Description
This Beefy Cottage Cheese Baked Ziti is a hearty, comforting Italian-American casserole featuring perfectly cooked al dente ziti pasta layered with a savory meat ragoût and creamy cheese mixture. The dish combines ground beef and pork simmered in a rich tomato and beef stock sauce infused with herbs and spices, folded together with a blend of cottage cheese, mozzarella, and Parmesan, then baked to bubbly, golden perfection. It’s an ideal crowd-pleaser for family dinners or special occasions.
Ingredients
Scale
For the Pasta and Meat Ragoût:
- 12 oz ziti (preferably Barilla for best al dente texture)
- 2 tbsp olive oil
- 1 onion, finely diced into 1/4-inch pieces
- 3 garlic cloves, freshly minced
- 0.5 lb ground beef
- 0.5 lb ground pork
- 24 oz tomato passata (such as Mutti)
- 1.5 tbsp tomato puree
- 2.5 cups beef stock
- 0.75 tsp basil
- 0.75 tsp oregano
- 0.75 tsp thyme
- 0.25 tsp chile flakes
- 2 tsp sugar
- Salt and pepper, to taste
For the Cheese Mixture:
- 12 oz small curd cottage cheese
- 0.5 cup Parmesan cheese, grated
- 3.5 cups mozzarella cheese, shredded from a block
- 1.25 tsp oregano
- 0.75 tsp garlic powder
Instructions
- Prepare Aromatics and Herbs: Finely dice the onion into 1/4-inch pieces and mince the garlic cloves fresh to enhance aroma and flavor. Measure out the dried herbs (basil, oregano, thyme), chile flakes, and sugar into a small bowl for easy addition later.
- Cook the Pasta: Fill a large pot with salted water and bring it to a boil. Add the ziti and cook according to package directions until firm and al dente. Drain the pasta in a colander but do not rinse it; keeping the starch on the surface helps the sauce cling better. Set aside.
- Sauté Onions and Garlic: Heat the olive oil in a large skillet over medium-high heat until shimmering. Add diced onions and minced garlic, cooking for 3-4 minutes, stirring occasionally, until the onions become translucent and fragrant.
- Brown the Meats: Add ground beef and ground pork to the skillet. Break apart the meat as it cooks, sautéing for 3-4 minutes until the meat is well browned and no pink remains. Browning helps develop deeper flavors through the Maillard reaction.
- Simmer the Sauce: Add the tomato passata, tomato puree, and beef stock to the browned meat mixture. Stir in the previously measured herbs, chile flakes, and sugar mixture. Season with salt and pepper to taste. Reduce heat to medium and simmer for 15 minutes, stirring occasionally, until the sauce thickens slightly.
- Preheat Oven and Prepare Cheese Mixture: While the sauce simmers, preheat the oven to 350°F (175°C). In a medium bowl, combine small curd cottage cheese, Parmesan, 1 cup of shredded mozzarella, garlic powder, and 1.25 tsp oregano. Stir gently until just combined to avoid graininess.
- Combine Pasta with Sauce and Cheese: Add the cooked pasta to the simmered meat sauce and stir thoroughly to combine. Gently fold in half of the cheese mixture until evenly distributed throughout the pasta.
- Assemble the Dish: Transfer the pasta mixture into a 9×13 inch baking dish, spreading into an even layer. Top with the remaining cheese mixture followed by the remaining 2.5 cups of shredded mozzarella, distributing evenly for a golden, bubbly finish.
- Bake the Ziti: Bake at 350°F (175°C) for 30-35 minutes until the top is golden brown and the sauce bubbles around the edges. For an extra golden top, optionally broil for 1-2 minutes just before removing, watching closely to avoid burning.
- Rest and Serve: Remove the baked ziti from the oven and let it rest for 5 minutes. This allows the sauce to set slightly, making it easier to serve and enjoy.
Notes
- Use small curd cottage cheese for a more consistent, creamy texture in the cheese mixture.
- Do not rinse the pasta after draining to preserve starch that helps sauce adhesion.
- Browning the meat properly enhances flavor via the Maillard reaction.
- If desired, broil the baked ziti for 1-2 minutes at the end to achieve a more golden crust; watch carefully to avoid burning.
- Allowing the dish to rest before serving lets the sauce thicken and improves serving consistency.
- Barilla ziti is recommended for the best al dente texture, but any tubular pasta will work.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Pasta Casserole
- Method: Baking
- Cuisine: Italian-American
Keywords: baked ziti, beef baked ziti, cottage cheese baked pasta, Italian casserole, meat ragu pasta bake, cheesy baked pasta
