The Ultimate Sunday Supper Baked Ziti

The Ultimate Sunday Supper Baked Ziti

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Preparation time:30 Mins

Cooking time:01 Hrs 15 Mins

Servings:8 servings

Ingredients:

• 2 Tbsp (30 ml) Olive Oil
• 1 large yellow onion, finely diced
• 1 lb (450g) lean ground beef
• 1 lb (450g) mild Italian sausage, casings removed
• 4 cloves garlic, minced
• 2 Tbsp (35g) tomato paste
• ½ cup (120 ml) dry red wine (optional)
• 2 (28 oz / 794g) cans crushed tomatoes
• 1 tsp dried oregano
• ½ tsp dried basil
• 1 dried bay leaf
• 1 tsp granulated sugar
• Salt and Black Pepper, to taste
• 1 lb (450g) Ziti or Penne, tube-shaped pasta
• Coarse salt, for pasta water
• 1 (15 oz / 425g) container whole milk ricotta, well-drained
• 1 large egg, lightly beaten
• ½ cup (50g) grated Parmigiano-Reggiano, plus extra for topping
• ¼ cup chopped fresh Italian parsley
• 3 cups (330g) shredded low-moisture whole milk mozzarella (divided)

Instructions:

• Sauté Aromatics: Heat olive oil in a Dutch oven over medium heat. Add diced onion and sauté until softened and translucent, about 5–7 minutes.
• Brown the Meat: Add the ground beef and sausage. Break up the meat and cook until thoroughly browned. Drain off any excess fat.
• Build the Flavour Base: Stir in the minced garlic and tomato paste. Cook for 1 minute until fragrant. Optionally, pour in the red wine, scraping the bottom of the pot, and cook until the wine has mostly evaporated.
• Simmer: Stir in the crushed tomatoes, bay leaf, dried herbs, and sugar. Season generously with salt and pepper. Bring to a low simmer, then reduce heat and cook, uncovered, for 45 minutes, stirring occasionally. Remove the bay leaf before proceeding.
• Cook the Pasta: Preheat oven to 375°F (190°C). Bring a large pot of heavily salted water to a rolling boil. Add the ziti and cook for 2 minutes less than the package directions (until very al dente). Drain immediately. Do not rinse.
• Prepare the Ricotta Filling: In a large mixing bowl, combine the drained ricotta, the beaten egg, ½ cup Parmesan, 1 cup shredded mozzarella (the filling portion), and fresh parsley. Season lightly with salt and pepper. Mix thoroughly until just combined.
• Combine Pasta and Sauce: Pour about ¾ of the meat sauce into the drained pasta and toss gently to coat evenly.
• Grease and Layer: Lightly grease a 9x13 inch baking dish. Spread a thin layer of the remaining sauce on the bottom of the dish.
• Assembly: Spread half of the sauced pasta mixture into the dish. Dot the entire surface evenly with spoonfuls of the ricotta mixture. Top with the remaining half of the sauced pasta. Pour the remaining meat sauce evenly over the top layer.
• The Grande Finale & Bake: Sprinkle the remaining 2 cups of shredded mozzarella and 1 Tbsp of Parmesan evenly over the top. Cover the dish tightly with foil and bake for 20 minutes.
• Finish and Rest: Remove the foil and continue baking for 10–15 minutes, or until the cheese is bubbling and lightly golden brown. Remove from the oven and let it rest for 10 minutes before serving.

Nutrition Facts

Calories	700 kcal
Protein	42g
Fat	32g
Carbs	70g
Fiber	5g
Sodium	800mg

Recipe Info

Category	Main Course
Cuisine	Italian-American

Kickstarting Comfort: Why You Need This Baked Ziti Now

Oh my gosh, have you had one of those weeks? The kind where you just need a massive, cheesy food hug? I totally get it.

Nothing hits the spot quite like a classic Baked Ziti straight from the oven. This isn't just a weekday dinner; it’s a total reset button for the soul.

We are diving deep into the world of Homemade Italian comfort food . Forget those watery, bland versions you sometimes see.

We are talking about a rich, slow-simmered sauce built for flavour. This Ziti With Meat is deeply satisfying and totally worth the effort.

The Sunday Supper MVP

This recipe is pure Italian-American tradition. For my family, making this Pasta Baked Ziti was the sign of a proper gathering.

It’s the undisputed definition of a Sunday supper casserole . I swear, the house just smells happier when this is baking.

People sometimes think pasta bakes are a nightmare. Honestly, they aren't! While we rate this recipe medium difficulty, the individual steps are straightforward.

