San Giorgio Baked Ziti recipe

Baked Ziti. Just saying the words conjures up images of bubbling cheese, rich tomato sauce, and perfectly cooked pasta – the ultimate comfort food casserole. In our house, it’s a dish synonymous with cozy Sunday dinners, easy weeknight wins when I need something satisfying that yields leftovers, and the go-to choice for potlucks where I know it will disappear fast. I’ve tried many variations over the years, but I always come back to a classic, hearty recipe, and for that, the pasta itself matters. I often reach for San Giorgio ziti; it’s a brand I grew up with, and I find it reliably holds its shape and texture beautifully even after baking, avoiding that dreaded mushiness. The first time I made this specific version, layering the robust meat sauce, the creamy ricotta mixture, and generous amounts of mozzarella with the sturdy San Giorgio pasta, the reaction was immediate. My kids, usually picky eaters, asked for seconds (and thirds!), my husband declared it “restaurant quality,” and the comforting aroma filled the entire house. It wasn’t just dinner; it felt like a celebration of simple, delicious, Italian-American home cooking. It freezes beautifully, reheats like a dream, and always, always satisfies. If you’re looking for a crowd-pleasing, dependable, and utterly delicious baked ziti recipe, this one, featuring classic San Giorgio ziti, is a keeper you’ll make again and again.

San Giorgio Baked Ziti: The Ingredients You’ll Need

This recipe focuses on classic, robust flavors and textures, creating a quintessential baked ziti experience. Using quality ingredients, including reliable San Giorgio pasta, makes a noticeable difference. Here’s your shopping list:

For the Pasta:

• San Giorgio Ziti: 1 pound (16 ounces or 454g). The star of the show! Its tubular shape and sturdy structure are perfect for holding sauce and cheese. If you can’t find San Giorgio Ziti specifically, another quality brand of ziti or a similar shape like Penne or Mostaccioli can be substituted.

For the Hearty Meat Sauce:

• Lean Ground Beef: 1 pound (454g). 85/15 or 90/10 lean-to-fat ratio works well.
• Sweet or Hot Italian Sausage: 1/2 pound (227g), casings removed (optional, but adds fantastic flavor). If skipping, increase ground beef to 1.5 pounds. Ground turkey or chicken can also be substituted for a lighter version.
• Yellow Onion: 1 medium, finely chopped (about 1 cup). Adds aromatic depth.
• Garlic: 3-4 cloves, minced (about 1 tablespoon). Adjust to your garlic preference!
• Crushed Tomatoes: 1 large can (28 ounces or 794g). Choose a good quality brand (like San Marzano style, if available) for the best flavor base.
• Tomato Paste: 2 tablespoons. Adds concentrated tomato flavor and helps thicken the sauce.
• Water or Beef Broth: 1/2 cup (120ml). Helps create the right sauce consistency. Broth adds a bit more flavor depth.
• Dried Oregano: 1 1/2 teaspoons.
• Dried Basil: 1 1/2 teaspoons.
• Red Pepper Flakes: 1/4 to 1/2 teaspoon (optional). Adds a gentle warmth or a spicy kick, depending on the amount.
• Salt: 1 teaspoon (plus more for pasta water), adjust to taste.
• Black Pepper: 1/2 teaspoon, freshly ground preferred.
• Olive Oil: 1 tablespoon. For sautéing the aromatics and meat.
• Sugar: 1 teaspoon (optional). Can help balance the acidity of the tomatoes, especially if they are very acidic.

For the Creamy Ricotta Layer:

• Whole Milk Ricotta Cheese: 1 container (15 ounces or 425g). Whole milk ricotta provides the creamiest, richest texture. Part-skim works but will be less luxurious. Ensure it’s well-drained if it seems watery.
• Large Egg: 1. Acts as a binder, helping the ricotta layer set slightly and preventing it from becoming runny.
• Grated Parmesan Cheese: 1/2 cup (about 50g), plus extra for topping. Use freshly grated for the best flavor and melting.
• Fresh Parsley: 1/4 cup, finely chopped. Adds freshness and color. Dried parsley can be substituted (use about 1.5 tablespoons).
• Salt and Pepper: Pinch of each, to taste.

