The Ultimate Cozy Baked Ziti

This is the kind of baked ziti that makes your house smell like someone’s Italian grandmother has been cooking all afternoon.

It’s rich. It’s layered. It has just enough heat. And the ricotta technique keeps everything creamy without feeling heavy.

Perfect for:

• Family dinner

• Hosting friends or family

• Freezer meal prep

• A “drop off dinner” for someone who needs comfort

Ingredients

For the Meat Sauce

• 2 Tbsp olive oil

• 1 lb ground pork or bulk Italian sausage

• 1 lb ground beef

• 1 diced onion

• 6 cloves garlic, minced or pressed

• 1 (28 oz) can whole tomatoes, do not drain

• 1 large (28 oz) jar marinara sauce

• 2 tsp Italian seasoning

• ½–1 tsp crushed red pepper

• Kosher salt, to taste

• Ground black pepper, to taste

For the Pasta + Cheese

• 16 oz ziti (rigate style preferred for those ridges)

• 15 oz whole milk ricotta

• 1 lb shredded mozzarella, divided

• ½ cup grated parmesan

• 1 egg

• Fresh basil leaves

• Fresh parsley

Instructions

1. Prep

Preheat oven to 375°F.

Cook ziti in boiling water for 9 minutes only. It will finish cooking in the oven. Drain and set aside.

2. Make the Meat Sauce

Heat olive oil in a large pot over medium heat.

Add sausage and ground beef. Cook until browned. Drain excess fat.

Add onion and garlic. Sauté several minutes until fragrant.

Stir in:

• Whole tomatoes with juice

• Marinara sauce

• Italian seasoning

• Crushed red pepper

• Salt and pepper

Simmer for 25 minutes or longer.

After simmering, remove 4 cups of sauce to a bowl and let cool slightly.

3. Make the Cheese Mixture

In a separate bowl combine:

• Ricotta

• 2 cups mozzarella

• Parmesan

• Egg

• Salt and pepper

Stir gently to combine.

4. Combine Pasta

In a large mixing bowl:

• Add cooked pasta

• Fold in cheese mixture

• Add 4 cups meat sauce

• Toss gently

5. Layer

In a 9x12 casserole dish:

Layer 1:

• Half the pasta mixture

• Half remaining meat sauce

• Half remaining mozzarella

Layer 2:

• Remaining pasta

• Remaining sauce

• Remaining mozzarella

Top with chopped parsley and whole basil leaves.

6. Bake

Bake until bubbly in the center.

Start checking at 25 minutes, then every 5 minutes after. Do not overcook.

Let stand 5 minutes before serving.

Finish with extra basil and parsley.

Becca’s Tips

• Whole milk ricotta makes a difference

• Don’t overcook the pasta initially

• Letting the sauce simmer longer deepens flavor

• This reheats beautifully the next day

What To Serve With It

• Simple mixed greens salad

• Garlic bread

• Roasted green beans

• A glass of wine