Giada baked lemon ziti tosses pasta and crispy pancetta in a lemon-zest béchamel with basil and thyme, then bakes under mozzarella and a Parmesan breadcrumb crust at 350°F. And the recipe serves 10 at around 600 calories in about 1 hour and 30 minutes, since the sauce, pasta, and pancetta all cook on the stovetop before the oven takes over.

Where a standard baked ziti leans on marinara or a heavy meat ragu, Giada De Laurentiis builds hers around a lemon-infused béchamel instead. That citrus base brightens the entire dish, while the pancetta adds enough salt and fat that the pasta never tastes like it’s missing a red sauce.

Whisking the milk into the roux gradually and keeping the heat at medium is what separates a silky sauce from a lumpy one, because dumping the milk in all at once shocks the flour paste into clumps. Add it in a slow, steady stream, so the sauce thickens evenly over the 10-minute simmer without any pockets of raw flour.

Source: Giadzy.com (Giada De Laurentiis)

Giada Baked Lemon Ziti

Recipe by medshi8Course: PastaCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

600

kcal

Pancetta crisps in a skillet while a lemon-zest béchamel builds from butter, flour, and milk in a separate saucepan. Then Parmesan, basil, thyme, and lemon juice stir through before the sauce coats the cooked ziti and pancetta in one big bowl. And mozzarella and a Parmesan breadcrumb topping go on before 25 minutes in the oven turns everything golden and bubbly.

Ingredients

For the pasta and pancetta:
Butter, for greasing the dish
1 lb ziti pasta
1 Tbsp extra-virgin olive oil
12 oz pancetta, sliced 1/4-inch thick and chopped
For the lemon béchamel:
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup all-purpose flour
3 1/2 cups whole milk, room temperature
Zest of 2 large lemons
3/4 cup grated Parmesan cheese
1 tsp kosher salt
1/4 tsp freshly ground black pepper
1 cup chopped fresh basil leaves
2 Tbsp chopped fresh thyme leaves
1/4 cup fresh lemon juice (from 1 large lemon)
For the topping:
2 cups shredded mozzarella cheese
1/3 cup grated Parmesan cheese
Extra-virgin olive oil, for drizzling
2/3 cup plain bread crumbs

Directions

Preheat and prep the dish: Set the oven to 350°F with the rack in the center, then butter a 13×9-inch glass or ceramic baking dish.
Boil the ziti: Cook the pasta in a large pot of salted boiling water for 8 to 10 minutes until tender but still firm, then drain and set aside.
Crisp the pancetta: While the pasta cooks, heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high, then cook the pancetta about 8 minutes until brown and crispy before draining on paper towels.
Start the roux: In a 2-quart saucepan, melt the butter over medium heat, then whisk in the flour until smooth and cook about 2 minutes.
Build the béchamel: Gradually add the milk in a slow stream while whisking constantly, then stir in the lemon zest and simmer about 10 minutes until the sauce thickens.
Finish the sauce: Remove from heat, then stir in the 3/4 cup Parmesan, salt, and pepper, since the residual heat melts the cheese smoothly.
Combine everything: In a large bowl, toss the sauce with the cooked pancetta, drained ziti, basil, and thyme, then stir in the lemon juice so the citrus stays bright.
Fill the dish: Spoon the mixture into the prepared baking dish, then sprinkle the mozzarella evenly across the top.
Make the topping: In a small bowl, mix the 1/3 cup Parmesan with the bread crumbs, then scatter over the mozzarella and drizzle with olive oil.
Bake until golden: Cook at 350°F for 25 minutes until the topping turns golden brown and the edges bubble.
Cool and serve: Let the dish rest 10 minutes before scooping, so the sauce thickens and each serving holds together.

FAQs

Why does the lemon juice go in at the end instead of into the sauce?

Adding lemon juice to the hot béchamel while it simmers would cook off the volatile oils that give fresh juice its bright, sharp flavor. Stirring it in off the heat after the sauce coats the pasta preserves that citrus punch, since the acid hits your palate fresh instead of muted.

The zest goes into the sauce early because it releases its oils slowly during the simmer, which builds a deeper, rounder lemon flavor into the base. Zest and juice together at the end would be one-dimensional, so splitting them across two stages gives the dish both depth and brightness.

What does the pancetta do in a lemon pasta?

The crispy pancetta adds salt, fat, and a savory anchor that keeps this from tasting like a dessert despite all the lemon. Without it, the béchamel and citrus lean sweet, because butter, milk, and lemon zest together need something meaty to balance them.

Thick-cut bacon works as a substitute, though it brings a smokier flavor that changes the Italian character of the dish. Dice it the same size and crisp it the same way, since the cooking method stays identical.

Can I assemble this ahead of time?

You can toss the pasta with the sauce and pancetta, fill the dish, and refrigerate covered for up to a day before adding the topping and baking. Add the mozzarella and breadcrumb crust right before baking, since the crumbs go soggy if they sit overnight.

Pull the dish out 30 minutes before baking so it reaches room temperature, because a cold casserole bakes unevenly in the center. Add 5 to 10 extra minutes if it still feels cold. For another Giada baked pasta that assembles ahead well, try her Giada creamy Parmesan baked pasta for a similar make-ahead approach.

What makes the breadcrumb topping crisp instead of soft?

Mixing the breadcrumbs with grated Parmesan and drizzling olive oil over the top coats each crumb in fat, which fries them in the oven heat. Without the oil, dry breadcrumbs toast unevenly and stay pale in patches.

The Parmesan melts into the crumbs and forms a cheesy crust that shatters when you scoop through it. Plain breadcrumbs work fine, but panko would give an even crunchier result if you prefer a lighter, airier topping.

What should I serve alongside this?

A peppery arugula salad with a simple vinaigrette balances the richness, since the béchamel, mozzarella, and pancetta make this dish heavy enough on its own. Roasted asparagus or steamed green beans also work, because something bright and green cuts through the cream and cheese.

Keep the sides light, since a single scoop of this ziti is already a full serving. And for another Giada Italian dinner to pair on a weekly rotation, her Giada chicken piccata brings a bright lemon sauce in a completely different format.