Description
Whip up my easy, crowd-pleasing baked ziti recipe—it’s perfect for cozy weeknights yet special enough for company, and an absolute superstar at potlucks!
Ingredients
Scale
- 1 lb ziti noodles
- 1½ lbs ground meat substitute (seasoned with Italian herbs and fennel)
- 4 cloves garlic, minced
- 1 (28-oz) can crushed tomatoes
- 1 teaspoon salt
- 1½ teaspoons sugar
- ¼ teaspoon crushed red pepper flakes
- 1 cup heavy cream
- 1/3 cup plus 3 tablespoons grated pecorino Romano (or Parmigiano Reggiano cheese), divided
- 1/3 cup chopped fresh basil, plus more for serving
- 8 oz whole milk mozzarella cheese, shredded (about 2 cups)
Instructions
- Step: Bring a large pot of salted water to a boil. Add the ziti noodles and cook according to the package directions for very al dente, about 7 minutes. Drain and add the pasta back to the pot. Set aside.
- Step: Preheat the oven to 425°F (220°C) and set the oven rack in the middle position.
- Step: Heat a large sauté pan over medium-high heat. Crumble the meat substitute into the pan and cook, breaking apart with a wooden spoon, until lightly browned, 5 to 6 minutes. Use a slotted spoon to transfer to a plate.
- Step: Drain all but 1 tablespoon of the fat (or use olive oil). Add the 4 cloves of minced garlic and cook until soft, about 1 minute. Add the can of crushed tomatoes, 1 teaspoon salt, 1½ teaspoons sugar, and ¼ teaspoon red pepper flakes and simmer, uncovered, for 10 minutes.
- Step: Add the cream, ⅓ cup of the pecorino Romano, cooked meat substitute, and basil to the pan; stir until combined.
- Step: Pour the sauce mixture into the pot with the pasta and stir. Spoon half of the mixture into a 9 x 13-inch baking dish. Sprinkle with half of the shredded mozzarella and half the remaining pecorino Romano. Spoon the remaining pasta mixture on top and sprinkle with the remaining mozzarella and pecorino Romano.
- Step: Transfer to the oven and bake, uncovered, until the cheese has melted and browned, 15 to 20 minutes. Sprinkle with more basil and serve.
Notes
The dish can be assembled, covered, and refrigerated for up to 2 days in advance, or frozen for up to 3 months. If frozen, defrost in the refrigerator overnight. Bake covered tightly with aluminum foil at 425°F for 25 minutes, then uncover and bake for 10 to 15 minutes until hot and bubbly.
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 613 kcal
- Sugar: 6 g
- Sodium: 913 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 111 mg
Keywords: baked ziti, pasta, dinner, italian, vegetarian friendly