Baked Ziti with Meat Sauce and Ricotta

Ingredients

• 2 lb ground beef (Cook and drain excess fat if necessary.)
• black pepper (To taste, for the meat sauce and ricotta mixture.)
• garlic powder (To taste.)
• onion powder (To taste.)
• 1 tsp Italian seasoning (Use in the meat sauce; an additional 1 tsp goes into the ricotta mixture, plus more for garnish.)
• all-purpose seasoning (Nature's Seasoning or another favorite all-purpose seasoning, to taste.)
• Tony's Creole seasoning (Optional, to taste, for a little heat.)
• 0.5 tsp crushed red pepper flakes (For the meat sauce; optional if a mild dish is preferred.)
• 3 cloves garlic (Minced; amount estimated because the source says only “minced garlic.”)
• 24 oz marinara or pasta sauce (The source says “your sauce” without specifying a quantity; estimated as one 24-ounce jar.)
• 1.5 tbsp granulated sugar (Optional; use 1–2 tbsp to balance acidity. Quantity represents the midpoint.)
• 1 lb ziti pasta (Boil for 2 minutes less than the package directions.)
• salt (For the pasta water and to taste in the ricotta mixture.)
• 15 oz ricotta cheese (For the ricotta mixture.)
• 1 tsp Italian seasoning (For the ricotta mixture.)
• 1 tsp dried parsley (For the ricotta mixture; use additional parsley for garnish if desired.)
• 1 egg (Beaten into the ricotta mixture.)
• 1.5 cup Parmesan cheese (About 1/2 cup in the ricotta mixture, 1/2 cup in the middle layer, and an estimated additional 1/2 cup among the remaining topping cheeses.)
• 1.5 cup shredded mozzarella cheese (About 1/2 cup in the ricotta mixture, 1/2 cup in the assembly, and an estimated additional 1/2 cup for the top.)
• 1.5 cup shredded cheddar cheese (About 1/2 cup over the bottom sauce layer, 1/2 cup in the middle, and an estimated additional 1/2 cup for the top.)
• Italian seasoning (For garnish, to taste.)
• fresh parsley (For garnish, to taste.)

Steps

1. 1

   Preheat the oven to 375°F (190°C). Set out a 9-by-13-inch baking dish.

2. 2

   Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it into small crumbles, until fully cooked and no longer pink. Drain excess fat if necessary.

3. 3

   Season the cooked beef to taste with black pepper, garlic powder, onion powder, Italian seasoning, Nature’s Seasoning or another all-purpose seasoning, Tony’s Creole seasoning if desired, and the crushed red pepper flakes.

4. 4

   Add the minced garlic to the skillet and cook for about 1 minute, stirring, until fragrant.

5. 5

   Stir in the pasta sauce. Add 1–2 tablespoons sugar if desired to balance the sauce’s acidity, then reduce the heat to medium-low.

6. 6

   Simmer the meat sauce for 5–10 minutes, stirring occasionally, until hot and slightly thickened. Reserve about 1 cup for mixing with the pasta and the remainder for layering.

7. 7

   Bring a large pot of water to a boil and salt the water generously.

8. 8

   Add the ziti and boil for 2 minutes less than the package directions. The pasta should be firm because it will continue cooking in the oven.

9. 9

   Drain the pasta immediately so it does not continue cooking in the hot water.

10. 10

    In a large bowl, combine the ricotta, salt, pepper, 1 teaspoon Italian seasoning, 1 teaspoon parsley, egg, 1/2 cup Parmesan, and 1/2 cup mozzarella. Stir until evenly mixed.

11. 11

    Add the drained ziti to the ricotta mixture and toss until the pasta is thoroughly coated.

12. 12

    Stir 1 cup of the meat sauce into the coated pasta until evenly distributed.

13. 13

    Spread about 1/2 cup of the remaining meat sauce over the bottom of the baking dish. Sprinkle about 1/2 cup shredded cheddar over the sauce.

14. 14

    Add half of the ricotta-coated ziti and spread it into an even layer.

15. 15

    Spread half of the remaining meat sauce over the pasta. Sprinkle with about 1/2 cup grated Parmesan, then add about 1/2 cup cheddar and 1/2 cup mozzarella.

16. 16

    Add the remaining ziti in an even layer, followed by the remaining meat sauce.

17. 17

    Cover the top evenly with the remaining cheeses, adding cheddar first and finishing with mozzarella. Garnish with Italian seasoning and parsley.

18. 18

    Bake uncovered at 375°F (190°C) for 20–25 minutes, until bubbling and heated through and the cheese has melted. For a browner crust, broil for 1–2 minutes, watching constantly because the cheese can burn quickly.

19. 19

    Let the baked ziti rest for 10–15 minutes before serving so the cheese and sauce settle and the portions hold together when scooped.

Notes

The source does not specify the type or quantity of pasta sauce, so a 24-ounce jar of marinara is estimated. Cheese quantities for the final topping are described as “remaining cheeses”; the listed totals estimate an additional 1/2 cup each of Parmesan, mozzarella, and cheddar. Broiling is optional and requires close attention.

Nutrition per serving

• main
• baked
• Italian-American
• pasta
• ground beef
• cheesy
• family dinner
• comfort food