Baked Ziti with Ricotta is the epitome of Italian-American comfort food, a dish that truly delivers on its promise of cheesy, saucy, and deeply satisfying flavors. This recipe takes classic baked ziti to an elevated level, combining perfectly cooked pasta with a rich, slow-simmered meat sauce, a vibrant pesto-infused ricotta mixture, and a generous blanket of four gooey, melted cheeses. It’s an indulgent, absolutely irresistible meal that will quickly become a household favorite.
For more cherished baked pasta recipes that promise to delight, be sure to explore my Chicken Alfredo Lasagna and the festive Lasagna Alla Bolognese.
This baked ziti recipe is a true showstopper, designed to impress with every spoonful. It’s wonderfully cheesy and saucy, featuring delightful pops of herbaceous pesto and creamy ricotta baked directly into the layers. The foundation is a robust meat sauce crafted with a blend of ground beef and savory Italian sausage, slow-cooked with aromatic red wine and a medley of fresh herbs. This creates a depth of flavor that ensures every bite is an explosion of savory goodness. The ziti pasta itself is tossed in a luscious ricotta and pesto mixture, which contributes an unparalleled creaminess and a bright, fresh contrast to the rich sauce.
The magic happens as it bakes: layers upon layers of hearty meat sauce, tender pasta coated in herby ricotta, and a decadent blend of mozzarella, fontina, and parmesan cheese melt together. This symphony of ingredients transforms in the oven, culminating in a golden, bubbly, and utterly gooey crust that’s pure perfection. This dish is substantial enough to comfortably feed a large family or a gathering of friends, yet its preparation remains straightforward enough for a satisfying weeknight dinner. The pesto isn’t just an addition; it’s a strategic flavor boost, cutting through the richness with its garlicky basil notes, preventing the dish from feeling too heavy. And that broiled cheese topping? It’s the ultimate “wow” factor, providing a crisp, golden finish that begs to be devoured.
Beyond its incredible taste, this baked ziti also boasts practical benefits. It reheats beautifully, meaning any leftovers are a guaranteed source of happiness for lunch the following day. Whether you’re planning a holiday feast, a comforting family dinner, or simply craving an extraordinary pasta bake on a Tuesday night, this recipe is one you’ll find yourself returning to again and again. It truly embodies the spirit of indulgent, home-cooked Italian cuisine.
Table of Contents
- Why You’ll Love This Easy Baked Ziti Recipe
- Essential Ingredients for Baked Ziti
- Ingredient Substitutions and Variations
- Step-by-Step Guide to Making Baked Ziti
- Assembling Your Baked Ziti Masterpiece
- Expert Cooking Tips for Perfect Ziti
- What To Serve with Baked Ziti
- Baked Ziti Recipe FAQs
- More Irresistible Pasta Recipes
Why You’ll Love This Easy Baked Ziti Recipe
- Effortless Weeknight Dinner: Forget complicated recipes. This baked ziti comes together with remarkably simple steps, transforming into a complete, satisfying meal that effortlessly lands on your dinner table without any added stress. It’s the ultimate solution for busy evenings when you crave homemade comfort without the fuss.
- Unanimous Family Favorite Comfort Food: This dish is universally adored! From discerning children to enthusiastic partners and even the pickiest eaters, everyone succumbs to the irresistible charm of a cheesy pasta bake. It’s the kind of hearty, delicious meal that consistently gets scraped clean, leaving smiles and satisfied appetites all around.
- Superb for Meal Prep & Freezing: Planning ahead? This recipe is your culinary superhero! You can fully assemble this baked ziti up to a day in advance and store it in the refrigerator, ready to bake when needed. Alternatively, prepare it and stash it in the freezer for up to three months, making it an absolute lifesaver for unexpected guests, busy weeks, or whenever a craving strikes.
- Layers of Cheesy, Saucy Perfection in Every Bite: Prepare for a cheese lover’s dream! With a glorious fusion of creamy ricotta, classic mozzarella, rich fontina, and nutty parmesan cheese (yes, that’s four distinct types of cheese!), each layer melts beautifully into the tender pasta. The result is a symphony of textures and flavors, making every forkful a supremely gooey, savory, and utterly comforting experience.
Essential Ingredients for Baked Ziti
(For a precise list of quantities, please refer to the detailed recipe card at the end of this article.)
