Ultimate Baked Ziti II Recipe: A Cheesy, Meaty Comfort Food Classic

Baked Ziti II. The name itself conjures images of bubbling cheese, rich tomato sauce, and perfectly cooked pasta. This isn’t just any baked ziti; it’s a perfected, second-generation recipe, building upon the classic with extra layers of flavor and texture. If you’re looking for a crowd-pleasing dish that’s both comforting and impressive, look no further. This recipe delivers every time, making it a staple for family dinners, potlucks, or even a make-ahead meal for busy weeknights.

This article will guide you through each step of creating this ultimate baked ziti II, from preparing the meat sauce to assembling the final masterpiece. We’ll cover ingredient selection, cooking techniques, and even offer variations to customize the dish to your liking. Get ready to experience baked ziti like never before!

Why This Baked Ziti II Recipe Is the Best

There are countless baked ziti recipes out there, so what makes this one stand out? Here are a few key reasons:

* **Enhanced Flavor Profile:** This recipe goes beyond a simple tomato sauce. We use a combination of ground beef and Italian sausage for a deeper, more complex flavor. Fresh herbs, garlic, and a touch of red wine elevate the sauce to new heights.
* **Creamy, Cheesy Goodness:** We don’t skimp on the cheese! A blend of ricotta, mozzarella, and Parmesan creates a luxuriously creamy and gooey texture that perfectly complements the hearty sauce and pasta.
* **Perfectly Cooked Pasta:** Overcooked pasta is a common pitfall of baked ziti. We’ll show you how to cook the ziti al dente so it maintains its structure and doesn’t become mushy in the oven.
* **Make-Ahead Friendly:** This recipe is perfect for meal prepping. You can assemble the entire dish ahead of time and bake it just before serving, or even freeze it for later.
* **Customizable:** Feel free to adapt this recipe to your preferences. Add vegetables, swap out the meats, or use different types of cheese. The possibilities are endless!

Ingredients You’ll Need

Before we dive into the instructions, let’s gather our ingredients. Here’s a comprehensive list:

**For the Meat Sauce:**

* 1 pound ground beef
* 1 pound Italian sausage (sweet or hot, casings removed)
* 1 large onion, chopped
* 4 cloves garlic, minced
* 1 green bell pepper, chopped (optional)
* 1 (28 ounce) can crushed tomatoes
* 1 (15 ounce) can tomato sauce
* 1 (6 ounce) can tomato paste
* 1/2 cup dry red wine (optional)
* 2 tablespoons olive oil
* 1 tablespoon dried oregano
* 1 tablespoon dried basil
* 1 teaspoon sugar
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/4 cup chopped fresh parsley, plus more for garnish

**For the Pasta and Cheese:**

* 1 pound ziti pasta
* 15 ounces ricotta cheese
* 1 large egg, lightly beaten
* 1/4 cup grated Parmesan cheese, plus more for topping
* 4 cups shredded mozzarella cheese, divided

Equipment Needed

* Large pot for boiling pasta
* Large skillet or Dutch oven
* 9×13 inch baking dish
* Mixing bowls
* Wooden spoon or spatula

Step-by-Step Instructions

Now, let’s get cooking! Follow these detailed instructions to create your own ultimate baked ziti II:

**Step 1: Cook the Ziti**

1. Bring a large pot of salted water to a boil.
2. Add the ziti pasta and cook according to package directions, but reduce the cooking time by 2 minutes. The pasta should be al dente, as it will continue to cook in the oven.
3. Drain the pasta well and set aside.

**Why Al Dente Matters:** Overcooked pasta becomes mushy during baking, resulting in an unpleasant texture. Cooking the pasta al dente ensures it retains a firm bite.

**Step 2: Prepare the Meat Sauce**

1. In a large skillet or Dutch oven, heat the olive oil over medium-high heat.
2. Add the ground beef and Italian sausage and cook, breaking them up with a wooden spoon, until browned.
3. Drain off any excess grease.
4. Add the chopped onion and bell pepper (if using) to the skillet and cook until softened, about 5-7 minutes.
5. Add the minced garlic and cook for 1 minute more, until fragrant.
6. Pour in the red wine (if using) and scrape the bottom of the skillet to loosen any browned bits. Let the wine reduce slightly, about 2-3 minutes.
7. Stir in the crushed tomatoes, tomato sauce, tomato paste, oregano, basil, sugar, salt, and pepper.
8. Bring the sauce to a simmer, then reduce the heat to low, cover, and cook for at least 30 minutes, or up to 1 hour, stirring occasionally. The longer it simmers, the more the flavors will meld together.
9. Stir in the fresh parsley just before removing from the heat.

