This one-pan meal eliminates the need to boil pasta or brown meat separately. It is an efficient way to prepare a hearty baked ziti with minimal cleanup and preparation time.
List of ingredients
- 16 oz uncooked ziti pasta – ensure they are standard dry tubes.
- 8 oz provolone cheese – sliced or shredded for melting.
- 1½ cups sour cream – adds creaminess and acidity to the sauce.
- 1 pound ground beef – use lean beef to reduce excess grease.
- 24 oz jar spaghetti sauce – your preferred brand and flavor.
- 3 cups chicken broth – provides the necessary liquid to cook the raw pasta.
- 2 teaspoons garlic powder – for a consistent savory flavor.
- 1 teaspoon dried oregano – adds a classic Italian herb note.
- 1 cup shredded mozzarella cheese – for the bubbly top crust.
- ½ cup grated Parmesan cheese – adds a salty, sharp finish.
step-by-step instructions
- Prepare Oven: Preheat your oven to 425° F and grease a 9×13-inch baking pan to prevent sticking.
- Layer Pasta: Spread half of the 16 oz uncooked ziti pasta evenly across the bottom of the pan.
- Add Creamy Layer: Distribute the 8 oz provolone cheese and 1½ cups sour cream over the first layer of pasta.
- Add First Meat Layer: Break the 1 pound ground beef into small pieces by hand and distribute half of it over the casserole.
- Complete Base Layers: Top the beef with the remaining uncooked pasta and the remaining pieces of raw ground beef.
- Mix and Pour Sauce: In a large bowl, combine the 24 oz jar of spaghetti sauce, 3 cups chicken broth, 2 teaspoons garlic powder, and 1 teaspoon dried oregano. Pour this mixture evenly over the top of the assembled casserole.
- First Bake: Tightly cover the pan with aluminum foil and bake for 50 minutes. Ensure the pasta is nearly al dente and the meat appears fully cooked.
- Add Final Topping: Sprinkle 1 cup shredded mozzarella and ½ cup grated Parmesan cheese over the top.
- Final Melt: Return the pan to the oven uncovered and bake for an additional 10-15 minutes until the sauce is bubbly and the cheese is browned.
- Rest: Allow the casserole to rest for 10 minutes before serving to let the sauce thicken.
Alternative Ingredient Options
Replacing Sour Cream with Ricotta Cheese
Ricotta cheese provides a traditional Italian texture that is slightly grainier than sour cream. Use an equal amount of whole-milk ricotta to maintain the creaminess of the layers. This substitution reduces the tanginess while adding a mild, creamy flavor.
Using Cottage Cheese for Extra Protein
Cottage cheese is an excellent substitute for sour cream if you prefer a higher protein content. For a smoother consistency, pulse the cottage cheese in a blender before adding it to the pan. This keeps the dish moist while altering the flavor profile slightly.
Converting to a Meatless Version
To make this recipe vegetarian, omit the ground beef entirely. Replace the chicken broth with vegetable broth or water to ensure the pasta has enough liquid to hydrate. You may add sautéed mushrooms or zucchini to replace the texture of the meat.
Choosing Different Pasta Shapes
While ziti is traditional, penne or rigatoni work equally well in this dump-and-bake method. Ensure the pasta is a similar size and thickness to maintain the 50-minute cooking time. Avoid using very small shapes like macaroni, as they may overcook.
Critical Baking Tips
Selecting the Optimal Baking Dish
A 9×13-inch glass or ceramic dish is ideal for this recipe. Glass allows you to see the layers and ensures the heat distributes evenly to the bottom pasta. Avoid using thin metal pans, which may cause the edges of the pasta to burn before the center is cooked.
Ensuring a Tight Foil Seal
The aluminum foil must be sealed tightly around the edges of the pan to trap steam. This steam is what cooks the raw pasta and the raw ground beef. If steam escapes, the pasta may remain hard or the sauce may evaporate too quickly.
Managing Meat Distribution
Breaking the raw ground beef into very small pieces is essential for this method. Since the meat is not browned beforehand, large clumps may not cook through evenly. Small crumbles ensure the beef integrates with the sauce and cooks fully within the hour.
Controlling Oven Temperature
If your oven runs hot, consider rotating the pan halfway through the first 50-minute bake. This prevents one side from overcooking. If the cheese browns too quickly during the final step, lower the heat slightly or tent the pan with foil.
Serving and Side Dish Ideas
Pairing with Fresh Green Salads
A crisp garden salad with a vinaigrette dressing balances the richness of the cheese and beef. Use a mix of romaine, cherry tomatoes, and cucumbers. The acidity of the dressing cuts through the heavy cream and pasta layers.
Preparing Accompaniments Like Garlic Bread
Warm garlic bread provides a textural contrast to the soft baked ziti. Slice a baguette, spread with garlic butter, and toast it during the final 10 minutes of the pasta bake. This ensures the bread is hot and crunchy when the casserole is ready.
Adding Roasted Vegetables
Roasted broccoli or asparagus adds a nutritious element to the meal. Toss the vegetables in olive oil and salt, then roast them at 425° F on a separate sheet. This temperature matches the pasta oven settings for efficient timing.
