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Beefy Baked Ziti Casserole
Andre Lewis

Beefy Baked Ziti Casserole

Ziti, beef tomato sauce and ricotta make a crowd pan that freezes cleanly. The sauce is deliberately loose before baking because the pasta absorbs more liquid in the oven. Brown the beef in broad pieces first, then break it smaller so it keeps some texture in the finished slice.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 1 pound ziti
  • 1 1/2 pounds 85% lean ground beef
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 1 can crushed tomatoes 28 ounces
  • 1 can tomato sauce 15 ounces
  • 2 teaspoons dried Italian seasoning
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 15 ounces whole-milk ricotta cheese
  • 1 large egg
  • 3 cups shredded low-moisture mozzarella divided
  • 1/2 cup grated Parmesan cheese

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch dish. Boil the ziti 2 minutes short of done and drain.
  2. Brown the beef and onion in a large skillet. Drain, add garlic for 30 seconds, then stir in crushed tomatoes, tomato sauce, Italian seasoning, 3/4 teaspoon salt and pepper and simmer 8 minutes.
  3. Mix the ricotta, egg, remaining salt, 1 cup mozzarella and Parmesan.
  4. Toss the ziti with the sauce. Spread half in the dish, spoon on the ricotta mixture, add the remaining pasta and top with the remaining mozzarella.
  5. Cover and bake 25 minutes. Uncover and bake 12 to 15 minutes more. Rest 15 minutes before serving.