**Tips for a Flavorful Sauce:**

* **Brown the Meat Well:** Don’t rush the browning process. A good sear on the meat adds depth of flavor to the sauce.
* **Deglaze the Pan:** The red wine helps to lift the browned bits (fond) from the bottom of the pan, adding richness to the sauce.
* **Simmer, Simmer, Simmer:** The longer the sauce simmers, the better the flavors will develop. Don’t be afraid to let it cook for a longer period of time.

**Step 3: Prepare the Cheese Mixture**

1. In a medium mixing bowl, combine the ricotta cheese, egg, and 1/4 cup of grated Parmesan cheese.
2. Mix well until smooth and creamy.

**Why Add an Egg?** The egg helps to bind the ricotta cheese and prevent it from drying out during baking. It also adds richness and creaminess to the cheese layer.

**Step 4: Assemble the Baked Ziti**

1. Preheat your oven to 375°F (190°C).
2. Lightly grease a 9×13 inch baking dish.
3. In a large bowl, combine the cooked ziti pasta with about half of the meat sauce. Toss to coat evenly.
4. Spread half of the pasta mixture evenly in the prepared baking dish.
5. Spread the ricotta cheese mixture over the pasta layer.
6. Sprinkle 2 cups of shredded mozzarella cheese over the ricotta cheese.
7. Top with the remaining pasta mixture.
8. Pour the remaining meat sauce over the top.
9. Sprinkle the remaining 2 cups of shredded mozzarella cheese and the remaining Parmesan cheese over the sauce.

**Layering Tips:**

* **Even Layers:** Ensure that each layer is evenly distributed to guarantee consistent flavor and texture throughout the dish.
* **Don’t Overfill:** Avoid overfilling the baking dish, as this can cause the baked ziti to overflow during baking.

**Step 5: Bake the Ziti**

1. Cover the baking dish with aluminum foil.
2. Bake for 30 minutes.
3. Remove the foil and bake for another 15-20 minutes, or until the cheese is melted and bubbly and the top is lightly browned.
4. Let the baked ziti rest for 10-15 minutes before serving. This allows the cheese to set slightly and makes it easier to slice.
5. Garnish with fresh parsley before serving.

**Baking Tips:**

* **Cover with Foil:** Covering the baking dish with foil during the first part of baking prevents the top from browning too quickly and ensures that the inside is heated through.
* **Monitor the Cheese:** Keep a close eye on the cheese during the last 15-20 minutes of baking to prevent it from burning.
* **Resting Time:** Allowing the baked ziti to rest before serving is crucial for optimal texture and slicing.

Variations and Customizations

The beauty of baked ziti is its versatility. Here are some ideas for customizing the recipe to your liking:

* **Vegetarian Baked Ziti:** Omit the meat and add sautéed vegetables such as mushrooms, zucchini, eggplant, or spinach to the sauce.
* **Spicy Baked Ziti:** Use hot Italian sausage and add a pinch of red pepper flakes to the sauce for a spicy kick.
* **Chicken Baked Ziti:** Substitute ground beef and sausage with shredded cooked chicken.
* **Different Cheeses:** Experiment with different cheeses such as provolone, fontina, or Asiago.
* **Add Some Greens:** Mix some cooked spinach or kale into the ricotta cheese mixture for added nutrients.
* **Creamy Baked Ziti:** Add a splash of heavy cream or half-and-half to the sauce for extra richness.

Serving Suggestions

Baked ziti is a complete meal in itself, but here are some serving suggestions to complement it:

* **Garlic Bread:** A classic accompaniment to pasta dishes.
* **Side Salad:** A fresh green salad with a light vinaigrette provides a refreshing contrast to the richness of the baked ziti.
* **Roasted Vegetables:** Roasted broccoli, asparagus, or Brussels sprouts make a healthy and flavorful side dish.
* **Caesar Salad:** Another popular salad option.
* **Meatballs:** Serve with extra meatballs in marinara sauce for a truly hearty meal.

