Name: Baked Ziti with Meat Sauce Recipe
Ingredients: 2 teaspoons olive oil: Olive oil is the foundation of many great Italian dishes, and this baked ziti is no exception. It provides a healthy fat base for sautéing the ground beef and vegetables, adding depth and richness to the meat sauce. Extra virgin olive oil, with its robust flavor, is ideal, but regular olive oil will also work perfectly well. The oil helps to prevent sticking and encourages browning, which is crucial for developing flavor in the meat.; 1 pound ground beef: Ground beef is the heart of this hearty meat sauce. It provides a savory, meaty flavor and a satisfying texture that makes this baked ziti so comforting. For a richer flavor, opt for ground beef with a slightly higher fat content, like 80/20. However, if you prefer a leaner option, 90/10 ground beef will also work beautifully. You can also experiment with ground turkey or Italian sausage for different flavor profiles, but ground beef remains the classic choice for a traditional baked ziti.; 1 cup diced onion (about ½ an onion): Onions are aromatic vegetables that are fundamental to building flavor in countless dishes, and they are absolutely essential in this meat sauce. Diced onion, when sautéed in olive oil, releases its sweet and savory notes, creating a flavorful base for the sauce. Yellow onions are the most common and versatile choice, offering a balanced flavor that complements the other ingredients. You could also use white onions for a slightly sharper flavor or even sweet onions for a milder, sweeter touch. Ensure the onion is diced into small, even pieces so it cooks evenly and softens nicely in the sauce.; 3 cloves garlic, minced: Garlic is another cornerstone of Italian cooking, adding pungent and aromatic complexity to the meat sauce. Freshly minced garlic is always preferred for its vibrant flavor, but pre-minced garlic from a jar can be a convenient shortcut. Garlic should be added after the onions have softened, as it cooks quickly and can burn if exposed to high heat for too long. Three cloves provide a good balance of garlic flavor, but you can adjust this to your preference – add more if you are a garlic lover, or reduce it slightly if you prefer a milder garlic taste.; 1 teaspoon kosher salt: Salt is a crucial seasoning that enhances the flavors of all the other ingredients in the dish. Kosher salt is preferred by many cooks because of its large, flaky crystals, which are easier to control and distribute evenly. Salt not only seasons the meat and vegetables but also helps to draw out moisture and tenderize the ground beef. It’s important to season in layers, adding salt at different stages of cooking to ensure the flavors are well-balanced throughout the sauce.; 2 teaspoons Italian seasoning (like McCormick): Italian seasoning is a convenient blend of dried herbs that captures the essence of Italian cuisine. Typically, it includes herbs like oregano, basil, rosemary, thyme, and marjoram. This blend adds a complex herbal aroma and flavor to the meat sauce, bringing depth and character to the dish. Using a pre-made Italian seasoning blend is a quick and easy way to achieve that classic Italian flavor profile. If you prefer, you can also create your own blend using individual dried herbs to customize the flavor to your liking.; ½ teaspoon black pepper: Black pepper is a universal seasoning that adds a subtle warmth and spice to the dish. Freshly ground black pepper is always recommended for its more vibrant and aromatic flavor compared to pre-ground pepper. Pepper enhances the savory notes of the meat and complements the other seasonings in the Italian blend. Like salt, pepper should be added to taste, and you can adjust the amount based on your preference for spiciness.; 28 ounce can tomato sauce: Tomato sauce forms the liquid base of the meat sauce and provides a rich, tomatoey flavor. Look for a good quality tomato sauce made from ripe tomatoes for the best flavor. Plain tomato sauce is the standard choice, but you can also experiment with flavored tomato sauces like basil or garlic tomato sauce to add an extra layer of flavor. Ensure you are using tomato sauce and not tomato puree or tomato paste, as they have different consistencies and flavor profiles.; 28 ounce can crushed tomatoes: Crushed tomatoes add texture and body to the meat sauce. They provide chunks of tomato that create a more rustic and hearty sauce compared to using only tomato sauce. Like tomato sauce, choose good quality crushed tomatoes for the best flavor. You can opt for crushed tomatoes with or without basil, depending on your preference. The combination of tomato sauce and crushed tomatoes creates a sauce that is both smooth and chunky, with a perfect balance of flavor and texture.; 1 pound penne pasta: Penne pasta is the classic choice for baked ziti, and for good reason. Its tubular shape and ridges are excellent for capturing and holding onto the delicious meat sauce. Penne is also sturdy enough to hold its shape during baking and provides a satisfying bite. While penne is traditional, you can also use other pasta shapes like ziti (of course!), rigatoni, or even shells. The key is to choose a pasta shape that has ridges or tubes to effectively hold the sauce.; 2 cups shredded mozzarella cheese, divided: Mozzarella cheese is the star of the cheesy layer in baked ziti. It melts beautifully and provides that signature gooey, stretchy texture that everyone loves. Part-skim mozzarella is a good choice as it melts well and is slightly lower in fat than whole milk mozzarella. Dividing the mozzarella into two portions – one for mixing into the pasta and sauce, and the other for topping – ensures that the cheese is incorporated throughout the dish and creates a beautiful melted layer on top.; ½ cup parmesan cheese, shredded: Parmesan cheese adds a salty, nutty, and umami-rich flavor to the baked ziti. It complements the mozzarella perfectly and adds another layer of cheesy goodness. Freshly grated parmesan cheese is always preferred for its superior flavor and texture compared to pre-shredded parmesan. Parmesan is mixed into the pasta and sauce along with mozzarella to enhance the overall cheesy flavor and create a richer, more complex dish.

