Ziti Noodles

This baked ziti is the Italian-American casserole that never lets anyone down. Ground beef gets mixed with creamy ricotta, Parmesan, and a beaten egg, then tossed with cooked ziti and spaghetti sauce before a final blanket of melted mozzarella on top.

The ricotta-egg combination is what gives this dish its signature creamy pockets. The egg binds the ricotta so it holds together in the bake instead of dissolving into the sauce. You’ll find thick, luscious streaks of cheese running through every forkful.

Splitting the sauce is a smart move: half goes into the meat-cheese mixture to coat the noodles, the other half goes on top where it keeps the surface moist and gives the mozzarella something to melt into.

Pro Tips

• Cook the ziti a minute short of al dente. It finishes cooking in the oven and overdone pasta turns mushy in a bake.
• Drain the ground beef well after browning. Excess grease will pool at the bottom of the casserole.
• Let the beef cool slightly before stirring in the ricotta and egg. Too-hot meat can cook the egg on contact.
• Cover with foil for the first 15 minutes, then uncover to let the mozzarella brown and bubble.

Variations

• Use Italian sausage instead of ground beef for a spicier, more seasoned version.
• Layer it instead of tossing: noodles, meat-ricotta mixture, sauce, cheese, and repeat for a lasagna-style presentation.
• Add a layer of sauteed spinach or mushrooms for extra vegetables without changing the flavor profile much.