The Million Dollar Baked Ziti Layers of Ricotta Heaven and SlowSimmered Ragu

Million Dollar Baked Ziti

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Preparation time:40 Mins

Cooking time:01 Hrs 15 Mins

Servings:8 servings

Ingredients:

• 2 Tbsp Olive Oil
• 1 lb Ground Beef (80/20 blend)
• 1/2 lb Italian Sausage (casings removed)
• 1 large Yellow Onion, finely diced
• 3 cloves Garlic, minced
• 1 (28 oz) can Crushed Tomatoes (San Marzano preferred)
• 1 (15 oz) can Tomato Sauce
• 1/2 cup Dry Red Wine (e.g., Chianti)
• 1 tsp Dried Oregano
• 1/2 tsp Dried Basil
• 1 Bay Leaf
• 1 tsp Granulated Sugar
• Salt and freshly ground Black Pepper, to taste
• 1 lb Ziti or Penne pasta
• 15 oz Whole Milk Ricotta Cheese
• 1 large Egg, lightly beaten
• 1/2 cup grated Parmesan Cheese, plus extra for topping
• 1/4 cup fresh Parsley, finely chopped
• 1/4 cup fresh Basil, finely chopped
• 1/4 tsp ground Nutmeg
• 2 cups Low-Moisture Mozzarella Cheese, shredded
• 2 Tbsp Unsalted Butter, cut into small dots

Instructions:

• Start the Ragu: Heat olive oil in a Dutch oven over medium-high heat. Brown the ground beef and sausage, breaking it up well. Drain off excess fat.
• Aromatics: Reduce heat to medium. Add the diced onion and sauté until softened (about 5-7 minutes). Add the minced garlic and cook until fragrant (about 1 minute).
• Deglaze & Simmer: Pour in the red wine (if using) and scrape up any browned bits. Stir in crushed tomatoes, tomato sauce, oregano, basil, bay leaf, and sugar. Season well. Bring to a simmer, then reduce heat to low, cover slightly, and let the sauce bubble gently for at least 45 minutes, stirring occasionally. Remove the bay leaf when finished.
• Cook the Pasta: While the sauce simmers, bring a large pot of heavily salted water to a rolling boil. Cook the ziti 2 minutes less than the package directions (very al dente). Drain well.
• Prepare the Ricotta Filling: In a large bowl, combine the ricotta, beaten egg, 1/2 cup Parmesan, chopped parsley, basil, nutmeg, salt, and pepper. Mix thoroughly.
• Assemble Layer One: Preheat oven to 375°F (190°C). Spread a thin layer (about 1 cup) of ragu over the bottom of a prepared 9x13 inch baking dish.
• Combine Pasta & Ricotta: Add the drained, slightly undercooked ziti directly into the bowl with the ricotta mixture. Toss gently until every piece of pasta is coated.
• Layering: Spread half of the pasta/ricotta mixture evenly over the base sauce. Top this layer with 1/3 of the shredded mozzarella. Spoon half of the remaining ragu evenly over the cheese.
• Final Layers: Top with the remaining pasta/ricotta mixture. Pour the rest of the ragu over the top, ensuring most of the pasta is covered. Sprinkle with the remaining mozzarella and extra Parmesan. Dot the top with small pieces of butter.
• Bake: Bake uncovered for 25–30 minutes, or until the sauce is bubbling vigorously and the cheese topping is golden brown.
• Rest & Serve: Let the Million Dollar Baked Ziti rest on the counter for 10–15 minutes before slicing and serving.

Nutrition Facts

Calories:1545 kcal

Protein:22.6 g

Fat:40.7 g

Carbs:65.9 g

Fiber:21.7 g

Sugar:0.0 g

Sodium:525 mg

Recipe Info

Category:Main Course

Cuisine:Italian-American

Unveiling the Secret to the Truly 'Million Dollar' Baked Ziti Experience

When you hear "Million Dollar Baked Ziti," you might picture something overly complicated or prohibitively expensive. That couldn't be further from the truth. This recipe is designed to deliver an experience that tastes like a five-star Italian indulgence—layers of deeply flavourful, slow-simmered ragu, an impossibly creamy ricotta filling, and a blanket of bubbling, golden cheese. It’s the ultimate upgrade for your pasta rotation, transforming a humble casserole into a show-stopping centerpiece. We are aiming for depth, richness, and that comforting hug that only perfectly executed Baked Italian Dishes can provide.

