Mohamed Shili Joanna Gaines Baked Ziti is a classic Italian-American dinner that features a rich marinara sauce and a blend of three cheeses. This cheesy pasta bake uses layers of mozzarella, ricotta, and parmesan to create a bubbling, golden crust.
The first time I made this, I cooked the pasta for the full time listed on the box. Now I always pull the noodles out two minutes early because they keep softening while they sit in the hot sauce in the oven. If you boil them until they’re soft, you’ll end up with a mushy mess that falls apart when you try to scoop it onto a plate.
Joanna’s approach here is all about building a sauce that’s thick enough to cling to the noodles. Most recipes use too much thin liquid, but she adds a good amount of ground beef and sausage to give it some weight. It’s the balance of the creamy ricotta against the savory meat that makes the dish feel substantial. Once you see how well the ridged pasta holds onto the melted cheese, you’ll understand why it’s a staple for a big family meal.
Joanna Gaines Baked Ziti Ingredients
For the Meat Sauce
- 1 lb (450g) lean ground beef
- 1 lb (450g) Italian sausage, casings removed
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 jars (24 oz each) high-quality marinara sauce
- 1 tsp (2g) dried oregano
- 1/2 tsp (1g) red pepper flakes
For the Pasta and Cheese
- 1 lb (450g) ziti or penne pasta
- 15 oz (425g) whole milk ricotta cheese
- 1 large egg, lightly beaten
- 1/4 cup (15g) fresh parsley, chopped
- 3 cups (340g) shredded mozzarella cheese
- 1/2 cup (50g) grated parmesan cheese
- 1/2 tsp (3g) kosher salt
How To Make Joanna Gaines Baked Ziti
- 1. Brown the meat: Cook the ground beef and Italian sausage in a large pot over medium-high heat until no pink remains. Use a wooden spoon to break the meat into small crumbles so it mixes evenly into the sauce later.
- 2. Sauté the aromatics: Add the chopped onion to the pot with the meat and cook for about 5 minutes until the onion is soft and see-through. Stir in the minced garlic and cook for just one more minute until it smells fragrant.
- 3. Simmer the sauce: Pour both jars of marinara sauce into the pot along with the oregano and red pepper flakes. Lower the heat and let it simmer for about 15 minutes to let the flavors blend together.
- 4. Boil the pasta: Bring a large pot of salted water to a boil and cook the ziti for 2 minutes less than the package directions. Drain the pasta well. If there’s water left inside the hollow noodles, the sauce won’t stick to them.
- 5. Mix the cheese: Whisk the ricotta, egg, parsley, salt, and half of the parmesan together in a small bowl. The egg helps the ricotta stay fluffy and prevents it from weeping liquid into the pasta while it bakes.
- 6. Layer the dish: Spread a thin layer of meat sauce in the bottom of a 9×13-inch baking dish. Toss the drained noodles with the remaining sauce in the large pot until every piece of pasta is coated.
- 7. Assemble the bake: Pour half of the saucy noodles into the dish and dollop the ricotta mixture over the top in small spoonfuls. Sprinkle half of the mozzarella over the ricotta, then add the rest of the pasta.
- 8. Top and bake: Cover the top with the remaining mozzarella and parmesan cheese. Bake at 375°F (190°C) for about 25 minutes until the cheese is melted and the edges are starting to bubble.
- 9. Brown the top: Turn the broiler on for the last 2 or 3 minutes of cooking to get the cheese brown and crispy. Watch it the entire time because the high heat can turn golden cheese into burnt crust very quickly.
- 10. Rest and serve: Take the dish out of the oven and let it sit on the counter for 10 minutes before cutting into it. This resting period gives the cheese time to set so the layers don’t slide apart when you serve it.
Recipe Tips
- Use whole milk ricotta. The low-fat version often has extra stabilizers that make the texture grainy and thin when it hits the heat of the oven.
- Salt the pasta water. Since the noodles are the bulk of the dish, they need to be seasoned from the inside out while they boil.
- Don’t overcook the meat. Stop browning the beef and sausage as soon as the pink is gone to keep the proteins tender after the long bake.
- Grate your own mozzarella. Pre-shredded cheese is coated in potato starch to keep it from clumping, which prevents it from melting into a smooth, stretchy layer.
- Use ridged pasta. Look for “ziti rigati” because those tiny grooves on the outside of the noodle help the meat sauce hang on better than smooth pasta.
- Check the sauce thickness. If your marinara seems too watery, let it simmer for an extra ten minutes without a lid to let some of the moisture evaporate.
What To Serve With Joanna Gaines Baked Ziti
A simple green salad with a sharp vinaigrette helps cut through the heavy cheese and meat. The crisp lettuce provides a fresh change of pace from the soft, warm pasta.
