Baked Ziti Casserole

How to Make Baked Ziti Casserole

1. 1

   Step 1: Cook the pasta

   Bring a large pot of salted water to a rolling boil and cook the ziti until al dente according to package directions (usually 8–10 minutes). Drain the pasta well and toss briefly with a splash of olive oil to keep it from sticking; set aside.

   For this step

   • 1 lbziti pasta
   
2. 2

   Step 2: Make the meat tomato sauce

   Heat the olive oil in a large skillet over medium heat, add the diced onion and cook until soft, about 5 minutes, then stir in the minced garlic and cook 30 seconds more. Add the ground beef and cook, breaking it up, until browned and cooked through; drain excess fat if needed, then stir in the crushed tomatoes and 1/2 teaspoon salt, simmer 8–10 minutes to marry flavors.

   For this step

   • 1 tbspextra-virgin olive oil
   • 1 mediumyellow onion, finely diced
   • 3 clovesgarlic, minced
   • 1 lbground beef (or Italian sausage)
   • 1 28 oz cancrushed tomatoes (canned)
   
3. 3

   Step 3: Combine pasta with cheeses and sauce

   In a large bowl, mix the warm cooked ziti with the meat sauce, ricotta, and 1 1/2 cups of the shredded mozzarella until evenly combined. Taste and adjust seasoning with remaining salt or pepper as desired — the ricotta will keep the casserole creamy.

   For this step

   • 1 1/2 cupsricotta cheese
   
4. 4

   Step 4: Assemble the casserole

   Spoon the pasta mixture into a lightly greased 9x13-inch baking dish, smoothing the top, then sprinkle the remaining 1/2 cup mozzarella and the grated Parmesan evenly over the surface. The cheeses create a bubbly, browned crust while the interior stays tender and saucy.

   For this step

   • 1/2 cupgrated Parmesan
   
5. 5

   Step 5: Bake and rest

   Bake in a preheated 375°F (190°C) oven for 20–25 minutes, until the top is golden and bubbling; if you like extra browning, broil for 1–2 minutes while watching closely. Remove from the oven and let rest 5–10 minutes before serving to allow the casserole to set and make slicing easier.
   

1. Bring a large pot of salted water to a rolling boil and cook the ziti until al dente according to package directions (usually 8–10 minutes). Drain the pasta well and toss briefly with a splash of olive oil to keep it from sticking; set aside.
2. Heat the olive oil in a large skillet over medium heat, add the diced onion and cook until soft, about 5 minutes, then stir in the minced garlic and cook 30 seconds more. Add the ground beef and cook, breaking it up, until browned and cooked through; drain excess fat if needed, then stir in the crushed tomatoes and 1/2 teaspoon salt, simmer 8–10 minutes to marry flavors.
3. In a large bowl, mix the warm cooked ziti with the meat sauce, ricotta, and 1 1/2 cups of the shredded mozzarella until evenly combined. Taste and adjust seasoning with remaining salt or pepper as desired — the ricotta will keep the casserole creamy.
4. Spoon the pasta mixture into a lightly greased 9x13-inch baking dish, smoothing the top, then sprinkle the remaining 1/2 cup mozzarella and the grated Parmesan evenly over the surface. The cheeses create a bubbly, browned crust while the interior stays tender and saucy.
5. Bake in a preheated 375°F (190°C) oven for 20–25 minutes, until the top is golden and bubbling; if you like extra browning, broil for 1–2 minutes while watching closely. Remove from the oven and let rest 5–10 minutes before serving to allow the casserole to set and make slicing easier.