Baked Beef and Ricotta Ziti with Crispy Parmesan Top

How to Make Baked Beef and Ricotta Ziti with Crispy Parmesan Top

1. 1

   Step 1: Preheat oven and cook pasta

   Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the ziti 1–2 minutes less than package directions so it will finish cooking in the oven; reserve 1 cup of pasta water, then drain the pasta and set aside.

   For this step

   • 1 lbziti (or rigatoni)
2. 2

   Step 2: Brown beef and build sauce

   In a large skillet over medium-high heat, cook the ground beef with the chopped onion until the meat is browned and the onion is softened, stirring and breaking up the meat as it cooks; add minced garlic in the last minute. Drain excess fat if needed, stir in the crushed tomatoes and Italian seasoning, bring to a simmer and cook 8–10 minutes until slightly thickened; season with salt and pepper and add a splash of reserved pasta water if the sauce becomes too thick.

   For this step

   • 1 lblean ground beef (85% lean)
   • 1 mediumyellow onion, finely chopped
   • 3 clovesgarlic cloves, minced
   • 24 ozcrushed tomatoes (canned)
   • 1 tbspItalian seasoning
   
3. 3

   Step 3: Make ricotta filling

   In a bowl, stir together the ricotta, egg, and half of the grated Parmesan until smooth and evenly combined; season lightly with salt and pepper. This mixture will add creaminess and help bind the pasta layers when baked.

   For this step

   • 15 ozwhole-milk ricotta
   • 1 largelarge egg
   
4. 4

   Step 4: Combine pasta, sauce and cheese

   Fold the drained ziti into the meat sauce until evenly coated, then gently fold in the ricotta mixture so pockets of creamy ricotta remain throughout the pasta. Transfer half of the mixture to a 9x13-inch baking dish, sprinkle half the shredded mozzarella over it, then add the remaining pasta mixture and top with the remaining mozzarella.

   For this step

   • 2 cupsshredded mozzarella
   
5. 5

   Step 5: Add Parmesan and bake covered

   Sprinkle the remaining grated Parmesan evenly over the top, cover the dish tightly with foil and bake for 20–25 minutes, until the casserole is bubbling at the edges and cheeses are melted. Keeping it covered for most of the bake keeps the interior creamy while the top later crisps.
   
6. 6

   Step 6: Broil for a crispy Parmesan top and rest

   Remove the foil and place the dish under the broiler 2–4 minutes (watching closely) until the Parmesan is golden and crisp. Let the ziti rest 8–10 minutes before serving to set the layers and make slicing easier.
   

1. Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the ziti 1–2 minutes less than package directions so it will finish cooking in the oven; reserve 1 cup of pasta water, then drain the pasta and set aside.
2. In a large skillet over medium-high heat, cook the ground beef with the chopped onion until the meat is browned and the onion is softened, stirring and breaking up the meat as it cooks; add minced garlic in the last minute. Drain excess fat if needed, stir in the crushed tomatoes and Italian seasoning, bring to a simmer and cook 8–10 minutes until slightly thickened; season with salt and pepper and add a splash of reserved pasta water if the sauce becomes too thick.
3. In a bowl, stir together the ricotta, egg, and half of the grated Parmesan until smooth and evenly combined; season lightly with salt and pepper. This mixture will add creaminess and help bind the pasta layers when baked.
4. Fold the drained ziti into the meat sauce until evenly coated, then gently fold in the ricotta mixture so pockets of creamy ricotta remain throughout the pasta. Transfer half of the mixture to a 9x13-inch baking dish, sprinkle half the shredded mozzarella over it, then add the remaining pasta mixture and top with the remaining mozzarella.
5. Sprinkle the remaining grated Parmesan evenly over the top, cover the dish tightly with foil and bake for 20–25 minutes, until the casserole is bubbling at the edges and cheeses are melted. Keeping it covered for most of the bake keeps the interior creamy while the top later crisps.
6. Remove the foil and place the dish under the broiler 2–4 minutes (watching closely) until the Parmesan is golden and crisp. Let the ziti rest 8–10 minutes before serving to set the layers and make slicing easier.