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Baked Ziti with Meat Sauce and Four Cheeses Recipe

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4 from 9 reviews

This classic Baked Ziti recipe features a rich and hearty meat sauce made with ground beef and Italian sausage simmered with tomatoes, herbs, and red wine. Layered with a creamy ricotta and parmesan mixture, tender ziti pasta, and topped with melted mozzarella and fontina cheese, this comforting baked pasta dish is perfect for family dinners or meal prepping ahead.

Ingredients

Sauce

  • 2 tablespoons olive oil (28ml)
  • 1 large onion, finely diced
  • 6 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 1 pound 85% lean ground beef
  • 1 pound Italian sausage (sweet or spicy)
  • 3 tablespoons tomato paste (42g)
  • 1/2 cup red wine (or beef broth) (113ml)
  • 2 teaspoons Italian seasoning
  • 2 cans crushed tomatoes, 28 ounces each (56 ounces total)
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon ground black pepper (plus more to taste)
  • 2 teaspoons granulated sugar
  • 1/2 cup fresh basil, chopped
  • 3 tablespoons fresh parsley, chopped

Ricotta Mixture

  • 15 ounces ricotta cheese
  • 1/2 cup parmesan cheese, finely grated
  • 5 ounces fontina cheese, coarsely grated
  • 1 large egg
  • 1 large egg yolk
  • 2 tablespoons parsley, finely chopped
  • 2 tablespoons basil, finely chopped
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Pasta and Topping

  • 1 pound ziti noodles (or penne)
  • 4 ounces low-moisture mozzarella cheese, finely shredded
  • 4 ounces fontina cheese, cut into 1/4-inch cubes
  • 1 tablespoon fresh parsley, finely chopped (for serving)

Instructions

  1. Prepare the sauce: Heat olive oil in a large saucepan over medium heat. Add the finely diced onion and cook for 6 to 8 minutes until softened. Add minced garlic and red pepper flakes, cooking for an additional minute until fragrant.
  2. Cook the meat: Add ground beef and Italian sausage to the pan and break the meat up with a wooden spoon. Cook until browned and no pink remains, about 5 minutes. Drain half of the fat, leaving some for flavor.
  3. Add tomato paste and deglaze: Stir in tomato paste, then pour in the red wine (or beef broth), stirring to combine. Cook for 5 minutes to reduce slightly.
  4. Add seasonings and simmer: Stir in Italian seasoning, crushed tomatoes, salt, and pepper. Bring the sauce to a boil, then reduce heat to medium-low and simmer while stirring occasionally for 45 minutes.
  5. Finish the sauce: Add granulated sugar, chopped basil, and parsley to the sauce. Continue cooking for another 15 minutes. Taste and adjust salt and pepper as needed. Remove from heat and allow to cool slightly.
  6. Prepare ricotta mixture: In a large bowl, combine ricotta cheese, parmesan, fontina, parsley, basil, whole egg, egg yolk, salt, and pepper. Stir until just smooth. Set aside.
  7. Preheat oven and prep dish: Preheat oven to 375°F (190°C). Spray a 9x13-inch baking dish with nonstick cooking spray.
  8. Cook pasta: Bring a large pot of salted water to a boil. Add 1 teaspoon salt and the ziti noodles. Cook for exactly 4 minutes; pasta will remain firm. Drain and rinse under cold water to stop cooking.
  9. Mix pasta with sauce: Return the pasta to a large bowl and stir in 1½ cups of the meat sauce. Set aside.
  10. Assemble the casserole: Spread 1 cup of meat sauce onto the bottom of the prepared baking dish. Spoon half of the ricotta mixture in dollops over the sauce. Pour the pasta evenly on top, then cover the pasta with the remaining meat sauce.
  11. Add cheese toppings: Dot the rest of the ricotta mixture over the pasta and sauce. Sprinkle shredded mozzarella and cubed fontina cheese evenly over the top.
  12. Bake: Bake uncovered for 30 minutes or until cheese is melted and bubbly. For a golden, crispy cheese topping, broil for 30 seconds to 1 minute before removing from oven.
  13. Garnish and serve: Remove from oven, sprinkle with fresh parsley, and serve warm.

Notes

  • Sauce can be made up to 3 days in advance and stored in the refrigerator.
  • You can prepare the assembled casserole and refrigerate up to 24 hours before baking or freeze for up to 2 months.
  • Cooking pasta for only 4 minutes ensures it doesn’t overcook during baking, keeping the texture perfect.
  • Use either sweet or spicy Italian sausage depending on your heat preference.
  • If you prefer a vegetarian version, substitute meat with sautéed mushrooms, lentils, or a meat alternative and use vegetable broth instead of beef broth or wine.

Find it online: https://dishcooks.com/baked-ziti-with-meat-sauce-and-four-cheeses-recipe/