Cheesy Baked Ziti Bolognese

This cheesy baked ziti bolognese is what pasta dreams are made of – layers of perfectly cooked pasta, rich meat sauce, and three kinds of cheese that melt together into bubbly, golden perfection. It’s the kind of dish that makes everyone at the table fall silent for those first few bites because they’re too busy experiencing food bliss.

What makes this baked ziti special is the robust bolognese sauce packed with aromatic herbs and spices. The fennel seeds add that authentic Italian sausage flavor, while the combination of beef and pork creates the perfect meat base. When everything bakes together, the flavors meld into something magical – the pasta absorbs the sauce, the cheeses create pockets of gooey goodness, and the top develops that irresistible golden crust that everyone fights over.

Ingredients

For the pasta:

• 300g / 10oz ziti or penne pasta
• 1 tbsp olive oil

For the meat sauce:

• 3 garlic cloves, minced
• 1 small onion (brown, white or yellow), finely chopped
• 500g / 1 lb ground beef or pork OR 50/50 combo
• 700g / 24 oz tomato passata (pureed tomato)
• 1/2 cup water
• 1 tsp EACH dried basil, oregano, sugar

Seasonings:

• 2 tsp fennel seeds (optional)
• 1 tbsp paprika (plain or sweet)
• 1/4 tsp cayenne pepper OR 3/4 tsp chilli flakes (adjust to taste)
• 2 tsp onion powder
• 1 tsp EACH salt and black pepper

For assembly:

• 1 cup ricotta, optional
• 1 cup grated mozzarella cheese (or other melting cheese)
• 1 cup parmesan, freshly grated (optional)
• Finely chopped parsley or basil (optional garnish)

Steps

1. Cook ziti in a large pot of well-salted water for the recommended cooking time on the packet MINUS 2 minutes. This undercooking is crucial as the pasta will continue cooking in the oven. Test a piece – it should be firmer than al dente. Drain thoroughly, then return to pot. A bit of sticking is normal, but avoid rinsing as the starch helps the sauce cling to the pasta.
2. Preheat oven to 180°C/350°F. Position rack in the middle of the oven for even heat distribution.
3. Make Sauce: Heat 1 tbsp oil in a large skillet over high heat until shimmering but not smoking. Add onion and garlic and cook for 2 minutes or until onion is translucent and aromatic. Stir frequently to prevent garlic from burning, which would create a bitter flavor.
4. Add meat and cook, breaking it up with a wooden spoon as you go. Look for the meat to change color from pink to brown, about 5-7 minutes. When it is just cooked through with no pink remaining, add all Seasonings and cook for 2 minutes more to toast the spices and release their oils. You’ll notice the mixture becoming more fragrant.
5. Add passata, water, basil, oregano and sugar. Bring to simmer (small bubbles around the edge), then reduce heat to low and cook for 10 minutes until slightly thickened. The sauce should coat the back of a spoon but still be pourable. Adjust salt and pepper to taste, remembering it gets spread across lots of pasta.
6. Toss Ziti with Sauce: Pour about 2 cups of sauce into the pot with the ziti. Toss gently but thoroughly to coat every piece of pasta without breaking it. This base layer ensures no dry pasta in your final dish.
7. Assemble: Spread sauced ziti into a 23x33cm / 9×13″ baking dish in an even layer. Using a tablespoon, dollop ricotta in small portions across the surface – don’t spread it, as you want pockets of creaminess. Pour over remaining sauce, ensuring even coverage. Top with mozzarella and parmesan, extending all the way to the edges to prevent pasta from drying out.
8. Bake: Cover loosely with foil, tenting slightly so it doesn’t touch the cheese. Bake for 20 minutes until heated through. Remove foil, then bake for another 10-15 minutes until cheese is golden brown with some darker spots and sauce is bubbling around the edges. If needed, broil for 1-2 minutes for extra browning, watching carefully to prevent burning.
9. Rest for 5-10 minutes before serving – this allows the molten cheese to set slightly and makes serving cleaner. Sprinkle with fresh parsley or basil if desired, then serve hot while the cheese is still stretchy and gooey.

Smart Swaps

• Use whole grain pasta for more fiber – cook 1 minute less than package directions as it takes longer to soften in the oven
• Substitute ground turkey or chicken for a lighter version, but add 1 tbsp olive oil to the meat while cooking to prevent dryness
• For a vegetarian option, replace meat with 2 lbs mixed mushrooms (chopped and sautéed until moisture evaporates) plus 1/4 cup red lentils cooked with the sauce for protein

Make It Diabetes-Friendly

• Use high-protein, low-carb pasta (like Banza chickpea pasta) to reduce carbs by approximately 30% per serving
• Replace half the pasta with 2 cups riced cauliflower, sautéed until just tender before mixing with sauce
• Reduce ricotta to 1/2 cup and mix with 1/2 cup cottage cheese for more protein and less fat
• Add 2 cups diced zucchini or bell peppers to the sauce for extra volume with minimal carb impact
• Serve with a large side salad dressed with olive oil and vinegar to slow carbohydrate absorption

Pro Tips

• For the ultimate flavor boost, add 1/4 cup red wine to the sauce after cooking the meat and let it reduce completely before adding tomatoes
• Shred your own mozzarella rather than using pre-shredded – it melts much better without the anti-caking agents
• For a make-ahead version, assemble everything but undercook the pasta by an additional minute (3 minutes less than package directions) to prevent mushiness when reheating
• Let the baked ziti rest for 10 full minutes before serving – it might seem like torture, but this prevents the dreaded “sauce slide” where all the filling runs out when you cut into it