Why This Pasta Bake Deserves Its Extravagant Title

The key to this spectacular Baked Ziti Casserole lies not in an exotic ingredient, but in the technique applied to familiar ones. We elevate the standard approach by focusing intensely on building foundational flavour before assembly even begins. This Million Dollar Ziti Bake is engineered for maximum impact, ensuring every forkful delivers on the promise of its name.

More Than Just Pasta: Defining Decadent Comfort Food

Comfort food is deeply personal, but universally, it relies on texture and richness. In this Million Dollar Ziti Bake , that decadence is achieved through the marriage of tender pasta enveloped in a complex meat sauce, contrasted beautifully by the cooling, herby lift of the Million Dollar Baked Ziti with Ricotta mixture. It’s textural contrast that satisfies on every level—soft, firm, creamy, and crispy, all in one bite.

The Flavor Profile That Elevates This Standard Casserole

Our sauce—the heart of this dish—is simmered for nearly an hour. This slow integration allows the sweetness of the tomatoes to meld with the savory depth of ground beef and Italian sausage, enhanced subtly by a splash of dry red wine. We also incorporate a secret weapon: a hint of nutmeg within the ricotta layer, which imparts an almost imperceptible warmth that makes diners pause and wonder exactly how you achieved such sophisticated flavour in a dish perfect for Family Dinners Easy .

Setting Expectations: Achieving Restaurant-Quality Results at Home

While we call this the Million Dollar Baked Ziti Recipe , the process is entirely manageable for the home cook. The difficulty is medium because it requires patience during the sauce reduction and precision when cooking the pasta al dente. If you commit to the simmering time for the ragu, you bypass the thin, watery sauces often found in quicker recipes, guaranteeing the robust base required for a truly superior Million Dollar Ziti .

Assembling the Rich Components: What Makes This Ziti So Luxurious

A truly spectacular Baked Ziti Casserole requires harmony among its three primary components: the sauce, the creamy filling, and the pasta structure. Each element must be prepared with care before they are unified into the final baking dish.

The Core Trio: Pasta, Meats, and Dairy Essentials

For the pasta, we rely on Ziti or Penne—shapes that effectively capture and hold the rich ragu within their tubes. The meat base uses a 80/20 blend of ground beef and sausage; the sausage fat renders out beautifully to enrich the overall mouthfeel. For the dairy foundation, high-quality, whole-milk ricotta is non-negotiable, providing a necessary creamy ballast against the acidity of the tomatoes. Finally, low-moisture mozzarella ensures a fantastic, pullable, non-greasy crust.

Beyond Basics: Herbs and Flavor Boosters You Must Include

This is where we transition from good to great. The sauce relies on classic dried oregano and basil, balanced by a tiny bit of sugar to counteract tomato acidity, and the essential bay leaf during the simmer. The ricotta filling gets its luxurious note from an unexpected pairing: fresh parsley and basil chopped finely, plus that tiny whisper of ground nutmeg which subtly enhances the dairy notes.

Essential Kitchen Arsenal: Tools for Perfect Layering and Baking

While this dish doesn't require specialized equipment, a heavy-bottomed Dutch oven is invaluable for the ragu, as it maintains an even, slow simmer. A standard 9x13 inch baking dish is the perfect vessel for achieving those satisfying, sturdy slices when serving this glorious Million Dollar Ziti .

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Crafting the Depth: Step-by-Step Guide to the Slow-Simmered Ragu

The sauce is the backbone of the Million Dollar Baked Ziti . Begin by heating olive oil in your Dutch oven over medium-high heat. Brown the ground beef and sausage thoroughly, breaking up the meat as it cooks. Once browned, drain off any excessive grease—we want flavour concentration, not oil slick. Reduce the heat to medium, add a large diced yellow onion, and sauté until translucent and softened, about five to seven minutes. Next, introduce three minced cloves of garlic, cooking only until fragrant, about a minute. If you are using the optional dry red wine, pour it in now to deglaze the pot, scraping up any flavorful browned bits from the bottom before allowing it to reduce slightly. Incorporate the 28-ounce can of crushed tomatoes, the 15-ounce can of tomato sauce, dried oregano, dried basil, the bay leaf, and a teaspoon of sugar. Season generously with salt and pepper. Bring this mixture just to a simmer, then reduce the heat to low, cover partially, and allow it to gently bubble for a minimum of 45 minutes. This simmering period is vital for melding the ingredients into the rich base required for a superior Baked Italian Dishes experience. Remember to discard the bay leaf once the sauce is ready.

