The Millionaires Bake ExtraCheesy SlowSimmered Baked Ziti

The Millionaires Bake Extracheesy Slowsimmered B

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Preparation time:45 Mins

Cooking time:01 Hrs 40 Mins

Servings:10 servings

Ingredients:

• 2 Tbsp (30 ml) Extra Virgin Olive Oil
• 1 large (180 g) Yellow Onion, finely diced
• 1 medium (100 g) Carrot, peeled and finely diced
• 3 cloves (15 g) Garlic, minced
• 1 lb (450 g) Ground Beef (85/15 ratio preferred)
• 1 lb (450 g) Sweet Italian Sausage, casings removed
• 1/2 cup (120 ml) Dry Red Wine (e.g., Chianti or Merlot)
• 28 oz (794 g) Can Crushed Tomatoes (San Marzano preferred)
• 15 oz (425 g) Can Tomato Puree or Sauce
• 1 tsp (5 g) Dried Oregano
• 1/2 tsp (2 g) Red Pepper Flakes (optional, for heat)
• 2 Bay Leaves
• Salt and freshly cracked Black Pepper, to taste
• 1 lb (450 g) Ziti or Penne Rigate pasta
• 1 Tbsp (15 ml) Salt (for boiling water)
• 32 oz (900 g) Whole Milk Ricotta Cheese (drained of excess liquid)
• 1 large (50 g) Egg, lightly beaten
• 1/2 cup (50 g) Freshly Grated Parmesan Cheese (for filling)
• 1/4 cup (10 g) Fresh Basil, chopped
• 1 Tbsp (5 g) Fresh Parsley, chopped
• 1/2 tsp (2.5 g) Salt (for filling)
• Pinch of Nutmeg
• 2 cups (240 g) Low-Moisture Whole Milk Mozzarella Cheese, shredded (divided)
• 1 cup (120 g) Shredded Provolone or Sharp Cheddar Cheese
• 1/4 cup (25 g) Freshly Grated Parmesan Cheese (for topping)

Instructions:

• Heat olive oil in a Dutch oven over medium heat. Add diced onion and carrot, sautéing for 8–10 minutes until soft. Add garlic and cook for 1 minute until fragrant.
• Add the ground beef and sausage. Break the meat apart and brown thoroughly until no pink remains. Drain any excess fat if necessary.
• Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Simmer until the wine has reduced by half (about 3–4 minutes).
• Stir in the crushed tomatoes, tomato puree, oregano, red pepper flakes, and bay leaves. Season well with salt and pepper. Bring to a gentle simmer, then cover slightly and cook for at least 60–90 minutes, stirring occasionally. Remove bay leaves before proceeding.
• Bring a large pot of salted water to a boil. Add the ziti and cook for 2 minutes less than the package directions (very al dente). Drain thoroughly and reserve about 1 cup of the starchy pasta water.
• In a large bowl, prepare the ricotta filling by combining the drained ricotta, beaten egg, 1/2 cup Parmesan cheese, chopped basil, parsley, salt, and nutmeg. Mix until smooth.
• Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Pour approximately 3 cups of the finished ragu into the cooked ziti and stir gently until the pasta is evenly coated.
• Spread half of the sauced ziti mixture evenly across the bottom of the prepared baking dish.
• Dollop the entire ricotta mixture over the pasta base and gently spread it into an even layer. Sprinkle 1 cup of the shredded mozzarella and all of the provolone/cheddar over the ricotta.
• Top with the remaining half of the sauced ziti mixture. Spread the remaining 2–3 cups of ragu evenly over the top layer. Sprinkle the remaining 1 cup of mozzarella and the final 1/4 cup of Parmesan over the sauce.
• Cover the baking dish tightly with foil and bake for 25 minutes.
• Remove the foil and continue baking for another 15–20 minutes, or until the cheese is melted, bubbling, and the top is golden brown and crispy. Broil briefly if necessary.
• Allow the baked ziti to rest on the counter for 15 minutes before slicing and serving. This step is crucial for the structural integrity of the dish.

Nutrition Facts

Calories	750 kcal
Protein	48 g
Fat	42 g
Carbs	53 g
Fiber	5 g
Sodium	875 mg

Recipe Info

Category	Main Course
Cuisine	Italian-American

Why This is the Best Baked Ziti Casserole You Will Ever Make

Oh my gosh, are you ready for the ultimate comfort dish ? Seriously, who doesn't crave great Pasta Dinners ? I know I do, especially when the weather turns a bit rubbish.

This isn't just any Baked Ziti . We are talking about the rich, decadent world of the Million Dollar Baked Ziti .

This isn't just a basic weeknight Baked Dinner you toss together in thirty minutes. This is the real deal. It’s what happens when a classic family recipe gets a huge, luxurious upgrade.

Think of that truly special Italian-American Sunday gravy your nonna used to make. That is the flavour goal here.

