Description
This Greek Baked Ziti is a hearty and comforting pasta dish featuring tender ziti noodles baked with a flavorful ground beef tomato sauce and a creamy Parmesan-infused béchamel sauce. Topped with melted mozzarella and crispy breadcrumbs, this casserole is perfect for a family dinner or gathering, delivering rich Mediterranean-inspired flavors in every bite.
Ingredients
Scale
Pasta
- 12 ounces ziti pasta
Meat 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
- 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 your oven to 350°F. Cook the ziti pasta in a large Dutch oven following the package instructions until al dente. Drain and set aside.
- Sauté vegetables and cook beef: 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 the minced garlic and cook for an additional 30 seconds. Add the ground beef, cook for about 5 minutes, stirring occasionally, until browned and crumbled. Drain excess fat and return to the skillet.
- Make meat sauce: Stir in the tomato sauce, fresh lemon juice, oregano, sugar, cinnamon, and 1 teaspoon of kosher salt into the beef mixture. Bring it to a simmer over medium-high heat and cook for 2 minutes, stirring occasionally. Remove from heat afterward.
- Prepare béchamel sauce: In a large saucepan, melt the butter over low heat. Whisk in the flour constantly and cook for 2 minutes to form a roux. Gradually whisk in the milk. Increase heat to medium and continue whisking for 5 to 7 minutes until the sauce thickens and is bubbly. Remove from heat and stir in grated Parmesan cheese, black pepper, and the remaining ½ teaspoon kosher salt.
- Combine pasta and béchamel: Mix the béchamel sauce into the cooked pasta, stirring thoroughly to coat all noodles evenly.
- Assemble casserole: Grease a 13×9-inch baking dish lightly with vegetable cooking spray. Transfer the pasta coated with béchamel sauce into the dish. Layer the beef tomato sauce evenly over the pasta, then sprinkle the shredded mozzarella cheese and dry breadcrumbs on top.
- Bake: Place the baking dish in the preheated oven and bake for 20 to 25 minutes until the casserole is bubbly and the cheese has melted and started to brown slightly.
- Rest and serve: Let the baked ziti stand for 10 minutes before serving. Garnish with fresh basil leaves to add a pop of color and flavor.
Notes
- Be sure not to overcook the pasta initially as it will continue to cook in the oven.
- Using lean ground beef helps reduce excess grease in the dish.
- The cinnamon adds a subtle warmth and depth typical of Greek cuisine; do not omit.
- Fresh basil garnish adds freshness, but it can be omitted if unavailable.
- To make this dish vegetarian, substitute the ground beef with sautéed mushrooms or plant-based crumbles.
Nutrition
- Serving Size: 1 cup
- Calories: 480
- Sugar: 8g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
