Baked Ziti
Baked Ziti with seasoned ground beef, marinara, ricotta, and mozzarella.
Servings: 10 servings
Equipment
- 9x13 inch baking dish
- dutch oven or similar pot (to boil the pasta)
- colander (to drain the pasta)
- large skillet
Ingredients
- 1 pound lean ground beef
- 2 tablespoons grated parmesan
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon red chili flakes
- 32 ounces marinara sauce
- 16 ounces ziti pasta cooked al dente and drained
- 15 ounces ricotta cheese
- 16 ounces mozzarella cheese grated
- additional dried oregano plus more for sprinkling
Instructions
- Preheat the oven to 350°F and grease a 9x13-inch baking dish.
- Combine ground beef, Parmesan, garlic powder, onion powder, dried oregano, kosher salt, black pepper, and red chili flakes.1 pound lean ground beef, 2 tablespoons grated parmesan, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon red chili flakes
- Cook seasoned beef in a hot deep skillet or Dutch oven over medium-high heat for 8-10 minutes, breaking it apart, until browned and no pink remains.
- Add marinara and simmer briefly. Reserve about one-quarter of the meat sauce, then stir the cooked ziti into the sauce remaining in the pan. Remove from heat.32 ounces marinara sauce, 16 ounces ziti pasta
- Spread half of the sauced pasta into the prepared baking dish. Dollop with half the ricotta and sprinkle with about 1 cup of the mozzarella.15 ounces ricotta cheese, 16 ounces mozzarella cheese
- Add remaining pasta, top with reserved meat sauce, dollop with remaining ricotta, and cover with remaining mozzarella. Sprinkle with a little extra oregano.additional dried oregano
- Bake uncovered for 20-25 minutes, until hot and bubbly and the cheese is melted. If desired, broil briefly on high to brown the cheese, watching closely.
Notes
🥡 Storage: Refrigerate leftovers in an airtight container for up to 3 days.
♨️ Reheating: Cover and reheat at 350°F until heated through, or microwave individual portions until steaming hot.
❄️ Freezing: Freeze tightly wrapped for up to 3 months. Thaw overnight in the refrigerator before reheating.
💡 Tips: Cook pasta al dente and grate mozzarella from a block for the best texture and melt. Drain excess grease if needed.
🍳 Alternate Methods:
Slow cooker: Cook the seasoned beef completely and boil the ziti until just shy of al dente. Assemble the same layers in a greased 6-quart or larger slow cooker. Cover and cook on LOW for approximately 1–2 hours, until the center is hot and the cheese is melted. Start checking at 1 hour to prevent the pasta from getting too soft. The top will not brown as it does in the oven.
♻️ Leftovers: Reheat portions for lunch or serve with a fresh green salad.
📝 Notes: Replace half or all of the beef with Italian sausage if desired. Adjust seasonings and drain excess grease. Pecorino Romano can replace Parmesan. Adjust red chili flakes to taste.
Nutrition
Calories: 468kcal | Carbohydrates: 43g | Protein: 33g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 80mg | Sodium: 1068mg | Potassium: 638mg | Fiber: 3g | Sugar: 5g | Vitamin A: 899IU | Vitamin C: 6mg | Calcium: 443mg | Iron: 3mg
