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Cheesy baked ziti fresh from the oven with golden bubbling mozzarella and a spoonful of meat sauce

Cheesy Baked Ziti

Tender ziti tossed in a savory beef and sausage tomato sauce, layered with creamy ricotta and topped with golden bubbling mozzarella and Parmesan.
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Prep Time 20 minutes
Cook Time 45 minutes
Resting 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Italian-American
Calories: 560
Ingredients Method Notes

Ingredients
  

Pasta and sauce
  • 1 pound ziti pasta (450 g)
  • 1 tablespoon olive oil
  • 1/2 pound lean ground beef (225 g)
  • 1/2 pound Italian sausage casings removed (225 g)
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 can crushed tomatoes 28 ounces (794 g)
  • 1 cup marinara sauce (240 ml)
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
Cheese layer
  • 15 ounces whole milk ricotta (425 g)
  • 1 large egg lightly beaten
  • 3 cups shredded mozzarella divided (about 12 ounces or 340 g)
  • 1/2 cup grated Parmesan divided (50 g)
To finish
  • 2 tablespoons fresh basil chopped

Method
 

Cook the pasta and sauce
  1. Preheat the oven to 375°F (190°C). Boil the ziti in well-salted water for 2 minutes less than the package directions, then drain.
  2. Heat the olive oil in a large deep skillet over medium-high heat. Cook the beef, sausage and onion for 7 to 8 minutes, breaking up the meat, until browned and no pink remains. Spoon off excess fat.
  3. Stir in the garlic and tomato paste and cook for 1 minute. Add the crushed tomatoes, marinara, Italian seasoning, salt and pepper and simmer for 10 minutes.
Assemble and bake
  1. Stir together the ricotta, egg, 1/4 cup Parmesan, 1 cup mozzarella and a pinch of salt.
  2. Fold the drained pasta into the sauce. Spread half in a 9x13-inch baking dish, dot with spoonfuls of the ricotta mixture and top with the remaining pasta.
  3. Sprinkle with the remaining 2 cups mozzarella and 1/4 cup Parmesan. Cover with foil and bake for 25 minutes.
  4. Remove the foil and bake 15 to 20 minutes more, until bubbling and golden. Rest for 10 minutes, garnish with basil and serve.

Notes

Make ahead: Assemble up to 24 hours ahead, refrigerate covered and add 10 to 15 minutes to the covered bake time.
Freezing: Freeze for up to 3 months and thaw overnight before baking.
Nutrition is an estimate per serving.