Pioneer Woman Baked Ziti Recipe

there’s something about baked ziti that just feels… safe. like you don’t have to think too hard. cheesy, saucy, full of pasta — it’s a full belly without being too fussy. if you’re needing something filling but still soft and easy on the gut, this one kinda delivers. especially if you ease up on the spice.

this baked ziti has layers. literally. but also in flavor. creamy ricotta folded into soft noodles, seasoned beef and sausage simmered into a rich tomato sauce, then mozzarella everywhere — stringy, gooey, bubbling at the edges.

it’s not a quick meal, but it’s simple. you cook the meat and sauce, stir the pasta into a soft cheesy mix, layer it all up and bake. it’s easy to make gentler on the stomach too — leave out the red pepper, go light on seasoning, skip sausage if needed.

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Ingredients Needed:

• 2 tbsp olive oil: used to cook onions and garlic.
• 1 large onion, diced: base flavor, softens fully when sautéed.
• 3 garlic cloves, minced: skip or reduce if garlic upsets digestion.
• 1 lb Italian sausage: spicy or mild — skip or sub turkey sausage for lighter option.
• 1 lb ground beef: leaner cuts work fine. adds bulk and richness.
• 1 (28 oz) can whole tomatoes: adds texture and depth.
• 2 (14.5 oz) cans tomato or marinara sauce: smoother sauce base.
• 2 tsp Italian seasoning: dried herbs — gentle and fragrant.
• 1/2 tsp red pepper flakes: totally optional. leave it out if you’re avoiding heat.
• Salt + pepper to taste: start light. adjust later.
• 16 oz ziti or mostaccioli: cooked just shy of al dente.
• 15 oz whole milk ricotta cheese: creamy and soft, blends into pasta.
• 1.5 lbs mozzarella, grated: half for layering, half for melting on top.
• 1/2 cup grated parmesan: sharp flavor boost.
• 1 egg: binds the cheese mix.
• Fresh parsley: for garnish — optional but adds color.

How To Make Pioneer Woman Baked Ziti:

Cook the sauce base:
Start by heating oil in a large pot. Toss in onion and garlic, cook until soft and fragrant. Add sausage and beef, break up with a spoon and cook through. Drain the fat but keep a bit — helps with moisture.

Simmer the sauce:
Add tomatoes, sauce, Italian seasoning, pepper flakes (if using), salt, pepper. Let it simmer gently 25–30 minutes. It should smell like Sunday dinner. Scoop 3–4 cups into a bowl to cool.

Preheat oven + prep ricotta mix:
Set oven to 375°F. In a mixing bowl, combine ricotta, 2 cups mozzarella, parmesan, egg, salt, and pepper. Stir just a little — leave some texture.

Combine pasta + cheese:
Drain the pasta, rinse to stop the cooking. Stir it gently into the cheese mixture. Add the cooled sauce you set aside and toss everything until it’s just mixed.

Layer it up:
In a greased baking dish, add half the pasta mix. Spoon half the sauce on top. Add half the mozzarella. Repeat the layers.

Bake + rest:
Bake uncovered for about 20 minutes — until bubbly and browned in spots. Let it sit 5 mins before slicing. Sprinkle parsley if you want.

Recipe Tips:

• cook pasta a bit under — it keeps its shape after baking
• leave out red pepper for a gentler version
• don’t overmix the ricotta — clumps = creamy bites
• skip sausage or use lean turkey for lighter digestion

How to Store & Reheat:

Room Temperature: let it cool no more than 1 hour.
Fridge: airtight container, 4–5 days.
Freezer: freeze portions, wrap tight — reheat covered in oven or microwave with splash of water.

Nutrition Facts (Approx. per serving):

• Calories: 540
• Sodium: 860mg
• Protein: 31g
• Fat: 29g
• Carbs: 40g
• Fibre: 4g
• Sugar: 7g

FAQs:

Can I make this vegetarian?
sure — skip the sausage and beef. use lentils or mushrooms instead if you want that bulk.

Is ricotta necessary?
nah, but it adds creaminess. cottage cheese works too.

Too rich for my stomach?
use part-skim cheese, skip sausage, and go easy on the sauce layers.

What pasta works if I don’t have ziti?
penne, rigatoni, or even rotini. just pick one that holds sauce well.

Can I assemble this ahead?
yeah. make and chill it the day before, then bake when ready. may need a few extra minutes in oven.