Description
Ziti tossed in a garlicky beef marinara, layered with ricotta, mozzarella and Parmesan and baked in a small dish until bubbly, for two.
Ingredients
- 4 ounces ziti pasta
- 1 teaspoon olive oil
- 6 ounces ground beef (90/10)
- 1 garlic clove, minced
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- Pinch of red pepper flakes (optional)
- 1 1/2 cups marinara sauce
- 1/2 cup whole milk ricotta cheese
- 3/4 cup shredded mozzarella cheese, divided
- 3 tablespoons grated Parmesan cheese, divided
- 1 tablespoon chopped fresh basil or parsley
Instructions
- Heat the oven to 375°F. Cook the ziti in a large pot of salted boiling water for 2 minutes less than the package says for al dente, then drain.
- While the pasta cooks, heat the oil in a 10-inch skillet over medium-high heat. Add the beef, garlic, Italian seasoning, salt, pepper and red pepper flakes, and cook for 5 to 7 minutes, breaking up the meat, until browned and no longer pink (160°F).
- Stir the marinara into the beef and simmer for 5 minutes. Add the drained ziti and stir to coat.
- Spread half of the pasta in an 8-inch square baking dish. Dot with spoonfuls of the ricotta, then sprinkle with half of the mozzarella and half of the Parmesan. Top with the remaining pasta and the rest of the mozzarella and Parmesan.
- Cover with foil and bake for 15 minutes. Uncover and bake for 10 minutes more, until bubbling and the cheese is melted and golden in spots.
- Let it rest for 5 minutes, sprinkle with basil and serve.
Notes
Equipment: 8-inch square baking dish, large pot, colander, 10-inch skillet, aluminum foil, instant-read thermometer
- Penne or rigatoni can replace the ziti with the same timing.
- For a meatless version, skip the beef and simmer the garlic and seasoning in the oil before adding the marinara.
- To make ahead, assemble, cover and refrigerate up to a day, then bake a few minutes longer while covered.
- Refrigerate leftover baked ziti covered for up to 3 days.
- Reheat covered in a 375°F oven or in the microwave until hot in the center, to 165°F.
- Cook ground beef to 160°F (USDA FSIS).
- Refrigerate leftovers within 2 hours of cooking (FoodSafety.gov).
- Reheat leftovers to 165°F (FoodSafety.gov).
- Prep Time: 15 minutes
- Rest Time: 5 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Italian-American