Martha Stewart Baked Ziti with Ground Beef

Martha Stewart baked ziti with ground beef takes about 1 hour 10 minutes and a pound of ziti, meaty tomato sauce and two cheeses to make a sliceable pasta cake. Save this easy baked pasta dinner for weeknight dinner, summer gatherings or a family potluck, because it's a make-ahead crowd-pleaser.

Pack the ziti into the springform pan standing on end, as tightly as you can fit it. Stack it loosely and the wedges slump apart when you unmold, instead of holding that tall, striped shape.

Martha stands the ziti upright in a springform pan instead of layering it flat, so the tubes fill with sauce and the whole thing slices like a cake. Tossing the cooked pasta with Parmesan before packing adds flavor and helps the pieces cling together.

Martha Stewart Baked Ziti with Ground Beef

0.0 from 0 votes

Course: DinnerCuisine: American, ItalianDifficulty: Medium

Servings

10

servings

Prep time

25

minutes

Cooking time

1

hour 

10

minutes

Calories

430

kcal

Slightly underdone ziti stands on end in a springform pan, filled with browned meat sauce and topped with melted mozzarella. After a short rest it unmolds and cuts into clean, cheesy wedges.

Ingredients

• Salt
  

• 1 pound ziti
  

• 2 tablespoons olive oil
  

• 1 pound ground meat (beef, pork, or turkey)
  

• 2 cloves garlic, minced
  

• 1/4 teaspoon freshly ground pepper
  

• 1 can (28 ounces) crushed tomatoes
  

• Butter, for pan
  

• 1 cup finely grated Parmesan cheese
  

• 8 ounces coarsely grated mozzarella cheese
  

Directions

• Cook the ziti: Preheat the oven to 400 degrees, then boil 1 pound ziti in a large pot of salted water until slightly underdone. Drain, rinse in cold water and toss with 1 tablespoon olive oil so the tubes don't stick.
• Brown the meat: Heat 1 tablespoon olive oil in a large skillet over medium-high heat, then add 1 pound ground meat. Cook, stirring occasionally, for about 10 minutes until browned.
• Simmer the sauce: Stir in 2 minced garlic cloves, 1 teaspoon salt and 1/4 teaspoon pepper, then cook 2 minutes more. Add the 28-ounce can of crushed tomatoes and simmer about 20 minutes until thickened.
• Pack the pan: Butter a 9-inch springform pan, then toss the pasta with 1 cup Parmesan. Stand each piece of ziti on end and pack it in tightly until the pan is full.
• Add the sauce: Spread 2 cups of the meat sauce over the pasta, pushing it down into the holes. Bake for 15 minutes so the sauce settles into the tubes.
• Top with mozzarella: Sprinkle 8 ounces mozzarella over the top and return the pan to the oven. Bake 10 to 15 minutes more, until the cheese is pale golden.
• Rest and unmold: Let the pan stand for 15 minutes so everything sets. Then run a knife around the edge, unmold, cut into wedges and serve with the remaining sauce.

Tools for this recipe

• Nordic Ware 9-inch springform pan, Lodge 6-quart enameled Dutch oven, OXO 4-sided box grater, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use turkey or pork instead of beef?

Yes, the recipe allows beef, pork or turkey, so use whichever you have. Lean turkey can taste dry, so I'd use the full 2 tablespoons of oil in the pan.

How long do leftovers keep?

Wrap the wedges well and keep them in the fridge for up to 3 days. Reheat a wedge in a 350°F oven for about 15 minutes, since the microwave can make the cheese rubbery.

Can I make baked ziti with ground beef ahead of time?

You can cook the meat sauce and boil the pasta a day ahead and keep them separate in the fridge. Then pack the pan and bake it, adding a few extra minutes since the ingredients start cold.

What if I don't have a springform pan?

A 9-inch cake pan or deep pie plate works for the same layout, but it won't unmold as cleanly. Serve it straight from the dish in squares instead.

Why did my ziti cake fall apart when I cut it?

The most common cause is skipping the 15-minute rest, because the cheese and sauce need that time to set. Packing the ziti too loosely also leaves gaps that make the wedges slump.