The Assembly Sequence: Building Your Million Dollar Baked Ziti Masterpiece

With the sauce simmering beautifully, you can prepare the remaining elements to construct your final Million Dollar Baked Ziti .

Perfect Al Dente: Cooking the Ziti for Ideal Texture

Bring a large pot of heavily salted water to a boil. Cook the pound of ziti (or penne) exactly two minutes less than the package directs. This crucial step ensures the pasta is extremely firm—or very al dente—because it will continue to absorb moisture and soften during the 30-minute bake time. Drain it completely.

Marrying the Sauces: Integrating Cheese and Meat Base

While the pasta cooks, prepare the luxurious filling: in a large bowl, combine the 15 ounces of whole milk ricotta, one lightly beaten large egg (which acts as a binder), a half-cup of grated Parmesan, the freshly chopped parsley and basil, and that secret pinch of nutmeg. Season lightly with salt and pepper, and mix well until completely uniform. Now, add the drained, undercooked ziti directly into the ricotta bowl. Gently toss everything together until every piece of pasta is coated in the creamy mixture. This coating ensures every bite has that signature creamy texture associated with the Million Dollar Baked Ziti with Ricotta .

The Golden Crust: Achieving That Irresistible Baked Topping

Preheat your oven to 375° F ( 190° C). To build the layers in your 9x13 dish, first spread a thin layer (about one cup) of your slow-simmered ragu on the bottom to prevent sticking. Next, spoon half of the ricotta-coated pasta mixture evenly over this base. Sprinkle one-third of your two cups of shredded mozzarella over this layer. Follow with half of the remaining meat sauce. Repeat the pasta, then the next third of the mozzarella, and the final portion of the ragu. Finish the entire structure by topping it with the remaining mozzarella and a final generous dusting of Parmesan cheese. For an extra layer of moisture retention, dot the very top surface with small pieces of unsalted butter before it enters the oven.

Maximizing Flavor: Expert Tips for Next-Level Ziti Success

To ensure this dish remains in your rotation of Easy Weekly Dinners , mastering a few nuances will guarantee success every time. As mentioned, undercooking the pasta is paramount; mushy baked ziti is a tragedy we must avoid. On top of that,, don't rush the sauce. If you have time, allowing the ragu to simmer for a full hour rather than 45 minutes deepens the flavour profile exponentially. Finally, the resting period after baking is not optional. Letting the Million Dollar Ziti sit for 10 to 15 minutes allows the liquids to redistribute and the structure to firm up, resulting in neat, impressive squares when served.

Logistics: Storing, Reheating, and Making Ahead

This Baked Ziti Casserole is one of the best dishes for meal prepping because it tastes even better the next day as the flavours continue to marry overnight.

Troubleshooting Common Casserole Pitfalls

The two most common issues are a dry bake or a watery bottom. Dryness results from either overcooking the pasta initially or not having enough sauce; always err on the side of slightly saucier during assembly. Wateriness usually stems from using fresh mozzarella or ricotta with very high water content; drain the ricotta slightly if it looks particularly wet, and always use low-moisture mozzarella.

Creative Twists: Alternative Cheeses and Protein Swaps

If you want to introduce complexity, try swapping half the mozzarella for smoked Provolone for a smoky depth. For protein flexibility, substitute the beef/sausage mix with ground turkey seasoned heavily with fennel and sage, or go entirely vegetarian using a mix of sautéed mushrooms and lentils. These adjustments keep the dish exciting for your Family Dinners Easy rotation.

Calculating Portions and Nutritional Insights (Estimates Provided)

This recipe yields a substantial amount, comfortably serving 8 adults generously. Generally, a slice will hover around 600 calories, depending heavily on the fat content of your meat and the amount of cheese used. It provides excellent protein and complex carbohydrates, making it a satisfying centerpiece for any gathering.

Freezer-Friendly Instructions for Future 'Million Dollar' Moments

This dish freezes beautifully, making it ideal for advance planning. Assemble the entire Million Dollar Baked Ziti casserole in a foil or freezer-safe pan, but do not bake it. Cover tightly with plastic wrap, followed by foil, and freeze for up to three months. To cook from frozen, remove the plastic wrap, cover with foil, and bake at 350° F ( 175° C) for about 75– 90 minutes, then remove the foil and bake for an additional 15 minutes until golden brown and bubbling hot throughout.