Garlic bread or toasted focaccia is great for scooping up the extra sauce left on the plate. If you want a vegetable, roasted broccoli with a squeeze of lemon works well to balance the meal.
How To Store Joanna Gaines Baked Ziti
- Fridge: Place leftovers in a shallow airtight container and keep them for up to 4 days. The pasta will continue to soak up the sauce as it sits, so it might be a bit drier the next day.
- Reheat: The oven is the best method to keep the cheese from getting rubbery. Cover a portion with foil and bake at 350°F (175°C) for 15 minutes, then add a splash of water or extra sauce to loosen the noodles.
- Freeze: This dish freezes beautifully either before or after baking. Wrap the dish tightly in two layers of plastic wrap and one layer of foil for up to 3 months.
Joanna Gaines Baked Ziti Nutrition Facts
Per serving (1 of 8):
- Calories: 580 kcal
- Protein: 34g
- Fat: 28g
- Carbohydrates: 48g
- Sugar: 9g
- Sodium: 1150mg
FAQs
Can I use a different type of pasta for this Joanna Gaines Baked Ziti?
Yes, penne or rigatoni are the best substitutes because they have the same hollow shape that catches the meat sauce. Avoid long noodles like spaghetti because they don’t hold the heavy ricotta layers as well.
Why is my baked ziti dry?
Dryness usually happens if the pasta was overcooked or if you didn’t use enough sauce. Make sure to use the full two jars of marinara to account for the liquid the noodles will absorb in the oven.
Can I make the Joanna Gaines Baked Ziti ahead of time?
Yes, you can assemble the entire dish up to 24 hours in advance and keep it in the fridge. Just add about ten minutes to the baking time since you’ll be starting with a cold dish.
Is it possible to make this recipe vegetarian?
Yes, you can leave out the beef and sausage and use a hearty mushroom or lentil sauce instead. Adding extra sautéed bell peppers and zucchini also helps give the vegetarian version more texture.
Should I cover the dish with foil while it bakes?
No, leaving the dish uncovered allows the moisture to escape and helps the cheese on top get brown and crispy. If the cheese starts browning too fast, you can tent a piece of foil over it loosely.
Check out More Recipes:
Joanna Gaines Baked Ziti Recipe
Description
Joanna Gaines Baked Ziti is a classic Italian-American dinner that features a rich marinara sauce and a blend of three cheeses. This cheesy pasta bake uses layers of mozzarella, ricotta, and parmesan to create a bubbling, golden crust.
Ingredients
For the Meat Sauce
For the Pasta and Cheese
Instructions
-
. Brown the meat: Cook the ground beef and Italian sausage in a large pot over medium-high heat until no pink remains. Use a wooden spoon to break the meat into small crumbles so it mixes evenly into the sauce later.
-
2. Sauté the aromatics: Add the chopped onion to the pot with the meat and cook for about 5 minutes until the onion is soft and see-through. Stir in the minced garlic and cook for just one more minute until it smells fragrant.
-
3. Simmer the sauce: Pour both jars of marinara sauce into the pot along with the oregano and red pepper flakes. Lower the heat and let it simmer for about 15 minutes to let the flavors blend together.
-
4. Boil the pasta: Bring a large pot of salted water to a boil and cook the ziti for 2 minutes less than the package directions. Drain the pasta well. If there’s water left inside the hollow noodles, the sauce won’t stick to them.
5. Mix the cheese: Whisk the ricotta, egg, parsley, salt, and half of the parmesan together in a small bowl. The egg helps the ricotta stay fluffy and prevents it from weeping liquid into the pasta while it bakes.
-
6. Layer the dish: Spread a thin layer of meat sauce in the bottom of a 9×13-inch baking dish. Toss the drained noodles with the remaining sauce in the large pot until every piece of pasta is coated.
-
7. Assemble the bake: Pour half of the saucy noodles into the dish and dollop the ricotta mixture over the top in small spoonfuls. Sprinkle half of the mozzarella over the ricotta, then add the rest of the pasta.
-
8. Top and bake: Cover the top with the remaining mozzarella and parmesan cheese. Bake at 375°F (190°C) for about 25 minutes until the cheese is melted and the edges are starting to bubble.
-
9. Brown the top: Turn the broiler on for the last 2 or 3 minutes of cooking to get the cheese brown and crispy. Watch it the entire time because the high heat can turn golden cheese into burnt crust very quickly.
- 10. Rest and serve: Take the dish out of the oven and let it sit on the counter for 10 minutes before cutting into it. This resting period gives the cheese time to set so the layers don’t slide apart when you serve it.
