Baked Ziti

A simple, satisfying favorite.

Why You'll Love This Recipe

• Feeds 8 with leftovers.
• Freezer-friendly for future dinners.
• Cheesy, saucy comfort food at its best.
• Crowd-pleaser for potlucks and family dinners.
• Make-ahead-friendly.

Ingredient Notes

• Whole-milk ricotta is creamier than part-skim.
• Low-moisture mozzarella melts without watering out.
• Crushed tomatoes give body; diced is too watery.

Ingredient Substitutions

• Italian sausage or turkey in place of beef.
• Cottage cheese in place of ricotta.
• Penne, rigatoni, or rotini for ziti.

Equipment Needed

• Large pot for pasta
• Large skillet or Dutch oven
• 9x13 baking dish
• Mixing bowl

Prep Tips

• Assemble up to 1 day ahead; refrigerate covered, bake an extra 10 minutes.
• Grate mozzarella yourself for the best melt.

Instructions

1. 1

   Gather and prep: 12 oz pasta, 1 ground beef, 1 medium tomato, diced, 1 cup ricotta, 1 cup shredded cheese, 1 cup parmesan cheese, 3 cloves garlic, minced, 1 medium onion, diced. mince the garlic, dice the onion, and grate the parmesan before you start cooking.

2. 2

   Brown beef with onion and garlic, add tomato.

3. 3

   Cook pasta, toss with sauce and ricotta.

4. 4

   Top with cheese, bake 375°F 25 min.

Artsi Pro Tips

• Undercook pasta by 2 minutes — it finishes in the oven.
• Egg in ricotta keeps it from getting watery.
• Rest 10 minutes after baking — the layers set.

Common Mistakes

• Fully cooking pasta — turns mushy after baking.
• Skipping the rest, so it collapses on the plate.
• Pre-shredded mozzarella — won't melt as smoothly.

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