If I could combine the two things that remind me of each Grandmother, I think you’d have this dish, in this casserole pan. The baked ziti is a family recipe from my Dad’s side. that’s the Italian side that also gave you this secret ravioli recipe. The smells of this dish when you start to fold the layers together bring me back to my childhood. We loved hanging out at my Grandparent’s house. We would dive into the candy drawer, or sift through the famous jewelry box in the blue room. Funny thing is, everything in that jewelry box is now back in style.
But you see, this Le Creuset dish reminds me of my Grandmother on my Mom’s side.
She has a set of these pots in white on her stove at all times. Honestly, I think she’s had them for as long as I’ve been around if not longer. They’ve seen more matzo ball soup than any Jewish deli in town. Okay, that doesn’t really say much for Atlanta, but you get the idea, work with me here. I always thought one day I’d own my own set of Le Creuset pans. And I’m happy to say, I finally have one.
With my new dish in hand, I headed to my parents last weekend to hang out and catch up on life. While I was there, my Mom and I whipped up this baked ziti that’s been a family recipe for generations. This dish is so insanely easy to make and really takes just 4 ingredients. If you already have sauce on hand, it really comes together in no time. It’s the perfect easy and quick Italian weeknight dinner. It also freezes nicely. This dish is a favorite to bring over to a friend who needs food on hand (think new parents, or someone going through a rough patch and needs some comforting food).
This meal is so easy and I just love the comfort it brings to any table. The ingredients are simple, just throw it all in a big casserole dish like this Le Creuset one and you’re pretty much done. Serve with a big glass of red wine and you’ve got yourself a great weeknight dinner and even better leftovers.
Mom’s Easy Baked Ziti Recipe
Baked Ziti Ingredients
- 1 15 oz container of ricotta cheese
- 1 lb of ziti pasta – I prefer ziti rigati which has the lines on it
- 32 oz of your favorite marinara or meat sauce
- 8 oz of shredded mozzarella cheese
- Optional, you can add in some ground Italian sausage for added protein if you’re not using a meat sauce. Or if you just want bigger chunks of meat throughout, this is great to add.
Baked Ziti Method
Step One
Boil your pasta according to the package. Choose the al dente time, and you can even go a good minute or two less. The pasta will continue to cook in the oven so al dente is key here. Preheat your oven to 350 degrees Fahrenheit. If adding in Italian sausage, remove the casings from hot or sweet Italian sausage and gently break them up into large chunks and brown in a pan over medium heat. Set aside on a paper towel to drain excess oil.
Step Two
Drain your pasta and combine with your ricotta cheese, sauce and 4 oz of your mozzarella (save the other 4 oz for the top). I usually do this in a big bowl to make it easier, then transfer to the casserole dish. Add in the sausage at this point if you’re using that.
Step Three
Pour the mixture into a casserole dish and top with the remaining 4 oz of shredded cheese.
Step Four
Bake covered with aluminum foil for 30 minutes. Then remove the foil and bake for another 10-15 minutes until bubbly and hot throughout.
Don’t forget to make a salad to go with this dish!
Mom’s Baked Ziti
Ingredients
- 15 oz container of ricotta cheese
- 1 lb pasta
- 32 oz of your favorite marinara or meat sauce
- 8 oz bag of shredded mozzarella
Instructions
- Cook pasta according to the package – cook it 1-2 minutes less for al dente
- Drain pasta
- Add pasta to a bowl and fold in sauce and ricotta until combined.
- Add half of the mozzarella to the mix, and add mix to casserole dish
- Add remainder of mozzarella to the top of the pasta
- Bake at 350 fahreheit covered for 30 minutes and then another 15 uncovered or until bubbly.
Notes
This post was written in collaboration with Le Creuset. All opinions and views are my own.
