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Martha Stewart-Inspired Baked Ziti

Close-up of Martha Stewart-Inspired Baked Ziti showing its texture
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A comforting baked ziti inspired by Martha Stewart’s classic American home cooking: tender ziti tossed with a rich, meaty tomato sauce, creamy ricotta, and plenty of melted mozzarella and Parmesan. The top bakes to a golden, bubbling crust with crispy edges, while the center stays saucy and cheesy. It is the kind of crowd-pleasing casserole that belongs on a holiday buffet or a weeknight table.

Ingredients

Scale
  • 1 pound (454g) ziti or penne rigate
  • 1 tablespoon (15ml) olive oil
  • 1 medium yellow onion (about 8 ounces/225g), finely chopped
  • 3 cloves garlic, minced
  • 1 pound (454g) lean ground beef (90% lean)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1 jar (24 ounces/680g) marinara sauce
  • 1 can (14.5 ounces/411g) diced tomatoes, drained
  • 1 teaspoon dried oregano
  • 1/2 teaspoon granulated sugar
  • 1 container (15 ounces/425g) whole-milk ricotta
  • 1 large egg
  • 1/2 cup (50g) grated Parmesan, divided
  • 2 cups (226g) shredded low-moisture mozzarella, divided
  • 2 tablespoons (8g) chopped fresh basil, plus more for serving

Instructions

  1. Preheat the oven to 350°F (175°C) with a rack in the middle. Bring a large pot of generously salted water to a boil. Add the ziti and cook for 2 minutes less than the package directions for al dente; the pasta will finish cooking in the oven. Reserve 1/2 cup (120ml) pasta water, then drain the ziti and rinse briefly under cool water to stop the cooking; set aside.
  2. While the pasta cooks, heat the olive oil in a 12-inch (30cm) skillet over medium heat until it shimmers. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds; do not let the garlic brown or it will turn bitter.
  3. Add the ground beef to the skillet and cook, breaking it up with a wooden spoon, until no pink remains and the meat is cooked through, 6 to 8 minutes. Season with the kosher salt, black pepper, and crushed red pepper flakes. If the beef releases a lot of liquid, continue cooking until it evaporates.
  4. Stir in the marinara sauce, drained diced tomatoes, oregano, and sugar. Bring to a gentle simmer and cook, stirring occasionally, until the sauce thickens slightly, about 10 minutes. Taste and adjust the seasoning; it should be flavorful and not watery, or the finished casserole will be soupy.
  5. In a medium bowl, stir together the ricotta, egg, 1/4 cup (25g) of the Parmesan, 1/2 cup (57g) of the mozzarella, and the chopped basil until smooth. Season lightly with salt and pepper. Set aside.
  6. Add the drained ziti to the skillet with the meat sauce and toss to coat evenly. If the mixture looks dry, add reserved pasta water 1 tablespoon at a time until it is saucy but not loose. Spread half of the ziti mixture in an even layer in a 9×13-inch (23x33cm) baking dish.
  7. Dollop half of the ricotta mixture over the ziti in small spoonfuls, then sprinkle with 3/4 cup (85g) of the mozzarella. Top with the remaining ziti, then dollop the remaining ricotta mixture over the top. Sprinkle with the remaining 3/4 cup (85g) mozzarella and the remaining 1/4 cup (25g) Parmesan.
  8. Cover the dish with foil and bake for 25 minutes, until the edges are bubbling and the cheese is melted. Uncover and bake until the top is golden and bubbly, 15 to 20 minutes more. Let the casserole rest for 10 minutes before serving; this helps it hold together when cut. Garnish with additional basil if desired.

Notes

Store leftovers covered in the refrigerator for up to 4 days. To freeze, assemble the casserole through the topping, cover tightly with foil, and freeze for up to 3 months; thaw overnight in the refrigerator before baking. To reheat, cover with foil and bake at 350°F (175°C) until heated through, about 25 to 30 minutes, or microwave individual portions. For make-ahead, assemble up to 24 hours in advance, refrigerate, and add 10 minutes to the covered baking time.

Nutrition

Keywords: Martha Stewart baked ziti, baked ziti recipe, easy baked ziti, cheesy baked ziti, ziti casserole, Italian-American casserole, ground beef baked ziti, potluck dinner, comfort food, make-ahead casserole

Find it online: https://marthadishes.com/martha-stewart-baked-ziti-recipe/