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Pasta

Baked Ziti with Ragù

Nothing opens a hearty lunch better than Baked Ziti with Ragù: traditional and full of flavor, it is also perfect for Sunday lunch.
Recipe Baked Ziti with Ragù
  • Difficulty Medium
  • Preparation 30 minutes
  • Cooking 1 hour
  • Servings for 6 people

If you are looking for the perfect first course for a hearty Sunday lunch, we recommend this recipe for a rich baked pasta gratin: Baked Ziti with Ragù. The base of this dish is ziti, a particular shape of dried durum wheat pasta from Naples, with a smooth surface and a long, hollow tubular shape. Because of their length, ziti are usually broken before cooking, and they are perfect for making pasta frittatas and timballi, baked pasta molds. In Italy there are countless recipes for baked pasta gratins, just think of lasagna, and Baked Ziti with Ragù is one of these comforting, hearty dishes that please everyone.

To make this first course, besides the ziti, you will need to prepare a rich ragù with a mix of ground beef and pork. Before baking your ziti, sprinkle them generously with grated Parmigiano Reggiano to create a crisp crust on top. To enjoy this dish at its best, we suggest letting it cool slightly once it comes out of the oven, before serving.

One advantage of this Baked Ziti Timballo is that it is much simpler and quicker to make than lasagna. Plus, like all baked pastas, it is almost better reheated the next day. A seasonal vegetarian alternative to this meat ragù recipe is Baked Pasta with Broccoli and Cauliflower; or, for something more original, try Baked Conchiglioni with Pumpkin, Sausage and Ricotta.

Ingredients for 6 people

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Method

  1. To make the Baked Ziti with Ragù, start with the ragù. Begin by finely chopping the celery, carrot and onion for the soffritto, the aromatic vegetable base. Cook the soffritto in a skillet with the oil and, when it has softened, add the crumbled ground beef and pork. Brown the meat over high heat, then deglaze with the white wine.
  2. Only when you can no longer smell alcohol rising from the pan, add the tomato sauce, the tomato paste dissolved in half a glass of vegetable broth and a generous pinch of salt, and start cooking the ragù. Add a ladleful of broth and keep cooking over low heat for at least an hour. If the ragù dries out too much, add more broth.
  3. When the ragù is ready and has cooled, cook the ziti for the time indicated on the package. Keep the pasta al dente and do not overcook it, or it will tend to break. Once cooked, drain the pasta and cool it under cold running water.
  4. Now it’s time to mix the ragù with the ziti in a large bowl (or basin). Be sure to set aside some of the ragù: you will need it to spread on the bottom of the baking dish and over the pasta.
  5. Prepare a baking dish and spread a layer of ragù over the bottom. Pour the pasta mixed with the ragù into the dish and finish with a last generous layer of ragù; finally, sprinkle with the grated Parmigiano.
  6. Bake the ziti at 200 °C (400 °F) for 20 minutes, then take them out of the oven and let them cool for about ten minutes before serving. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

Instead of the classic ragù, you can use vegetables to make a version suitable for vegetarians.

Tips

You can also prepare the Baked Ziti with Ragù the day before and bake it when your guests arrive.

Storage

Baked Ziti with Ragù keeps in the fridge for a couple of days. Reheat it in the oven when you are ready to eat it.

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