Introduction
Craving a cheesy, comforting Italian-American dish that’s perfect for feeding a crowd? Baked Ziti I delivers layers of tender ziti pasta, savory meat sauce, and a creamy, cheesy blend of provolone, mozzarella, and Parmesan, all baked to bubbly perfection. This hearty casserole, enriched with a touch of sour cream, is a crowd-pleaser that’s ideal for family dinners, potlucks, or cozy nights in. Ready in about 1 hour, it’s straightforward for home cooks. Curious about how to create this classic comfort food? Let’s dive into this delicious recipe that’s sure to warm your heart and soul!
Overview: Why Baked Ziti I Is Special
Baked Ziti I stands out for its rich, layered flavors, combining a robust meat sauce with a unique sour cream layer and three cheeses for a creamy, melty texture. The simplicity of using jarred spaghetti sauce makes it accessible, while the combination of beef, pasta, and cheese ensures a satisfying meal. This recipe serves 10, uses one baking dish, and is perfect for feeding a large group or meal prepping. Its comforting taste, vibrant presentation, and make-ahead potential make it ideal for gatherings, weeknight dinners, or Italian-inspired feasts.
- Time Requirement:
- Prep: 20 minutes
- Cooking: 45 minutes
- Total: About 1 hour 5 minutes
- Difficulty Level: Easy. Involves boiling pasta, browning meat, layering, and baking, suitable for beginners.
- Why It’s Special: This recipe serves 10, offers a cheesy, hearty casserole, and is a comforting, crowd-pleasing dish. It’s perfect for family meals, potlucks, or cozy dinners.
Essential Ingredients
This baked ziti dish comes together with ingredients that create a rich, comforting meal. Here’s what you need and why each matters:
- Dry Ziti Pasta (1 lb): Tube-shaped pasta holds sauce and cheese well, creating a cohesive casserole.
- Onion (1, chopped): Adds sweet, savory depth to the meat sauce.
- Lean Ground Beef (1 lb): Provides hearty protein and rich flavor for the sauce.
- Spaghetti Sauce (2 x 26 oz jars): Forms the tangy, tomatoey base of the dish; jarred sauce saves time.
- Provolone Cheese (6 oz, sliced): Adds a sharp, melty layer for depth and creaminess.
- Sour Cream (1 ½ cups): Contributes a tangy, creamy layer that balances the richness of cheese and sauce.
- Mozzarella Cheese (6 oz, shredded): Creates a gooey, stretchy layer for classic casserole texture.
- Grated Parmesan Cheese (2 tbsp): Adds nutty, salty flavor to the topping.
Substitutions and Variations
- Ground Beef: Swap with ground turkey, chicken, Italian sausage, or plant-based meat for a vegetarian option.
- Ziti Pasta: Use rigatoni, penne, or fusilli; ensure it’s a sturdy, short pasta.
- Spaghetti Sauce: Replace with homemade marinara or a mix of crushed tomatoes and 1 tsp Italian seasoning.
- Provolone: Substitute with extra mozzarella, cheddar, or smoked gouda for a different flavor.
- Sour Cream: Use Greek yogurt, ricotta, or cream cheese for a similar creamy texture.
- Gluten-Free: Use gluten-free ziti and ensure spaghetti sauce is gluten-free.
- Add-Ins: Include 1 cup sautéed mushrooms, ½ cup diced bell peppers, or 1 tsp red pepper flakes for heat.
Step-by-Step Instructions
Follow these steps to create Baked Ziti I that’s cheesy, hearty, and perfectly baked:
- Cook the Pasta:
- Bring a large pot of lightly salted water to a boil.
- Add 1 lb dry ziti pasta and cook until al dente, about 8 minutes (slightly firm to the bite).
- Drain and set aside.
- Beginner Tip: Stir pasta occasionally to prevent sticking; undercook slightly as it will soften more during baking.
- Prepare the Meat Sauce:
- In a large skillet over medium heat, brown 1 lb lean ground beef and 1 chopped onion, stirring occasionally, until beef is no longer pink and onion is soft, about 8–10 minutes.
- Drain excess fat if needed.
