classic italian dish

Satisfy those pasta cravings once and for all with this easy recipe for the ultimate baked ziti from Delish.com.

Easy Baked Ziti Recipe

340 g ziti

olive oil

onion,

garlic cloves, crushed

chilli flakes

beef mince

tomato paste

oregano

(400 grams) can chopped tomatoes

375 g ricotta (preferably whole milk)

basil,

g freshly grated Parmesan

mozzarella

Preheat oven to 180°C (160ºC fan). In a large pot of boiling salted water, cook pasta&nbsp;until very al dente. Drain.

In a large saucepan over medium heat, heat oil.&nbsp;Add onion and cook, stirring often, until onion is soft, about 5 minutes minutes. Stir in garlic and chilli flakes and cook 1 minute.&nbsp;Add meat and season with salt and pepper. Cook until no longer pink, about 6 minutes, then drain and discard fat.

Stir in&nbsp;tomato paste and oregano and cook 2 minutes more, until slightly darkened. Add chopped tomatoes and season with salt and pepper. Bring sauce to a simmer, reduce heat and cook, stirring occasionally, until slightly reduced and flavours have melded, 15 to 20 minutes. Remove from heat and stir in basil.

In a large bowl, combine sauce and pasta. Fold in ricotta, leaving large clumps. Spread about half the pasta mixture into the bottom of a 23x33cm (9"-x-13") baking&nbsp;dish. Sprinkle half the mozzarella and half the&nbsp;Parmesan over the pasta. Top with the rest of the pasta mixture and sprinkle with remaining cheeses.

Cover with foil and bake until cheese is bubbling, about&nbsp;20 to&nbsp;25 minutes.&nbsp;

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Baked ziti is one of those classic Italian pastas that we have to order whenever we see it. But perfecting ziti at home is actually easy—all it takes is a good meat sauce. This is our favorite.

This Ultimate Baked Ziti Is The Best Thing To Do With A Box Of Pasta

Satisfy those pasta cravings once and for all with this easy recipe for the ultimate baked ziti.

Baked Ziti Recipe

lb. ziti

garlic cloves,

red pepper flakes

beef

tomatoes

c. ricotta (preferably whole milk)

c. freshly grated Parmesan

c. mozzarella

Preheat oven to 350°. In a large pot of boiling salted water, cook pasta&nbsp;until very al dente. Drain.

In a large saucepan over medium heat, heat oil.&nbsp;Add onion and cook, stirring often, until onion is soft, about 5 minutes minutes. Stir in garlic and red pepper flakes and cook 1 minute.&nbsp;Add meat and season with salt and pepper. Cook until no longer pink, about 6 minutes, then drain and discard fat.

Stir in&nbsp;tomato paste and oregano and cook 2 minutes more, until slightly darkened. Add crushed tomatoes and season with salt and pepper. Bring sauce to a simmer, reduce heat and cook, stirring occasionally, until slightly reduced and flavors have melded, 15 to 20 minutes. Remove from heat and stir in basil.

In a large bowl, combine sauce and pasta. Fold in ricotta, leaving large clumps. Spread about half the pasta mixture into the bottom of a 9"-x-13" baking&nbsp;dish. Sprinkle half the mozzarella and half the&nbsp;Parmesan over the pasta. Top with the rest of the pasta mixture and sprinkle with remaining cheeses.

It was good. Doesn’t make a lot of sauce though especially after baking it. I think next time I’ll dollop the ricotta on top of each layer because it didn’t really stay in chunks after folding it in, it just became ricotta tomato sauce. And I used cut up fresh mozzarella instead of shredded.

This recipe was amazing and simple and great directions. Will be saving this for the future

This was easy to make and my family loveed it a home run for dad

I'm sorry to say this but this meal had way too much parmesan cheese. I couldn't even finish eating it, and I love baked ziti.  It also did not cook in the time prescribed. Even with an extra 10 minutes in the oven, the cheese was still not melted.

A delicious hearty meat sauce that&#039;s made creamy by slow cooking the meat in milk, then wine and finally with plum tomatoes. Smooth and rich a truly memorable dish.

Authentic Bolognese Sauce Antica A True Taste of Italy

butter

onion

celery

carrot

Sea Salt

Black pepper (ground fresh from the mill)

milk

Whole nutmeg

dry white wine

Italian plum tomatoes (cut up with their juice)

pasta

parmigiano-reggiano cheese

Put the oil, butter and chopped onion in the pot and turn the heat on to medium. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat them well.

