Ingredients
Scale
- 4 ounces (113 g) dry ziti rigati or small rigatoni
- 1 teaspoon olive oil, plus a little for greasing the dish
- 1/4 cup (about 40 g) finely diced yellow onion
- 6 ounces (170 g) lean ground beef, preferably 90% lean
- 1 garlic clove, minced
- 1/2 teaspoon dried Italian seasoning
- 1/8 teaspoon black pepper
- Pinch of crushed red pepper flakes, optional
- 1 cup (240 ml) marinara sauce
- 1/4 cup (60 g) whole-milk ricotta, drained of excess liquid
- 3/4 cup (3 ounces/85 g) shredded low-moisture mozzarella
- 2 tablespoons (10 g) finely grated Parmesan
- Up to 2 tablespoons reserved pasta cooking water, only if needed
- Salt for pasta water; additional salt to taste, optional
- 1 teaspoon chopped fresh parsley, optional garnish
Instructions
- Prepare: Preheat oven to 375°F (190°C), rack in the center. Bring a pot of water to a boil. Lightly grease a round 1 1/4-quart oven-safe dish (about 7 inches inside, two tab handles if available). A 1 1/2-quart dish is suitable too. Set aside foil. Dice onion, mince garlic, measure ingredients and shred cheese. Allow about 15 minutes for this preparation, including starting the oven and water.
- Cook pasta and beef in parallel: Salt the boiling water and cook pasta about 1–2 minutes less than the package’s al dente timing, typically 8–10 minutes; it should still have a firm center. Reserve a little cooking water, then drain. Meanwhile, heat oil in a skillet over medium heat. Add onion and beef; cook 7–9 minutes, stirring and breaking beef into small crumbles. Check beef reaches 160°F in several places with a food thermometer; gather it into a mound deep enough for the probe’s sensing area and avoid touching the pan. Drain excess fat safely.
- Make sauce: Add garlic, Italian seasoning, pepper and optional pepper flakes to the cooked beef; stir about 30 seconds. Add marinara and simmer gently 2 minutes. Taste and add salt only if needed. Remove from heat. Cook longer if necessary to finish safely; times are estimates.
- Assemble: In a stainless bowl or the drained pasta pot, fold pasta and sauce together. Gently fold in ricotta. If the mixture looks dry, add reserved pasta water 1 tablespoon at a time, up to 2 tablespoons. Spoon into prepared dish, leaving at least 1/2 inch headspace. Top evenly with mozzarella and Parmesan. The parallel stovetop cooking and assembly stage takes about 15 minutes total.
- Bake: Cover loosely with foil, tented above the cheese. Bake 15 minutes. Uncover and bake another 5–15 minutes until sauce bubbles, cheese melts with golden spots, and the center reaches 165°F. Total estimated bake: 20–30 minutes (25-minute planning value). No broiling required. If browning too quickly, loosely cover again.
- Rest and serve: Set on a dry heat-safe trivet and rest 5 minutes. Add optional parsley. Divide into two portions; handles and center remain hot.
Notes
- Not kitchen-tested. Estimated yield: two moderate main-course portions. Sauce thickness, pasta shape, dish depth and oven affect results.
- Estimated timing: 15 minutes prep + 15 minutes parallel stovetop cooking/assembly + 25 minutes oven + 5 minutes rest = 60 minutes. Practical range 55–65 minutes. Preheating/water heating overlap preparation. If these take longer, allow additional time. Side dishes excluded.
- Equipment: about 1 1/4-quart round oven-safe dish (5-cup capacity), or 1 1/2-quart alternative, skillet, saucepan, colander, thermometer. A 1-quart dish may be too small; do not fill to the rim. Estimated mixed volume 3 1/2–4 cups is not a measured test result.
- Store promptly in shallow containers within 2 hours, or 1 hour above 90°F; refrigerate at 40°F or below for 3–4 days. Freeze airtight portions for about 2–3 months for quality. Thaw in refrigerator. Reheat covered to 165°F throughout; check several spots. Do not cool completely on the counter.
- Contains wheat and milk. No dietary claim.
- Make-ahead variation: cool components promptly, refrigerate up to 24 hours, then assemble and bake to 165°F. Extra chilling and heating time are not in the standard total. Avoid thermal shock to bakeware.
- Prep Time: 15 minutes
- Rest Time: 5 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop and Oven
- Cuisine: Italian-American