Ricotta Baked Ziti

Ingredients

• 454 g (1 lb)dry ziti
• 454 g (1 lb)sausage meat
• 4 slicesbacon, diced
• 30 ml (2 tbsp)olive oil
• 1 mediumonion, finely diced
• 3 clovesgarlic, crushed
• 2 stickscelery, diced
• 1 largecarrot, peeled and diced
• 15 ml (1 tbsp)Italian herbs
• 710 ml (3 cups)marinara sauce
• 12 g (1/2 cup)fresh basil, chopped
• To tastesalt and pepper
• 227 g (8 oz)ricotta cheese
• 200 g (2 cups)mozzarella, shredded
• 2eggs
• 25 g (1/4 cup)Parmesan, finely shredded

Instructions

1. 1

   Boil the pasta

   Boil the ziti in 1.9 litres (2 quarts) of salted water for 5 minutes, until al dente. Drain, toss with 15 ml (1 tablespoon) of the olive oil, and set aside.

2. 2

   Brown the meat

   Preheat the oven to 190°C (375°F). Heat the remaining olive oil in a large, heavy-based pot over medium-high heat. Add the sausage meat and bacon and brown for 5–8 minutes.

3. 3

   Sauté the vegetables

   Add the onion, garlic, celery and carrot to the pot. Sauté for 5–8 minutes.

4. 4

   Simmer the sauce

   Stir in the marinara sauce, Italian herbs, fresh basil, and a pinch of salt and pepper. Lower the heat and simmer for 5 minutes, then turn off the heat.

5. 5

   Whisk the cheese

   Meanwhile, whisk together the eggs, ricotta, half of the mozzarella, and a pinch of salt and pepper.

6. 6

   Mix the pasta

   Add the cooked ziti to the pot with the meat sauce and mix well.

7. 7

   Layer the ziti

   Spoon half of the pasta and sauce into a 23 × 33 cm (9 × 13-inch) casserole dish and spread half of the egg and cheese mixture over it. Add the remaining pasta, then the rest of the egg and cheese mixture. Sprinkle over the remaining mozzarella and the Parmesan.

8. 8

   Bake until golden

   Bake for 20–25 minutes, until the cheese is golden brown and bubbling.

What is baked ziti?

Baked ziti is an Italian-American pasta casserole: pasta is combined with sauce and cheese, then baked until hot and browned on top. This version layers ziti with a sausage-and-bacon marinara and a ricotta mixture.

The ricotta and eggs form creamy pockets between the pasta, while mozzarella and Parmesan make a savoury, golden finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 468 calories, 27g protein, 45g carbs, 19g fat.

The ziti and marinara provide most of the carbohydrates, while the sausage, bacon, olive oil and cheeses contribute much of the fat. Sausage, eggs and cheese also supply protein. Balance a portion with a generous green salad or vegetables on the side.

Build flavour in the sauce

Browned meat: Give the sausage and bacon 5–8 minutes in the hot pot so they develop colour before the vegetables go in.

Vegetables and herbs: Sauté the diced vegetables until softened, then simmer them with marinara, basil and Italian herbs to bring the sauce together.

Keep the pasta firm

Short boil: The ziti cooks for just 5 minutes before baking, so it can finish softening in the sauce without becoming mushy.

Drain well: Tossing the pasta with olive oil after draining helps keep it from clumping while you prepare the other components.

Make the ricotta layer

Even mixture: Whisk the ricotta, eggs and half of the mozzarella together with a pinch of seasoning before layering. This helps distribute the creamy mixture across the casserole.

Layering: Divide both the pasta and cheese mixture between the layers, then reserve the remaining mozzarella for the top along with the Parmesan.

Look for bubbling cheese

The bake is ready after 20–25 minutes when the cheese is bubbling and golden brown. If the top needs more colour, keep an eye on it as it finishes rather than leaving it unattended.

Let the casserole settle briefly after baking so the layers are easier to serve.

Serve it with

A crisp green salad or simply dressed leaves bring a fresh contrast to the rich pasta and cheese. Steamed or roasted vegetables also make an easy side.

Serve straight from the casserole dish, making sure each portion includes some of the golden topping.

Recipe notes & tips

• Dice the onion, celery and carrot to a similar size so they cook evenly.
• Use a large, heavy-based pot to brown the meat and simmer the sauce in one vessel.
• Drain the ziti thoroughly before tossing it with the olive oil.
• Spread the ricotta mixture gently so it reaches across each pasta layer.
• Check the casserole at 20 minutes and continue baking only until the topping is golden and bubbling.

Variations

• Use penne: Swap in an equal amount of penne if ziti is unavailable.
• Add greens: Fold chopped spinach into the meat sauce before layering.
• Make it meatier: Replace some of the sausage with minced beef and brown it with the sausage.
• Add heat: Stir chilli flakes into the marinara for a spicier sauce.
• Freshen the finish: Scatter extra chopped basil over the baked casserole before serving.

Common mistakes to avoid

• Overcooking the pasta: Boil it for only 5 minutes so it can finish cooking in the oven.
• Skipping the browning: Let the sausage and bacon colour in the pot before adding the vegetables.
• Adding watery pasta: Drain the ziti well before mixing it with the sauce.
• Uneven layering: Divide the pasta and ricotta mixture into two layers as directed.
• Baking too long: Start checking at 20 minutes and take it out when the cheese is bubbling and golden.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat portions in the microwave or in a covered ovenproof dish until piping hot throughout.

Frequently asked questions