- Stir in 2 (26 oz) jars spaghetti sauce and simmer for 15 minutes to blend flavors.
- Beginner Tip: Break up beef finely while cooking; taste sauce and adjust salt or seasoning if needed.
- Preheat the Oven:
- Preheat the oven to 350°F (175°C).
- Butter a 9×13-inch baking dish to prevent sticking.
- Beginner Tip: Use softened butter or cooking spray for easy greasing; ensure oven is fully preheated.
- Assemble the Ziti:
- Spread half of the cooked ziti evenly in the bottom of the prepared baking dish.
- Layer with 6 oz sliced provolone cheese, covering the pasta.
- Spread 1 ½ cups sour cream evenly over the provolone.
- Pour half of the meat sauce over the sour cream.
- Add the remaining ziti in an even layer.
- Sprinkle 6 oz shredded mozzarella cheese over the ziti.
- Top with the remaining meat sauce.
- Sprinkle 2 tbsp grated Parmesan cheese over the top.
- Beginner Tip: Layer evenly for consistent bites; press ziti gently to create a compact casserole.
- Bake the Ziti:
- Bake in the preheated oven until heated through and cheeses are melted and bubbly, about 30 minutes.
- If desired, broil for 1–2 minutes at the end to brown the top, watching closely to avoid burning.
- Beginner Tip: Check at 25 minutes; cover with foil if browning too quickly to prevent drying out.
- Serve:
- Remove from the oven and let rest for 5 minutes to set.
- Serve hot, scooping portions with a spatula to keep layers intact.
- Optionally garnish with fresh parsley or extra Parmesan.
- Beginner Tip: Resting makes slicing easier; serve with a spatula for neat portions.
Cooking Tips
- Pasta Prep: Cook pasta al dente to avoid mushiness; rinse briefly with cold water if assembling later to prevent sticking.
- Meat Sauce: Simmer sauce to deepen flavors; drain beef fat for a lighter dish if using non-lean beef.
- Layering: Spread sour cream thinly for even coverage; ensure cheese layers are uniform for balanced flavor.
- Baking: Use a glass dish to monitor doneness; bake uncovered for a slightly crispy top.
- Flavor Balance: Taste meat sauce before layering; add a pinch of sugar if too acidic or extra herbs for depth.
Assembly: Building the Perfect Baked Ziti I
This dish is all about creating a cohesive, cheesy casserole with distinct layers. Here’s how to make it shine:
- Sauce Prep:
- Brown beef and onion thoroughly for a flavorful base; simmer sauce to meld flavors.
- Reserve some sauce for the top layer to keep the casserole moist.
- Layering Process:
- Spread ziti evenly to create a sturdy base; layer provolone and sour cream carefully to cover pasta.
- Top with mozzarella and Parmesan for a golden, bubbly finish; ensure sauce coats all layers.
- Presentation Tips:
- Serve in squares or scoops to showcase the cheesy, saucy layers.
- Garnish with fresh parsley, basil, or a sprinkle of Parmesan for a vibrant, Italian look.
- Pair with garlic bread, a Caesar salad, or roasted vegetables for a complete meal.
Serving Suggestions
- Main Dish: Serve as a hearty dinner for 10 or a family gathering.
- Meal Prep: Prepare sauce and cook pasta up to 1 day in advance; assemble and bake fresh for best texture.
- Dinner Party: Serve family-style with extra sauce on the side; halve the recipe for smaller groups using an 8×8-inch dish.
- Variations: Add 1 cup ricotta mixed with sour cream for a lasagna-like twist or ½ tsp red pepper flakes for heat.
- Drinks: Pair with a Chianti, sparkling water with lemon, or a light red sangria.
Storage and Make-Ahead Tips
Baked ziti stores well and is great for leftovers:
- Refrigerator: Store baked ziti in an airtight container or covered dish in the fridge for up to 3–4 days. Reheat in a 350°F (175°C) oven for 15–20 minutes, covered, or microwave individual portions.
- Freezer: Freeze baked or unbaked ziti in a freezer-safe dish, tightly wrapped, for up to 3 months. Thaw in the fridge overnight; bake as directed, adding 10–15 minutes if baking from thawed.
