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My Famous Million Dollar Baked Ziti
Every family has that one recipe that becomes legendary at gatherings. This is mine. I started making this indulgent baked ziti years ago when I needed something special for a potluck. The name comes from how rich and luxurious it tastes with all those creamy cheese layers. Now my friends won't let me show up to parties without it.
What Makes It Special
This isn't your basic pasta casserole. The secret lies in that incredible four cheese blend and perfectly seasoned meat sauce. I love watching people take their first bite their eyes always light up at how creamy and flavorful it is. My Italian neighbor says it rivals her nonna's recipe which is the highest compliment I could get.
Here's What You Need
- Ziti or Penne Pasta: 16 ounces; cooked just shy of al dente.
- Italian Sausage: 1 pound; or substitute with ground beef.
- Marinara Sauce: 24 ounces; use your favorite brand or homemade.
- Ricotta Cheese: 1 cup; creamy and mild.
- Cream Cheese: 4 ounces; adds richness.
- Sour Cream: ½ cup; enhances creaminess.
- Mozzarella Cheese: 2 cups; shredded, for gooey layers.
- Parmesan Cheese: ½ cup; grated, for a savory kick.
- Eggs: 2 large; to bind the cheese mixture.
- Fresh Basil or Parsley: For garnish and added flavor.
Let's Cook Together
- Cook the Pasta
- Boil ziti or penne pasta for 2 minutes less than al dente. Rinse under cold water and set aside.
- Prepare the Meat Sauce
- Brown Italian sausage with diced onions over medium heat. Add garlic, marinara sauce, and a pinch of sugar. Simmer for 5 minutes.
- Mix the Cheese Layer
- In a bowl, combine ricotta, cream cheese, sour cream, parmesan, eggs, and half of the mozzarella. Mix until smooth.
- Layer the Dish
- Spread a thin layer of meat sauce in a greased 9x13-inch baking dish. Add half the pasta, then half the cheese mixture, followed by half the remaining meat sauce. Repeat layers and top with remaining mozzarella.
- Bake
- Cover with foil and bake at 375°F (190°C) for 30 minutes. Remove foil and bake an additional 15 minutes, or until bubbly and golden.
- Let Rest and Serve
- Allow the baked ziti to rest for 10 minutes before serving to set the layers. Garnish with fresh herbs and enjoy!
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My Kitchen Secrets
After years of making this dish I've learned a few tricks. I always grate the cheese myself it makes such a difference in how it melts. That quick rinse of the pasta might seem fussy but trust me it keeps everything perfectly al dente. My little secret is adding just a pinch of sugar to balance out the tomatoes. Sometimes I swap in smoked mozzarella when I want to really wow people.
Plan Ahead and Save Some
I often prep this the night before a big gathering. Just add a few extra minutes to the baking time when it comes straight from the fridge. Leftovers keep beautifully in the fridge for about 5 days. You can even freeze portions for up to 3 months perfect for those busy weeknights when you need some comfort food.
Frequently Asked Questions
- → Can I make this baked ziti ahead of time?
Yes, you can assemble the dish ahead and refrigerate it before baking. Just add a few extra minutes to the baking time if cooking from cold. The pasta may absorb more sauce when made ahead.
- → Why should I undercook the pasta?
Cooking the pasta 2 minutes less than al dente prevents it from becoming mushy during baking. The pasta will continue cooking in the oven with the sauce and cheese.
- → Can I substitute the cheeses?
You can substitute cottage cheese for ricotta, and use different melting cheeses for the mozzarella. Just maintain similar proportions to keep the right texture and consistency.
- → How long does baked ziti keep?
Leftover baked ziti can be stored in the refrigerator for up to 4 days. Cover well with foil or transfer to an airtight container to maintain freshness.
- → Can I freeze this dish?
Yes, baked ziti freezes well for up to 3 months. Let it cool completely, wrap tightly in foil, and freeze. Thaw overnight in the refrigerator before reheating.