Description
This easy Weeknight Baked Ziti is the ultimate comfort food! Packed with layers of rich marinara, creamy ricotta, and gooey mozzarella, this hearty pasta bake is perfect for busy weeknights or feeding a crowd.
Ingredients
Scale
- 1 lb dry ziti
- 1 lb lean ground beef or mild Italian sausage
- 2 teaspoons Italian seasoning
- 1/4 teaspoon red pepper flakes
- 4 cups marinara sauce
- 1 cup heavy cream
- 1 teaspoon cornstarch
- 2 eggs, lightly beaten
- 1 lb ricotta cheese
- 1 1/2 cups Parmesan cheese, grated (divided)
- 2 cups mozzarella cheese, chopped into 1/4-inch cubes (divided)
- Kosher salt and freshly ground black pepper, to taste
Instructions
-
Preheat Oven & Cook Pasta:
- Preheat oven to 375°F and grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil and cook the pasta until just shy of al dente (about 5-6 minutes). Drain and set aside.
-
Prepare the Meat Sauce:
- In a large skillet over medium-high heat, brown the ground beef or sausage, breaking it apart as it cooks. Drain excess fat if needed.
- Stir in Italian seasoning, red pepper flakes, and marinara sauce. Simmer for 10 minutes.
-
Make the Ricotta Mixture:
- In a medium bowl, mix ricotta, beaten eggs, 1 cup Parmesan, and 1 cup mozzarella until combined.
-
Thicken the Cream:
- In a saucepan, whisk cornstarch into heavy cream over medium heat. Simmer while stirring until slightly thickened. Remove from heat.
- Stir in the ricotta mixture and 1 cup of marinara sauce.
-
Assemble the Baked Ziti:
- Combine drained pasta with the ricotta sauce mixture and season with salt and pepper.
- Transfer to the prepared baking dish and top with the remaining marinara sauce.
- Sprinkle the remaining mozzarella and Parmesan cheese over the top.
-
Bake:
- Cover with foil (sprayed with nonstick spray) and bake for 30 minutes.
- Uncover and bake for an additional 20 minutes until the cheese is golden and bubbly.
-
Serve & Enjoy:
- Let the baked ziti rest for 10 minutes before serving. Enjoy!
Notes
- For a richer flavor, you can substitute the heavy cream with half-and-half or whole milk.
- Feel free to add some fresh basil or parsley on top for garnish before serving.
- This recipe can easily be made ahead and stored in the fridge, just bake it the next day!
Nutrition
- Serving Size: 1/8th of the dish
- Calories: 450 kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 80mg