Tuscan Three-Cheese Baked Ziti al Forno
A luxurious Italian-American baked pasta layered with perfectly cooked ziti, slow-simmered beef and tomato sauce, creamy ricotta, mozzarella, Parmesan, and fragrant herbs. Finished with a bubbling golden cheese crust, this gourmet baked ziti delivers rich, comforting flavors and irresistible cheesy pulls in every bite, making it an ideal centerpiece for family dinners, holidays, and meal prep.
Tuscan Three-Cheese Baked Ziti al Forno
shopping_basketIngredients
- Ziti Pasta1 lb (450g)
- Ground Beef1 lb (450g)
- Italian Sausage1/2 lb (225g), casings removed
- Olive Oil2 tbsp
- Yellow Onion1 medium, finely diced
- Garlic5 cloves, minced
- Tomato Paste2 tbsp
- Crushed Tomatoes28 oz (800g)
- Tomato Sauce15 oz (425g)
- Italian Seasoning2 tsp
- Dried Basil1 tsp
- Red Pepper Flakes1/4 tsp, optional
- Salt2 tsp, divided
- Freshly Ground Black Pepper1 tsp
- Whole Milk Ricotta Cheese15 oz (425g)
- Large Egg1
- Fresh Parsley1/4 cup, finely chopped
- Mozzarella Cheese4 cups, freshly shredded
- Parmesan Cheese1 1/2 cups, freshly grated
- Fresh Basilfor garnish
Nutrition Per Serving
Calories
645
Protein
35g
Fat
31g
Carbs
54g
restaurantInstructions
Cook the Pasta
Bring a large pot of generously salted water to a rolling boil. Cook the ziti for about 2 minutes less than the package directions until very al dente. Drain well but do not rinse.
Slightly undercooking the pasta prevents it from becoming mushy as it finishes baking in the sauce.
Prepare the Meat Sauce
Heat the olive oil in a large Dutch oven over medium-high heat. Add the onion and cook for about 5 minutes until softened. Stir in the garlic and cook for another 30 seconds before adding the ground beef and Italian sausage. Cook for 8 to 10 minutes, breaking the meat apart until deeply browned. Drain excess fat if necessary.
Build the Tomato Sauce
Stir the tomato paste into the browned meat and cook for 2 minutes. Add the crushed tomatoes, tomato sauce, Italian seasoning, dried basil, red pepper flakes, 1 teaspoon salt, and black pepper. Simmer uncovered for 20 minutes, stirring occasionally until the sauce thickens.
A longer simmer develops a richer, sweeter tomato flavor and creates a restaurant-quality sauce.
Prepare the Cheese Filling
In a large bowl, combine the ricotta cheese, egg, parsley, half of the Parmesan cheese, and the remaining salt. Mix until smooth and creamy.
Combine the Pasta
Add the cooked ziti to the meat sauce and gently toss until every piece of pasta is evenly coated. Allow the pasta to absorb some of the sauce for 2 to 3 minutes before assembling.
Layer the Casserole
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. Spread half of the pasta mixture into the dish. Dollop half of the ricotta mixture over the pasta, then sprinkle with half of the mozzarella. Repeat with the remaining pasta, ricotta mixture, mozzarella, and finish with the remaining Parmesan cheese.
Layering the cheeses instead of mixing everything together creates delicious pockets of creamy ricotta throughout the casserole.
Bake
Cover the baking dish loosely with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for another 15 to 20 minutes until the cheese is melted, bubbling, and beautifully golden.
Broil for a Golden Finish
For an extra-crispy cheese topping, broil the baked ziti for 2 to 3 minutes, watching carefully to prevent burning.
Freshly shredded mozzarella melts much more smoothly than pre-shredded cheese because it contains fewer anti-caking agents.
Rest Before Serving
Allow the baked ziti to rest for 10 to 15 minutes before slicing. This helps the layers hold together and allows the cheese to set for cleaner servings.
Serve and Store
Garnish with fresh basil and additional Parmesan cheese before serving. Pair with garlic bread, Caesar salad, or roasted vegetables. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Baked ziti tastes even better the following day as the sauce and cheeses continue to meld together.
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