Description

Craving a cheesy, comforting Italian-American dish that’s perfect for feeding a crowd? What if you could create Baked Ziti I in just 1 hour, with layers of tender pasta, savory meat sauce, and melty cheeses, all baked to golden perfection? This beginner-friendly recipe, inspired by your love for bold, savory dishes like Chef John’s Stuffed Peppers and My Chicken Parmesan, delivers a restaurant-quality meal ideal for family dinners, potlucks, or cozy gatherings.

Ingredients

For the Pasta

Dry Ziti Pasta (1 lb): Tube-shaped pasta holds sauce and cheese well; rigatoni is a close cousin.
Water (large pot, lightly salted): Cooks pasta to al dente texture.

For the Meat Sauce

Onion (1, chopped): Adds sweet, savory depth to the sauce.
Lean Ground Beef (1 lb): Provides hearty, savory protein for the sauce.
Spaghetti Sauce (2, 26-oz jars, ~6½ cups): Forms a rich, tomatoey base; store-bought saves time.

For the Layers

Provolone Cheese (6 oz, sliced): Melts smoothly for a sharp, smoky layer.
Sour Cream (1½ cups): Adds tangy, creamy richness that sets this ziti apart.
Mozzarella Cheese (6 oz, shredded, ~1½ cups): Creates a gooey, stretchy topping.
Grated Parmesan Cheese (2 tbsp): Offers sharp, nutty flavor for the final touch.

Substitutions and Variations

Ziti Pasta: Swap with rigatoni, penne, or rotini; use gluten-free pasta for dietary needs.
Ground Beef: Replace with ground turkey, chicken, Italian sausage, or plant-based meat for vegetarian.
Spaghetti Sauce: Use homemade marinara or add 1 tsp Italian seasoning to crushed tomatoes; choose low-sodium for dietary control.
Provolone: Substitute with smoked mozzarella, cheddar, or vegan cheese for dairy-free.
Sour Cream: Swap with ricotta, Greek yogurt, or cashew cream for dairy-free; ricotta mimics lasagna.
Mozzarella: Use fresh mozzarella (sliced) or a Mexican blend for a different melt.
Vegetarian/Vegan: Omit beef, use plant-based meat or mushrooms, vegan cheeses, and cashew cream; ensure spaghetti sauce is vegan-friendly.
Gluten-Free: Use gluten-free ziti and ensure spaghetti sauce is gluten-free certified.
Low-Sodium: Use low-sodium spaghetti sauce and reduce salt in pasta water; add ½ tsp oregano for flavor.

Optional Additions

Veggies: Mix 1 cup diced zucchini, spinach, or mushrooms into the sauce, inspired by your Sausage and Veggies Skillet.
Spices: Add ½ tsp red pepper flakes or 1 tsp garlic powder to the sauce, echoing your Amazing Spicy Grilled Shrimp.
Herbs: Garnish with 2 tbsp chopped fresh basil or parsley, inspired by your Mediterranean Chicken Pasta Salad.

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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 (check package; pasta should be firm but tender).
- Drain in a colander and set aside.
- Tip: Stir occasionally to prevent sticking; undercook slightly as pasta will soften during baking.
Prepare the Meat Sauce:
- In a large skillet over medium heat, cook 1 chopped onion and 1 lb lean ground beef, breaking up the meat, until beef is browned and onions are soft, about 8–10 minutes.
- Drain excess fat if desired.
- Stir in 2 (26-oz) jars spaghetti sauce and simmer for 15 minutes, stirring occasionally.
- Tip: Break beef into small crumbles; simmer to meld flavors but don’t let sauce thicken too much.
Preheat and Prep the Dish:
- Preheat oven to 350°F (175°C).
- Butter a 9×13-inch baking dish to prevent sticking.
- Slice 6 oz provolone, shred 6 oz mozzarella (if not pre-shredded), and grate 2 tbsp Parmesan.
- Tip: Use softened butter for easy coating; prep cheeses while sauce simmers to save time.
Layer the Ziti:
- Spread half of the cooked ziti (about 4 cups) in an even layer in the prepared baking dish.
- Top with 6 oz sliced provolone, arranging to cover pasta (overlap slightly if needed).
- Spread 1½ cups sour cream evenly over the provolone using a spatula.
- Spoon half of the meat sauce (~3¼ cups) over the sour cream.
- Add the remaining ziti in an even layer.
- Sprinkle 6 oz shredded mozzarella evenly over the ziti.
- Top with the remaining meat sauce, spreading to cover.
- Sprinkle 2 tbsp grated Parmesan over the top.
- Tip: Layer evenly for consistent bites; press ziti gently to compact slightly without squashing.
Bake the Ziti:
- Bake in the preheated oven until heated through and cheeses are melted and bubbly, about 30 minutes (internal temperature ~165°F/74°C for safety).
- For a golden top, broil for 1–2 minutes at the end (watch closely to avoid burning).
- Tip: Check at 25 minutes; if cheese isn’t browned, extend baking by 5 minutes or use the broiler.
Serve:
- Remove from oven and let rest for 5 minutes to set.
- Serve hot, scooping portions to include all layers, with sides like garlic bread (inspired by your My Chicken Parmesan), a Caesar salad, or roasted broccoli, and a drink like a Chianti or sparkling water.
- Garnish with fresh basil or parsley (optional) for a vibrant touch.
- Tip: Use a large spoon or spatula to serve; ensure each portion has sauce, cheese, and pasta for balance.