Baked Ziti
This is a foolproof recipe for hearty, homestyle baked ziti that tastes great whether you eat it straight out of the oven or reheated.
As with any recipe, customize to your tastes. For example, you can mix in pepperoni to add a nice flavor. I use homemade sauce (I have a recipe for that too ☺️), but you can use your favorite brand.
Also, this is a large pan, so you can always halve the recipe.
Baked Ziti
This is a foolproof recipe for hearty, homestyle baked ziti that tastes great whether you eat it straight out of the oven or reheated.
As with any recipe, customize to your tastes. For example, you can mix in pepperoni to add a nice flavor. I use homemade sauce (I have a recipe for that too ☺️), but you can use your favorite brand.
Also, this is a large pan, so you can always halve the recipe.
Cooking Instructions
- 1
Preheat oven to 375 degrees
- 2
Boil water. Add some salt (about 1 tbsp) to flavor the pasta as it cooks. Once it boils, add pasta and cook for 15 minutes. Once pasta is done cooking, mix in a bit of sauce to keep it from sticking.
- 3
Heat a pan at medium heat, add the beef and some water (maybe 2 cups or so). Brown the chopped meat. This will take about 10 minutes - you’ll know it’s done when the juice is clear.
- 4
Then drain it. Once the meat cools a bit, break it up into small pieces if it isn’t already.
- 5
Get a large foil roast pan and coat the bottom with about 1/4 cup of sauce.
- 6
In a large bowl, mix together the meat and all ingredients, except the cooked pasta. Leave a little bit of sauce to the side to drizzle over the top later.
- 7
After the meat, cheeses, eggs, and seasonings are mixed well, add the pasta and mix well again.
- 8
Put the ziti in the baking pan. Sprinkle some extra mozzarella and parmesan cheese (maybe 2 handfuls of each) over the top layer. Then drizzle the last of the sauce over top.
- 9
Cover the pan with foil and cook in the oven for 1 hour and 10 minutes. Then, take off the foil and cook for another 20 minutes or so.
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This is one of my families favorite meals. It seems like a lot of steps, but it all comes together fairly easily. I've tweaked this recipe from what I originally posted, because of changing up the way we eat, but it's still a fairly uncomplicated, from scratch recipe. This recipe makes alot, so you could cut the recipe in half for a smaller serving size...we usually just make the big batch so we have leftovers to snack on or have for lunch in upcoming days. You could also prepare it into two smaller pans, then freeze one and bake one.
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Everyone here loves meat. They want every sauce so full of meat, which I really enjoy eating it that way. Once every now and then I want to taste every layer, every flavor, and every spice. I want to taste mozzarella and tastes Swiss cheese when it is there and everything else.
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#CA2025 I can always stretch a pound of meat with pasta and have enough for unexpected visitors. If you are happy with the spice in your Marinara leave out the spices listed. If you don't have ziti pasta use what you have. If you don't have sausage use ground beef or shredded chicken.
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Got this recipe off of a website but changed it a little from the original since i don't like parmesan. Really good recipe but i prefer it better with ground beef that i've seasoned myself over the italian sausage the recipe called for.
elliebennett -
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