Before adding the beef to the pot, mix the meat with a large pinch of salt and freshly ground pepper. Mix with your hands as you would for meatballs. Add to the pot and then break up the meat with a fork, stir well and cook until the beef is no longer pink.

Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Grate a little bit of nutmeg in -- about 1/4 teaspoon, and stir

Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly. Bring the tomatoes up to a simmer and then turn down the heat so that the sauce cooks very slowly. Cook uncovered, for 4 or more hours, stirring occasionally. If the sauce begins to dry out add 1/2 cup of water whenever necessary. At the end of the cooking time there shouldn't be any water left.

Taste and season with salt and pepper. Toss with cooked drained pasta, adding the two tablespoons of butter, and serve with freshly grated Parmesan cheese.

Marisa, I am so happy to have found your website. I lived in Bologna for 5 years. Your recipe is the only authentic Bolognese sauce I have found since returning to the US. The Bolognese do not cook with garlic but love their butter and cream.

Truly appreciate the way you have made this wonderful Italian bolognese sauce. Everything is so nicely described that really helped me lots.

I made this sauce almost exactly like the recipe.  I used San Marzano tomatoes and equal parts, beef, pork and veal.  I did throw in a Parmesan rind. After the milk and wine had been cooked down, I added a cups of water and let it cook down three times, at least.  The sauce was so rich and perfect.  My husband and I have been to Tuscany and I think I had found my perfect recipe….after at lest a half a dozen tries. All we’re good but not as good as this.  Thanks for sharing.

I love a slow cooked sauce and this was incredible!

This might be one of my husband's favourite dinners. I have got to try your version because it looks so good!!!

Oh gosh this looks fantastic!  I love bolognese and I love this authentic version.  Nothing compares to Italian food made at home ^_^

Marrying into an Italian family pasta is a requirement at least once a week. This would be a great addition to the menu as I know they'd love this!  Thank you for sharing!

OOH! I have been craving some nice bolognese sauce and i got a perfect recipe for it. Thanks for sharing.

This is the only pasta bolognese sauce that I use now!!  I've tried many recipes and this one is perfect!

Thank you so much for sharing the story of your Mama's meat sauce! I love that she used beef tenderloin too! This looks so rich and beautifully and lovingly prepared.

Nom nom nom I could seriously go for a giant bowl of that right about now! This is comfort food at it's best. I know what I'm making for my family this weekend!

There is nothing better than a slow-cooked sauce. It brings out all the flavor of the meat. I love this authentic meal.

Chickpeas and Pasta is a nutritious and delicious meatless pasta dish that combines chickpeas, baby spinach, and ditalini pasta into a vegetarian side dish or main meal in just 15 minutes!

Quick Spicy Garlic Spinach Pasta with Chickpeas (Ceci)

ditalini pasta (cooked al dente)

unsalted butter

garlic

red pepper flakes (more for sprinkling)

baby spinach

salt and pepper

oz ceci (chickpeas) (drained and rinsed)

pecorino romano cheese (freshly grated more for sprinkling on top.)

Cook ditalini according to package directions. Set aside.

Be sure to save 1/2 cup of the pasta water before draining the pasta.

Heat a large skillet over medium-low heat and add the olive oil and add butter.

Stir in the garlic cloves and the red pepper flakes.

Cook for 30 seconds or until the garlic is fragrant.

Add the spinach and sprinkle with a pinch of salt and pepper. Stir cooking until the spinach wilts.

Stir in the chickpeas. Mix in the cooked pasta and the 1/3 cup of cheese until combined.

Serve immediately with extra red pepper flakes and grated cheese.