It just needs a little time to let the flavour develop. But trust me, that rich flavour payoff is massive.

You get eight generous servings, making it the Ultimate proper crowd-pleaser recipe .

Layers of Love and Ricotta

What makes this particular Baked Ziti Dish stand out? The cheese, obviously! This isn't just meat and sauce thrown together.

We use a fantastic, creamy Baked ziti recipe with ricotta filling. The whole milk ricotta, Parmesan, and fresh herbs blend perfectly with the meaty ragu.

This is a deliberate Hearty layered pasta dish . The Sausage and beef ziti bake combination is absolutely essential here. Using both meats gives the sauce incredible depth that single-meat recipes just can’t touch.

It’s packed with protein, making it a substantial meal that keeps everyone happy. It's the kind of proper Meat Ziti that sticks to your ribs.

When I first tried to perfect this, I kept overcooking the pasta. Rookie mistake, I know! Now, I always undercook it just slightly.

That way, when it bakes, the pasta finishes cooking in the sauce. This stops it from becoming a mushy mess, you know? It's all about technique.

Let's gather the bits and pieces we need to make this magic happen...

Getting Started: Ingredients for the Ultimate Proper Crowd-Pleaser

Right then, let’s talk ingredients. You cannot achieve proper Homemade Italian comfort food without starting with great stuff. This isn't just any pasta baked ziti ; it’s an event.

Honestly, skimping on the key items here is a mistake. Trust me, I learned that the hard way when I tried cheap tinned tomatoes once.

Disaster!

The Essential Components for Your Ziti With Meat

For this rich Sausage and beef ziti bake , the meat blend is absolutely crucial.

We need 1 lb (450g) of lean ground beef and 1 lb (450g) of mild Italian sausage. Using both gives you that fantastic, deep flavour profile that defines a true Sunday supper casserole .

When you are buying the crushed tomatoes—we need two 28 oz (794g) cans—get the best Italian passata you can find.

It makes the sauce sing.

We are also using 15 oz (425g) of whole milk ricotta. Look, here is my top tip for any Baked ziti recipe with ricotta : drain it! If your ricotta is sitting in watery whey, dump it into a sieve for 20 minutes before using it.

This stops the finished dish from getting soggy, which nobody wants in their Hearty layered pasta dish .

Seasoning Secrets and Substitutions

Flavour boosters are what separate a good Meat Ziti from a mind-blowing one.

Don't skip the garlic—we use 4 cloves minced finely. And if you drink wine, please add the ½ cup (120 ml) of dry red wine during the deglazing step.

It lifts all the tasty browned bits from the pan. If you don't have wine, use stock. Always add 1 tsp of granulated sugar to the sauce to balance the acidity of the tomatoes.

This is a must-do for classic sauces. For quick swaps, if you don't have fresh parsley, dried oregano and basil will carry the flavour just fine.

Essential Equipment Checklist

You don’t need a massive commercial kitchen for this Baked Ziti Dish . Keep it simple.

You must have a large pot for the 1 lb (450g) of ziti pasta. We are cooking the ziti al dente —about 2 minutes less than the package suggests.

The star of the show is your 9x13 inch (23x33 cm) deep baking dish. Make sure it is deep enough! I had a massive oven spillage once and learned that lesson quickly.

If you don't have a large casserole dish, use two smaller ones. A Dutch oven is perfect for the sauce simmer, letting all those flavours develop slowly for 45 minutes .

That low and slow cook time makes this the ultimate proper crowd-pleaser recipe .

Assembling the Monarch: Cooking the Ultimate Baked Ziti Dish

Right then, let's get down to the business end of things. Making a truly magnificent Baked Ziti Dish isn't hard, but it requires finesse.

We are aiming for the G.O.A.T. of Homemade Italian comfort food , not a sad, watery mess.

This is the Ultimate proper crowd-pleaser recipe , so listen up. Did you know that the resting period alone determines if you get a lovely slice or a soupy pile? We are going for the slice!

Prep: Get Your Ducks in a Row

Honestly, prep is everything, especially when you’re doing a heavy dish like a Sausage and beef ziti bake . Before you even think about boiling, you need your mise en place sorted.

Get your ground beef and sausage ready. Mince that garlic! (Pro tip: Wear glasses if chopping onions is your nemesis—it saved my life!).

Seriously, having everything measured means you won't scorch your sauce when you're fumbling for the tomato paste later.

The Critical Path: Ziti With Meat Step-by-Step

This is where most people wobble. You need perfect al dente pasta, or the whole casserole falls apart.

