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Million Dollar Baked Ziti: The Cheesy Pasta Bake Everyone Saves Recipe

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★★★★★

4.6 from 137 reviews

Million Dollar Baked Ziti is a decadent, cheesy pasta bake that combines perfectly cooked ziti pasta with a rich, slow-simmered meat ragu and a luscious blend of cheeses including mozzarella, fontina, gruyère, and provolone. This dish is layered meticulously to create a golden, bubbly crust and a creamy interior, evoking warmth, comfort, and indulgence. Resting after baking allows the flavors to meld beautifully, making every bite a rich and satisfying experience.

Ingredients

Scale

For the Hearty Ragu Sauce:

  • 2 tablespoons (30ml) Extra Virgin Olive Oil
  • 1 large Yellow Onion, finely diced
  • 4–5 cloves Garlic, minced
  • 1 pound (450g) Ground Beef (80/20)
  • 1 pound (450g) Italian Sausage (mild or hot, casing removed)
  • 2 (28-ounce / 794g) cans San Marzano Tomatoes, crushed
  • 1 (6-ounce / 170g) can Tomato Paste
  • ½ cup (120ml) Dry Red Wine (like Chianti or Merlot)
  • 1 cup (240ml) Beef Broth or Water
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Basil
  • ½ teaspoon Red Pepper Flakes (adjust to taste)
  • Salt and freshly ground Black Pepper to taste
  • 1 teaspoon Granulated Sugar (optional)

For the Pasta and Cheese Layers:

  • 1 pound (450g) Ziti or Rigatoni pasta
  • 15 ounces (425g) Whole Milk Ricotta Cheese
  • 1 large Egg, lightly beaten
  • ¼ cup (25g) Grated Parmesan Cheese
  • 2 tablespoons Fresh Parsley, finely chopped
  • Salt and freshly ground Black Pepper to taste
  • 8 ounces (225g) Low-Moisture Whole Milk Mozzarella Cheese, shredded
  • 4 ounces (115g) Fontina Cheese, shredded
  • 4 ounces (115g) Gruyère Cheese, shredded
  • 4 ounces (115g) Provolone Cheese, shredded
  • ½ cup (50g) Grated Parmesan Cheese, for topping
  • Fresh Basil leaves, torn, for serving

Instructions

  1. Prepare the Ragu Sauce: Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and sauté for 5-7 minutes until softened and translucent. Add the minced garlic and red pepper flakes; cook for another minute until fragrant without burning. Add the ground beef and Italian sausage, breaking up the meat, and cook until browned. Drain excess fat. Stir in the tomato paste and cook 1-2 minutes for caramelization. Pour in the red wine and simmer until reduced by half, about 3-5 minutes. Add crushed San Marzano tomatoes, beef broth or water, dried oregano, dried basil, and sugar if using. Stir well, bring to simmer, reduce heat to low, cover, and cook for 1-2 hours, stirring occasionally. Season with salt and pepper.
  2. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add ziti or rigatoni and cook until al dente according to package instructions to avoid overcooking. Drain pasta well and set aside.
  3. Prepare the Ricotta Filling: In a medium bowl, combine ricotta cheese, lightly beaten egg, grated Parmesan, chopped parsley, and salt and pepper to taste. Mix thoroughly until well combined.
  4. Assemble the Million Dollar Baked Ziti: Preheat oven to 375°F (190°C). Grease a 9×13 inch (23×33 cm) baking dish lightly. Spread a thin layer of ragu sauce on the bottom. Add half of the drained pasta and gently toss with the sauce. Dollop ricotta mixture evenly over pasta. Sprinkle half of the shredded cheese blend (mozzarella, fontina, gruyère, provolone) over the ricotta layer. Spread remaining ragu sauce over this. Add remaining pasta and toss gently. Spread remaining shredded cheese blend evenly on top and finish with ½ cup grated Parmesan.
  5. Bake to Perfection: Cover the dish tightly with aluminum foil and bake for 20 minutes. Remove foil and bake uncovered for another 20-25 minutes until cheese is melted, bubbly, golden with crispy edges.
  6. Rest and Serve: Let baked ziti rest for 10-15 minutes before slicing to allow cheese and sauce to set for easier serving and enhanced flavor. Garnish with torn fresh basil leaves before serving.

Notes

  • Use San Marzano tomatoes for a sweeter, less acidic sauce.
  • To make it vegetarian, substitute meat with finely diced mushrooms, zucchini, or lentils in the ragu.
  • Do not overcook pasta to prevent mushiness after baking.
  • Drain ricotta if watery to avoid excess moisture.
  • Resting the dish is essential for setting and flavor melding.
  • You can assemble this dish up to 24 hours ahead and refrigerate before baking.
  • Freeze before baking for up to 2-3 months; thaw overnight before baking.
  • Substitute fontina with provolone or Gouda; substitute gruyère with sharp cheddar or Emmental if unavailable.
  • For lower fat, use lean ground turkey or chicken and lower-fat cheese blends.

Keywords: million dollar baked ziti, cheesy baked ziti, comfort food recipe, decadent pasta bake, homemade comfort food, rich pasta dish

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