For Assembly and Topping:

• Shredded Mozzarella Cheese: 2 cups (about 8 ounces or 227g), divided. Low-moisture, whole milk mozzarella melts best, but part-skim works too. Shredding your own from a block avoids anti-caking agents and melts more smoothly than pre-shredded.
• Extra Grated Parmesan Cheese: For sprinkling on top before baking.
• Fresh Parsley: Chopped, for garnish after baking (optional).

Equipment:

• Large pot (for pasta)
• Large skillet or Dutch oven (for sauce)
• Medium mixing bowl (for ricotta mixture)
• 9×13 inch baking dish (casserole dish)
• Colander
• Spoons, spatula, measuring cups/spoons

Gathering these ingredients will set you up for success in creating a truly memorable San Giorgio Baked Ziti. Don’t hesitate to make minor adjustments based on your preferences, like adding mushrooms or bell peppers to the sauce, or using a different blend of cheeses.

Step-by-Step Instructions: Crafting the Perfect San Giorgio Baked Ziti

Follow these detailed steps to assemble and bake a delicious, crowd-pleasing San Giorgio Baked Ziti. The process involves cooking the pasta, preparing the meat sauce, mixing the ricotta filling, layering everything together, and baking until bubbly and golden.

1. Cook the Pasta:

• Fill a large pot with plenty of water (about 4-6 quarts for 1 pound of pasta).
• Bring the water to a rolling boil over high heat.
• Generously salt the boiling water (about 1-2 tablespoons). This is crucial for seasoning the pasta itself.
• Add the 1 pound of San Giorgio Ziti pasta to the boiling water.
• Stir immediately to prevent the pasta from sticking together.
• Cook the ziti according to the package directions, but aim for al dente – typically about 1-2 minutes less than the package recommends for a standard texture. The pasta should still have a firm bite in the center. It will continue to cook in the oven later, so slightly undercooking it now prevents it from becoming mushy in the final dish.
• Once al dente, carefully drain the pasta in a colander. Do not rinse the pasta. The starch clinging to the surface helps the sauce adhere better.
• You can toss the drained pasta with a tiny drizzle of olive oil (about 1 teaspoon) to prevent sticking while you prepare the sauce, but this is optional. Set aside.

2. Prepare the Hearty Meat Sauce:

• Place a large skillet or Dutch oven over medium-high heat. Add 1 tablespoon of olive oil.
• Once the oil is shimmering, add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
• Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
• Add the ground beef and the Italian sausage (if using, casings removed). Break up the meat with a spoon or spatula.
• Cook the meat, stirring frequently, until it is browned and cooked through. Drain off any excess fat from the skillet.
• Stir in the tomato paste and cook for 1-2 minutes, allowing it to slightly caramelize – this deepens the flavor.
• Pour in the large can of crushed tomatoes and the 1/2 cup of water or beef broth. Stir well to combine.
• Add the dried oregano, dried basil, optional red pepper flakes, 1 teaspoon salt, 1/2 teaspoon black pepper, and the optional 1 teaspoon of sugar. Stir everything together.
• Bring the sauce to a simmer. Once simmering, reduce the heat to low, cover the skillet loosely (allowing some steam to escape), and let the sauce simmer gently for at least 15-20 minutes (or longer, up to 30-45 minutes, for flavors to meld more deeply). Stir occasionally. The sauce should thicken slightly but still be easily spreadable.
• Taste the sauce and adjust seasonings if needed (more salt, pepper, or red pepper flakes?).

3. Prepare the Creamy Ricotta Mixture:

• While the sauce simmers, prepare the ricotta filling. In a medium mixing bowl, combine the 15 ounces of whole milk ricotta cheese, the large egg, 1/2 cup of grated Parmesan cheese, and 1/4 cup of chopped fresh parsley.
• Add a pinch of salt and pepper.
• Stir everything together until well combined and smooth. Set aside.

