Baked Ziti Casserole

1. 1
   prep

   Preheat the oven and prepare the tomatoes.

   1.Preheat oven to 375°F (190°C).

   2.Blanch tomatoes in boiling water for 30 seconds, then transfer to ice water.

   3.Peel the skins, remove cores, and crush the tomatoes by hand in a bowl. Set aside.

   TIPBlanching makes peeling a breeze — the skins will slip right off.
2. 2
   boil · ~8 min

   Boil the ziti pasta.

   1.Bring a large pot of water to a rolling boil.

   2.Add salt, then cook ziti 2 minutes less than package directions (it will finish in the oven).

   3.Drain well and drizzle with a tiny bit of olive oil to prevent sticking.

   TIPUndercook the pasta slightly — it absorbs more liquid from the sauce and won't get mushy.
3. 3
   saute · ~20 min

   Build the meat sauce.

   1.Heat olive oil in a large skillet over medium heat.

   2.Add onions and cook until softened (4-5 min), then add garlic and cook 1 minute more.

   3.Add ground beef, breaking it up with a spoon, and cook until browned (6-8 min).

   4.Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and black pepper.

   5.Reduce heat and simmer for 10 minutes, stirring occasionally.

   TIPLet the sauce simmer — the flavors deepen and the acidity mellows significantly.
4. 4
   mix

   Prepare the ricotta mixture.

   1.In a mixing bowl, combine ricotta, beaten egg, half the mozzarella, and parmesan.

   2.Stir until smooth and evenly mixed.
5. 5
   assemble

   Layer the casserole.

   1.Spread a thin layer of meat sauce on the bottom of the baking dish.

   2.Add half the cooked ziti in an even layer.

   3.Top with half the ricotta mixture in spoonfuls, then half the remaining meat sauce.

   4.Repeat with remaining ziti, ricotta mixture, and meat sauce.

   5.Top with the remaining mozzarella cheese.

   TIPDon't mix the layers after assembling — keeping them distinct creates that classic baked ziti look and texture.
6. 6
   bake · ~25 min

   Bake until bubbly and golden.

   Cover the dish tightly with foil and bake for 20 minutes. Remove the foil and bake for another 5-10 minutes until the cheese is melted, bubbly, and lightly golden on top.

   TIPFor a crispier top, switch to broil for the last 2 minutes — watch carefully so it doesn't burn.
7. 7
   rest · ~10 min

   Rest before serving.

   Remove from the oven and let the casserole rest for 10 minutes. This helps the layers set so it slices neatly.

   TIPCutting too early will make the layers slide apart — patience is rewarded with clean, beautiful squares.
8. 8
   garnish

   Garnish with fresh basil and serve hot.

   Scatter torn fresh basil over the top and scoop generous portions onto plates.

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