- Ground Beef and Mild Italian Sausage: This dynamic duo forms the heart of our rich meat sauce. Ground beef contributes a deep, savory foundation, while mild Italian sausage introduces subtle, aromatic spices that awaken and develop as they cook. This combination creates a complex, multi-layered flavor profile that simply can’t be achieved with beef alone, adding an authentic Italian depth.
- Ziti Pasta: The perfect vessel for capturing all that deliciousness! Ziti’s signature hollow, tubular shape is ideal for trapping and holding the robust meat sauce and creamy cheese mixture within each bite. Its robust structure ensures it stands up beautifully to baking, emerging tender yet firm – never mushy – under its bubbling, golden cheese crust.
- Ricotta Cheese: Integral for achieving the signature creamy texture of this baked ziti. Ricotta’s mild, slightly sweet, and utterly creamy flavor works harmoniously to soften the acidity of the tomato sauce, creating a balanced and luxurious mouthfeel throughout the pasta layers. It binds everything together, ensuring a smooth, indulgent experience.
- Yellow Onion, Celery, and Bell Pepper (Mirepoix): This classic aromatic trio forms the foundational flavor base for our sauce. When gently sautéed, onions release their natural sugars, adding sweetness; celery provides a delicate bitterness that beautifully balances acidity; and bell peppers soften, lending a mellow, earthy, and slightly peppery note. Together, they create a depth of flavor crucial to an exceptional sauce.
- Tomato Paste: A small but mighty ingredient, tomato paste is pure, concentrated tomato power. A short sauté intensifies its flavor, deepening the sauce’s profile and imparting that coveted “cooked all day” richness and umami without hours of simmering. It’s essential for a truly robust sauce.
- Red Wine: A splash of red wine is key for deglazing the pan and adding a layer of sophisticated acidity. This brightens the overall tomato base, cutting through the richness of the meats and cheeses, ensuring the sauce is vibrant and well-balanced. It evaporates during cooking, leaving behind only its exquisite flavor.
- Marinara and Crushed Tomatoes: This combination forms the bulk and soul of our sauce, providing both chunky texture and a balanced acidity. Using both marinara (often seasoned) and crushed tomatoes ensures the sauce is rich, flavorful, and has the perfect consistency to cling generously to every single ziti noodle, delivering maximum flavor with each forkful.
- Parmesan Cheese: More than just a topping, Parmesan is a flavor enhancer within the sauce and a crucial element in our cheese blend. Its distinct salty, nutty, and umami-rich flavor enriches the entire dish. When incorporated into the sauce, it also contributes to its creamy texture, while a final sprinkle creates that irresistible savory crust.
- Mozzarella Cheese and Fontina Cheese: These are the champions of meltiness, delivering that iconic stretchy, gooey, bubbly cheese goodness that everyone craves in a baked pasta dish. As the ziti bakes, they form a magnificent golden, browned crust, adding incredible visual appeal and textural contrast. Both are readily available at most local grocery stores.
- Pesto: The secret weapon in this baked ziti! Fresh pesto introduces bright, garlicky, and aromatic basil notes that elevate the entire dish, providing little bursts of vibrant flavor. It adds a refreshing counterpoint to the rich meat and cheese, making the ziti extraordinarily delicious and unique.
Ingredient Substitutions and Variations
Feel free to adapt this recipe to your dietary preferences or what you have on hand. Here are some smart swaps and exciting variations:
- Meat Alternatives: If ground beef isn’t your preference, you can easily substitute it with leaner options like ground turkey or ground chicken. For a different flavor profile, ground pork also works beautifully. For a vegetarian version, consider a hearty mix of finely chopped mushrooms, zucchini, and eggplant, sautéed until tender.
- Ricotta Swap: While whole milk ricotta offers the creamiest texture, cottage cheese can be used as a substitute if you prefer. Choose a small curd cottage cheese and consider blending it briefly for a smoother consistency if desired.
- Pasta Shape: No ziti on hand? Penne pasta is an excellent and readily available substitute. Its tubular shape and ridged surface are also great for catching sauce and cheese. Rigatoni or even cavatappi could also work in a pinch.
- Tomato Sauce: This recipe utilizes convenient store-bought marinara, but if you have a cherished homemade marinara sauce recipe, this is the perfect opportunity to use it and add an extra layer of personalized flavor.
- Cheese Flexibility: Pecorino Romano, with its sharper, saltier profile, makes a fantastic substitute for Parmesan cheese. If fontina cheese is hard to find, simply use additional mozzarella cheese for that delightful stretch and melt, or experiment with provolone for a slightly different tang.
