Description
This Greek Baked Ziti combines tender pasta, a savory ground beef tomato sauce infused with Mediterranean spices, and a creamy Parmesan béchamel, all baked together with melted mozzarella and breadcrumbs for a comforting and flavorful family meal.
Ingredients
Scale
Pasta
- 12 ounces ziti pasta
Beef Sauce
- 1 small yellow onion, chopped
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 ½ pounds lean ground beef
- 2 (15-oz.) cans tomato sauce
- 1 tablespoon fresh lemon juice
- 1 ½ tablespoons dried oregano
- 1 teaspoon sugar
- ½ teaspoon ground cinnamon
- 1 ½ teaspoons kosher salt, divided
Béchamel Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cups milk
- 1 cup grated Parmesan cheese
- ½ teaspoon freshly ground black pepper
Toppings and Garnish
- Vegetable cooking spray
- 1 (8-oz.) package shredded mozzarella cheese
- ⅓ cup fine, dry breadcrumbs
- Fresh basil for garnish
Instructions
- Preheat and cook pasta: Preheat the oven to 350°F. Cook the ziti pasta in a Dutch oven according to package directions until al dente. Drain and set aside.
- Prepare the beef sauce: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Sauté the chopped onion for 4 to 5 minutes until tender, then add minced garlic and cook for 30 seconds more. Add the lean ground beef, cooking and stirring occasionally, until fully browned and crumbled, about 5 minutes. Drain excess fat and return the beef mixture to the skillet.
- Add tomato sauce and seasonings: Stir in tomato sauce, fresh lemon juice, dried oregano, sugar, ground cinnamon, and 1 teaspoon of kosher salt into the beef mixture. Bring to a simmer over medium-high heat and cook, stirring occasionally, for 2 minutes. Remove from heat and set aside.
- Make the béchamel sauce: In a large saucepan over low heat, melt butter. Whisk in flour and cook, whisking constantly, for 2 minutes to form a roux. Gradually whisk in milk, increasing heat to medium, and cook, whisking constantly, for 5 to 7 minutes until the sauce thickens and becomes bubbly. Remove from heat and stir in grated Parmesan cheese, freshly ground black pepper, and the remaining ½ teaspoon of kosher salt.
- Combine pasta and béchamel: Add the creamy béchamel sauce to the cooked pasta, stirring gently to fully coat the pasta.
- Assemble the casserole: Lightly grease a 13- x 9-inch baking dish with vegetable cooking spray. Transfer the pasta coated with béchamel to the dish. Evenly spoon the beef tomato sauce over the pasta layer. Sprinkle shredded mozzarella cheese evenly on top, then cover with the fine dry breadcrumbs.
- Bake the assembled dish: Bake in the preheated 350°F oven for 20 to 25 minutes, until the casserole is bubbly and the cheese is melted and golden.
- Rest and serve: Remove from oven and let stand for 10 minutes to set. Garnish with fresh basil before serving. Enjoy your hearty Greek baked ziti!
Notes
- You can substitute ground lamb or turkey for the beef for a different flavor profile.
- Make sure not to overcook the pasta, as it will continue cooking in the oven.
- For a vegetarian version, omit the meat and add sautéed vegetables like mushrooms and spinach.
- If you prefer a spicier sauce, add crushed red pepper flakes when sautéing the garlic.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to retain crispness.
Nutrition
- Serving Size: 1 cup
- Calories: 480
- Sugar: 7 g
- Sodium: 730 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg
