Baked Ziti
Ingredients
- 500 gPenne rigate (dry)
- 450 gGround beef 15% fat (fresh)
- 1 pcOnion (finely diced)
- 2 pcGarlic (minced)
- 250 gBuffalo milk mozzarella ("di bufala") (shredded)
- 50 gParmesan cheese (grated)
- 2 tbspExtra virgin olive oil
- 1 tspOregano (dried)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 750 mlMarinara Sauce
- 250 gRicotta Cheese
Method
Tubular pasta coated in a thick tomato and beef sauce, baked under a layer of melting mozzarella. The edges should be golden and crispy while the center remains creamy and tender.
- 1
Plunge the penne into a large quantity of boiling salted water. Cook 2 minutes less than the time indicated on the package to keep a firm texture. Drain.
- 2
In a skillet with olive oil, sauté the onion and garlic. Add the ground beef and brown over high heat. The meat should be well seared and not boiled.
- 3
Mix the pasta with the meat, marinara sauce, ricotta, oregano, and half of the mozzarella. The sauce and ricotta should coat each piece of pasta well to provide creaminess.
- 4
Pour into a baking dish. Sprinkle the remaining mozzarella and parmesan. Bake at 200°C until the cheese bubbles and turns a golden amber color.
Frequently asked questions
How do you get this dish right?
- Undercook the pasta as it will finish absorbing the sauce in the oven.
- If the sauce reduces too much, deglaze with a splash of pasta cooking water.
- The cheese should brown, not burn: watch the color closely.
How long does this dish keep?
Keeps for 3 days in the fridge. Reheat in the oven covered with foil to prevent the pasta from drying out.
