Love lasagna? Hate the fuss? Meet Baked Ziti.
No stacking. No delicate noodle handling. Just boil, mix, dump, top with cheese, and bake. It’s cheesy, saucy, bubbly perfection. Feeds a crowd. Tastes even better the next day.
Ingredients
Serves 6-8.
- 1 lb (450g) ziti or penne pasta
- 1 lb ground beef or Italian sausage
- 1 jar (24 oz) marinara sauce
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese (divided)
- ½ cup grated Parmesan cheese
- 1 egg
- 1 tsp garlic powder
- Salt and pepper to taste
- Fresh basil or parsley (optional)
Step-by-Step Instructions
Step 1: Preheat and Boil
- Preheat oven to 375°F (190°C). Grease a 9×13 baking dish.
- Boil ziti until al dente (1 minute less than box says). Drain.
Step 2: Brown the Meat
- In a large skillet, cook ground beef over medium heat until browned. Drain fat.
- Stir in marinara sauce. Simmer 2 minutes.
Step 3: Make the Cheesy Mix
- In a bowl, mix ricotta, 1 cup mozzarella, Parmesan, egg, garlic powder, salt, and pepper.
Step 4: Assemble
- Add cooked pasta to the meat sauce. Stir to coat.
- Layer half the pasta in the baking dish. Dollop all the ricotta mix on top.
- Add remaining pasta. Sprinkle with remaining 1 cup mozzarella.
Step 5: Bake and Rest
- Bake 20 minutes until bubbly and golden on top.
- Let rest 5 minutes. Garnish with basil. Serve.
Summary
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Yield: 6-8 servings
Difficulty: Easy
Storage Notes
Fridge:
Stays good for 5 days. Gets better day 2.
Reheat:
Oven at 350°F for 15 minutes. Microwave for single servings (add a splash of water).
Freezer:
Assemble but don’t bake. Cover tightly. Freeze 3 months. Bake from frozen at 375°F for 45-50 minutes.
Pro Tip:
Make two. One for tonight. One for the freezer. Future you will high-five present you.
