Is there anything better than digging into a bubbling, cheesy pan of pasta after a long day? This Million Dollar Baked Ziti is the kind of family dinner that feels like a warm hug. It’s the ultimate comfort food, packed with so much rich flavor and gooey cheese that everyone will be begging for seconds. Honestly, I think it might just be better than any lasagna I’ve ever made. And the best part? It’s surprisingly simple to throw together, even on your busiest weeknight. So good.
Ingredients
- 1 pound ziti or rigatoni pasta: The sturdy tubes hold up to all that sauce and cheese.
- 1 tablespoon olive oil: For sautéing and building flavor.
- 1 pound ground beef (or ½ lb beef + ½ lb Italian smoked turkey sausage): For a hearty, savory base.
- 1 yellow onion, finely diced: Adds a sweet, aromatic foundation.
- 3 cloves garlic, minced: For that essential punch of flavor.
- 1 (24-ounce) jar of your favorite marinara sauce: The quick and flavorful shortcut we all love.
- 1 (15-ounce) tub whole milk ricotta cheese: Creates that dreamy, creamy layer.
- 1 large egg: Binds the ricotta layer together.
- 1/4 cup fresh parsley, chopped: Brings in a fresh, bright note.
- 3 cups shredded mozzarella cheese, divided: Because you can never have too much melty cheese.
- 1 cup grated Parmesan cheese, divided: Adds a salty, nutty depth.
- 1 teaspoon Italian seasoning: The perfect blend of herbs.
- Salt and black pepper to taste: To make all the flavors pop.
Step-By-Step Method
- Preheat your oven to 375°F (190°C) and grab your favorite 9×13 inch baking dish. Lightly grease it with a bit of olive oil or cooking spray.
- Bring a large pot of well-salted water to a rolling boil. Cook the ziti according to the package directions until it’s just al dente, usually about 8-10 minutes. You want it to still have a little bite since it will cook more in the oven. Drain it and set it aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the ground beef (and sausage, if using) and onion. Cook, breaking the meat up with a spoon, until it’s browned and the onion is soft and translucent, about 8 minutes. Stir in the garlic and cook for one more minute until fragrant. Drain any excess grease.
- Pour the entire jar of marinara sauce into the skillet with the meat. Stir everything together and let it simmer gently for about 5 minutes to let the flavors get to know each other. Take it off the heat.
- In a medium bowl, mix together the ricotta cheese, egg, parsley, 1 cup of the mozzarella, and ½ cup of the Parmesan. Season with a good pinch of salt and pepper. This is your million-dollar creamy layer!
- Now, let’s assemble! Add the drained pasta to the skillet of meat sauce and stir until every piece is coated. Spread half of this saucy pasta mixture into the bottom of your prepared baking dish.
- Dollop the entire ricotta cheese mixture over the pasta layer and gently spread it out into an even layer.
- Top with the remaining saucy pasta. Sprinkle the remaining 2 cups of mozzarella and ½ cup of Parmesan evenly over the top.
- Bake, uncovered, for 25-30 minutes, or until the cheese is completely melted, golden, and bubbly around the edges.
- Let the baked ziti rest for about 10 minutes before serving. This helps it set up so you get beautiful, clean slices instead of a runny mess. Trust me, it’s worth the wait!
What Is Million Dollar Baked Ziti?
You might be wondering what makes this dish worth a million bucks. Well, it’s all in the luxurious, creamy ricotta cheese layer tucked right in the middle. Unlike traditional baked ziti where everything is mixed together, this method creates distinct, decadent layers of flavor and texture. It’s the rich cousin of your standard pasta bake, with a name that promises—and delivers—something truly special for your family dinner.
Equipment Needed
- 1 large pot (for boiling pasta)
- 1 large skillet (for the meat sauce)
- 1 9×13 inch baking dish
- 1 mixing bowl (for the ricotta mixture)
- Measuring cups and spoons
- A good colander (for draining that pasta)
Serving Ideas & Pairings
This baked ziti is a complete meal all on its own, but I love to round it out with some simple sides. A crisp, green garden salad with a tangy vinaigrette is the perfect fresh contrast to all that richness. Some warm, crusty garlic bread is practically mandatory for soaking up every last bit of sauce. And if you’re feeding a real crowd, some simple roasted green beans or asparagus spears would be just lovely.
Creative Variations
- Vegetarian Twist: Simply swap the meat for a pound of sliced mushrooms and bell peppers. Sauté them until tender before adding your sauce.
- Extra Cheesy: Add a layer of provolone slices under the final sprinkle of mozzarella for an even more decadent, stretchy cheese pull.
- Spinach Ricotta: Thaw and thoroughly squeeze dry a 10-ounce box of frozen chopped spinach. Mix it right into your ricotta layer for a pop of color and nutrients.
- Spice It Up: Add a pinch of red pepper flakes to the meat sauce while it simmers if your family likes a little kick.
Storage Tips
Let any leftovers cool completely before covering the baking dish tightly with foil or transferring portions to airtight containers. It will keep beautifully in the fridge for 3-4 days. To reheat, pop a portion in the microwave until warm, or for the best results, reheat it in the oven at 350°F until bubbly again. You can also freeze this baked ziti for up to 3 months. Assemble it in a freezer-safe dish, wrap it tightly in a couple layers of plastic wrap and foil, and freeze unbaked. Thaw overnight in the fridge before baking as directed.
Crockpot Notes
Yes, you can make this a slow cooker meal! Prepare the meat sauce and boil the pasta until it’s *very* al dente, even a minute or two underdone. Layer everything in your crockpot as you would in the baking dish: half the pasta mixture, all the ricotta, the rest of the pasta, then the cheese. Cook on LOW for 3-4 hours. Avoid cooking on high or for too long, as the pasta can become mushy.
Doneness Test
The best way to know your Million Dollar Baked Ziti is done is to look for that gorgeous, golden-brown cheese on top. It should be completely melted and bubbly all over, especially around the edges. If you insert a knife into the center, it should come out hot to the touch. The pasta inside will be tender and heated all the way through.
FAQs
- Can I make this baked ziti ahead of time? Absolutely! Assemble the entire dish, cover it tightly, and refrigerate it for up to 24 hours before you need to bake it. You might just need to add 5-10 extra minutes to the baking time since it will be going into the oven cold.
- What’s the best pasta to use besides ziti? Any short, sturdy tube pasta works great. Rigatoni is my second favorite because its large ridges hold onto so much sauce. Penne would work perfectly fine, too.
- Do I have to use the egg in the ricotta mixture? The egg acts as a binder to help the ricotta layer stay firm and sliceable. You can leave it out if you prefer, just know the middle layer will be a bit softer and more creamy than firm.
- Can I use cottage cheese instead of ricotta? You sure can! For a similar texture and protein boost, blend a 16-ounce container of small-curd cottage cheese until it’s smooth, then use it just as you would the ricotta.