Ingredients

Scale

2 teaspoons olive oil: Olive oil is the foundation of many great Italian dishes, and this baked ziti is no exception. It provides a healthy fat base for sautéing the ground beef and vegetables, adding depth and richness to the meat sauce. Extra virgin olive oil, with its robust flavor, is ideal, but regular olive oil will also work perfectly well. The oil helps to prevent sticking and encourages browning, which is crucial for developing flavor in the meat.

1 pound ground beef: Ground beef is the heart of this hearty meat sauce. It provides a savory, meaty flavor and a satisfying texture that makes this baked ziti so comforting. For a richer flavor, opt for ground beef with a slightly higher fat content, like 80/20. However, if you prefer a leaner option, 90/10 ground beef will also work beautifully. You can also experiment with ground turkey or Italian sausage for different flavor profiles, but ground beef remains the classic choice for a traditional baked ziti.

1 cup diced onion (about ½ an onion): Onions are aromatic vegetables that are fundamental to building flavor in countless dishes, and they are absolutely essential in this meat sauce. Diced onion, when sautéed in olive oil, releases its sweet and savory notes, creating a flavorful base for the sauce. Yellow onions are the most common and versatile choice, offering a balanced flavor that complements the other ingredients. You could also use white onions for a slightly sharper flavor or even sweet onions for a milder, sweeter touch. Ensure the onion is diced into small, even pieces so it cooks evenly and softens nicely in the sauce.

3 cloves garlic, minced: Garlic is another cornerstone of Italian cooking, adding pungent and aromatic complexity to the meat sauce. Freshly minced garlic is always preferred for its vibrant flavor, but pre-minced garlic from a jar can be a convenient shortcut. Garlic should be added after the onions have softened, as it cooks quickly and can burn if exposed to high heat for too long. Three cloves provide a good balance of garlic flavor, but you can adjust this to your preference – add more if you are a garlic lover, or reduce it slightly if you prefer a milder garlic taste.

1 teaspoon kosher salt: Salt is a crucial seasoning that enhances the flavors of all the other ingredients in the dish. Kosher salt is preferred by many cooks because of its large, flaky crystals, which are easier to control and distribute evenly. Salt not only seasons the meat and vegetables but also helps to draw out moisture and tenderize the ground beef. It’s important to season in layers, adding salt at different stages of cooking to ensure the flavors are well-balanced throughout the sauce.

2 teaspoons Italian seasoning (like McCormick): Italian seasoning is a convenient blend of dried herbs that captures the essence of Italian cuisine. Typically, it includes herbs like oregano, basil, rosemary, thyme, and marjoram. This blend adds a complex herbal aroma and flavor to the meat sauce, bringing depth and character to the dish. Using a pre-made Italian seasoning blend is a quick and easy way to achieve that classic Italian flavor profile. If you prefer, you can also create your own blend using individual dried herbs to customize the flavor to your liking.

½ teaspoon black pepper: Black pepper is a universal seasoning that adds a subtle warmth and spice to the dish. Freshly ground black pepper is always recommended for its more vibrant and aromatic flavor compared to pre-ground pepper. Pepper enhances the savory notes of the meat and complements the other seasonings in the Italian blend. Like salt, pepper should be added to taste, and you can adjust the amount based on your preference for spiciness.

28 ounce can tomato sauce: Tomato sauce forms the liquid base of the meat sauce and provides a rich, tomatoey flavor. Look for a good quality tomato sauce made from ripe tomatoes for the best flavor. Plain tomato sauce is the standard choice, but you can also experiment with flavored tomato sauces like basil or garlic tomato sauce to add an extra layer of flavor. Ensure you are using tomato sauce and not tomato puree or tomato paste, as they have different consistencies and flavor profiles.

28 ounce can crushed tomatoes: Crushed tomatoes add texture and body to the meat sauce. They provide chunks of tomato that create a more rustic and hearty sauce compared to using only tomato sauce. Like tomato sauce, choose good quality crushed tomatoes for the best flavor. You can opt for crushed tomatoes with or without basil, depending on your preference. The combination of tomato sauce and crushed tomatoes creates a sauce that is both smooth and chunky, with a perfect balance of flavor and texture.