- Make-Ahead: Cook pasta and sauce up to 1 day in advance; store separately. Assemble up to 24 hours before baking, cover, and refrigerate. Bake fresh, adding 5–10 minutes if cold.
- Serving Tip: Reheat with a splash of marinara or broth to keep moist; sprinkle with fresh cheese or herbs before serving.
Recipe Variations
- Vegetarian Baked Ziti: Omit beef; use 2 cups sautéed mushrooms, zucchini, or eggplant, or add 1 cup lentils.
- Spicy Baked Ziti: Add ½ tsp red pepper flakes or ¼ lb spicy Italian sausage to the sauce.
- Cheesy Baked Ziti: Mix ½ cup ricotta with sour cream and add ½ cup extra mozzarella for gooeyness.
- Meatless Marinara Ziti: Skip beef and use a vegetable-packed marinara; add ½ cup spinach or kale.
- Gluten-Free Baked Ziti: Use gluten-free ziti and ensure spaghetti sauce is gluten-free.
Nutritional Information (Approximate)
- Per Serving (1 of 10):
- Calories: 450 kcal
- Protein: 20 g
- Fat: 25 g
- Carbohydrates: 35 g
- Sugar: 8 g
- Sodium: 900 mg
- Note: Values are approximate and depend on specific brands, beef fat content, and sauce type.
Conclusion
Baked Ziti I is the ultimate comfort food, offering cheesy, saucy layers of pasta and meat in every hearty bite. With its easy preparation, customizable flavors, and family-friendly appeal, it’s a must-try for weeknight dinners, potlucks, or Italian-inspired meals. This recipe is so delicious and satisfying, you’ll want to make it a regular in your rotation. So boil that pasta, layer that cheese, and get ready to enjoy a casserole that’s pure Italian-American bliss!
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Baked Ziti I
Description
Craving a cheesy, comforting Italian-American dish that’s perfect for feeding a crowd? Baked Ziti I delivers layers of tender ziti pasta, savory meat sauce, and a creamy, cheesy blend of provolone, mozzarella, and Parmesan, all baked to bubbly perfection. This hearty casserole, enriched with a touch of sour cream, is a crowd-pleaser that’s ideal for family dinners, potlucks, or cozy nights in. Ready in about 1 hour, it’s straightforward for home cooks.
Ingredients
This baked ziti dish comes together with ingredients that create a rich, comforting meal. Here’s what you need and why each matters:
-
Dry Ziti Pasta (1 lb): Tube-shaped pasta holds sauce and cheese well, creating a cohesive casserole.
-
Onion (1, chopped): Adds sweet, savory depth to the meat sauce.
-
Lean Ground Beef (1 lb): Provides hearty protein and rich flavor for the sauce.
-
Spaghetti Sauce (2 x 26 oz jars): Forms the tangy, tomatoey base of the dish; jarred sauce saves time.
-
Provolone Cheese (6 oz, sliced): Adds a sharp, melty layer for depth and creaminess.
-
Sour Cream (1 ½ cups): Contributes a tangy, creamy layer that balances the richness of cheese and sauce.
-
Mozzarella Cheese (6 oz, shredded): Creates a gooey, stretchy layer for classic casserole texture.
-
Grated Parmesan Cheese (2 tbsp): Adds nutty, salty flavor to the topping.
Substitutions and Variations
-
Ground Beef: Swap with ground turkey, chicken, Italian sausage, or plant-based meat for a vegetarian option.
-
Ziti Pasta: Use rigatoni, penne, or fusilli; ensure it’s a sturdy, short pasta.
-
Spaghetti Sauce: Replace with homemade marinara or a mix of crushed tomatoes and 1 tsp Italian seasoning.
-
Provolone: Substitute with extra mozzarella, cheddar, or smoked gouda for a different flavor.
-
Sour Cream: Use Greek yogurt, ricotta, or cream cheese for a similar creamy texture.
-
Gluten-Free: Use gluten-free ziti and ensure spaghetti sauce is gluten-free.
