| | |

Pioneer Woman’s Baked Ziti

Put this one in the recipe vault y’all!  I’ve always loved baked ziti, and can still remember the first time I had it as a kid.  My friend brought leftovers for lunch one day.  He heated it up for us and let me try a bite.  I remember having my little mind blown…it was absolutely amazing.  So when I discovered Pioneer Woman’s Baked Ziti Recipe, I had to try it.  Everything Ree Drummond touches turns to gold, so her ziti obviously must be legit.  Well I wasn’t surprised to find that this is definitely one of best baked ziti recipe on the planet.  seriously good comfort food. I’m clearly obsessed with her, so I  have also included several other Pioneer Woman recipes further along in this post for your convenience 🙂

This recipe literally makes enough for ten people, so tell your friends to bring some to-go containers.  I made this for a work even recently and it was a big hit.  It’s great for pot-lucks or parties or for your neighbors after a new baby.

Pioneer Woman's Baked Ziti I serve it for Sunday dinner, along with a huge Greek Salad and some Garlic Bread 

You may also want to try my other versions of her recipes:

Pot Roast

Steak Oscar

Pioneer Woman’s Mac & Cheese

I hope you love this recipe as much as I do! Leave me a comment below if you make it!  Be sure to pin the image to save it to your Pinterest boards!

You may also like my other popular recipes!  You can find them at the bottom of this post!

Here are my Favorite’s on Amazon!

Visit our Boutique

Join me – Pinterest | Facebook | Instagram

Join our FACEBOOK GROUP to see all of our recipes in one place!  

And be sure to subscribe for free weekly recipes delivered straight to your inbox!  

Thank y’all so much for stopping by!  Come on back now, ya here?!

To find more PW recipes, click here!

Pioneer Woman's Baked Ziti

Pioneer Woman's Baked Ziti

Yield: 4
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes

Ingredients

  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 large onion, diced
  • 1 pound ground beef
  • 1 pound Italian sausage
  • Two 14.5-ounce cans tomato sauce or marinara sauce
  • One 28-ounce can whole tomatoes with juice
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon red pepper flakes
  • Salt and freshly ground black pepper
  • 1 pound ziti
  • 1 1/2 pounds mozzarella, grated
  • One 15-ounce tub whole-milk ricotta
  • 1/2 cup grated Parmesan
  • 2 tablespoons chopped fresh parsley, plus more for sprinkling
  • 2 eggs

Instructions

  1. Heat olive oil in a dutch oven. Add onions and garlic and cook until translucent. Add Italian sausage and ground beef and brown. Drain off fat.
  2. Add tomatoes, tomato juice, salt, pepper, Italian seasoning, and red pepper flakes. Cook for 25 to 30 minutes.
  3. Preheat oven to 375 degrees.
  4. In a separate bowl, mix together the ricotta cheese, 2 cups of the grated mozzarella, Parmesan, egg, and salt and pepper.
  5. Drain the pasta. Pour it into the bowl with the cheese mixture and toss to slightly . Add the meat sauce and toss together.
  6. Pour mixture into a greased casserole dish. Sprinkle with shredded cheese.
  7. Bake for 20 minutes. Remove from oven and let stand 5 minutes before serving.
Nutrition Information:
Yield: 4 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Follow me – Pinterest | Facebook | Instagram

 

Rhiannon After

Similar Posts

46 Comments

  1. thank you for this recipe. made it today to bring to a cook out. everyone loved it..its delicious!!

  2. how will this hold up without the egg? Looks delist but my little one has an egg allergy so trying to determine a work around. Thanks!

  3. Hi, do you think I could make this the night b4, refrigerate, and then bake the next day? I am just worried it might alter the flavor and/or make it mushy…. what do u think?

  4. Just tried this recipe last night and It is SO good. Also, a heads up, this recipe makes SO MUCH FOOD. For reference, I filled a 9×13″ pan AND an 8×8″ pan. So worth it.

    Substituted cottage cheese for ricotta and ground turkey for beef. I loved the kick the red pepper flakes added. Usually not a big fan of spicy, but this was just right. Brought the heat but I could still taste my food, if you know what I mean.

    Thanks for a great recipe, Rhiannon!

  5. Question. In the ingredients it calls for marinara sauce and parsley, but it doesn’t say anything about them in the instructions. Where are we supposed to incorporate these ingredients?

    1. I added the marinara in step 2. She says juice so I figured that was what she meant. Skipped the parsley.

  6. Where would I find 1 lb of ground bee? I’d rather not use that ingredient. Is there a substitute for the ground bee?

  7. Where do I find Ground Bee at?? I have been to Ralph’s, Von’s grocery stores and NO Ground Bee……So it this a SPECIAL order item and if it is where do I order it from and how much is Ground Bee per pound???……LOL……

  8. Making this for dinner! Hubs samples and loves!!!

    Question: made a full pan and a small. Any chance you can freeze? If so, would you bake it before or after freezing?

  9. Pingback: Reece Builders
  10. Can this be baked the night before and warmed up the next day in a Crock-Pot? I’m wanting to take it to a work party but I have no way to warm it up at work.

  11. Yeah, I think the servings need to be adjusted. I had a couple of pans going too! But it was all delicious, there was nothing wasted! Lol

  12. Would you be able to use rotini pasta in place of the ziti. With this Coronavirus, my grocery store is out of ziti Thank you!

  13. The good thing about pasta recipes is they’re very transitional! I’m sure it would be great with rotini. I know this post is a bit late lol..hope it turned out great.

  14. I love this recipe, and have made it several times.
    My only comment is that there is no way it serves four. Four giants maybe, but not four!

  15. in the directions it doesn’t mention the 2 jars of marinara sauce, only the tomatoes and juice?

Join the conversation!