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Baked Ziti For 20
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- #72160
Pasta bakes are perfect for feeding a crowd. This ziti dish made with both beef and sausage is delicious, quick-cooking, and super easy to prepare ahead of time for a stress-free event.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
1 pound ground beef
1 pound ground pork or sausage
2 onions, diced
2 bell peppers, seeded and diced
8 cloves garlic, crushed
2 cans (28 ounce size) diced tomatoes, undrained or use tomato puree
1 tablespoon dried basil, oregano, or parsley, or to taste
red wine or broth
2 boxes (16 ounce size) ziti pasta
salt and pepper, to taste
3 cups shredded cheese, Mozzarella or a combination of Italian cheeses
directions
Preheat the oven to 350 degrees F.
Combine the beef, pork, onions, bell peppers, and garlic in a large skillet over medium-high heat. Cook, stirring frequently, until the beef and pork are cooked through. Drain off any excess grease.
Add the tomatoes to the skillet along with any herbs as desired. Add red wine as needed for additional liquid. Bring the mixture to a simmer then reduce the heat to medium-low. Let simmer while you prepare the pasta.
While the sauce is simmering, cook the ziti as directed on the package. Drain well.
Adjust the seasoning of the sauce as needed. Combine the pasta and sauce and place in a large baking dish or multiple smaller baking dishes. Top with the cheese. Cover the dish with foil and bake at 350 degrees F for 30 minutes. Remove the foil and bake for 15 more minutes or until the cheese is melted and the sauce is bubbly.
Serve the baked ziti hot.
This recipe can be made ahead of time and refrigerated before cooking. Bake for 50-60 minutes covered then remove the foil and bake for 15 additional minutes.
recipe tips
For a vegetarian version, omit the meat and add mushrooms, zucchini, or eggplant.
Adding a layer of ricotta cheese mixture (ricotta, egg, Parmesan, and herbs) can add a savory and creamy component.
To prevent the pasta from drying out, make sure it is well-coated with the sauce before baking.
Spice up the dish with crushed red pepper flakes or a pinch of cayenne.
For a crispy top, broil the ziti for the last few minutes of baking.
If using multiple smaller baking dishes, adjust cooking times accordingly. Start checking the pasta after 20 minutes of initial cooking time.
Make sure the baking dish is well-greased to prevent sticking.
If the sauce seems too thick, add a bit more wine or broth.
Cool the baked ziti slightly before serving for easier serving.
common recipe questions
Can I substitute the ground pork or sausage with another meat?
Yes, you can use turkey, chicken, or a plant-based meat substitute for a lighter version, but the flavor will change. The combination of beef with the pork gives it flavor and texture but you can also use all beef, if desired.
What type of red wine works best in this recipe?
A dry red wine like Merlot or Cabernet Sauvignon enhances the sauce's flavor. If you prefer not to use wine, beef or vegetable broth is a good substitute.
Can I prepare this dish in advance?
Assemble the dish, cover, and refrigerate. When ready to bake, let it sit at room temperature for 30 minutes before baking. Add additional liquid if it seems dry as the pasta may absorb a lot of the liquid while it stands.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven (covered with foil) or microwave until heated through.
Can this recipe be frozen?
Yes, you can freeze the baked ziti either before or after baking. Wrap tightly and freeze for up to 3 months. Thaw in the refrigerator overnight before baking or reheating.
Is it necessary to cook the pasta before baking?
Yes, cook the pasta al dente since it will continue cooking in the oven. This prevents it from becoming too soft.
Can I use different cheeses?
You can try different cheeses such as Parmesan, ricotta, or provolone for varied flavors.
nutrition data
382 calories, 16 grams fat, 40 grams carbohydrates, 19 grams protein per serving.
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reviews & comments
January 4, 2017
Perfect!! Just the right amount of everything.
January 5, 2013
Excellent for crowds, but my "sauce " was watery, and I had to add some tomato paste. I used chopped tomatoes-maybe tomato purée would make the sauce thicker.