Storage and Reheating Guide
Refrigeration and Shelf Life
Store leftover ziti in an airtight container or cover the original glass dish tightly with plastic wrap. Keep the casserole in the refrigerator for up to 4 days. Ensure it is cooled slightly before sealing to prevent excess condensation.
Microwave Reheating Instructions
Place a serving of ziti in a microwave-safe bowl and add a teaspoon of water or broth. Heat for 30 seconds, stir to redistribute the sauce, and heat for another 15-30 seconds. Adding liquid prevents the pasta from becoming rubbery during reheating.
Oven Reheating for Best Texture
To maintain the browned cheese crust, reheat portions in the oven at 350° F. Cover the dish with foil to keep the moisture in, then uncover for the last 5 minutes. This method is slower but preserves the original texture better than a microwave.
Freezing the Finished Casserole
This dish can be frozen after it has been fully cooked and cooled. Wrap the container in heavy-duty aluminum foil and place it in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating in the oven.
Make-Ahead Planning
Assembling the Dish in Advance
You can assemble the layers and pour the sauce over the pasta up to 24 hours in advance. Keep the pan tightly covered in the refrigerator until you are ready to bake. Note that the pasta may absorb some liquid, so you might need an extra 1/4 cup of broth.
Batch Cooking for Meal Prep
Prepare two pans at once if your oven has enough space for airflow. This allows you to have multiple meals ready for the week. Divide the portions into individual containers immediately after the resting period for easier grabbing.
Troubleshooting Common Issues
What to do if the pasta is still hard?
If the pasta is undercooked after the first bake, add an additional 1/2 cup of broth and recover the pan with foil. Bake for another 10-15 minutes before adding the cheese. This usually happens if the foil seal was not tight enough to trap steam.
How to fix a watery sauce?
A watery sauce often occurs if the ground beef was too lean or the sauce brand had high water content. To fix this, let the dish rest for a full 15-20 minutes instead of 10. This allows the starches from the pasta to thicken the surrounding liquid.
Dealing with burnt cheese on top?
If the mozzarella browns too quickly, remove the pan from the oven immediately. You can gently scrape off the burnt parts with a knife before serving. In the future, monitor the final bake every 5 minutes to catch the browning at the right moment.
Frequently Asked Questions
Can I use different pasta shapes?
Yes, penne, rigatoni, or manicotti (without filling) work well. Ensure they are dry, uncooked pasta and have a similar thickness to ziti. Avoid using very thin pastas like spaghetti, as they will overcook and clump together.
Can I use ground turkey instead of beef?
Ground turkey is a suitable alternative for a leaner meal. Because turkey is leaner than beef, you may want to add a tablespoon of olive oil to the sauce mixture. This ensures the meat remains moist during the long bake time.
Is it possible to make this in a slow cooker?
This specific recipe is designed for the oven’s dry heat and steam cycle. While you can make pasta in a slow cooker, the layering and browning of the cheese require an oven or broiler. For the best result, stick to the baking dish method.
How do I prevent the cheese from sticking to the foil?
Lightly spray the underside of the aluminum foil with non-stick cooking spray. This prevents the cheese or sauce from clinging to the foil when you remove it. This ensures the presentation remains clean and the cheese stays on the pasta.
Print
No Boil Baked Ziti Casserole
- Total Time: 70 minutes
- Yield: 12 servings 1x
- Diet: General
Description
Enjoy all of the goodness of baked ziti with a fraction of the prep work! You don’t have to boil the noodles or brown the meat, just layer it up and bake it to perfection.
Ingredients
- 16 oz uncooked ziti pasta
- 8 oz provolone cheese (slices or shredded)
- 1½ cups sour cream
- 1 pound ground beef
- 24 oz jar spaghetti sauce
- 3 cups chicken broth
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Instructions
- Step: Preheat oven to 425° F and grease a 9×13-inch pan.
- Step: Spread half of the 16 oz uncooked ziti pasta in the bottom of the pan.
- Step: Distribute the 8 oz provolone cheese and 1½ cups sour cream over the pasta.
- Step: Break the 1 pound ground beef into small pieces, distribute half of them over the casserole.
- Step: Top with remaining pasta and ground beef.
- Step: In a large bowl mix together the 24 oz jar spaghetti sauce, 3 cups chicken broth, 2 teaspoons garlic powder and 1 teaspoon dried oregano. Pour over top of the casserole.
- Step: Tightly cover with aluminum foil and bake for 50 minutes.
- Step: Sprinkle the 1 cup shredded mozzarella cheese and ½ cup grated Parmesan cheese over the casserole and return to the oven uncovered. Bake 10-15 more minutes or until the sauce is bubbly and the cheese is melted and browned to your liking.
- Step: Let rest 10 minutes before serving.
Notes
You can substitute sour cream with ricotta cheese or cottage cheese. For a vegetarian version, use water instead of chicken stock and omit the ground beef.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Dinners
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 349 kcal
- Sugar: 6 g
- Sodium: 958 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 81 mg