Easy Creamy Baked Ziti
This Easy Baked Ziti recipe is a shortcut, six-ingredient casserole made with jarred pasta sauce and Alfredo sauce layered with ground beef, pasta, and plenty of melty mozzarella. It tastes like it's from scratch but comes together in less than an hour, start to finish.
Servings: 8 servings
Calories: 1serving
Equipment
Ingredients
- 8 ounces ziti pasta uncooked (about 3 cups)
- 1 pound ground beef or ground chuck
- ½ cup chopped onion
- ¼ teaspoon salt (optional)
- 1 (24 to 28 ounce) jar tomato basil pasta sauce
- 1 (15 ounce) jar alfredo sauce
- 1 cup whole milk ricotta cheese or part skim ricotta cheese (optional)
- 3 cups (12 ounces) shredded mozzarella cheese or Italian blend , divided
Instructions
- Preheat oven to 350F. Lightly grease a 13x9 inch casserole dish.
- Cook pasta according to the package directions' shortest time.
- Meanwhile, cook the ground chuck, onion and salt (if using) in a large skillet, stirring to crumble, until the meat is no longer pink and is done. Drain any fat.
- Immediately after draining the pasta, stir in pasta sauce. Then, add the cooked hamburger mixture.
- Spoon half of the pasta mixture in the casserole dish, spreading to the edges. Pour the alfredo sauce over it to within ½ inch of the edge. If using ricotta, dollop it evenly over the Alfredo sauce.
- Sprinkle with 1 cup of the mozzarella cheese.
- Then, spoon the remaining half of the pasta mixture over it and top with the remaining 2 cups mozzarella cheese. Bake, uncovered, for 30 minutes or until bubbly around the edges and golden on top.
- Yield: 8 servings
Notes
- Ricotta cheese is optional. It will still rich and cheesy without it, but adding it gives extra body and creaminess.
- Cook the ziti just to al dente, since it will finish cooking in the oven and can turn mushy if boiled too long.
- Salt the pasta water well; it's your best chance to season the noodles themselves.
- Let the casserole rest 5 to 10 minutes after baking so the layers set up and hold together when sliced.
- Ground turkey, chicken, or venison can be substituted for the ground chuck.
- Store leftovers covered in the refrigerator for up to 4 days.
- To freeze: cool completely, then wrap tightly or portion into freezer-safe containers and freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
- To make ahead: assemble the casserole up to a day in advance, cover, and refrigerate unbaked; add a few extra minutes to the bake time since it will start out cold.
