Cheesy Baked Ziti Pasta

Ingredients

• 340 g (12 ounces)ziti pasta
• 454 g (1 pound)ground beef
• 1 smallonion, chopped
• 2 clovesgarlic, minced
• 680 g (24 ounces)marinara sauce
• 480 ml (2 cups)ricotta cheese
• 1 largeegg
• 200 g (2 cups)shredded mozzarella cheese
• 50 g (1/2 cup)grated Parmesan cheese
• 1 teaspoonItalian seasoning
• to tastesalt and pepper
• to tastefresh basil, for garnish

Instructions

1. 1

   Cook the pasta

   Bring a large pot of salted water to the boil. Add the ziti and cook according to the packet instructions until al dente, usually 8–10 minutes. Drain and set aside.

2. 2

   Brown the beef

   Cook the ground beef in a large frying pan over medium heat for about 5–7 minutes, until browned. Drain off the excess fat, then add the onion and garlic and cook until the onion is translucent.

3. 3

   Simmer the sauce

   Stir the marinara sauce into the beef mixture and simmer for about 5 minutes. Season with Italian seasoning, salt and pepper, then take the pan off the heat.

4. 4

   Mix the ricotta

   In a bowl, combine the ricotta, egg, salt and pepper. Mix until smooth.

5. 5

   Combine the mixture

   Put the cooked ziti, meat sauce and ricotta mixture in a large bowl. Stir gently until the pasta is evenly coated.

6. 6

   Layer the ziti

   Preheat the oven to 190°C (375°F). Spread half the ziti mixture in a greased 23 × 33 cm (9 × 13 inch) baking dish. Sprinkle over 1 cup of mozzarella, then add the remaining ziti mixture.

7. 7

   Add the topping

   Scatter the remaining mozzarella and the Parmesan over the top layer.

8. 8

   Bake until golden

   Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10–15 minutes, until the cheese is bubbly and golden brown.

9. 9

   Rest and serve

   Take the dish out of the oven and leave it to cool for a few minutes. Garnish with fresh basil before serving.

What is baked ziti?

Baked ziti is an Italian-American pasta bake, named for the short, tube-shaped pasta traditionally used in it. Pasta is combined with sauce and cheese, then baked until hot and bubbling.

This version layers beef marinara with ricotta, mozzarella and Parmesan. The ricotta and egg make a creamy element throughout, while the cheeses on top brown in the oven.

Nutrition and macros by portion

The nutrition label shows one serving as written: 380 calories, 28g protein, 35g carbs, 14g fat.

The pasta supplies most of the carbohydrates, while the beef and cheeses contribute protein. Ricotta, mozzarella, Parmesan and beef also account for much of the fat. Serve with a generous salad or vegetables to add freshness and balance the plate.

Choosing the pasta and sauce

Pasta shape: Ziti’s hollow tubes catch sauce, and their sturdy shape holds up well in a layered bake. Cook them just to al dente so they do not turn too soft in the oven.

Marinara: The sauce brings tomato flavour and moisture to the beef and pasta. Stir it into the browned meat and simmer for about 5 minutes so the mixture is ready to layer.

Getting the ricotta layer right

Ricotta mixture: Stir the ricotta with the egg, salt and pepper until smooth. Mixing it separately helps distribute the seasoning before it goes into the pasta.

Gentle mixing: Fold the ricotta mixture through the pasta and meat sauce without crushing the ziti. A few streaks of ricotta are fine; the aim is to coat the pasta evenly.

Layering for a cheesy top

Middle layer: Half the pasta mixture goes into the greased dish first, followed by 1 cup of mozzarella. Add the rest of the pasta mixture over that cheese.

Finish: The remaining mozzarella and Parmesan go on top. Keeping the mozzarella divided this way gives the bake cheese within the layers as well as a topping.

How to judge when it is done

Covered baking: Bake under foil at 190°C for 20 minutes so the centre heats through without the top browning too quickly.

Uncovered finish: Remove the foil and bake for another 10–15 minutes. Look for bubbling cheese with golden patches, then let the dish rest for a few minutes before serving.

Serving the pasta bake

Fresh contrast: Add the basil just before serving so its fresh flavour remains noticeable. A crisp green salad or simply dressed vegetables make a good side alongside the rich pasta.

For a full meal: Serve portions while the cheese is still warm and stretchy. Letting the bake stand briefly helps it settle and makes it easier to serve.

Recipe notes & tips

• Salt the pasta water before adding the ziti.
• Drain the browned beef well before adding the onion and garlic.
• Cook the pasta only to al dente, as it will bake again in the sauce.
• Use a large bowl so you can fold the pasta, meat sauce and ricotta together gently.
• Let the baked ziti rest for a few minutes before serving.
• Add the fresh basil after baking rather than before it goes into the oven.

Variations

• Use Italian sausage: Swap it for the ground beef and brown it thoroughly before adding the onion.
• Add spinach: Fold chopped spinach into the ricotta mixture before combining it with the pasta.
• Make it meat-free: Leave out the beef and use the marinara and cheese mixture as the pasta base.
• Add chilli: Stir chilli flakes into the marinara for a spicier sauce.
• Try another pasta: Use another short tube-shaped pasta if ziti is unavailable.

Common mistakes to avoid

• Overcooking the pasta: Stop at al dente so it keeps its shape after baking.
• Skipping the fat drain: Pour off excess fat after browning the beef to avoid a greasy sauce.
• Mixing too roughly: Fold the ricotta mixture in gently so the pasta does not break apart.
• Baking uncovered from the start: Keep the foil on for the first 20 minutes to protect the cheese from browning too soon.
• Serving immediately: Rest the dish for a few minutes so it settles and is easier to portion.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat portions in the microwave or in an oven-safe dish until hot throughout; cover the dish while reheating to help prevent the top from drying out.

Frequently asked questions