Ziti al Forno-Baked Ziti with Meat sauce

5 from 9 votes

Ziti al Forno-Baked Ziti with Meat sauce

Ziti al Forno-Baked Ziti with Meat Sauce is a family favorite recipe for the holidays or even just for an Italian Sunday with family. The pasta al forno casserole is baked until it’s a cheesy and bubbly perfection. The ultimate Italian comfort food dish!

Prep Time15

Cook Time45

Course: Dinner

Cuisine: Italian

Keyword: pasta

Calories: 5621kcal

Author: Lora

Ingredients

For the Meat Sauce:
3 Tablespoons extra-virgin olive oil
¼ cup of onion chopped you can use sweet onion or yellow onion
2 stalks celery diced
2 carrot diced
2 cloves garlic minced
1 ½ pounds lean ground beef you could do a mixture of pork/beef or however you prefer
1 cup dry white wine
2-28 ounce can of crushed tomatoes I use San Marzano
6 fresh basil leaves
2 ½ teaspoons sea salt
¼ teaspoon black pepper
For the Ricotta Layer:
2 pounds ricotta cheese
2 eggs
1 cup shredded mozzarella cheese
½ cup grated Pecorino Romano or Parmegiano-Reggiano cheese
1 Tablespoon finely minced Italian parsley leaves
Sea salt and ground black pepper
For the Pasta:
16 ounces ziti penne rigate or mostaciolli pasta
½ cup grated Pecorino-Romano or Parmegiano Reggiano divided
1 cup shredded mozzarella cheese divided
fresh basil leaves

Instructions

MAKE THE SAUCE:
In medium size sauce pan or a Dutch oven heat the oil on medium heat. Add the onion and cook for 2 minutes. Add the celery, carrot, and garlic and cook for 5 minutes more. Next, add the beef and sauté, stirring frequently.
Break up any large lumps and cook until meat is no longer pink, about 10 minutes. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens. Add the wine and the remaining ingredients and simmer.
I simmer my ragu' (Bolognese sauce/meat sauce) for about 2 hours. Add additional water if necessary for desired consistency while it’s simmering to thin it out a little. You could make this a day ahead.
MAKE THE RICOTTA FILLING:
Place ricotta in a medium bowl. Stir in the eggs, cheeses, parsley, and salt and pepper to taste, until just combined. Refrigerate until ready to assemble.
COOK THE PASTA:
Bring a large pot of salted water to boil. Add the pasta and cook until not quite al dente, about 7 minutes. The pasta should be a little firm when you bite into it – and not quite cooked through. Drain the pasta and place in a large bowl. Drizzle olive oil on the pasta and give it a stir (this helps prevent it from sticking while you begin to assemble)
ASSEMBLE THE ZITI:
Preheat oven to 375 degrees F. Spray a 9X13 with 2-inch sides or a15X10 (4.5 quart) inch baking dish with nonstick cooking spray. Set aside.
Spread a layer of sauce. Arrange one portion of ziti in a single layer.
Spoon half of the ricotta filling (add fresh basil leaves on top of the ricotta layer, if you're using) over the pasta and very carefully spread with a metal spatula to completely cover pasta.
Spoon a layer of sauce over filling and sprinkle with 1/3 of the grated cheese.
Repeat with another layer of ziti, ricotta filling, sauce, and cheese.
Cover top layer with remaining ziti. Spread with a thin layer of sauce and sprinkle with the remaining cheese.
Adjust rack to center of oven.
Place the casserole on top of a baking sheet (this makes it so much easier to put in and remove from oven). Cover with foil and bake for 25 to 30 minutes (the sauce will be bubbling under the foil and mozzarella melting on top). Remove foil paper for the last 10-15 minutes of baking, until lightly crusty on top. Carefully remove from oven and let rest for at least 10 minutes before serving.

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