flakes. Bring to a gentle simmer and cook for 10 minutes. Stir in the cream and fresh herbs, then taste and adjust the salt and pepper. Simmer for another 5 minutes, until slightly thickened.
- Pasta: Cook the ziti in well-salted water for 1 to 2 minutes less than the package directs, until firmly al dente. Drain well.
- Ricotta mixture: Combine the ricotta, beaten egg, Parmesan, 1/2 cup mozzarella, basil, and parsley. Season with salt and pepper to taste.
- Assembly: Toss the cooked ziti with half of the meat sauce and transfer to the baking dish. Spoon the ricotta mixture over the top in dollops. Spread the remaining sauce over everything and finish with the 1 1/2 cups mozzarella.
- Bake for 20 to 25 minutes, until the sauce is bubbling around the edges and the cheese has melted. If desired, broil for 2 to 3 minutes to brown the top.
- Let rest for 10 minutes so the layers set. Serve, finished with more fresh herbs if you like.
Nutrition per Serving
| Calories | ≈ 620 kcal |
| Protein | ≈ 34 g |
| Fat | ≈ 36 g |
| Carbohydrates | ≈ 44 g |
| Fiber | ≈ 4 g |
| Sodium | ≈ 720 mg |
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Tips and Variations
- Undercook the pasta slightly: it will finish in the oven and stay pleasantly firm.
- Sausage instead of beef: replace part or all of the ground beef with bulk Italian sausage for a more pronounced flavor.
- For a softer texture: stir the cream into the sauce at the very end and avoid a hard boil so it stays lush.
- Add-ins: spinach, sautéed mushrooms, or sweet bell peppers all work beautifully in the sauce.
- Make ahead: assemble the dish, cover, and refrigerate for up to 24 hours. Before baking, let it sit at room temperature for 20 minutes and add 5 to 10 minutes to the baking time.
- Freezing: assemble in the dish, wrap tightly, and freeze for up to 2 to 3 months. Bake from frozen at 350°F | 180°C for 60 to 75 minutes, uncovering at the end to brown.
FAQ
What can I use instead of ziti?
Penne, rigatoni, or any short tubular pasta with ridges will work well. The important thing is that it holds on to the sauce and cheese.
Can I replace the ricotta?
Yes. Use a mild cottage cheese and blend it with a pinch of salt and 1 to 2 tbsp of cream or milk until smooth and creamy. Add the Parmesan and herbs as written.
How do I keep the sauce from turning watery?
Simmer the tomatoes until lightly thickened and drain the pasta thoroughly. If your tomatoes are very juicy, add another 1/2 tbsp tomato paste and simmer a little longer.