Pioneer Woman Baked Ziti with Ground Beef Recipe

Pioneer Woman Baked Ziti is a hearty American pasta dinner that feeds a crowd. This comfort dish features a thick meat sauce with ground beef and Italian sausage layered with sour cream and melty mozzarella.

Pioneer Woman Baked Ziti Ingredients

For the Meat Sauce

• 1 lb (450g) ground beef
• 1 lb (450g) Italian sausage, casings removed
• 2 cloves garlic, minced
• 1 large onion, chopped
• 2 cans (15 oz each) tomato sauce
• 1 can (28 oz) whole tomatoes with juice
• 1 tsp (1g) dried oregano
• 1 tsp (1g) dried basil
• 1/2 tsp (1g) salt
• Black pepper to taste

For the Pasta and Filling

• 1 lb (450g) ziti pasta
• 15 oz (425g) ricotta cheese
• 2 cups (225g) grated mozzarella cheese
• 1/2 cup (50g) grated parmesan cheese
• 1 large egg
• 2 cups (450g) sour cream

How To Make Pioneer Woman Baked Ziti

• 1. Prepare the sauce base: Brown 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 bits as it cooks.
• 2. Add aromatics: Throw in the chopped onion and minced garlic with the cooked meat. Let them cook for about five minutes until the onion bits look clear and soft.
• 3. Simmer the sauce: Pour in the tomato sauce and the whole tomatoes, crushing the big tomatoes with your hands or a spoon as you add them. Stir in the oregano, basil, salt, and pepper, then turn the heat down and let it bubble gently for 30 minutes.
• 4. Boil the pasta: Fill a large pot with water and plenty of salt, then bring it to a rolling boil. Drop the ziti in and cook it for about two minutes less than the box says so it stays firm.
• It’s better to have slightly undercooked pasta at this stage. The noodles will soak up the sauce in the oven and finish softening without turning into mush.
• 5. Mix the creamy layer: Stir the ricotta, sour cream, egg, and half of the parmesan together in a medium bowl until the mixture is smooth. This cool, tangy layer provides a great break from the heavy red meat sauce.
• 6. Build the layers: Spread a thin layer of meat sauce in the bottom of a 9×13 inch baking dish. Add half the cooked ziti, then dollop the entire ricotta and sour cream mixture over the pasta, spreading it out as well as you can.
• 7. Final assembly: Top the creamy layer with the rest of the pasta and the remaining meat sauce. Sprinkle the mozzarella and the rest of the parmesan over the top until the red sauce is mostly covered.
• 8. Bake the dish: Slide the pan into a 350°F (180°C) oven and bake for about 20 to 30 minutes. You want the cheese on top to be melted and starting to turn a light golden brown.

Recipe Tips

• Undercook your noodles. If you cook the ziti until it’s soft in the water, it’ll fall apart after 30 minutes in the oven. Aim for a bite that’s still quite chalky in the very center because the tomato juice will finish the job later.
• Brown the meat deeply. Don’t just cook the beef and sausage until they’re grey. Let them sizzle until you see dark brown crusty bits on the bottom of the pan to get the most flavor into the sauce.
• Drain the fat carefully. After browning the meat, tilt the pan and spoon out most of the liquid grease. Leaving too much oil makes the final dish feel heavy and can cause the cheese to slide right off the top.
• Use full-fat sour cream. The Pioneer Woman’s version relies on that specific tang and thickness. Low-fat versions often have more water and can make the middle of your baked pasta watery or thin.
• Let the dish rest. Resist the urge to scoop into the pan the second it comes out of the oven. Giving it ten minutes on the counter lets the cheese and sauce set so you get clean layers instead of a puddle.
• Freeze before baking. If you want to save this for a busy night, assemble everything but stop before the oven step. Wrap the dish tightly in foil and plastic wrap, and it’ll stay good in the freezer for three months.

What To Serve With Baked Ziti

Garlic bread or toasted baguette slices are great for scooping up the extra sauce. You could also serve a simple green salad with a sharp lemon dressing to balance out the heavy cheese.

Steamed broccoli or roasted zucchini with a little salt and pepper works well too. If you want something more filling, a side of sautéed spinach with garlic adds some color to the plate.

How To Store Baked Ziti

• Fridge: Keep leftovers in an airtight container or cover the baking dish tightly with plastic wrap. It’ll stay fresh and tasty for up to four days.
• Reheat: The oven is the best way to keep the cheese from getting rubbery. Put a portion in a small oven-safe dish, add a tiny splash of water to keep it moist, and heat at 350°F (180°C) until bubbly. The microwave works if you’re in a rush, but the pasta might get a bit soft.
• Freeze: Wrap individual portions in foil and place them in freezer bags for up to three months. To eat, let a portion thaw in the fridge overnight before reheating so the middle warms up evenly.

Pioneer Woman Baked Ziti Nutrition Facts

Per serving (1 of 12):

• Calories: 540 kcal
• Protein: 28g
• Fat: 32g
• Carbohydrates: 36g
• Sugar: 6g
• Sodium: 980mg

FAQs

Can I use a different pasta shape for Pioneer Woman Baked Ziti?

Yes, penne or rigatoni work just as well because they have holes to catch the meat sauce. Avoid long strands like spaghetti since they’re hard to layer with the ricotta mixture.

Why is there sour cream in this recipe?

The sour cream adds a specific tang and creamy texture that’s different from a traditional Italian lasagna. It helps hold the middle layer together and prevents the ricotta from feeling too grainy or dry.

Can I make the sauce for Pioneer Woman Baked Ziti ahead of time?

You can definitely simmer the meat sauce a day or two before you plan to build the dish. Just keep it in the fridge and give it a quick stir before you start layering the noodles.

Is it possible to use ground turkey instead of beef?

Yes, you can swap the beef for turkey, but you might want to add a little extra olive oil. Turkey is much leaner, so the sauce can end up a bit dry without that extra bit of fat.

How do I stop the cheese from burning on top?

If the mozzarella is browning too fast before the middle is hot, tent a piece of foil over the pan. This reflects the direct heat but keeps the steam inside to finish melting everything through.

Try More Pioneer Woman Recipes:

• Pioneer Woman Beef Tips And Gravy
• Pioneer Woman Beef Tips And Gravy
• Pioneer Woman Beef Noodle Casserole