Don’t know what to make for dinner? Let it be baked ziti! My entire family is obsessed with this recipe, and it’s truly a crowd-pleaser. You can make it the day before to make for an easy dinner the day of AND it’s made with a veggie-packed sauce that even the kids will love.
This mouthwatering easy baked ziti recipe is perfect for family gatherings, dinner parties, and all special occasions! It goes great with our Parmesan Garlic Knots, Cheesy Garlic Bread, or a simple green salad.
We love that this recipe is packed with protein and veggies. Plus, everyone loves a good pasta bake.
Baked Ziti Ingredients
- Ground pork and ground turkey- we used a combination of pork and turkey. These two meats are a great combination of flavor and lean meat. Not too greasy and not too dry.
- White onion– the white onion adds a ton of flavor to the marinara sauce.
- Dried spices (garlic powder, dried thyme, oregano, red pepper flakes, chili powder, dried marjoram, dried fennel, salt, pepper)- the combination of all of these dried spices gives this dish an Italian sausage taste. The spice combination adds so much depth and deliciousness.
- Tomato paste- the tomato paste is used to thicken the sauce. Be sure you add the tomato paste into the sauce and let it cook down until the sauce is thick.
- Tomato sauce – any plain, unseasoned and unsalted tomato sauce would work for this recipe.
- Ricotta cheese– the creaminess and richness of this recipe comes from the ricotta cheese.
- Parmesan cheese- creates the golden brown crust of the dish.
- Mozzarella– Provides a delightful melty and gooey texture.
- Ziti– it’s in the name! Use ziti noodles for this dish.
- Parsley– the perfect garnish for this meal
Ingredient Swaps
There are endless ways to make this dish your own. Below are some great ingredient substitutions or add-ins.
meat –> Try adding chicken sausages or ground beef to this pasta bake for protein, or spicy Italian sausage for a kick.
veggies–> Incorporate sautéed vegetables like bell peppers, spinach, or mushrooms for great flavor and added depth.
vegan–> Swap dairy cheeses with other, plant-based types of cheese, and opt for gluten-free pasta for a dietary-friendly option without compromising on taste.
ziti–> Rigatoni or penne noodles would be the closet substitute
Can I prepare baked ziti ahead of time?
Assemble the dish, cover tightly, and refrigerate for up to 24 hours. When you’re ready to bake, preheat your oven and bake!
What is the difference between lasagna and baked ziti?
Though lasagna and baked ziti use similar ingredients to each other, there are a few differences. They both use different noodles (lasagna and ziti). They are also assembled differently. Baked ziti is a mixture of all of the ingredients and lasagna typically has layers of ingredients.
Should I make baked ziti covered or uncovered?
We do a mixture. We cover the ziti at first and then uncover the ziti, add the remaining cheese to the top, and then bake for an additional 20 minutes.
Can you freeze baked ziti?
Yes, this dish can be frozen. We suggest that you undercook the noodles if you know you are going to freeze it. After you mix all the ingredient together, instead of baking the ziti, cover the ziti, and place it in the freezer for up to 3 months.
How to Reheat from Frozen
Remove the baked ziti from the freezer and uncover. Place the baked ziti in the oven and bake from frozen at 350ºF for 45-60 minutes.
How long does baked ziti last in the fridge?
Store the rest of the pasta in an airtight container in the refrigerator for up to four days. To reheat, simply place in the oven at 350°F until heated through.
Serving Suggestions
Serve this delectable baked ziti alongside a crisp green salad dressed with balsamic vinaigrette for a refreshing contrast, or pair with garlic breadsticks for an indulgent Italian feast that will leave everyone satisfied.
Baked Ziti Recipe
Ingredients
- ½ lb. ground pork
- ½ lb. ground turkey
- ½ medium white onion diced
- 2 tablespoons garlic powder
- 1 tablespoon dried thyme
- 1 teaspoons oregano
- 1 teaspoon red pepper flakes
- ½ teaspoon chili powder
- 1 teaspoon dried marjoram
- 1 teaspoon dried fennel
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ cup dry red wine
- 2 tablespoons tomato paste
- 2 15-oz. cans tomato sauce
- 1 large green bell pepper diced
- ½ cup full fat ricotta cheese
- ½ cup grated parmesan cheese
- ¼ cup grated mozzarella
- 16 oz. uncooked ziti pasta
Toppings
- ½ cup grated parmesan cheese
- ½ cup grated mozzarella cheese
- Fresh parsley for topping
Instructions
- Heat a large Dutch oven over medium high heat and preheat the oven to 350ºF.
- Add the ground turkey and ground pork to the dutch oven and break the meat up into small pieces.
- Next, add the white onion to the Dutch oven and toss the onion with the meat. Cook for 1-2 minutes.
- Add the garlic powder, thyme, oregano, red pepper flakes, chili powder, marjoram, fennel, salt and pepper to the Dutch oven and mix until the spices are well combined with the meat. Cook the meat and spices together for 2-3 minutes.
- Deglaze the pot with red wine and scrape the bottom of the dutch oven with a spatula to remove brown bits.
- Add the tomato paste, tomato sauce, and the bell pepper to the dutch oven and whisk the ingredients together. Bring the mixture to a gentle boil.
- Meanwhile, bring a large pot of salted water to a boil and add the ziti to the pot. Under cook the pasta so it still has a crunch, less cooked than al dente.
- Strain the water from the pasta and rinse the pasta with cold water. Set aside.
- Remove the Dutch oven from the heat and add the ricotta cheese, parmesan cheese, and mozzarella to the tomato sauce and mix until the cheese is melted.
- Add the cooked ziti to the Dutch oven and mix.
- Cover the dutch oven and bake it for 20 minutes at 350ºF.
- Remove the Dutch oven after 20 minutes and sprinkle with the additional parmesan cheese and mozzarella cheese.
- Turn the oven to broil and place the dutch oven into the oven and broil until the cheese is golden brown.
- Remove the baked ziti from the oven, sprinkle with fresh thyme.
- Let the baked ziti sit for 10 minutes before serving.