4. Assemble the Baked Ziti:

• Preheat your oven to 375°F (190°C).
• Lightly grease a 9×13 inch baking dish with cooking spray or a thin layer of butter.
• Spread a thin layer of the meat sauce (about 1 cup) evenly over the bottom of the prepared baking dish. This prevents the pasta from sticking.
• Add about half of the cooked San Giorgio Ziti pasta over the sauce layer, spreading it out evenly.
• Dollop half of the ricotta cheese mixture evenly over the pasta layer. You don’t need to spread it perfectly smooth; pockets of ricotta are delicious.
• Sprinkle 1 cup of the shredded mozzarella cheese evenly over the ricotta layer.
• Spoon about half of the remaining meat sauce over the mozzarella layer.
• Layer the rest of the cooked ziti pasta on top.
• Spread the remaining ricotta mixture evenly over the second pasta layer.
• Top with the remaining meat sauce, ensuring the pasta is mostly covered.
• Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the top.
• Finish with a sprinkle of extra grated Parmesan cheese over the mozzarella.

5. Bake the Casserole:

• Cover the baking dish loosely with aluminum foil. This prevents the top from browning too quickly and allows the casserole to heat through evenly.
• Place the covered baking dish on the center rack of the preheated oven.
• Bake for 20 minutes covered.
• After 20 minutes, carefully remove the aluminum foil.
• Continue baking, uncovered, for another 20-25 minutes, or until the cheese is completely melted, bubbly, golden brown in spots, and the sauce is bubbling around the edges. The internal temperature should reach at least 165°F (74°C).
• If you like a crispier, more browned cheese topping, you can switch the oven to broil for the last 1-2 minutes, but watch it very carefully to prevent burning.

6. Rest and Serve:

• Once baked, carefully remove the baking dish from the oven.
• Important: Let the baked ziti rest for at least 10-15 minutes before slicing and serving. This allows the cheese and sauce to set slightly, making it easier to serve neat portions and preventing the lasagna from falling apart.
• Garnish with fresh chopped parsley, if desired, just before serving.
• Slice into portions and serve warm.

Enjoy your delicious, homemade San Giorgio Baked Ziti!

Nutritional Information (Estimate Per Serving)

It’s important to remember that the following nutritional information is an estimate. Actual values can vary significantly based on:

• Specific brands of ingredients used (tomatoes, cheese, pasta, meat).
• Fat content of the ground beef and sausage.
• Whether whole milk or part-skim cheeses are used.
• The final serving size cut from the 9×13 dish.

This estimate assumes the recipe is made as written (including lean ground beef, optional sausage, whole milk ricotta, and whole milk mozzarella) and yields 8 generous servings.

Estimated Nutrition Per Serving (Approx. 1/8th of the 9×13 dish):

• Servings: 8
• Calories: Approximately 550 – 750 kcal

Breakdown Estimate (Highly Variable):

• Total Fat: 25g – 40g
  • Saturated Fat: 12g – 20g
• Sodium: 900mg – 1400mg (can be high due to cheese, sausage, and added salt)
• Total Carbohydrates: 45g – 60g
  • Dietary Fiber: 4g – 6g
  • Sugars: 8g – 12g (includes natural sugars from tomatoes)
• Protein: 30g – 45g

Factors Significantly Impacting Nutrition:

1. Meat Choices: Using only lean ground turkey or chicken instead of beef and sausage will significantly reduce calories and fat, especially saturated fat. Omitting meat entirely for a vegetarian version also drastically changes the profile.
2. Cheese Choices: Using part-skim ricotta and mozzarella will lower fat and calories compared to whole milk versions. Reducing the total amount of cheese will also lower these values.
3. Sodium Control: Using low-sodium crushed tomatoes, reducing added salt, and potentially using less salty cheese like Swiss in place of some mozzarella can help manage sodium levels. Rinsing canned tomatoes can also slightly reduce sodium.
4. Portion Size: The most significant factor. Dividing the dish into 10 or 12 smaller servings instead of 8 will naturally reduce the per-serving nutritional values.
5. Pasta Type: While standard San Giorgio ziti is used here, substituting whole wheat pasta would increase the fiber content.

