Really Good Three Cheese Baked Ziti (One Pan!) (Edit recipe)

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The key to this three cheese baked ziti is the creamy and rich cheese mixture made with shredded mozzarella, ricotta and parmesan cheese. It's all made in just one pan and finished off in the oven for a wonderful textured finish— truly a comfort food and a family favorite!

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PREP TIME

5 minutes

COOK TIME

30 minutes

INGREDIENTS

13

Serves: 6

Ingredients

1 lb Ground Beef, 90-93% lean beef*
1 tsp Garlic, minced
4 cups Chicken Broth, low-sodium
28 oz Crushed Tomatoes, 28-ounce can
2 tsp Salt
1 lb Pasta, Rigatoni or desired shape
15 oz Ricotta, full-fat
2 cups Mozzarella Cheese, shredded, divided
.75 cup Parmesan Cheese
1 whole Egg, large
1 tsp Black Pepper, freshly ground
1 tsp Parsley, dried
1 tsp dried Oregano

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large oven-safe pot, like this, cook the beef over medium-high heat. As the beef starts to cook, break it up with a spatula until cooked through. Stir in the garlic. Then, stir in the chicken broth and crushed tomatoes, while gently rubbing the bottom of the pan with the spatula to lift up the flavor bits. Bring to a boil, just as you would water for pasta.
One boiling, add the salt and pasta, give it a stir and cover the pot with a lid. The cook time will vary depending on the type of pasta that is used, for rigatoni it's anywhere from 11-14 minutes. Stir occasionally to keep the pasta from sticking.
Preheat the oven to 350u00b0F. While the pasta cooks, combine the cheese mixture in a medium bowl. Add the ricotta, 1 cup mozzarella, parmesan cheese, egg, black pepper, oregano, and parsley. Stir together until combined.
Once the pasta is cooked, stir in the ricotta mixture. Then, top with the remaining 1 cup of mozzarella cheese.
Bake for 10 minutes, uncovered, until lightly browned. Garnish with fresh basil and parmesan cheese, if desired.
The pasta stays fresh for up to 1 week when stored in the refrigerator.

Notes

Make Ahead & Freezing Instructions: This recipe is perfect for making ahead and freezing. Follow the recipe through step 4, allow the pasta to come to room temperature and transfer to a baking dish. Cover with foil and store in the refrigerator. It freezes for up to 3 months. Thaw overnight in the refrigerator and bake for 1 hour at 350°F until it's warmed through and the cheese is melted. Meat: You can use ground turkey, sausage or beef for this recipe. If you're using a higher fat content, scoop out some of the fat prior to cooking the pasta. Pasta: Use a pasta that's your favorite. I prefer to use a pasta that gives the sauce the ability to stick to— rigatoni, fusilli or rotini.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1157
Fat:	41 g
Carbohydrates:	23 g
Protein:	102 g
Cholesterol:	152 g
Sodium:	2332 mg
Fiber:	5 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.