



From the Cook
From the Cook
From the Cook
1/4
Baked Ziti
Instructions
1
Preheat your oven to 350°F (175°C).
2
Cook the pasta in salted boiling water until al dente, then drain and set aside.
3
In a large skillet, heat olive oil and sauté garlic and onion until translucent.
4
Add ground beef to the skillet and cook until browned. Season with salt and pepper.
5
Pour in the tomato sauce and stir in the ricotta cheese. Let the sauce simmer for 5 minutes.
6
Add cooked pasta and torn basil leaves to the sauce and mix well.
7
Transfer the mixture to a baking dish and top with shredded mozzarella cheese.
8
Bake for 20 minutes or until the cheese is melted and slightly browned.
9
Remove from the oven and let it cool for a few minutes before serving.
My Calorie Intake
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Tips & Tricks (5)
- Reserve Pasta Water for Sauce Consistency 💧Save 1 cup of starchy pasta cooking water before draining—use it to adjust your tomato sauce thickness and help it cling to the pasta for better flavor distribution.
- Undercook Pasta Intentionally 🍝Cook ziti to just shy of al dente (1-2 minutes under package time) since it will continue cooking in the oven, preventing mushy pasta in the final dish.
- Bloom Your Garlic in Oil First 🧄Sauté minced garlic gently in olive oil for 30-60 seconds before adding ground beef to develop a deeper, sweeter garlic flavor that won't taste harsh or bitter.
- Temper Ricotta with Sauce Before Mixing 🧅Warm a few spoonfuls of hot tomato sauce into the ricotta cheese separately before combining with pasta to prevent curdling and ensure creamy, smooth texture throughout.
- Top with Mozzarella at the End 🧀Add shredded mozzarella only in the final 5-10 minutes of baking to achieve golden, bubbly cheese without over-browning or drying out the sauce underneath.
Recipe Facts
Diet at a Glance
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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