The Secret of the Slow Simmer

I remember the first time I tried to rush this recipe. Disaster! The sauce tasted acidic and thin. Rookie error, honestly.

The secret to this specific recipe is patience. We rely on a proper slow-simmered ragu recipe . That low and slow cook time transforms the meat.

It makes the tomatoes taste deep and impossibly rich.

This delicious Baked Ziti Recipe takes about 2 hours 40 minutes total. Don’t let that time scare you! Most of that is hands-off simmering.

This gorgeous Baked Ziti yields ten massive servings. It’s perfect for a crowd, or just glorious leftovers for the whole week.

It’s officially labelled as medium difficulty. But truly, it’s just simple steps that take a little planning.

Why This Bake Earns its Name

So why is it "Million Dollar"? It is all about the filling. We load this casserole with the best ingredients.

Forget dry, crumbly ricotta. We make a luscious, creamy ricotta baked pasta filling. It’s airy, herby, and completely non-negotiable.

We combine that filling with hearty Baked ziti with sausage and beef . That combination creates an unbelievably rich dish. It's truly the Best baked ziti casserole you can make.

The protein content alone makes it incredibly satisfying. It is the perfect winter warmer. It's pure soul food that sticks to your ribs.

This dish is literally a warm hug in a 9x13 inch pan.

This casserole is truly special. It is the centerpiece for any big gathering. Ready to dive in and get simmering? Let’s look at the ingredients list next!

Building the Foundation for the Best Comfort Dishes

Honestly, before we even start simmering, we need the right kit and the best groceries. This isn't your student-era quick Baked Ziti thrown together.

This epic Baked Dinner is an investment. Trust me, the minimal extra effort for quality pays off big time. You cannot rush perfection, darling.

The Secret to the Best Baked Ziti Casserole

You need great meat for this incredible slow-simmered ragu recipe . I always use a blend. Don't skimp here, okay? I start with 1 lb (450 g) of 85/15 ground beef.

Then, add 1 lb (450 g) of sweet Italian sausage. The fennel in the sausage adds unbelievable depth. This combination is key to that classic Italian-American Sunday gravy flavour.

For the tomatoes, use crushed San Marzano ones. They are naturally sweeter. You will need one 28 oz (794 g) can and one 15 oz (425 g) can of tomato puree.

Quality tomatoes make or break the ragu. It's just a simple fact of any great Baked Ziti Recipe .

The Million Dollar Layer Components

This is the part that takes this from normal Baked Ziti to the Million Dollar Baked Ziti . It's the creamy ricotta baked pasta filling.

The most important lesson I ever learned? Drain the ricotta! I used to skip this step. My first attempt was a watery soup, honestly.

A miserable, collapsed mess. Now, I drain my 32 oz (900 g) whole milk ricotta for thirty minutes. Don’t skip the nutmeg either! That tiny pinch adds such warmth.

We are layering on flavour, not just cheese. We use 2 cups (240 g) of mozzarella here. And don’t forget the provolone on that middle layer.

It's so nutty.

Simple Spices and Tools You Will Need

We keep the seasoning simple. Dried oregano is a must for the ragu. A little pinch of red pepper flakes is totally optional.

That is just if you like a kick. Salt and pepper are also non-negotiable, obviously.

For equipment, you don't need fancy gadgets. You must have a proper, deep 9x13 inch baking dish. It should hold a 3-quart volume.

A huge stockpot is vital for boiling the pasta. You also need a large Dutch Oven for the sauce. If you don't have one, just use a heavy-bottomed pot.

That prevents the bottom from scorching. We are aiming for bubbling, golden deliciousness, not a burned mess. You also need a colander to drain the ziti.

Gathering these items means you are ready. You are now prepared to tackle one of the best Pasta Dinners ever.

Get excited. This dish is going to be your new favourite Comfort Dishes recipe.

This is it. The moment we transition from chopping and simmering to creating the actual masterpiece. You’ve put in the work on that beautiful slow-simmered ragu recipe —the heart of this meal.

Now we assemble the ultimate comfort dishes champion.

Honestly, people often rush this stage, but the way you layer is crucial to earning that Million Dollar Baked Ziti title.

Getting Organized: Avoiding the Watery Disaster

Right, so you have three glorious components: your rich sauce, the slightly undercooked ziti, and that luxurious ricotta mix. Before we start, let's talk prep.

This is where I almost always run into a slight panic if I haven’t done my mise en place .

First thing first: drain that ricotta. If you skip this, your creamy ricotta baked pasta will weep moisture all over the bottom of the dish.

Nobody wants that. Get your 32 oz of ricotta into a sieve lined with paper towels for at least 30 minutes .

Next, grease your 9x13 casserole dish well. We’re aiming for a clean release later. Make sure the oven is already heating to 375° F ( 190° C) .

Building the Best Baked Ziti Casserole

This Baked Dinner is all about those layers. We need structure, support, and a heck of a lot of cheese! This isn't just a basic Baked Ziti —it's a proper architectural wonder.