- Spice Level: For those who love a bit of heat, increase the amount of red pepper flakes in the meat sauce. A pinch of cayenne pepper could also add a welcome kick.
- Herb Boost: Fresh parsley or oregano chopped and sprinkled over the top before serving can add another layer of fresh aroma and flavor.
- Vegetable Additions: Enhance the nutritional value and texture by folding in sautéed spinach, finely diced carrots, or even roasted red peppers into the meat sauce or ricotta mixture.
Step-by-Step Guide to Making Baked Ziti
Crafting this incredible Baked Ziti with Ricotta is a rewarding process. Follow these detailed steps to achieve perfect results:
Preparation: Begin by preheating your oven to 350°F (175°C). Next, bring a large pot of generously salted water to a rolling boil. Add your ziti pasta and cook it until it’s just shy of al dente – meaning it should still have a slight bite, as it will continue cooking in the oven. Refer to the package directions for approximate cooking times, then drain the pasta thoroughly and set aside.
Step 1: Build the Flavor Base. In a large, heavy-bottomed pot or Dutch oven, drizzle a generous amount of olive oil and place it over medium heat. Add the diced yellow onion, bell pepper, and celery (your mirepoix). Sauté for about 5 minutes, stirring occasionally, until the vegetables have softened and become slightly translucent. This step is crucial for building a rich flavor foundation. Now, add the ground beef and ground mild Italian sausage to the pot. Using your spatula, break the meats apart thoroughly, ensuring no large clumps remain. Cook, stirring frequently, until both the beef and sausage are fully browned and no longer pink. This browning develops deep, savory flavors through the Maillard reaction.
Step 2: Simmer the Savory Meat Sauce. Once the meats are thoroughly browned, carefully drain off any excess fat from the pot. This step prevents the sauce from becoming greasy. Return the pot to the heat and stir in the Italian seasoning, dried oregano, tomato paste, garlic paste, diced fresh garlic, kosher salt, and black pepper. Cook for an additional 4-6 minutes, stirring continuously, allowing the tomato paste to coat the meat and vegetables evenly. This short sauté of the tomato paste deepens its flavor significantly. Pour in the red wine and deglaze the pan, using your spatula to scrape up any flavorful browned bits (fond) stuck to the bottom of the pot. These bits are packed with concentrated flavor that will melt into your sauce. Now, add the marinara sauce, crushed tomatoes, bay leaves, and sprigs of fresh thyme. Bring the sauce to a gentle boil, then reduce the heat to a low simmer. Let it simmer uncovered for 25 minutes, allowing the flavors to meld and deepen. After 20 minutes of simmering, stir in the Parmesan cheese, heavy cream (for added richness and smoothness), sugar (to balance acidity), a touch of nutmeg (a secret ingredient for depth in tomato sauces), and red pepper flakes (for a subtle warmth). Before serving or assembling, carefully remove and discard the bay leaves and thyme sprigs, then turn off the heat.
Step 3: Prepare the Ricotta Pasta Mixture. In a separate, medium-sized mixing bowl, combine the whole milk ricotta cheese, one egg (which acts as a binder), 3 tablespoons of vibrant pesto, chopped fresh basil, garlic powder, kosher salt, and black pepper. Add ½ cup of freshly grated Parmesan cheese. Mix all these ingredients thoroughly until well combined and smooth. This creates the creamy, herbaceous layer that will perfectly complement the meat sauce.
Step 4: Combine Pasta with Ricotta and a Touch of Sauce. Carefully add the cooked, slightly undercooked ziti pasta to the ricotta cheese mixture prepared in Step 3. Toss everything together gently but thoroughly, ensuring every piece of pasta is beautifully coated in the creamy, herby ricotta. This step guarantees that each bite of ziti will be infused with flavor and a luscious texture. Finally, add about 1 cup of the rich meat sauce you just prepared into the pasta-ricotta mixture and mix gently. This pre-mix helps integrate the flavors even more deeply into the pasta itself.
Assembling Your Baked Ziti Masterpiece
The layering is key to a truly decadent baked ziti, ensuring a perfect balance of flavors and textures in every forkful. Follow these steps for an irresistible casserole:
Step 5: First Layers of Flavor. Take a 9×13 inch lasagna pan or a large casserole dish. Begin by spreading a generous layer of the rich meat sauce across the bottom of the pan. This provides a flavorful base and helps prevent the pasta from sticking. On top of the meat sauce, evenly distribute half of the ricotta-coated pasta mixture. Then, generously sprinkle a layer of shredded mozzarella, fontina cheese, and Parmesan cheese. For an extra burst of freshness and flavor, dollop about 1-2 tablespoons of pesto randomly over the cheese layer. This thoughtful layering ensures a harmonious blend of tastes and textures throughout the dish.