While undeniably comforting and delicious, this classic baked ziti is quite hearty. Enjoy it as part of a balanced meal, perhaps alongside a simple green salad, and be mindful of portion sizes if managing specific nutritional goals. For precise information, using an online recipe calculator with your exact ingredients and quantities is recommended.

Preparation and Cooking Time

Creating this classic San Giorgio Baked Ziti involves several cooking stages, but much of the time is hands-off simmering or baking. Here’s a realistic breakdown:

• Preparation Time (Active): 30 – 45 minutes
  • Chopping onion and garlic: ~5-7 minutes
  • Cooking pasta (including bringing water to boil): ~15-20 minutes (partially passive)
  • Browning meat and sautéing aromatics: ~10-15 minutes
  • Mixing ricotta filling: ~2-3 minutes
  • Assembling the casserole layers: ~5-10 minutes
• Cooking Time (Passive): 55 – 75 minutes
  • Simmering the sauce: ~15-30 minutes (or longer for deeper flavor)
  • Baking the ziti (covered & uncovered): ~40-45 minutes
  • Resting time after baking: ~10-15 minutes (essential!)
• Total Estimated Time (Start to Finish, ready to serve): Approximately 1 hour 25 minutes to 2 hours

Factors Influencing Time:

• Sauce Simmering: You can shorten the sauce simmer time to 15 minutes if you’re in a hurry, but a longer simmer (30+ minutes) develops richer flavor.
• Multitasking: You can often cook the pasta while the sauce is simmering or browning to save time.
• Mise en Place: Having all your ingredients chopped, measured, and ready before you start cooking (mise en place) significantly speeds up the active preparation phase.
• Oven Preheating Time: Factor in the time it takes for your oven to reach 375°F (190°C).
• Ingredient Prep: If using pre-chopped onions or garlic, or pre-shredded cheese (though shredding your own is recommended for meltability), you can shave off a few minutes of prep time.

While it requires a bit more effort than simply boiling pasta and opening a jar of sauce, the payoff in flavor and satisfaction for this homemade San Giorgio Baked Ziti is well worth the time investment. It’s a perfect project for a relaxed afternoon or when you want a dish that feels special without being overly complicated.

How to Serve Your Delicious San Giorgio Baked Ziti

San Giorgio Baked Ziti is a hearty, satisfying main course all on its own, but serving it with the right accompaniments can turn it into a complete and well-rounded Italian-American feast. Here are some excellent ways to serve it:

Classic Side Dishes:

• Garlic Bread or Knots: Almost essential! Perfect for soaking up any extra sauce on the plate.
  • Crusty Italian bread sliced, buttered, sprinkled with garlic powder and parsley, then toasted.
  • Soft garlic knots, store-bought or homemade.
• Simple Green Salad: Provides a fresh, crisp contrast to the rich, cheesy pasta.
  • Caesar Salad: Classic romaine lettuce, Parmesan, croutons, and Caesar dressing.
  • Italian Chopped Salad: Romaine or iceberg, tomatoes, cucumbers, red onion, olives, pepperoncini, tossed in a simple Italian vinaigrette.
  • Arugula Salad: Peppery arugula with shaved Parmesan, lemon juice, and olive oil.
• Steamed or Roasted Vegetables: Adds color, nutrients, and another texture dimension.
  • Steamed broccoli or green beans tossed with olive oil and lemon juice.
  • Roasted vegetables like zucchini, bell peppers, or asparagus tossed with Italian herbs.
  • Sautéed spinach with garlic.

Serving Occasions:

• Weeknight Family Dinner: A comforting staple that often yields leftovers for lunch the next day.
• Sunday Supper: Feels special enough for a relaxed weekend meal with family.
• Potlucks and Parties: Travels well (let it cool slightly before transporting) and is always a crowd-pleaser. Easy to serve buffet-style.
• Comfort Food Night: Perfect for chilly evenings or when you just need a culinary hug.
• Feeding a Crowd: Easily scalable (use two baking dishes if needed) and budget-friendly.

