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Greek Baked Ziti Recipe

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Greek Baked Ziti is a comforting, make-ahead casserole combining tender pasta coated in creamy Parmesan sauce with a savory seasoned ground beef tomato mixture, all topped with melted mozzarella and crispy breadcrumbs. Perfect for an easy weeknight dinner that serves 6 to 8 people.

Ingredients

Pasta & Meat Sauce

  • 12 oz. ziti pasta
  • 1 small yellow onion, chopped
  • 1 Tbsp. olive oil
  • 2 garlic cloves, minced
  • 1 1/2 lbs. lean ground beef
  • 2 (15-oz.) cans tomato sauce
  • 1 Tbsp. fresh lemon juice
  • 1 1/2 Tbsp. dried oregano
  • 1 tsp. sugar
  • 1/2 tsp. ground cinnamon
  • 1 1/2 tsp. kosher salt, divided

Bechamel Sauce

  • 3 Tbsp. butter
  • 3 Tbsp. all-purpose flour
  • 3 cups milk
  • 1 cup grated Parmesan cheese
  • 1/2 tsp. freshly ground black pepper
  • Remaining 1/2 tsp. kosher salt

Topping

  • Vegetable cooking spray (for greasing)
  • 1 (8-oz.) package shredded mozzarella cheese
  • 1/3 cup fine, dry breadcrumbs
  • Fresh basil for garnish

Instructions

  1. Gather Ingredients: Assemble all necessary ingredients to ensure a smooth cooking process.
  2. Preheat Oven and Cook Pasta: Preheat your oven to 350°F. Cook the ziti pasta in a Dutch oven or large pot according to package directions until al dente. Drain and set aside.
  3. Sauté Aromatics and Cook Beef: Heat olive oil in a large skillet over medium-high heat. Add the chopped onion and sauté for 4 to 5 minutes until tender. Add minced garlic and cook for an additional 30 seconds until fragrant. Add the ground beef, stir occasionally, and cook for about 5 minutes or until browned and no longer pink. Drain excess fat and return beef mixture to the skillet.
  4. Prepare Meat Sauce: Stir in tomato sauce, fresh lemon juice, dried oregano, sugar, ground cinnamon, and 1 teaspoon of kosher salt into the beef mixture. Bring to a simmer over medium-high heat and cook for 2 minutes, stirring occasionally. Remove from heat.
  5. Make Bechamel Sauce: In a large saucepan, melt butter over low heat. Whisk in flour and cook constantly whisking for 2 minutes to form a roux. Gradually whisk in milk, then increase the heat to medium. Continue whisking constantly for 5 to 7 minutes until the sauce thickens and becomes bubbly. Remove from heat and stir in grated Parmesan cheese, freshly ground black pepper, and the remaining 1/2 teaspoon kosher salt.
  6. Combine Pasta and Sauce: Pour the bechamel sauce over the cooked pasta and stir well to coat all the pasta evenly.
  7. Assemble Casserole: Lightly grease a 13- x 9-inch baking dish with vegetable cooking spray. Transfer the pasta coated with sauce into the dish. Evenly spread the beef tomato mixture over the pasta. Sprinkle shredded mozzarella cheese and then the fine dry breadcrumbs on top.
  8. Bake: Place the dish in the preheated oven and bake for 20 to 25 minutes, or until the casserole is bubbly and the cheese has melted and slightly browned.
  9. Rest and Garnish: Remove from oven and let the baked ziti stand for 10 minutes before serving. Garnish with fresh basil leaves to add a bright, fresh flavor.

Notes

  • You can prepare the meat sauce and bechamel sauce ahead of time and assemble the casserole just before baking for convenience.
  • For a richer flavor, substitute whole milk with half-and-half or use part cream in the bechamel sauce.
  • If you prefer a spicier kick, add red pepper flakes to the meat sauce.
  • Using freshly grated Parmesan cheese will enhance the sauce’s flavor compared to pre-grated options.
  • Make sure to cook pasta al dente as it will continue cooking during baking to prevent mushy texture.

Find it online: https://lauracooks.com/greek-baked-ziti-recipe/