Beefy Baked Ziti Casserole
This Beefy Baked Ziti Casserole is a comforting, cheesy, and hearty dish packed with tender pasta, rich tomato sauce, and layers of savory ground beef and three cheeses.
Equipment
- Large Pot
- Large skillet or frying pan
- Large Mixing Bowl
- 9x13 inch Baking Dish
- Wooden Spoon or Spatula
- Colander
- Measuring cups and spoons
Ingredients
- 1 pound ground beef
- 1 onion chopped
- 2 cloves garlic minced
- 28 ounces crushed tomatoes 1 can
- 2 cups marinara sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- salt and pepper to taste
- 16 ounces ziti pasta 1 package
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- fresh parsley chopped for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the ziti pasta and cook according to package instructions until al dente. Drain the pasta and set aside.
- Heat a large skillet over medium heat. Add the ground beef and cook until it starts to brown, breaking it up with a wooden spoon. Drain any excess fat.
- Add chopped onion and minced garlic to the skillet with the beef. Cook until the onion is translucent and fragrant, about 5 minutes.
- Pour in the crushed tomatoes and marinara sauce. Stir in dried oregano, dried basil, salt, and pepper. Let the sauce simmer for about 10 minutes to develop flavor.
- In a large mixing bowl, combine the cooked pasta and beef-tomato sauce mixture. Stir until the pasta is well coated.
- Preheat your oven to 375°F (190°C). In a 9x13-inch baking dish, spread half of the pasta mixture evenly. Dollop half of the ricotta cheese over the pasta, then sprinkle with one cup of shredded mozzarella and half of the grated Parmesan. Repeat with the remaining pasta, ricotta, mozzarella, and Parmesan cheese.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 15 minutes or until the cheese is bubbly and golden brown.
- Remove from the oven and let the casserole cool for a few minutes. Sprinkle with fresh chopped parsley before serving. Enjoy the melty, cheesy goodness!
Notes
- Do not overcook the pasta during boiling; it will continue cooking in the oven and should remain firm.
- Use a spoon to dollop ricotta cheese instead of spreading to create creamy pockets throughout the casserole.
- Cover casserole with foil for the first baking period to retain moisture, then remove foil to brown the cheese topping.
- You can substitute ground beef with ground turkey or chicken for a lighter version.
- Leftovers keep well refrigerated for up to 4 days and freeze well; thaw overnight before baking.