Presentation Tips:

• Garnish: Sprinkle fresh chopped parsley or basil over the top just before serving for a pop of color and freshness.
• Extra Cheese: Offer extra grated Parmesan cheese at the table for guests to add themselves.
• Red Pepper Flakes: Keep red pepper flakes handy for those who like an extra kick of heat.
• Neat Slices: Allow the baked ziti to rest for 10-15 minutes after baking. Use a sharp knife or a lasagna server to cut and lift out portions cleanly.

Whether served simply on its own or accompanied by crusty bread and a fresh salad, this San Giorgio Baked Ziti is sure to be a hit. Enjoy the comforting flavors and the satisfaction of serving a truly classic dish!

Additional Tips for Even Better San Giorgio Baked Ziti

Elevate your baked ziti from delicious to truly outstanding with these simple but effective tips:

1. Undercook the Pasta (Seriously!): It bears repeating – cook your San Giorgio ziti pasta even less than standard al dente, maybe 2-3 minutes shy of the package time. It needs to be quite firm. Remember, it will absorb liquid from the sauce and continue cooking during the 40-45 minutes it spends baking in the oven. Starting with perfectly cooked pasta often leads to disappointingly soft or mushy results in the final dish. This step is crucial for maintaining that ideal chewy texture.
2. Sauce Consistency is Key: Aim for a meat sauce that is thick enough to coat the pasta but still has plenty of moisture. If your sauce simmers down too much and becomes overly thick or paste-like, the baked ziti can turn out dry. The pasta will absorb liquid as it bakes, so ensure there’s enough sauciness to accommodate this. If needed, add a splash more water, broth, or even some of the reserved starchy pasta water (if you saved any) to loosen the sauce slightly before layering. Conversely, a sauce that’s too thin can make the final dish watery. Simmering uncovered for the last few minutes can help thicken a thin sauce.
3. Don’t Skip the Egg in the Ricotta: The egg mixed into the ricotta cheese mixture serves an important purpose beyond just adding richness. It acts as a binder, helping the ricotta layer set slightly during baking. This prevents the cheese from melting completely into the sauce or becoming runny, creating distinct, creamy pockets throughout the casserole rather than just disappearing. It contributes significantly to the classic baked ziti texture.
4. Strategic Layering for Optimal Bites: While you don’t need lasagna-level precision, think about distributing the components evenly during assembly. Ensure sauce coats the bottom layer of pasta and completely covers the top layer to prevent dryness. Distribute ricotta dollops and mozzarella somewhat evenly within their layers so that each serving gets a good ratio of pasta, sauce, creamy ricotta, and gooey mozzarella. Starting and ending with sauce helps keep everything moist.
5. Make-Ahead and Freezing Mastery: Baked ziti is fantastic for meal prep!
   • Make-Ahead (Refrigerator): Assemble the entire casserole as directed but do not bake. Cover tightly with plastic wrap, then foil, and refrigerate for up to 24-48 hours. When ready to bake, remove from the fridge for about 30 minutes to take the chill off, then bake as directed, potentially adding 10-15 minutes to the initial covered baking time.
   • Freezing (Baked or Unbaked): Assemble in a freezer-safe baking dish. For unbaked, cover tightly with plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as above (adding extra time). For baked, let cool completely, then cover tightly and freeze. Thaw overnight in the refrigerator and reheat, covered, in a 350°F (175°C) oven until heated through (30-60 minutes depending on size). Uncovering for the last 10-15 minutes can help re-crisp the top.

Mastering these tips will ensure your San Giorgio Baked Ziti is consistently moist, flavorful, perfectly textured, and convenient for any occasion.