-
Add-Ins: Include 1 cup sautéed mushrooms, ½ cup diced bell peppers, or 1 tsp red pepper flakes for heat.
Instructions
-
Cook the Pasta:
-
Bring a large pot of lightly salted water to a boil.
-
Add 1 lb dry ziti pasta and cook until al dente, about 8 minutes (slightly firm to the bite).
-
Drain and set aside.
-
Beginner Tip: Stir pasta occasionally to prevent sticking; undercook slightly as it will soften more during baking.
-
-
Prepare the Meat Sauce:
-
In a large skillet over medium heat, brown 1 lb lean ground beef and 1 chopped onion, stirring occasionally, until beef is no longer pink and onion is soft, about 8–10 minutes.
-
Drain excess fat if needed.
-
Stir in 2 (26 oz) jars spaghetti sauce and simmer for 15 minutes to blend flavors.
-
Beginner Tip: Break up beef finely while cooking; taste sauce and adjust salt or seasoning if needed.
-
-
Preheat the Oven:
-
Preheat the oven to 350°F (175°C).
-
Butter a 9×13-inch baking dish to prevent sticking.
-
Beginner Tip: Use softened butter or cooking spray for easy greasing; ensure oven is fully preheated.
-
-
Assemble the Ziti:
-
Spread half of the cooked ziti evenly in the bottom of the prepared baking dish.
-
Layer with 6 oz sliced provolone cheese, covering the pasta.
-
Spread 1 ½ cups sour cream evenly over the provolone.
-
Pour half of the meat sauce over the sour cream.
-
Add the remaining ziti in an even layer.
-
Sprinkle 6 oz shredded mozzarella cheese over the ziti.
-
Top with the remaining meat sauce.
-
Sprinkle 2 tbsp grated Parmesan cheese over the top.
-
Beginner Tip: Layer evenly for consistent bites; press ziti gently to create a compact casserole.
-
-
Bake the Ziti:
-
Bake in the preheated oven until heated through and cheeses are melted and bubbly, about 30 minutes.
-
If desired, broil for 1–2 minutes at the end to brown the top, watching closely to avoid burning.
-
Beginner Tip: Check at 25 minutes; cover with foil if browning too quickly to prevent drying out.
-
-
Serve:
-
Remove from the oven and let rest for 5 minutes to set.
-
Serve hot, scooping portions with a spatula to keep layers intact.
-
Optionally garnish with fresh parsley or extra Parmesan.
-
Beginner Tip: Resting makes slicing easier; serve with a spatula for neat portions.
-
Cooking Tips
-
Pasta Prep: Cook pasta al dente to avoid mushiness; rinse briefly with cold water if assembling later to prevent sticking.
-
Meat Sauce: Simmer sauce to deepen flavors; drain beef fat for a lighter dish if using non-lean beef.
-
Layering: Spread sour cream thinly for even coverage; ensure cheese layers are uniform for balanced flavor.
-
Baking: Use a glass dish to monitor doneness; bake uncovered for a slightly crispy top.
-
Flavor Balance: Taste meat sauce before layering; add a pinch of sugar if too acidic or extra herbs for depth.
FAQs
Q: Can I use a different pasta shape?
A: Yes! Rigatoni, penne, or fusilli work well; ensure it’s sturdy and cooked al dente to hold up in the casserole.
Q: Why is my ziti dry?
A: Dry ziti can result from overcooking pasta, too little sauce, or overbaking. Undercook pasta slightly, use ample sauce, and cover if browning too fast.
Q: Can I make this without meat?
A: Yes! Omit beef and use sautéed vegetables like mushrooms or zucchini, or add lentils for protein; ensure sauce is robust.
Q: How do I prevent soggy ziti?
A: Avoid soggy ziti by draining pasta well, not rinsing, and using a thick sauce; don’t overcook during baking.
Q: How do I store leftovers?
A: Store in the fridge for 3–4 days or freeze for 3 months; reheat with sauce. See storage tips above for details.
Q: Can I make this dairy-free?
A: Yes! Use dairy-free cheese alternatives (mozzarella, Parmesan) and replace sour cream with vegan sour cream or cashew cream.