Baked Ziti (Pastitsio) a la Chef Jean-Pierre
About this recipe
Baked Ziti, or Pastitsio, is a comforting pasta dish that combines a rich beef ragù with creamy Mornay sauce and ziti pasta. Chef Jean-Pierre's version is a crowd-pleaser, known for its cheesy goodness and depth of flavor, making it a favorite for family dinners or gatherings.
In this recipe, Chef Jean-Pierre emphasizes the importance of caramelizing the onions and browning the meat to enhance the dish's flavor. With a straightforward approach, he encourages cooks to have fun and not overthink the process.
Ingredient notes
- You can use other types of ground meat instead of ground chuck beef.
- Use a wine you would drink for the sauce.
Tips from Chef Jean-Pierre’s video
- Always sauté the onions first to caramelize them, which enhances their flavor.
- When browning the meat, allow the moisture to evaporate to achieve a good caramelization, known as the Maillard reaction.
- Don't measure garlic too strictly; use your judgment for the amount.
Good to know
- How many servings does this recipe yield?
- This recipe yields 6 servings.
- What is the total cooking time for this dish?
- The total cooking time is 60 minutes.
- Can I use a different type of pasta?
- The recipe specifically calls for cooked ziti pasta, but you can use other types if you prefer.
- What should I do if I don't have fresh thyme?
- If you don't have fresh thyme, you can omit it or use dried thyme as a substitute.
No life story here — the video and the recipe are the whole point. All credit to Chef Jean-Pierre: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Heat a large pot over medium heat and add the diced onion. Sauté until caramelized.
- 2
Add the ground chuck beef to the pot and cook until browned, breaking it up as it cooks.
- 3
Stir in the diced carrots and minced garlic, cooking for a few more minutes.
- 4
Add the flour and tomato paste, stirring to combine and cook for a couple of minutes.
- 5
Pour in the canned chopped tomatoes and red wine, stirring well to combine.
- 6
Let the mixture simmer to reduce and thicken, about 10-15 minutes.
- 7
In a separate pot, prepare the Mornay sauce and cook the ziti pasta according to package instructions.
- 8
Combine the cooked ziti with the beef ragu and Mornay sauce, mixing well.
- 9
Transfer the mixture to a baking dish, top with cheese, and bake until bubbly and golden brown.
Heads up — we had to guess a little:
- The quantity of garlic is inferred based on typical usage in similar recipes.
Credit where it’s due: this recipe was transcribed from Chef Jean-Pierre’s original video on YouTube. Follow them there — it’s their dish.
Are you Chef Jean-Pierre? Claim this page or ask us to take it down. Your call, always.