1. The Smart Boil: Bring your heavily salted water to a rolling boil. Add the 1 lb of ziti. Cook it for exactly 2 minutes less than the package instructions. It should be very al dente —it will finish cooking in the oven and soften perfectly. Drain it thoroughly.
2. Sauce the Shells: Scoop out about 3 cups of your rich baked ziti with sausage and beef ragu. Toss the drained ziti gently with this sauce until everything is coated.
3. Foundation Layer: Spread half of the sauced ziti mixture evenly across the bottom of the greased baking dish. Press down lightly.
4. The Ricotta Riches: Take all your drained, seasoned ricotta filling. Dollop it all over the pasta base. Spread it gently so you have one continuous, thick layer. This is the "gold standard" centre.
5. Cheese Bomb: Sprinkle 1 cup of the mozzarella and all the provolone/cheddar directly over the ricotta. This creates a cheesy protective layer.
6. Top It Off: Add the remaining half of the sauced ziti. Press it down again.
7. The Grand Finale: Pour the remaining 2–3 cups of the Italian-American Sunday gravy over the top. Ensure the pasta is completely covered. Sprinkle the remaining 1 cup of mozzarella and the final Parmesan on top for that beautiful crust.

Pro Tips and the Non-Negotiable Rest

You've built the Best baked ziti casserole . Now we bake it perfectly.

8. The Covered Bake: Cover your dish tightly with foil. Bake it for 25 minutes at 375° F ( 190° C) . This allows the centre to heat completely without the top burning.
9. The Crust: Remove the foil and bake uncovered for another 15– 20 minutes until the cheese is bubbling fiercely and golden brown. If you need more colour, use the broiler for 1– 2 minutes (but stay right there!).
10. The Wait: This is crucial. Pull the pan out and let your Pasta Dinners star rest for 15 minutes . If you cut into it immediately, the molten cheese structure collapses and spills out everywhere. That rest time ensures you get clean, glorious slices. Seriously, patience is key to a beautiful final result.

A Few Extra Tips for Your Best Baked Ziti Casserole

Okay, so you’ve just made the most epic Slow-simmered ragu recipe of your life. Honestly, the smell alone is worth the two hours of simmering.

You’ve successfully built the Baked ziti with sausage and beef , and now we need to talk logistics. How do you serve this monster? And how do you save the leftovers?

Plating & Pairing: Making it a Sunday Feast

Look, cutting the first slice of this Creamy ricotta baked pasta is always a bit messy. It never comes out perfectly neat, and that's totally fine.

Embrace the rustic charm! Once you’ve managed to get a giant scoop onto the plate—and this thing is heavy, like non-human vertebrae heavy—you need something sharp to balance the richness.

My secret? Always serve this Comfort Dish with a bright, sharp salad. Think crisp rocket (arugula) dressed simply with lemon juice, good olive oil, and a tiny pinch of salt.

That zingy dressing cuts through the creamy richness of the cheese beautifully. And yes, you absolutely need warm, crusty garlic bread for mopping up any stray sauce.

It’s non-negotiable for a proper Baked Dinner .

The Leftover Goldmine (Storage Tips)

The great thing about this Best baked ziti casserole is that it tastes even better the next day. If you have leftovers, cover them tightly and stick them in the fridge for up to four days.

But here’s a pro tip I learned: If you know you're making too much, assemble half the Baked Ziti pan right up until the final cheese layer (Step 12), and then freeze it unbaked .

Wrap it tight, like you’re sending it on a trip. It stays brilliant in the freezer for about three months.

Just thaw it overnight in the fridge and then bake as usual—you might need an extra ten minutes covered. When reheating individual slices, splash a tiny bit of water or stock on the edges before microwaving.

This keeps the pasta from drying out.

Shake Things Up (Adaptations & Swaps)

This Million Dollar Baked Ziti is incredibly forgiving if you need to switch things up. If you're looking for a slightly lighter or meat-free option, ditch the beef and sausage entirely.

I’ve made fantastic versions using hearty brown lentils and finely chopped mushrooms instead. It keeps the Slow-simmered ragu recipe texture, but makes it vegetarian-friendly.

For a seasonal boost, try folding a few handfuls of fresh spinach or finely chopped kale into the ricotta filling.

It bumps up the greens and makes you feel slightly virtuous, you know?

Quick Health Check

Let’s be real, this Baked Ziti Recipe is pure comfort food. It’s not a diet plan. But don’t forget the good stuff hiding in there! You're getting heaps of protein from the meat and dairy, which keeps you full for ages.

Plus, that sauce is packed with tomatoes, onions, and carrots—veggies! It’s soul-soothing fuel that makes you feel cosy from the inside out.

So go on, scoop yourself a giant plate of those glorious Pasta Dinners . You’ve earned this fantastic meal. Enjoy every cheesy, saucy bite!