Baked Ziti

1. 1
   prep · ~15 min

   Get all ingredients ready.

   1.Blanch tomatoes in boiling water for 30 seconds, shock in ice water, peel and blend into a smooth puree. Set aside.

   2.Finely chop the onion, mince the garlic, shred the mozzarella, grate the parmesan, and beat the egg lightly.

   3.Bring a large pot of water with 1 tablespoon salt to a rolling boil.
2. 2
   boil · ~10 min

   Cook the ziti until just al dente.

   Drop the ziti into the boiling salted water and cook 1 minute less than the package directs. Drain well in a colander, rinse briefly with cool water to stop cooking, and set aside.

   TIPUndercook slightly — the pasta continues to absorb liquid during baking. Mushy ziti ruins the dish.
3. 3
   saute · ~20 min

   Build the meat sauce.

   1.Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened (4-5 min).

   2.Add minced garlic and sauté until fragrant (30 sec).

   3.Add ground beef, breaking it up with a wooden spoon. Cook until browned and no pink remains (6-7 min).

   4.Stir in dried oregano, dried basil, red chili flakes, black pepper, and salt.

   5.Pour in the fresh tomato puree. Bring to a gentle boil, then reduce heat and let simmer.

   TIPDon't rush the onion — let it soften fully before adding garlic to avoid burning.
4. 4
   simmer · ~20 min

   Simmer the sauce until thickened.

   Let the sauce bubble gently over low heat for 15-20 minutes, stirring occasionally, until it thickens and the flavors meld. Remove from heat and let cool for 5 minutes.

   TIPThe sauce should coat the back of a spoon. If it's too thin, simmer a few minutes longer uncovered.
5. 5
   mix · ~2 min

   Make the ricotta filling.

   In a mixing bowl, combine the ricotta cheese, half the shredded mozzarella, the beaten egg, and half the grated parmesan. Stir until smooth and well incorporated.

   TIPDrain the ricotta if it's wet — excess water makes the casserole soupy.
6. 6
   assemble · ~8 min

   Layer the ziti in the baking dish.

   1.Preheat the oven to 375°F (190°C).

   2.Toss the drained ziti with the cooled meat sauce until evenly coated.

   3.Spread half the sauced ziti in an even layer in the baking dish.

   4.Dollop all the ricotta mixture over the pasta layer and spread gently.

   5.Top with the remaining sauced ziti.

   6.Scatter the rest of the mozzarella and parmesan over the top.

   TIPUse a spatula to gently spread the ricotta — it doesn't need to be perfect. The dollops create pockets of creamy cheese.
7. 7
   bake · ~35 min

   Bake covered, then uncovered until golden.

   1.Cover the dish tightly with aluminum foil and bake on the middle rack for 20 minutes.

   2.Remove the foil and continue baking until the cheese is melted, bubbly, and lightly golden on top (10-15 minutes more).

   TIPFor a deep golden crust, switch the oven to broil for the last 1-2 minutes — watch carefully so it doesn't burn.
8. 8
   rest · ~10 min

   Rest the baked ziti before serving.

   Remove the dish from the oven and let it rest on a wire rack for 10 minutes. This helps the casserole set so the layers hold together when sliced.

   TIPSkipping the rest is the number one cause of soupy ziti — be patient.
9. 9
   garnish · ~1 min

   Scatter fresh parsley over the top and serve hot.

   Sprinkle the chopped fresh parsley over the golden, bubbling casserole. Spoon generous servings onto plates while hot and gooey.

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