Million Dollar Baked Ziti – Easy Recipes for Dinner That Feel Like a Hug
Let’s be real—some days I just need a big ol’ dish of something cheesy, warm, and baked to crispy-edged perfection. This Million Dollar Baked Ziti? Oh yeah. It’s like a bear hug in pasta form. 🧀🍝
I whipped this up after a long Tuesday (the kind that feels like a Thursday, but it’s not). I was starving, my brain was fried, and all I could think was: carbs. But not just any carbs. I wanted bubbly, saucy, stick-to-your-soul comfort—and this hit every note. We’re talking layers of ground beef, creamy cheese, and enough pasta to make the table go quiet for a few golden minutes.
Whether you're feeding your loud crew on a weeknight or just want leftovers you’ll actually look forward to, this one’s a no-brainer. Trust me, it’s a crowd-pleaser. And yes, I’ve eaten it cold from the fridge too. No shame. 😉
Servings: 8 servings
Ingredients
- 1 lb ziti pasta
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (24 oz) jar marinara sauce
- 1/2 cup sour cream
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- Fresh basil or parsley, for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish—you don’t want to skip this.
- Cook the ziti pasta according to package directions. Drain and set aside.
- In a large skillet over medium heat, cook the ground beef with the onion until browned. Add garlic and cook for another 1-2 minutes.
- Pour in the marinara sauce, sprinkle in Italian seasoning, season with salt and pepper, and let it simmer for 5 minutes.
- In a bowl, mix together sour cream, ricotta, and 1 cup mozzarella. This is the creamy middle layer that gives the ziti its million-dollar magic.
- Toss the cooked ziti with half the meat sauce. Layer half the pasta mixture into the baking dish, followed by the creamy cheese blend, then the remaining pasta and sauce.
- Top with the remaining mozzarella and Parmesan.
- Bake uncovered for 25–30 minutes, until bubbly and golden. Let it rest 10 minutes before digging in (or just accept you’ll burn your mouth. We’ve all done it).