Frequently Asked Questions (FAQ) about San Giorgio Baked Ziti

Here are answers to some common questions about making this classic Italian-American casserole:

1. Q: Can I make this baked ziti vegetarian?

• A: Absolutely! To make a delicious vegetarian baked ziti, simply omit the ground beef and Italian sausage. You can either proceed with just the tomato sauce base (enhancing it with more herbs and perhaps a splash of red wine for depth), or you can replace the meat with plant-based alternatives. Consider:
  • Sautéed Vegetables: Add hearty vegetables like chopped mushrooms (cremini or portobello work well), diced zucchini, bell peppers, or eggplant to the sauce after cooking the onions and garlic.
  • Plant-Based Ground: Use a good quality plant-based ground “meat” substitute, browning it just like you would ground beef.
  • Lentils: Cooked brown or green lentils can add a hearty texture and protein to the sauce.
    Ensure your cheeses (Parmesan, specifically) are vegetarian if needed, as traditional Parmesan uses animal rennet.

2. Q: Why did my baked ziti turn out dry? How can I fix it?

• A: Dry baked ziti is usually caused by one or a combination of these factors:
  • Not Enough Sauce: The pasta absorbs liquid as it bakes. Ensure you have a generous amount of sauce that is not overly thick to begin with. Make sure the top layer of pasta is well-covered.
  • Overcooked Pasta: If the pasta was fully cooked before baking, it can become mushy and may not absorb remaining liquid properly, or it simply contributes to a dry texture. Always cook the pasta very al dente.
  • Sauce Too Thick: A sauce that’s reduced too much won’t have enough liquid to keep the pasta moist during baking.
  • Baked Too Long/Uncovered Too Long: Over-baking, especially uncovered, can evaporate too much moisture.
  • Fixing it (after baking): It’s difficult to fully fix once dry, but you can try serving individual portions with a ladle of warm marinara sauce spooned over the top. For prevention next time, ensure ample sauce, undercook the pasta, and monitor baking times carefully.

3. Q: Can I use a different type of pasta besides San Giorgio Ziti?

• A: Yes. While the recipe specifies San Giorgio ziti, other pasta shapes work well in baked ziti if ziti isn’t available or you prefer something else. Good substitutes include:
  • Penne: Very similar shape, ridges hold sauce well.
  • Rigatoni: Larger tubes with ridges, also excellent for catching sauce and cheese.
  • Mostaccioli: Smooth tubes, cut on an angle like penne.
  • Medium Shells: Can also work, creating little pockets of sauce and cheese.
    The key is to choose a sturdy, medium-sized tubular or ridged shape that can hold up to baking and capture the sauce and cheese effectively. Cook any substitute pasta shape very al dente as well.

4. Q: What’s the difference between Baked Ziti and Lasagna?

• A: While both are baked pasta casseroles featuring layers of pasta, sauce, and cheese, the main differences lie in the pasta shape and layering structure:
  • Pasta Shape: Baked ziti uses tubular pasta (like ziti or penne), while lasagna uses wide, flat pasta sheets.
  • Layering: Lasagna typically involves very distinct, neat layers of pasta sheets, ricotta mixture, meat sauce, and mozzarella. Baked ziti is often more rustic; the cooked ziti is usually tossed with some sauce and then layered more loosely with the ricotta mixture, more sauce, and cheeses. The components are more combined in baked ziti compared to the stratified layers of lasagna.

5. Q: Can I freeze baked ziti? What’s the best way?

• A: Yes, baked ziti freezes exceptionally well, making it a great make-ahead meal. You can freeze it either baked or unbaked:
  • Freezing Unbaked: Assemble the casserole completely in a freezer-safe baking dish. Cover tightly first with plastic wrap (pressing it against the surface if possible to prevent ice crystals), then with a layer of heavy-duty aluminum foil. Label with the date and contents. Freeze for up to 3 months. To bake, thaw overnight in the refrigerator, let sit at room temp for 30 mins, then bake as directed (possibly adding 10-15 mins to the covered baking time).
  • Freezing Baked: Let the fully baked ziti cool completely. Cover tightly as above, or portion into individual freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat covered in a 350°F (175°C) oven until heated through (time varies by portion size, ~30-60 mins for a whole casserole). Uncover for the last 10-15 mins to help crisp the top.

Print