Tips for Making Ahead and Freezing

Baked ziti is an excellent make-ahead meal. Here’s how to prepare it in advance:

* **Make Ahead:** Assemble the entire dish according to the instructions, but do not bake it. Cover tightly with plastic wrap and refrigerate for up to 24 hours. When ready to bake, preheat the oven and bake as directed, adding an extra 10-15 minutes to the baking time if necessary.
* **Freezing:** Assemble the entire dish, but do not bake it. Wrap tightly in plastic wrap, then wrap again in aluminum foil. Freeze for up to 3 months. When ready to bake, thaw the dish in the refrigerator overnight. Preheat the oven and bake as directed, adding an extra 20-30 minutes to the baking time if necessary. You may need to cover the top with foil for the first part of baking to prevent it from browning too quickly.

Troubleshooting Tips

* **Dry Baked Ziti:** If the baked ziti seems dry, add a little extra tomato sauce or a splash of water to the baking dish before baking.
* **Burnt Cheese:** If the cheese is browning too quickly, cover the baking dish with foil for the last 10-15 minutes of baking.
* **Mushy Pasta:** Make sure to cook the ziti al dente before assembling the dish. Overcooked pasta will become mushy during baking.
* **Bland Sauce:** Taste the sauce before assembling the dish and adjust the seasonings as needed. Add more salt, pepper, garlic, or herbs to enhance the flavor.

Nutritional Information (Approximate)

*Please note that the following nutritional information is an estimate and may vary depending on the specific ingredients used.*

* Serving Size: 1 slice (1/8 of the dish)
* Calories: 450-550
* Fat: 25-35g
* Saturated Fat: 15-20g
* Cholesterol: 100-120mg
* Sodium: 800-1000mg
* Carbohydrates: 40-50g
* Fiber: 3-5g
* Sugar: 10-15g
* Protein: 20-25g

Conclusion

This ultimate baked ziti II recipe is a guaranteed crowd-pleaser that’s perfect for any occasion. With its layers of rich meat sauce, creamy cheese, and perfectly cooked pasta, it’s a dish that’s sure to impress. Follow our detailed instructions and tips to create your own masterpiece, and don’t be afraid to experiment with variations to customize it to your liking. Enjoy!

Frequently Asked Questions (FAQs)

**Q: Can I use different types of pasta?**
A: While ziti is the traditional pasta for this dish, you can substitute it with other similar shapes such as penne, rigatoni, or mostaccioli.

**Q: Can I use ground turkey instead of ground beef?**
A: Yes, ground turkey is a perfectly acceptable substitute for ground beef. Just be sure to use a blend with a higher fat content to prevent it from drying out.

**Q: Can I make this recipe without red wine?**
A: Yes, the red wine is optional. If you prefer not to use it, simply omit it from the recipe.

**Q: How do I prevent the cheese from burning?**
A: Cover the baking dish with foil for the last 10-15 minutes of baking to prevent the cheese from browning too quickly.

**Q: Can I add vegetables to the sauce?**
A: Absolutely! Feel free to add sautéed vegetables such as mushrooms, zucchini, eggplant, or spinach to the sauce.

**Q: How long does baked ziti last in the refrigerator?**
A: Baked ziti will last for 3-4 days in the refrigerator.

**Q: Can I reheat baked ziti in the microwave?**
A: Yes, you can reheat baked ziti in the microwave. However, it’s best to reheat it in the oven for a more even heating and to prevent the cheese from becoming rubbery. Reheat at 350°F (175°C) until heated through.

**Q: What is the best way to prevent the pasta from sticking together after cooking?**
A: Toss the drained pasta with a little bit of olive oil to prevent it from sticking together.

**Q: Can I use pre-shredded cheese?**
A: While pre-shredded cheese is convenient, it often contains cellulose, which can prevent it from melting as smoothly. For best results, shred your own cheese.

**Q: What type of Italian sausage should I use?**
A: You can use either sweet or hot Italian sausage, depending on your preference. Be sure to remove the casings before cooking.

**Q: How can I make the sauce thicker?**
A: If the sauce is too thin, you can simmer it for a longer period of time to allow it to reduce. You can also add a tablespoon of cornstarch or flour mixed with a little water to thicken it.

Enjoy this baked ziti II recipe, and let us know how it turns out in the comments below!