The moment I pull my bubbling, golden-brown baked ziti out of the oven, my entire kitchen is transformed. It fills with the warm, garlicky scent of marinara, the rich perfume of melted cheeses, and the savory promise of seasoned beef—a smell that feels like a hug. This isn’t just dinner; it’s a centerpiece, a dish I turn to when I want to feed people I love with something deeply comforting and utterly reliable. I discovered this recipe years ago, a fusion of family tradition and my own experiments, and it has become my go-to for everything from hectic weeknights to festive gatherings. There’s something magical about how simple ingredients come together to create a meal that feels so celebratory.
Why You’ll Love This Recipe
You will adore this baked ziti because it delivers the soul-satisfying comfort of a lasagna with a fraction of the fuss. It’s hearty, cheesy, and packed with flavor, yet straightforward enough for any night of the week. The creamy pockets of ricotta mixed with egg and herbs are a game-changer, creating a luxurious texture against the robust meat sauce and tender pasta. It’s also incredibly forgiving and feeds a crowd beautifully, leaving everyone at the table happily reaching for seconds. From my kitchen to yours, this is the kind of dependable, crowd-pleasing recipe you’ll come back to again and again.
Ingredients
- 1 pound (450g) ziti rigati or penne rigate pasta
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 pound (450g) ground beef (I use 85/15 lean-to-fat ratio)
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional, but recommended)
- 1 (24-ounce) jar of good-quality marinara sauce (like Prego or Rao’s)
- 1 (15-ounce) container whole milk ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese, divided
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 3 cups (12 ounces) shredded low-moisture, part-skim mozzarella cheese, divided
- 1 teaspoon kosher salt, plus more for pasta water
- 1/2 teaspoon freshly ground black pepper
Choosing your ingredients thoughtfully makes a tangible difference here. Trust me, do not skip the whole milk ricotta; the fat content is essential for a creamy, rich filling that doesn’t dry out. I’ve tried part-skim, and the texture just isn’t the same. For the pasta, the “rigati” (ridged) varieties are crucial—those little grooves clutch onto every bit of sauce and cheese. And while I love a from-scratch marinara, on a busy day, a jar of a brand you trust works perfectly. Just give it a taste first; sometimes I’ll add an extra pinch of oregano or a splash of red wine to make it my own.(See the next page below to continue…)