Baked Ziti with Ground Beef

54 Ratings
  • 5 19
  • 4 14
  • 3 12
  • 2 8
  • 1 1

This savory "cake" is packed with pasta, meaty tomato sauce, and cheese. A springform pan allows it to hold its shape. It takes only a few minutes to pack the ziti into the pan for this dish.

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Credit: Minh + Wass

Recipe Summary

Servings:
10
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Ingredients

Directions

  • Preheat oven to 400 degrees. Bring a large pot of water to a boil; add salt. Add pasta; cook until slightly underdone. Drain, rinse in cold water, and drain. Toss pasta with 1 tablespoon oil to coat. Set aside.

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  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Add meat. Cook, stirring occasionally, until browned, about 10 minutes. Add garlic, 1 teaspoon salt, and pepper. Cook 2 minutes more. Add tomatoes; simmer until thickened, about 20 minutes.

  • Butter a 9-inch springform pan. Toss pasta with Parmesan cheese. Tightly pack pasta into pan, standing each piece on end.

  • Spread 2 cups meat sauce on top of pasta, pushing it into holes. Bake 15 minutes. Sprinkle mozzarella on top. Bake until cheese is pale golden, 10 to 15 minutes more. Remove from oven, and let stand 15 minutes. Run a knife around edge to loosen; unmold. Cut into wedges. Serve with remaining sauce.

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Reviews (7)

54 Ratings
  • 5 19
  • 4 14
  • 3 12
  • 2 8
  • 1 1
Martha Stewart Member
09/30/2015
The recipe calls for ziti which took forever to assemble into the pan and was impossible to stuff. Rigatoni might be easier. Tasted good and I might try again if I have the time.
Martha Stewart Member
09/06/2012
Pls ignore my previous question, 400 degrees is in Fahrenheit right ? Ok then I need to convert to Celsius. Thanks.
Martha Stewart Member
09/06/2012
Hi Martha ! It looks yummy! I am thinking to try and just noticed it need 400 degrees to bake. Mine is the convection oven so the max is 230 degrees. Is there any way that I can still try this recipe ? Thanks :) Regards, Apple Lim(Malaysia )
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Martha Stewart Member
08/05/2012
Very easy if you have LOTS of time to shove the sauce into each rigatoni! I used a chop stick and added lots of fresh herbs to the sauce+ it was tasty! Next time I would make much more sauce.
Martha Stewart Member
06/10/2012
I made this last night. It was easier than I had expected. Although it was great, next time I will add ricotta.
Martha Stewart Member
09/12/2010
I used penne pasta instead of rigatoni and it didn't work so well. When serving, the whole thing fell apart. Bummer!
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Martha Stewart Member
11/02/2008
Easy to make and everyone loved it. Will be making this again and again.
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