# Easy Baked Ziti with Three Cheeses

Baked ziti is tube pasta tossed in meaty tomato sauce, layered with creamy ricotta and topped with melted mozzarella. It is the easy cousin of lasagna, with no noodle layering and all the same cheesy comfort.

It also feeds a crowd and reheats well, so it is a go-to for potlucks and meal prep.

- Total time: 1 h 10 min (prep 20 min, cook 50 min)
- Serves: 8
- Per serving (estimated): 640 kcal, 33 g protein
- Cuisine: Italian. Category: Main course. Diet: high-protein.

## Ingredients

- 450 g ziti or penne
- 1 tbsp olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 450 g ground beef or Italian sausage, casings removed
- 1 can (800 g) crushed tomatoes
- 1 jar (680 g) marinara sauce
- 1 tsp dried oregano
- 425 g ricotta (about 1 3/4 cups)
- 1 egg
- 1/2 cup grated Parmesan
- 340 g low-moisture mozzarella, shredded (about 3 cups)
- 2 tbsp fresh basil or parsley, chopped
- Salt and black pepper

## Method

1. Heat the oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.
2. Boil the ziti in well-salted water for 3 minutes less than the package says, so it is quite firm. Drain and return to the pot.
3. Heat the olive oil in a large skillet over medium heat. Cook the onion 5 minutes until soft, then add the garlic for 30 seconds.
4. Add the ground beef and cook 7 to 8 minutes, breaking it up, until browned and cooked through to 160°F (71°C). Drain extra fat.
5. Stir in the crushed tomatoes, marinara, oregano, 1 tsp salt and some pepper. Simmer 10 minutes until slightly thickened.
6. Mix the ricotta, egg, half the Parmesan, 1 cup of mozzarella and a pinch of salt in a bowl.
7. Add the sauce to the pasta and toss. Spread half in the dish, dot with the ricotta mixture, then top with the remaining pasta.
8. Cover with the rest of the mozzarella and Parmesan. Cover with foil and bake 25 minutes, then uncover and bake 15 to 20 minutes until the edges bubble and the cheese is golden. Rest 10 minutes and top with basil.

## Why it works

- Undercooking the ziti by 3 minutes keeps it from turning mushy as it finishes cooking in the oven.
- Browning the meat first builds savory depth that carries through the sauce.
- Mixing an egg into the ricotta sets the cheese as it bakes, so it slices cleanly instead of running.
- Using low-moisture mozzarella melts into a stretchy blanket without releasing extra water.
- Baking covered first steams the pasta through, then uncovering browns the top for a crisp, golden crust.

## The science

- **Pasta keeps cooking in the oven.** Pasta absorbs sauce and keeps softening as it bakes, so fully cooked noodles turn mushy. Stopping boiling at 3 minutes short leaves the center firm. Moisture from the sauce then finishes the job during baking, giving an al dente bite.
- **Why low-moisture mozzarella browns.** Fresh mozzarella holds lots of water, which steams and keeps the surface pale and watery. Low-moisture mozzarella has less water and more concentrated protein and fat, so it melts, stretches and browns in the oven's dry heat.

## Tips

- Shred the mozzarella yourself from a block for the best melt.
- Let the baked ziti rest 10 minutes so it holds together when scooped.
- Assemble up to 24 hours ahead, covered in the fridge, and add 10 minutes of baking time.

## Mistakes to avoid

- Cooking the pasta fully before baking, which turns it mushy, so stop 3 minutes early.
- Using a watery sauce, which leaves the dish soupy, so simmer it until it just coats a spoon.
- Skipping the rest time, which makes the dish run when cut, so wait 10 minutes.

## Variations and swaps

- Make it vegetarian by swapping the meat for 400 g of sauteed mushrooms and spinach.
- Stir in a handful of fresh spinach with the ricotta for extra color.
- Add 1/2 tsp of red pepper flakes for a spicy kick.
- Swap ricotta for cottage cheese blended until smooth, which is a lighter option.
- Swap ziti for rigatoni or penne, which hold sauce the same way.
- Swap ground beef for Italian sausage for a more seasoned, fennel-flavored dish.

## Storage

Refrigerate leftovers within 2 hours and eat within 4 days. Freeze portions for up to 3 months, and reheat covered at 350°F (175°C) until the center reaches 165°F (74°C).

## FAQ

**Can I make baked ziti ahead of time?**

Yes. Assemble it, cover tightly, and refrigerate up to 24 hours before baking. Add about 10 extra minutes to the covered baking time since it starts cold.

**What is the difference between baked ziti and lasagna?**

Baked ziti uses short tube pasta mixed with sauce, while lasagna uses flat sheets layered with fillings. Ziti is faster because there is no layering.

**Do I have to cook the ziti before baking?**

Yes, boil it for about 3 minutes less than the package time first. Uncooked pasta needs a lot more sauce and baking time, and often turns out uneven.

**Can I freeze baked ziti?**

Yes. Freeze it baked or unbaked in a freezer-safe dish for up to 3 months. Thaw in the fridge overnight, then bake until hot and bubbly.

**Why is my baked ziti dry?**

Dry ziti usually means too little sauce, since the pasta soaks it up. Use a generous amount of sauce, cover with foil while baking, and avoid overbaking.

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Source: https://cookingscientist.com/recipes/baked-ziti (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846