Step 6: Complete Layers and Bake to Perfection. Repeat the layering process from Step 5: add another layer of the remaining meat sauce, followed by the rest of the ricotta pasta mixture. Finish with a final, bountiful layer of mozzarella, fontina, and Parmesan cheese, along with a few more dollops of pesto for that irresistible visual and flavor pop. If your baking dish is very full, it’s a good idea to place it on a baking sheet to catch any potential overflow and prevent messes in your oven. Cover the dish tightly with aluminum foil and bake in your preheated oven for 35 minutes. This initial covered baking period allows the pasta to finish cooking and all the flavors to meld beautifully without the cheese browning too quickly. After 35 minutes, remove the foil and continue to bake uncovered for another 15 minutes, or until the cheese is gloriously bubbly and lightly golden brown. For an extra crisp and beautifully golden-brown crust, you can broil the ziti for an additional 2-4 minutes, keeping a very close eye on it to prevent burning. Finally, and crucially, allow the baked ziti to rest for 10-15 minutes before cutting and serving. This resting period allows the cheese and sauce to set, making for cleaner slices and preventing the layers from collapsing into a gooey, unmanageable (though still delicious!) mess.
Expert Cooking Tips for Perfect Ziti
Achieving a truly outstanding baked ziti is simple with these expert pointers:
- Embrace the Rest: Patience is a virtue, especially after baking. Allow your ziti to rest for at least 10-15 minutes once it comes out of the oven. This crucial step allows the molten cheese and rich sauce to set, resulting in cleaner, more defined slices and preventing the layers from disintegrating into a delicious but messy pile.
- Master the Meat Browning: Don’t rush this stage! Beyond merely cooking the ground beef and sausage until no longer pink, aim for a proper, deep browning. This caramelization, known as the Maillard reaction, is where profound savory flavors develop. It infuses your sauce with an incredible depth that cannot be replicated by simply cooking the meat through.
- Maximize Flavor with Deglazing: After browning your meats and sautéing the tomato paste, pour in the red wine. Immediately use your spatula to scrape up all those fantastic browned bits (fond) from the bottom of the pan. This “flavor gold” is packed with concentrated taste and will dissolve into your sauce, enriching it with complexity and body.
- Intentionally Undercook the Pasta: This is a common mistake to avoid. Boil the ziti for 1-2 minutes less than the package directions suggest for al dente. The pasta will continue to cook and absorb the luscious sauce while it bakes in the oven. This method prevents it from becoming mushy and ensures it retains a pleasant, tender bite in the final dish.
- Don’t Skimp on the Cheese Layers: For that ultimate cheesy pull and rich flavor, be generous with your cheese layers during assembly. The combination of mozzarella, fontina, and parmesan ensures both stretch and depth of taste.
- Broil for a Golden Crust: For that irresistible, beautifully browned, and slightly crisp cheese topping, don’t skip the short broil at the end. Keep a watchful eye, as broilers can be intense and burn quickly. Just a few minutes can make all the difference.
- Use Quality Ingredients: While many ingredients can be swapped, opting for good quality marinara sauce, fresh ricotta, and flavorful meats will significantly impact the final taste of your baked ziti.
What To Serve with Baked Ziti
Baked ziti is a hearty and deeply comforting meal on its own, but pairing it with the right side dishes can elevate the entire dining experience. Aim for accompaniments that offer a refreshing contrast or complementary textures to balance its richness.
- Crisp Green Salad: A fresh green salad tossed with a light vinaigrette is practically a non-negotiable. Its crisp texture and bright acidity provide a perfect counterpoint to the rich, savory ziti, refreshing the palate between bites.
- Garlic Bread or Focaccia: You simply must have something to soak up every last drop of that incredible meat sauce! Homemade cheesy garlic bread or warm, crusty focaccia are ideal choices, adding another layer of comforting flavor and texture.
- Roasted or Steamed Vegetables: To round out the meal with something lighter and packed with nutrients, serve a side of simple roasted or steamed vegetables. Options like tender broccoli florets, vibrant green beans, or even asparagus spears roasted with a hint of lemon would be delightful.