1 pound penne pasta: Penne pasta is the classic choice for baked ziti, and for good reason. Its tubular shape and ridges are excellent for capturing and holding onto the delicious meat sauce. Penne is also sturdy enough to hold its shape during baking and provides a satisfying bite. While penne is traditional, you can also use other pasta shapes like ziti (of course!), rigatoni, or even shells. The key is to choose a pasta shape that has ridges or tubes to effectively hold the sauce.

2 cups shredded mozzarella cheese, divided: Mozzarella cheese is the star of the cheesy layer in baked ziti. It melts beautifully and provides that signature gooey, stretchy texture that everyone loves. Part-skim mozzarella is a good choice as it melts well and is slightly lower in fat than whole milk mozzarella. Dividing the mozzarella into two portions – one for mixing into the pasta and sauce, and the other for topping – ensures that the cheese is incorporated throughout the dish and creates a beautiful melted layer on top.

½ cup parmesan cheese, shredded: Parmesan cheese adds a salty, nutty, and umami-rich flavor to the baked ziti. It complements the mozzarella perfectly and adds another layer of cheesy goodness. Freshly grated parmesan cheese is always preferred for its superior flavor and texture compared to pre-shredded parmesan. Parmesan is mixed into the pasta and sauce along with mozzarella to enhance the overall cheesy flavor and create a richer, more complex dish.

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Instructions

Sauté the Ground Beef and Onions: Heat the olive oil in a large saucepan or Dutch oven over medium-high heat. Once the oil is shimmering, add the ground beef and crumble it with a spoon or spatula. Cook the beef until it is no longer pink, ensuring to break up any large clumps. This browning process is crucial for developing rich, savory flavors in the meat. Add the diced onion to the saucepan and cook for another 5 minutes, or until the onions have softened and become translucent. Stir occasionally to prevent sticking and ensure even cooking. The softened onions will add sweetness and aroma to the sauce base.

Add Garlic and Seasonings: Stir in the minced garlic, Italian seasoning, kosher salt, and black pepper to the saucepan with the beef and onions. Cook for an additional 2 minutes, stirring constantly. This short cooking time allows the garlic to become fragrant and the spices to bloom, releasing their aromatic oils and enhancing the overall flavor profile of the sauce. Be careful not to burn the garlic, as it can become bitter.

Simmer the Meat Sauce: Pour in the tomato sauce and crushed tomatoes into the saucepan. Stir well to combine all the ingredients. Bring the sauce to a low simmer, which means small bubbles gently rising to the surface. Reduce the heat to low, cover the saucepan, and simmer for 30 minutes, stirring occasionally. Simmering allows the flavors to meld together and deepen, creating a rich and complex meat sauce. The longer simmering time also helps to tenderize the ground beef and thicken the sauce to the perfect consistency for coating the pasta.

Preheat Oven and Cook Pasta: While the meat sauce is simmering, preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook it for 2 minutes less than the recommended cooking time on the package directions. This is crucial because the pasta will continue to cook in the oven during baking. Cooking it al dente (firm to the bite) initially prevents it from becoming mushy in the baked ziti. Drain the pasta thoroughly in a colander.

Combine Pasta, Sauce, and Cheese: In a large bowl, combine the cooked and drained penne pasta, the simmering meat sauce, shredded parmesan cheese, and 1 ½ cups of shredded mozzarella cheese. Toss gently but thoroughly to ensure that the pasta is evenly coated with the sauce and cheese. This step ensures that the cheese is distributed throughout the baked ziti, not just on top.

Assemble and Bake the Ziti: Pour the pasta mixture into a casserole dish or a 9 x 13 inch baking pan. Spread it out evenly. Top with the remaining ½ cup of shredded mozzarella cheese, distributing it evenly over the surface. This final layer of mozzarella will melt and create that beautiful, golden-brown, bubbly top.

Bake Covered: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 30 minutes, or until the baked ziti is heated through and bubbly around the edges. Covering it with foil helps to trap moisture and steam, preventing the top from browning too quickly and ensuring that the dish cooks evenly throughout.

Broil for Browning (Optional): If desired, remove the foil during the last 2-3 minutes of baking and switch the oven to broil. Broil for 2-3 minutes, or until the top of the mozzarella cheese is lightly browned and bubbly. Watch it closely to prevent burning, as broiling can happen very quickly. Broiling adds a beautiful golden-brown color and slightly crispy texture to the cheese topping.

Rest Before Serving: Remove the baked ziti from the oven and let it sit for 5 minutes before serving. This resting time allows the dish to set slightly, making it easier to slice and serve. It also allows the internal temperature to even out, ensuring that each serving is perfectly heated.

Nutrition

Serving Size: One Normal Portion
Calories: 481kcal