Ina Garten Baked Ziti

Ina Garten Baked Ziti is a comforting, crowd-pleasing Italian-American classic. This version is rich and creamy, utilizing a ricotta-and-egg mixture that acts as a velvety binder between layers of ziti pasta, hearty ground beef, and a double dose of mozzarella and Parmesan.

If you do nothing else, cook your pasta for exactly 8 minutes—or even 1 minute less than the “al dente” instructions on the box. That is the difference between a pasta that holds its shape and a mushy casserole. I’ve found that because the ziti continues to absorb the spaghetti sauce while it bakes in the oven, starting with slightly undercooked pasta ensures the final bite has the perfect texture.

The egg mixed into the ricotta is doing more work than you’d think here. Without it, the ricotta can sometimes become grainy or watery when heated. The egg stabilizes the cheese into a custardy layer that clings to the ridges of the pasta. I served this at a family get-together recently, and using sliced mozzarella for the final top layer gave it that professional, bubbly “cheese blanket” look that makes everyone reach for a second helping.

Ina Garten Baked Ziti Ingredients

• 1 lb (450g) dry ziti pasta
• 1 medium onion, chopped
• 1 lb (450g) lean ground beef
• 2 (26-ounce) jars of high-quality spaghetti sauce
• 1 lb (450g) ricotta cheese
• 1 large egg (to mix with ricotta)
• 6 oz (170g) mozzarella cheese, sliced or shredded (sliced is best for the top)
• 2 tablespoons grated Parmesan cheese
• Dried oregano or basil (optional, for seasoning)

How To Make Ina Garten Baked Ziti

• 1. Boil the pasta: Bring a large pot of salted water to a boil. Add the ziti and cook for 8 minutes. Drain well and set aside.
• 2. Prepare the meat sauce: In a large skillet or pan, brown the ground beef and chopped onion over medium-high heat. Drain any excess fat. Pour in the two jars of spaghetti sauce and simmer for 15 minutes to let the flavors meld.
• 3. Preheat and prep: Turn your oven to 175°C (350°F). In a small bowl, whisk the ricotta cheese and the egg together until smooth and creamy.

• 4. Build the layers: * Spread a thin layer of sauce on the bottom of a 9×13-inch baking dish.

• Add half of the cooked ziti.
• Dollop the ricotta-egg mixture over the pasta and spread gently.
• Add a layer of sauce, followed by some mozzarella and Parmesan.
• Repeat with the remaining pasta and sauce.

• 5. The final top: For a beautiful finish, place the sliced mozzarella across the entire top surface. Sprinkle with dried oregano or basil if desired.
• 6. Bake: Place in the oven and bake uncovered for 30 minutes. You want the edges to be bubbling and the cheese on top to be completely melted and just beginning to turn golden.

Recipe Tips

• Don’t overbake: If you leave it in too long, the pasta will soak up every drop of moisture and the dish will become dry. 30 minutes is the “sweet spot” for a juicy casserole.
• Salt the pasta water: Since the pasta is a main component, it needs to be seasoned from the inside out. Make the water taste like the sea.
• Drain the beef well: Lean ground beef is preferred, but even then, make sure to drain the rendered fat before adding the sauce to keep the dish from feeling greasy.
• Use “Brick” Mozzarella: If you have the time, buy a block of mozzarella and slice it yourself. Pre-shredded cheese is coated in starch to prevent clumping, which can hinder that perfect, smooth melt.
• Tent with foil: If the cheese is perfectly browned but the center doesn’t feel hot yet, loosely cover the dish with aluminum foil for the final 5–10 minutes.

What To Serve With Ina Garten Baked Ziti

This Ina Garten Baked Ziti is heavy on carbs and cheese, so it pairs beautifully with something crisp and acidic. A fresh Caesar salad or a plate of steamed green beans provides a great balance.

Of course, you can’t go wrong with garlic bread for scooping up the extra meat sauce, or even a side of roasted chicken if you’re feeding a particularly hungry crowd.

How To Store Ina Garten Baked Ziti

• Fridge: This is one of those rare dishes that actually tastes better the next day. Store in an airtight container for up to 4 days.
• Reheat: To keep it from drying out in the microwave, add a tiny splash of water or extra sauce to the plate before heating.
• Freeze: You can assemble the entire dish (unbaked), wrap it tightly in a double layer of foil, and freeze for up to 2 months. Bake from frozen at 175°C (350°F) for about 60–75 minutes.

Ina Garten Baked Ziti Nutrition Facts

Per serving (1 of 8):

• Calories: 540 kcal
• Protein: 32g
• Fat: 22g
• Carbohydrates: 52g
• Sugar: 8g
• Sodium: 980mg

FAQs

Try More Pasta Recipes:

• Chicken Liver Pasta
• Mascarpone Pasta Recipe
• Pasta Fagioli Soup Recipe
• Goat Cheese Pasta
• Meaty Marinara Pasta
• Bacon Ranch Pasta Salad
• Bow Tie Pasta Recipe
• Pasta Bake With Minced Beef