Baked Ziti

Name: Baked Ziti
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 2 Lb Ziti Or Rigatoni; 2.5 Lb Ground Beef (80/20); 4 Cups Marinara Sauce; 1 can Crushed Tomatoes; 24 Oz Whole-Milk Ricotta; 24 Oz Low-Moisture Mozzarella, Shredded; 8 Oz Grated Parmesan; 1 large Yellow Onion, Diced; 5 cloves Garlic Cloves, Minced; 2 Tbsp Dried Italian Seasoning; 3 Tbsp Olive Oil; 2 Tbsp Kosher Salt; 1 Tsp Black Pepper; 0.5 Cup Fresh Basil, Chopped

Cheesy pasta bake for the table

Prep: 25 min
Cook: 75 min
Serves 8
Difficulty: medium

Cheesy pasta bake for the table. Sized for a full crew, with timing that still works when the kitchen gets interrupted.

Why crews like it: A hall pick for regular dinner nights — one line, real portions, no drama at the stove.

1394Cal

85gProtein

106gCarbs

71gFat

Ingredients

2 Lb Ziti Or Rigatoni
2.5 Lb Ground Beef (80/20)
4 Cups Marinara Sauce
1 can Crushed Tomatoes
24 Oz Whole-Milk Ricotta
24 Oz Low-Moisture Mozzarella, Shredded
8 Oz Grated Parmesan
1 large Yellow Onion, Diced
5 cloves Garlic Cloves, Minced
2 Tbsp Dried Italian Seasoning
3 Tbsp Olive Oil
2 Tbsp Kosher Salt
1 Tsp Black Pepper
0.5 Cup Fresh Basil, Chopped

Instructions

Brown beef and build sauce: Brown ground beef in olive oil with onion until deeply colored. Add garlic and Italian seasoning; cook 1 minute. Stir in crushed tomatoes and marinara; simmer 15 minutes until thick enough to coat a spoon.
Par-cook ziti: Boil ziti in salted water 3 minutes shy of al dente. Drain — baked ziti finishes in the oven, not the pot.
Mix ricotta filling: Stir ricotta with half the parmesan, salt, and pepper until smooth. This layer keeps the bake creamy — skipping ricotta gives you red pasta, not baked ziti.
Layer in hotel pans: Spread half the meat sauce, then half the pasta, dollops of ricotta, and half the mozzarella. Repeat layers. Top with remaining sauce, mozzarella, and parmesan.
Bake until bubbling: Bake covered at 375°F 25 minutes, then uncover and bake 10–15 minutes until cheese browns at the edges. Rest 10 minutes before cutting — molten cheese needs to set.
Serve Baked Ziti: Scoop squares from the pan onto sheet trays. Finish with basil. This is a cheesy pasta bake, not a cream-pasta toss.

Tonight's spread

Plate Baked Ziti with sides in separate pans so the crew can mix portions.
Line up Baked Ziti on the main counter with serving spoons — firefighters grab fast between calls.
Keep a backup tray warm in the oven at 200°F for late arrivals after a run.

Hall tips

Keep a backup tray warm in the oven for late calls — nothing worse than cold plates after a run.
Taste for salt at the end — hall palates run salty after long shifts.

Substitutions

Any short pasta shape works — penne, rigatoni, or spaghetti.

Leftovers

Cool leftovers in shallow containers within two hours — deep pots stay hot too long.
Label trays with date and reheat to 165°F minimum before second shift.
Add a splash of stock or water when reheating — thick sauces tighten in the fridge.

8-quart stock pot
Large sheet trays
Instant-read thermometer
Aluminum foil