- Caprese Salad: A simple Caprese salad with ripe tomatoes, fresh mozzarella, basil, and a balsamic glaze offers a fresh, vibrant, and elegant side that complements Italian flavors beautifully.
Baked Ziti Recipe FAQs
Absolutely! Baked ziti is an excellent make-ahead dish. You can fully assemble the entire casserole, right up to the point of baking, up to a day in advance. Cover it tightly with plastic wrap or aluminum foil and refrigerate. When you’re ready to bake, let the dish sit at room temperature for about 30 minutes to take the chill off, then bake as directed in the recipe. You might need to add a few extra minutes to the baking time if it’s still quite cold.
No, you should cook the ziti pasta to just shy of al dente. This means it should still have a firm bite in the center. The pasta will continue to cook and absorb the delicious meat sauce and creamy ricotta mixture while it bakes in the oven. Cooking it fully beforehand would result in mushy, overcooked pasta after baking, which is something we definitely want to avoid for the best texture!
Definitely! While ground beef and mild Italian sausage are a classic and incredibly flavorful combination, you have plenty of flexibility. You can easily swap in ground turkey or chicken sausage for a leaner option. Ground pork also works wonderfully for a different kind of richness. For a vegetarian take, a hearty mix of finely chopped mushrooms, zucchini, and eggplant sautéed until tender makes a fantastic meat-free alternative that’s still full of umami.
Yes, baked ziti freezes beautifully! To freeze, assemble the dish completely in a freezer-safe baking pan (foil pans are great for this). Wrap it tightly with several layers of plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. When you’re ready to enjoy it, thaw the ziti overnight in the refrigerator. Then, remove the plastic wrap, cover with foil, and bake as usual, potentially adding an extra 10-20 minutes to the baking time if it’s still partially frozen in the center.
To ensure your baked ziti stays moist and succulent, make sure there is ample sauce to generously coat all the pasta before baking. Dry patches often occur when there isn’t enough moisture. Also, covering the dish with aluminum foil for the first part of the baking process is crucial; this locks in steam and moisture, allowing the pasta to cook without drying out. Only remove the foil for the last 15 minutes to allow the cheese to bubble and brown beautifully.
For the meat sauce, any dry red wine you enjoy drinking will work well. Good options include Merlot, Cabernet Sauvignon, or a Chianti. Avoid anything too sweet or expensive, as its primary role is to add depth and deglaze the pan. The alcohol will cook off, leaving behind only the rich flavor notes.
More Irresistible Pasta Recipes
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Baked Ziti with Ricotta
Britney
20 mins
1 hr 40 mins
2 hrs
12
Pin Recipe
Print Recipe
Equipment
- 9×13 Baking Dish or Lasagna Pan
- Mixing Bowls
- 2 Large Pots (one for sauce, one for pasta)
Ingredients
Meat Sauce
- 1 lb Ground Beef
- 1 lb Ground Mild Italian Sausage
- 1 Yellow Onion, (diced)
- 2 Celery Stalks, (diced)
- 1 Red Bell Pepper, (diced)
- 6 Garlic Cloves, (diced)
- 1 tbsp Italian Seasoning
- 1 tsp Oregano
- 2 tsp Garlic Paste
- 2 tsp Kosher Salt
- 1 tsp Black Pepper
- 6 oz Tomato Paste
- 1/2 cup Red Wine
- 24 oz Marinara Sauce
- 28 oz Crushed Tomatoes
- 2 tbsp Heavy Cream
- 1 cup Parmesan, (freshly grated)
- 1 tsp Sugar
- 1/2 tsp Nutmeg
- 1/2 tsp Red Pepper Flakes
- 2 Bay leaves
- 4 sprigs Thyme
Ricotta Pasta Mixture
- 1 lb Ziti Pasta
- 16 oz Whole Milk Ricotta
- 1 Egg
- 3 tbsp Pesto, (more for layering)
- 2 tbsp Fresh Basil, (chopped)
- 1 tsp Garlic Powder
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 1/2 cup Parmesan, (Freshly grated, more for layering)
For Assembling
- 4 cups Mozzarella Cheese, (shredded)
- 2 cups Fontina Cheese, (shredded)
Instructions
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Prepare Oven and Pasta: Preheat your oven to 350°F (175°C). Bring a large pot of salted water to a rolling boil. Add the ziti pasta and cook until just shy of al dente, about 1-2 minutes less than package directions, then drain well.
