This Hearty Baked Ziti Casserole is the quintessential comfort food, perfect for family dinners, potlucks, or meal prepping for a busy week. Imagine tender ziti pasta, cooked al dente, generously coated in a rich, flavorful homemade (or high-quality store-bought) marinara sauce brimming with seasoned ground meat – typically a blend of beef and Italian sausage for depth, though a vegetarian version with mushrooms and lentils is equally delightful. This savory foundation is then layered with an indulgent blend of creamy ricotta cheese, sharp Parmesan, and stretchy mozzarella, creating pockets of lusciousness in every bite. The casserole is baked to golden perfection, with the cheese on top bubbling and browning, and the edges becoming delightfully crispy. A final sprinkle of fresh parsley or dried Italian herbs adds a touch of freshness and aromatic appeal. The beauty of this dish lies in its balance of textures and flavors: the firm pasta, the robust meat sauce, the smooth and tangy ricotta, and the gooey, cheesy topping all come together in a symphony of deliciousness. It’s a dish that evokes warmth, satisfaction, and the joy of a home-cooked meal, making it a guaranteed crowd-pleaser that leaves everyone feeling nourished and content. The use of a loaf pan, as suggested by the image, makes for a compact and easily portionable casserole, perfect for a smaller family or for freezing individual servings.
Ingredients:
- For the Pasta:
- 1 pound (approx. 450g) Ziti pasta (or penne, rigatoni, or other tube-shaped pasta)
- 2 tablespoons olive oil
- 1 tablespoon salt (for pasta water)
- For the Meat Sauce:
- 1 tablespoon olive oil
- 1 pound (approx. 450g) ground beef (80/20 lean preferred)
- 1/2 pound (approx. 225g) mild or hot Italian sausage, casings removed (optional, but highly recommended for flavor)
- 1 large onion, finely chopped
- 4-5 cloves garlic, minced
- 1 (28-ounce / 794g) can crushed tomatoes
- 1 (15-ounce / 425g) can tomato sauce
- 1/2 cup beef or chicken broth (or red wine for extra depth)
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional, for a little heat)
- 1/2 teaspoon sugar (helps balance acidity of tomatoes)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish (optional)
- For the Cheese Layer:
- 15 ounces (approx. 425g) whole milk ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese, plus more for topping
- 1/4 cup chopped fresh parsley (or 1 tablespoon dried)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 cups (approx. 225g) shredded mozzarella cheese, divided
Instructions:
- Prepare the Meat Sauce (Approx. 25-30 minutes):
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.
- Add the ground beef and Italian sausage (if using) to the pot. Break up the meat with a spoon and cook until browned, about 8-10 minutes. Drain off any excess grease.
- Add the chopped onion to the pot with the cooked meat. Sauté for 5-7 minutes, or until the onion softens and becomes translucent.
- Stir in the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
- Stir in the tomato paste and cook for 1 minute, stirring constantly, to deepen its flavor.
- Pour in the crushed tomatoes, tomato sauce, and beef/chicken broth (or red wine). Stir well to combine.
- Add the dried oregano, dried basil, red pepper flakes (if using), and sugar. Season with salt and freshly ground black pepper to taste.
- Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it simmer for at least 20 minutes (or up to an hour for more developed flavor), stirring occasionally. The longer it simmers, the richer the sauce will be.
- Cook the Pasta (Approx. 10-12 minutes):
- While the sauce is simmering, bring a large pot of generously salted water to a rolling boil.
- Add the ziti pasta and cook according to package directions until al dente – this means it should be slightly firm to the bite, as it will continue to cook in the oven. Typically, this is 1-2 minutes less than the recommended cooking time.
- Once cooked, drain the pasta thoroughly in a colander. Do not rinse the pasta, as the starch helps the sauce adhere.
- Prepare the Cheese Mixture (Approx. 5 minutes):
- In a medium bowl, combine the ricotta cheese, egg, 1/2 cup grated Parmesan cheese, chopped fresh parsley (or dried), salt, and black pepper. Mix until well combined and smooth.
- Assemble the Casserole (Approx. 15 minutes):
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9×13 inch baking dish (or the loaf pan if you’re aiming for a smaller, denser casserole as seen in the image – adjust layers accordingly for a loaf pan).
- In a large bowl, combine the drained cooked pasta with about 3-4 cups of the meat sauce, tossing gently to coat all the pasta. Reserve some meat sauce for layering.
- Spread about 1 cup of the meat sauce on the bottom of the prepared baking dish.
- Spread half of the pasta mixture evenly over the sauce layer.
- Dollop half of the ricotta cheese mixture over the pasta layer, spreading it gently with the back of a spoon.
- Sprinkle 1 cup of shredded mozzarella cheese over the ricotta.
- Spoon another layer of meat sauce (about 1 cup) over the mozzarella.
- Repeat the layers: remaining pasta mixture, remaining ricotta cheese mixture, and finally, the remaining 1 cup of shredded mozzarella cheese. If you have any extra meat sauce, you can spoon it over the top of the mozzarella before the final cheese sprinkle.
- Sprinkle generously with extra grated Parmesan cheese and a pinch of dried parsley or Italian herbs for color, similar to the image.
- Bake the Casserole (Approx. 30-40 minutes):
- Cover the baking dish loosely with aluminum foil (this helps prevent the top from browning too quickly and keeps the casserole moist).
- Bake for 20 minutes.
- Remove the foil and continue baking for another 15-20 minutes, or until the cheese is bubbly and golden brown, and the sauce is hot and simmering around the edges. If the cheese isn’t browning enough, you can turn on the broiler for the last 2-3 minutes, watching it very carefully to prevent burning.