Light delicate pasta encases a delicious filling of rosemary seasoned ground lamb and goat cheese. The sauce is a light combination of brown nutty flavored butter, lemon, and fresh sage leave. An ideal dish for a special meal or occasion.&nbsp;

Lamb Ravioli with Brown Butter Sauce

oz lamb (ground)

10.5 oz goat cheese

Rosemary (fresh)

oz frozen spinach (thawed chopped and moisture removed with paper towels.)

tsp Kosher salt

00 flour or bread flour

eggs (** See notes)

lemons (juiced)

Sage leaves

Parmesan cheese

water

In a large sauce pan sauté the garlic and rosemary until they seasoning releases aroma and flavor.&nbsp;

Add the ground lamb to the pan. Salt and pepper the meat. Brown the meat breaking up the chunks with a wooden spoon. Once the meat is browned, remove it from the pan discarding any of the juice in the pan.&nbsp;

Let the meat cool slightly and put it in the bowl of the food processor. Add the spinach and pulse several times to make sure all the ingredients are mixed.&nbsp;

Scrape the meat filling into a bowl and mix in the goat cheese. A warm filling makes the cheese easier to mix with the filling.&nbsp;

If not using right away, refrigerate. When you're ready to use the meat-cheese filling, make sure to warm it up.&nbsp;

Lamb Goat Cheese Filling

In the bowl of a food processor mix the flour and salt.

Add the eggs one at a time along with the olive oil. This goes quickly and if the dough is dry, you may need 1 Tablespoon of water.&nbsp;

Let the dough rest for 30 minutes. You'll cut the dough in fourths. Follow the step by step directions as in the Beef Cheese Ravioli recipe.&nbsp;** See notes

Make the Pasta Dough

While the ravioli cook, melt butter in a large saute pan or heavy skillet and continue cooking until golden brown color (noisette) appears in the thinest liquid of the butter.&nbsp;

Continue to stir and once you reach the golden brown color remove the skillet from heat and add the sage leaves.

Add lemon juice and set aside. Gently pour the drained ravioli into the sauce pan and return to heat. Add the cheese and a little of the reserved boiling water and toss to coat. Serve Immediately.&nbsp;

Butter Sage Sauce

This recipe is exactly what i was looking for as i had leftover boneless leg of lamb I will grind.  Question, do you think i can substitute mint for rosemary?

Love that you broke this process down in easy to understand steps.  It looks amazing and now I feel confident enough to try it!

Oh my goodness! I've never had lamb in ravioli. Between the spinach and goat cheese, I love everything about this ravioli.

Such a decadent treat....and I'll admit, I was intimidated when I first saw this. BUT, I love how you broke it down, step by step. Each part seems totally do-able.  Your photos are fantastic and the tips are super helpful.  Thank you.

I love how you always bring us right to Italy with your recipes!  What a beautiful lamb ravioli.  Now if only my raviolis could look as perfect as yours!!

Love that you tried something new with a traditional ingredient. What better way to use it than with ravioli? My husband and I have a ravioli press and we keep meaning to take it out and make some. Using a brown butter sauce it one of my most favorite ways to enjoy it, too. It coats those fluffy pillows so perfectly, not robbing us of what flavors are packed inside. I'll use marinara for a simple cheese ravioli, but most other raviolis? Butter sauce ALL the say.

These are gorgeous and the filling sounds incredible. I love the use of lamb, an oft underused meat, I thInk! I used to be a pasta maker in my professional life before kids and you've made me miss it! I'll have to dust off (flour off!?) my old tools and make some ravioli sometime soon.

Your descriptions are the best!  I can certainly smell the garlic, rosemary and olive oil warming up through my screen.  I have made ravioli  before and can't wait to try your recipe.  Hubster will be pleased.  Saving this!

You're a girl after my own heart.  I love making my own pasta and ravioli but have never made it with lamb.  John and I are going to love trying this recipe and I love the simplicity in the way you've served it.  That's the true Italian way and a perfect way to showcase all of the amazing ingredients in this recipe!

You had me at the goat cheese and rosemary. And then BOOM you dropped that brown butter sauce on me. DELICIOUS!! What a fantastic dish!!

We love lamb, but I have never tried it in pasta. In fact, I only tried brown butter for the first time in cookies. Where have I been right? I just got a new little ravioli press for Christmas. I think this is the perfect place to see how it works.

I have that same ravioli maker and let me say that it's the BEST ravioli maker. Trust me, I've made ravioli with stamps and with crimping wheels and none of them work as well as this one! This recipe looks like the perfect excuse to pull it out again and get into a pasta groove.

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Top 5 classic italian dish recipes from across the web

The most viewed classic italian dish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Baked Ziti Recipe

Baked Ziti Recipe

Authentic Bolognese Sauce Antica A ...

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Lamb Ravioli with Brown Butter Sauc...

The most viewed classic italian dish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine