The Only Baked Ziti You Need

Ingredients

• 454 g (16 oz)ziti pasta
• 454 g (1 lb)lean minced beef (90/10)
• 454 g (1 lb)mild Italian sausage, casings removed
• 1 largeyellow onion, finely chopped
• 5 clovesgarlic, minced
• 794 g (28 oz)tin crushed tomatoes
• 425 g (15 oz)whole-milk ricotta cheese
• 454 g (16 oz)low-moisture mozzarella cheese, grated and divided
• 100 g (1 cup)freshly grated Parmesan cheese, divided
• 1 largeegg
• 10 ml (2 tsp)Italian seasoning
• 2.5 ml (½ tsp)red pepper flakes
• 15 ml (1 tbsp)olive oil
• To tastesalt and black pepper
• Optional, to tastefresh parsley or basil, for garnish

Instructions

1. 1

   Cook the pasta

   Bring a large pot of heavily salted water to the boil. Add the ziti and cook for 2–3 minutes less than the packet directions for al dente, until very firm. Drain well and set aside.

2. 2

   Brown the meat

   While the pasta cooks, heat the olive oil in a large Dutch oven over medium-high heat. Add the beef and Italian sausage, breaking them up with a spoon as they cook for about 8–10 minutes, until browned. Drain off excess fat.

3. 3

   Cook the aromatics

   Add the chopped onion to the pot and cook for 5 minutes, until softened. Stir in the garlic and red pepper flakes and cook for 1 more minute, until fragrant.

4. 4

   Simmer the sauce

   Pour in the crushed tomatoes and add the Italian seasoning. Season generously with salt and pepper, then bring to a simmer. Reduce the heat to low, cover and simmer gently for at least 15–20 minutes.

5. 5

   Mix the filling

   In a medium bowl, combine the ricotta, ½ cup of the Parmesan, the egg and a pinch of salt and pepper. Mix until smooth and well combined.

6. 6

   Build the first layer

   Preheat the oven to 190°C (375°F). Add the drained pasta to the pot of meat sauce and stir to coat. Spread a thin layer of sauce in a 23 × 33 cm (9 × 13-inch) baking dish, then add half the pasta mixture. Dollop on half the ricotta mixture and sprinkle over half the mozzarella.

7. 7

   Finish the layers

   Add the remaining pasta and sauce mixture, followed by the remaining ricotta. Top with the remaining mozzarella and the final ½ cup of Parmesan.

8. 8

   Bake and rest

   Cover the dish tightly with foil and bake for 25 minutes. Remove the foil and bake for another 15–20 minutes, until the cheese is golden and bubbling. Leave to rest for 10–15 minutes before serving so it can set.

What is baked ziti?

Baked ziti is an Italian-American pasta bake, named for the tube-shaped pasta traditionally used in it. It brings together pasta, tomato sauce, cheese and, in many versions, meat in a casserole that is baked until bubbling.

This version combines beef and Italian sausage for a savoury sauce, while ricotta adds creamy pockets between the layers. Cooking the pasta very firm helps it hold its shape through the bake.

Nutrition and macros by portion

The nutrition label shows one serving as written: 750 calories, 0g protein, 0g carbs, 0g fat.

Most of the carbohydrates come from the ziti, while the olive oil, sausage, beef and cheeses contribute much of the fat. The meat and cheeses provide the protein; serve a portion with salad or green vegetables for a more balanced plate.

Why cook the pasta short?

Pasta first: boil the ziti for 2–3 minutes less than the packet suggests for al dente. It will continue cooking in the hot sauce and oven, so draining it while still very firm helps prevent a soft, overcooked result.

Drain well: excess water can thin the meat sauce and make the layers less cohesive. Give the pasta a thorough drain before stirring it into the sauce.

Building a savoury sauce

Browned meat: beef and sausage form the substantial base of the sauce. Break them into small pieces as they cook so they mix evenly with the pasta.

Aromatics: softened onion, garlic and red pepper flakes bring depth and a little warmth. Add the garlic and flakes after the onion has softened, as the method directs, so they cook briefly before the tomatoes go in.

Gentle simmer: give the tomato sauce at least 15–20 minutes on low heat. This lets it thicken and gives the seasonings time to mingle.

Keeping the ricotta creamy

Ricotta mixture: mixing the cheese with egg and some of the Parmesan makes it easier to dollop between the pasta layers. Season it with a pinch of salt and pepper so the filling is not bland.

Layering: spread the ricotta in dollops rather than trying to coat every piece of pasta. That leaves distinct creamy pockets in the finished bake.

Getting the cheese topping right

Covered bake: foil traps heat while the casserole warms through for the first 25 minutes. Cover the dish tightly, but take care that the foil does not press into the cheese.

Uncovered finish: removing the foil for the final 15–20 minutes lets the top turn golden and bubbly. The exact finish can vary, so use the colour and bubbling as cues.

Why the resting time matters

Resting: leave the casserole for 10–15 minutes after baking. The layers settle as it cools slightly, making portions easier to lift and serve.

Timing: the meat sauce can simmer while the pasta cooks and the ricotta filling is mixed. Allow the full bake and rest as well as the stated 100 minutes total time when planning the meal.

What to serve with baked ziti

A crisp green salad or simply dressed leaves offer a fresh contrast to the rich, cheesy pasta. Garlic bread is another familiar accompaniment if you want something to mop up the sauce.

Finish with chopped parsley or basil if using. A lighter vegetable side, such as steamed green beans, also works well alongside the casserole.

Recipe notes & tips

• Salt the pasta water generously, as it is the main chance to season the pasta itself.
• Break up the beef and sausage thoroughly so the meat is distributed throughout the sauce.
• Drain the pasta well before combining it with the sauce.
• Use a large enough baking dish to hold the layers without filling it right to the rim.
• Rest the casserole for the full 10–15 minutes before cutting portions.
• Add parsley or basil just before serving for a fresh finish.

Variations

• More heat: increase the red pepper flakes slightly to give the sauce a stronger kick.
• Herby finish: scatter chopped fresh basil or parsley over the baked casserole before serving.
• Extra vegetables: serve with a generous side of roasted or steamed vegetables.
• Different pasta: use another short pasta shape that holds sauce if ziti is unavailable.
• Cheese topping: reserve a little extra mozzarella for the top if you prefer a cheesier finish.

Common mistakes to avoid

• Overcooking the pasta: stop 2–3 minutes short of the packet's al dente time so it does not turn soft in the oven.
• Skipping the meat browning: cook until the beef and sausage are browned to build a savoury base for the sauce.
• Adding garlic too early: cook it after the onion has softened and stir for just 1 minute until fragrant.
• Using watery pasta: drain it thoroughly before mixing it with the sauce.
• Cutting it too soon: rest the casserole for 10–15 minutes so the layers can set.
• Leaving the foil on throughout: uncover for the final 15–20 minutes to brown and bubble the cheese.

How to store

Refrigerate leftovers in a covered container for up to 3–4 days. Reheat individual portions in the microwave or warm a covered baking dish in the oven until hot throughout.

Frequently asked questions