Pioneer Woman Baked Ziti

Pioneer Woman baked ziti is a cheesy pasta casserole loaded with Italian sausage, ground beef, ricotta and mozzarella, then baked until bubbly in one hour. That makes it a solid go-to for weeknight dinners, Sunday suppers or feeding a crowd, since it serves twelve with almost no fuss.

The step that decides this dish is undercooking the pasta before baking, because the noodles keep absorbing sauce in the oven. If you boil them all the way to al dente, they turn mushy and soft by the time the casserole comes out.

Ree folds the ricotta mixture directly into the pasta instead of layering it, so every bite has cheese running through it. She also uses both Italian sausage and ground beef together, which gives the sauce a deeper flavor than a single meat can.

Pioneer Woman Baked Ziti

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Course: DinnerCuisine: American, ItalianDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

45

minutes

Calories

667

kcal

Italian sausage, ground beef and a three-cheese ricotta mixture tossed with ziti, then baked until the top turns golden and bubbly.

Ingredients

• 2 tbsp. olive oil
  

• 1 whole large onion, diced
  

• 3 cloves garlic, minced
  

• 1 lb. Italian sausage
  

• 1 lb. ground beef
  

• 1 (28-oz.) can whole tomatoes, with juice
  

• 2 (14.5-oz.) cans tomato sauce or marinara sauce
  

• 2 tsp. Italian seasoning
  

• 1/2 tsp. red pepper flakes
  

• Kosher salt, to taste
  

• Ground black pepper, to taste
  

• 16 oz. ziti or mostaccioli, cooked until not quite al dente
  

• 15 oz. whole milk ricotta cheese
  

• 1 1/2 lb. mozzarella cheese, grated and divided
  

• 1/2 c. grated parmesan cheese
  

• 1 egg
  

• Freshly chopped parsley

Directions

• Brown the meat: Heat the olive oil in a pot over medium heat, add the onion and garlic, and sauté until softened. Once fragrant, add the Italian sausage and ground beef, cook until browned, then drain off most of the fat.
• Build the sauce: Add the whole tomatoes with juice, tomato sauce, Italian seasoning, red pepper flakes, salt and pepper, then simmer for 25 to 30 minutes. After it thickens, scoop 3 to 4 cups into a bowl so it can cool before tossing with the pasta.
• Preheat the oven: Set the oven to 375°F while the sauce simmers, since you want it fully heated by the time you start assembling.
• Mix the cheese filling: Combine the ricotta, 2 cups of mozzarella, parmesan, egg, salt and pepper in a separate bowl. Then fold just a couple of times so the mixture stays chunky and full of ricotta lumps.
• Toss the pasta: Drain the ziti and rinse under cool water to stop the cooking, then pour it into the cheese bowl and toss until loosely combined. Add the cooled meat sauce and toss again so every noodle gets coated.
• Assemble and bake: Spread half the coated pasta into a large casserole dish, then spoon half the remaining sauce over it and top with half the remaining mozzarella. Repeat with a second layer, then bake at 375°F for about 20 minutes until bubbly. Once out of the oven, let it rest 5 minutes before serving with chopped parsley.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Lodge 6-quart enameled Dutch oven, OXO 4-sided box grater, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

What can I use instead of ground beef in baked ziti?

Ground turkey works well because it browns the same way and has a similar texture. You could also skip the second meat and double the Italian sausage to 2 pounds, since it carries most of the flavor anyway.

How long does leftover baked ziti last in the fridge?

It keeps well for 3 to 4 days in a covered container, and the flavors actually settle together overnight. When you are ready to reheat, warm portions in the microwave or put the whole dish at 350°F with foil on top until hot.

How do I know when the baked ziti is done?

Look for bubbling edges and cheese on top that is just starting to turn golden, which usually happens around the 20-minute mark at 375°F. If you assembled it cold from the fridge, add 10 to 15 extra minutes and check that the center is hot before pulling it out.

Do I need a specific baking dish for this?

A 9x13-inch baking dish works best, but a Dutch oven or anything oven-safe that holds about 4 quarts is fine too. Whichever you pick, leave enough room so the pasta bakes evenly instead of steaming in a tight space.

Why does my baked ziti sometimes turn out dry?

The most common cause is overcooking the pasta before baking, because fully done noodles soak up too much sauce in the oven. To fix that, pull the ziti a minute before al dente and make sure you use plenty of sauce to keep things saucy.