One Pot Baked Ziti

Ingredients

• 454 g (1 pound)lean minced beef (or mild Italian sausage, removed from its casings)
• 4 clovesgarlic, minced
• 710 g (25 ounces)marinara sauce, divided
• 710 ml (3 cups)water
• 1½ teaspoonsdried Italian seasoning
• 340 g (12 ounces; about 4 cups dry)ziti pasta (or another short pasta such as penne)
• 250 g (1 cup)ricotta cheese
• 50 g (½ cup), dividedgrated Parmesan cheese
• 113 g (4 ounces; about 1 cup)shredded mozzarella cheese

Instructions

1. 1

   Preheat the oven

   Heat the oven to 205°C (400°F).

2. 2

   Brown the beef

   Set a 30 cm (12-inch) oven-safe frying pan over medium-high heat. Add the beef and cook for about 6 minutes, breaking it up as it browns, until no pink remains. Drain off any excess fat.

3. 3

   Cook the garlic

   Stir in the garlic and cook for 30 seconds, stirring as it cooks.

4. 4

   Add the sauce

   Set aside 180 ml (¾ cup) of the marinara sauce. Add the remaining sauce to the pan. Fill the empty sauce jar almost to the top with water, then pour it into the pan; this should give you about 710 ml (3 cups).

5. 5

   Add pasta and seasoning

   Stir in the Italian seasoning and ziti until combined.

6. 6

   Simmer the pasta

   Cover the pan and cook at a simmer for about 15–18 minutes, stirring often, until the pasta is just tender. A little liquid may remain; it will be absorbed later. Take the pan off the heat.

7. 7

   Stir in cheeses

   Mix in the ricotta and 25 g (¼ cup) of the Parmesan. Spoon the reserved 180 ml (¾ cup) of marinara sauce over the top.

8. 8

   Bake until bubbling

   Scatter the mozzarella and the remaining 25 g (¼ cup) of Parmesan over the top. Bake the uncovered pan for 10–15 minutes, until the cheese has melted and browned and the sauce is bubbling.

What is baked ziti?

Baked ziti is an Italian-American pasta bake inspired by Italian baked pasta dishes, often made with a tomato sauce, pasta and cheese. This version cooks the pasta in the sauce on the hob before the pan goes into the oven.

One-pan cooking keeps the method straightforward, while ricotta makes the pasta creamy and mozzarella and Parmesan form a browned, savoury top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 502 calories, 38g protein, 52g carbs, 16g fat.

The pasta supplies most of the carbohydrates, while the beef, ricotta and cheeses contribute protein. Fat comes mainly from the beef and cheeses, with the marinara adding the tomato base. Pair a serving with salad or vegetables to round out the plate.

Choosing the pasta and meat

Short pasta: Ziti is the traditional choice here, but penne or another short shape can stand in. Use a similar-sized pasta so it cooks in roughly the same time.

Beef or sausage: Lean minced beef gives a familiar, mild flavour. Mild Italian sausage can be used instead, with the meat taken out of its casings as directed.

Getting the one-pan simmer right

Liquid level: The water and marinara cook the dry pasta directly in the pan. Measure the water by filling the empty sauce jar, as the method suggests.

Stirring: Stir often while the covered pasta simmers so it cooks evenly and is less likely to stick. Take it off the heat when just tender; it will continue cooking in the oven.

Layering the cheeses

Ricotta: Stir it through the hot pasta with part of the Parmesan for creamy pockets throughout the dish. The reserved marinara goes on top rather than being mixed in.

Topping: Add mozzarella and the rest of the Parmesan last. This gives the cheese time to melt and brown while the sauce bubbles underneath.

How to judge doneness

Pasta: Check a piece near the end of the simmering time; it should be just tender rather than soft. A small amount of loose liquid in the pan is expected before baking.

Cheese: The bake is ready when the sauce bubbles and the cheese has melted and taken on some colour, after 10–15 minutes in the oven.

Serving the baked ziti

Let the pan settle briefly after baking so the sauce can thicken around the pasta. Serve it with a green salad or steamed vegetables for a fresh contrast.

Crusty bread is another option for scooping up sauce, though the pasta bake is filling enough to serve on its own.

Recipe notes & tips

• Use a wide, oven-safe pan so the pasta has room to simmer evenly.
• Break the beef into small pieces as it browns for a more even texture.
• Stir the pasta often during the covered simmer to prevent it catching on the pan.
• Keep the pasta just tender before baking, since it will cook a little longer in the oven.
• Reserve the stated marinara before pouring the rest into the pan so it is ready for the topping.

Variations

• Use sausage: Swap the beef for mild Italian sausage removed from its casings.
• Try penne: Use penne or another short pasta shape in place of ziti.
• Add vegetables: Stir in cooked mushrooms or spinach with the ricotta.
• Make it spicier: Choose a spicy sausage instead of mild sausage.
• Change the cheese: Replace some of the mozzarella with provolone for a different topping.

Common mistakes to avoid

• Skipping the drain: Excess fat can make the sauce greasy; drain it after browning the beef.
• Adding all the sauce at once: The reserved portion is for the top; set it aside before cooking.
• Leaving the pasta unstirred: It can stick as it simmers; stir often while it cooks.
• Cooking until very soft: The pasta continues cooking in the oven; remove it from the heat when just tender.
• Covering the oven bake: Leave the pan uncovered so the cheese can brown.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat until steaming hot in the oven or microwave; add a small splash of water or marinara if the pasta seems dry.

Frequently asked questions