1. Boil Smart: Salt your water heavily. Drop in the ziti and cook it for two minutes less than the package directions. We want it very firm. Drain immediately. Do not rinse. You need that starch!
2. Sauce and Blend: Pour about three-quarters of your glorious Meat Ziti ragu directly over the drained Pasta Baked Ziti . Mix gently until every single tube is coated.
3. Ricotta Magic: In a separate bowl, whip up your Baked ziti recipe with ricotta mixture. Mix the ricotta, egg, fresh parsley, and Parmesan. Speaking of ricotta, one time mine was so wet it ruined the texture. Make sure yours is well-drained!
4. Layer Up: Spread a thin smear of sauce on the bottom of your baking dish. This prevents sticking, genius! Layer half the coated pasta, then dot the ricotta mixture evenly over it.
5. Finish Layering: Top with the remaining pasta. Pour the rest of the ragu over the top. Then smother the whole Hearty layered pasta dish with the remaining mozzarella.

Pro Tips for a Proper Finish

You're almost there! Now for the bake. Cover your dish tightly with foil and slide it into the preheated oven at 375° F ( 190° C) .

Bake covered for 20 minutes . This lets the internal layers heat up completely. Then, remove the foil and bake uncovered for another 10 to 15 minutes .

Watch for the visual cue: the cheese should be bubbling fiercely and turning that gorgeous light golden brown.

The single most important step for any Sunday supper casserole ? The rest. Pull it out and leave it alone for 10 minutes .

Seriously, put your fork down. This lets the whole thing settle and firm up. It transitions from a messy river of cheese into a neat, sliceable, perfect Baked Ziti wedge.

You’ll thank me when you serve it up looking professional.

Oh my gosh, you made the Baked Ziti ! Give yourself a massive pat on the back. This isn't just dinner; this is a Sunday supper casserole achievement.

Now that the hard part (waiting for it to bake) is done, let’s chat about making the most of this masterpiece.

How to Serve This Ultimate Proper Crowd-Pleaser

Look, this Sausage and beef ziti bake is naturally glorious and messy. Don't try to make it look like something off a fancy magazine cover.

Once the casserole has rested for about 10 minutes —which is critical, honestly, or it will just melt everywhere—you just scoop it out.

The goal here is comfort, not fine dining! A generous square of this Ultimate proper crowd-pleaser recipe needs very little company.

I always serve it with a quick, sharp, simple side salad. We’re talking rocket, maybe a bit of shaved Parmesan, and a zingy lemon vinaigrette.

That brightness cuts through the heavy richness of the Ziti With Meat perfectly.

Leftovers? The Best Homemade Italian Comfort Food

The beauty of this Homemade Italian comfort food is that it's just as good the next day. In fact, many argue it's better once the flavours have had a chance to marry up overnight.

This is why I always make a double batch!

Store any leftovers in an airtight container in the fridge for up to 4 days. If you’re planning ahead, this Baked ziti recipe with ricotta freezes beautifully.

Once cooled entirely, cover tightly and freeze for up to 3 months. To reheat, thaw overnight in the fridge and bake covered at 350° F ( 175° C) until piping hot all the way through, about 30 minutes .

Nothing beats coming home to pre-made Pasta Baked Ziti on a busy Tuesday, you know?

Switching It Up: Dietary Twists and Seasonal Swaps

Sometimes you need a change, or maybe Uncle Bob is doing a meat-free month. No worries! This Baked Ziti Dish is super adaptable.

For a great vegetarian option, swap the ground meat entirely for a mixture of lentils and chopped mushrooms. I use brown lentils, cooked until tender, mixed with finely diced portobello mushrooms.

They soak up the tomato sauce just like ground beef does.

If you’re keen on adding some greens (because hey, balance), try mixing a large handful of finely chopped, cooked spinach or kale right into the ricotta layer.

It sneaks in some vitamins without changing the gorgeous, hearty flavour of the Meat Ziti .

The Nitty-Gritty: Basics on this Hearty Layered Pasta Dish

I’m not a nutritionist, and this isn't diet food, let’s be real! But it is high-impact fuel. Because we’ve used high-quality meat and real ricotta, a single serving of this Hearty layered pasta dish delivers a serious punch of protein, which is fantastic for feeling full and satisfied.

It's the kind of meal that sticks to your ribs and gets you through the week. Think of it as soul food that happens to be loaded with calcium and robust flavour.

Enjoy every single, cheesy, saucy bite. You earned it!