The Cheesiest Baked Pasta Ever (Baked Ziti 2 Ways)
About this recipe
Baked Ziti is a classic comfort food that combines pasta, cheese, and a rich meat sauce into a deliciously cheesy casserole. This version from Joshua Weissman takes the traditional recipe and amps it up with a generous amount of cheese and a flavorful sauce, making it a perfect dish for gatherings or family dinners.
With a straightforward approach, this recipe allows you to create a hearty meal without the fuss of layering like in lasagna. Instead, everything is mixed together and baked, resulting in a gooey, cheesy delight that's sure to satisfy.
Ingredient notes
- You can use any noodle, but ziti is recommended for authenticity.
- A small pinch of sugar is optional to reduce the acidity of the tomatoes.
Tips from Joshua Weissman’s video
- Sear the meat until browned for maximum flavor before adding the other ingredients.
- Cook the pasta just under al dente, as it will continue cooking in the oven.
- Mixing some pasta water into the sauce helps thicken it and adds starch for a better texture.
Good to know
- How many servings does this recipe yield?
- This recipe yields 8 servings.
- What is the total cooking time for the baked ziti?
- The total cooking time is 50 minutes.
- What type of cheese is used in this recipe?
- The recipe uses fresh mozzarella, grated Parmesan cheese, and full-fat ricotta.
- Can I use a different type of meat?
- The recipe includes Italian sausage and ground beef, but you can substitute with other meats if desired.
No life story here — the video and the recipe are the whole point. All credit to Joshua Weissman: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Heat a medium pot or Dutch oven over medium heat and add 2 tablespoons of vegetable oil to coat the bottom.
- 2
Add 450g of Italian sausage and 225g of ground beef to the pot. Sear for 2-3 minutes, then flip and sear the other side until browned.
- 3
Use a potato masher to break up the meat and cook until the fat renders and the meat is browned. Remove from the pot and set aside.
- 4
Add 40ml of olive oil to the pot, then add 1 diced sweet onion. Season with salt and sauté for about 3 minutes until softened.
- 5
Add 4 cloves of finely chopped garlic and sauté for 20 seconds.
- 6
Return the meat to the pot, stir together, and add 1.5 cans of crushed tomatoes. Let simmer for 5 minutes until slightly reduced. Season with a small pinch of sugar if desired.
- 7
In a separate pot, bring salted water to a boil and add 450g of dried ziti pasta. Cook until just under al dente, about 1 minute less than package instructions.
- 8
Using a spider, transfer the pasta to the sauce, allowing some pasta water to mix in. Stir until thoroughly combined.
- 9
In a bowl, mix together 400g of grated fresh mozzarella and 113g of grated Parmesan cheese to create the cheese mix.
- 10
Spray a 9x13 baking dish with non-stick spray. Layer half of the pasta and sauce mixture in the dish, followed by half of a 425g tub of ricotta and half of the cheese mix. Repeat with the remaining pasta, ricotta, and cheese mix.
- 11
Preheat the oven to 375°F (190°C) and bake for 35 minutes until the cheese is melted and bubbling.
- 12
Let cool for 15 minutes before serving. Garnish with fresh basil before serving.
Credit where it’s due: this recipe was transcribed from Joshua Weissman’s original video on YouTube. Follow them there — it’s their dish.
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