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Start Meat Sauce (Aromatics & Meats): In a large pot or Dutch oven over medium heat, drizzle olive oil. Add diced yellow onion, bell pepper, and celery. Sauté for 5 minutes until softened. Add ground beef and ground Italian sausage. Break apart with a spatula and cook until no longer pink and well browned, developing a rich crust on the bottom of the pan.
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Develop Meat Sauce (Spices & Deglazing): Drain excess fat from the pot. Add Italian seasoning, oregano, tomato paste, garlic paste, diced garlic, kosher salt, and black pepper. Cook for 4-6 minutes, stirring to ensure the tomato paste is evenly dispersed and lightly browned. Pour in red wine and deglaze the pan, scraping all the browned bits (fond) from the bottom.
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Simmer Meat Sauce: Stir in marinara sauce, crushed tomatoes, bay leaves, and thyme sprigs. Bring to a boil, then reduce heat and simmer uncovered for 25 minutes.
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Finish Meat Sauce: After 20 minutes of simmering (from the previous step), stir in 1 cup Parmesan cheese, heavy cream, sugar, nutmeg, and red pepper flakes. Cook for the remaining 5 minutes. Remove bay leaves and thyme sprigs, then turn off the heat.
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Prepare Ricotta Pasta Mixture: In a separate bowl, combine ricotta cheese, egg, 3 tablespoons pesto, chopped fresh basil, garlic powder, kosher salt, black pepper, and ½ cup Parmesan cheese. Mix thoroughly. Add the drained cooked pasta to this ricotta mixture and toss to coat evenly. Stir in about 1 cup of the prepared meat sauce into the pasta-ricotta mixture.
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Assemble First Layer: Spread a thin layer of meat sauce on the bottom of a 9×13 inch lasagna pan or large casserole dish. Top with half of the ricotta-pasta mixture. Sprinkle generously with shredded mozzarella, fontina cheese, and Parmesan. Dollop 1-2 tablespoons of pesto on top of the cheese layer.
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Assemble Second Layer & Bake: Repeat the layering: add another layer of meat sauce, followed by the remaining ricotta-pasta mixture. Finish with a final generous layer of mozzarella, fontina, and Parmesan cheese, and a few more dollops of pesto. Cover the dish tightly with aluminum foil. Place the dish on a baking sheet to catch any potential overflow. Bake for 35 minutes.
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Uncover, Brown & Rest: Remove the foil and continue to bake uncovered for 15 minutes, or until the cheese is bubbly and lightly golden. For a crispier, golden-brown crust, broil for 2-4 minutes, watching carefully to prevent burning. Let the baked ziti rest for 10-15 minutes before cutting and serving. This allows the cheese and sauce to set, making it easier to slice cleanly.
Recipe Notes & Tips
- Brown the meat properly: Don’t just cook the ground beef and sausage until no longer pink; let it truly brown in the pan. This caramelization (the Maillard reaction) contributes immense, deep flavor to your sauce.
- Deglaze with wine: After browning the meat and tomato paste, pour in red wine and scrape up all those delicious browned bits (fond) from the bottom of the pan. This is pure flavor gold that melts into the sauce.
- Slightly undercook the pasta: Boil the ziti 1-2 minutes shy of al dente. It will continue cooking in the oven and absorb the sauce, preventing it from turning mushy.
- Allow it to rest: After baking, give the ziti at least 10-15 minutes to settle before serving. This helps the cheese set, makes slicing easier, and keeps the layers intact.
Substitutions & Variations:
- Ground Meat: Ground turkey, ground pork, or chicken can be used instead of ground beef. For a vegetarian version, use finely diced mushrooms and zucchini.
- Ricotta: Cottage cheese can be swapped for whole milk ricotta if preferred.
- Pasta Shape: Penne pasta is an excellent substitute for ziti.
- Sauce: Feel free to use homemade marinara sauce if you have it.
- Cheeses: Pecorino Romano can replace Parmesan. If fontina is unavailable, simply use extra mozzarella.
Nutrition
Carbohydrates: 48g,
Protein: 52g,
Fat: 53g,
Saturated Fat: 27g,
Polyunsaturated Fat: 3g,
Monounsaturated Fat: 12g,
Trans Fat: 1g,
Cholesterol: 167mg,
Sodium: 2432mg,
Potassium: 937mg,
Fiber: 5g,
Sugar: 10g,
Vitamin A: 1308IU,
Vitamin C: 18mg,
Calcium: 492mg,
Iron: 4mg
Nutrition information is automatically calculated and should be used as an approximation only.