Baked Ziti without Ricotta

Our Baked Ziti without ricotta combines layers of rich meat sauce, creamy bechamel, and gooey melted cheese for the ultimate comfort food!

If you’re craving the ultimate cozy comfort food, look no further than our baked ziti. Bonus, it’s just as fantastic with dairy free alternatives, so everyone can enjoy!

This recipe is the perfect blend of Italian-inspired flavors and weeknight practicality. Whether you’re feeding a crowd, meal prepping for the week, or simply looking to impress someone special, baked ziti hits the spot and it’s so comforting!

Customize it with your favorite cheeses, adjust the meat-to-sauce ratio, or sneak in some veggies to add some extra fiber and flavor!

Baked Ziti without Ricotta Ingredients

• Ground beef and ground pork: We love the combo of beef and pork, but you can use all beef or even add sausage.
• Seasonings: Although we’re using fresh garlic and fresh onions, we still add a bit of seasonings like parsley, granulated garlic, granulated onion, basil, oregano, salt, and pepper.
• Olive oil: Used for sautéing vegetables and infusing flavor into the sauce.
• Yellow onion: Brings sweetness and depth to the meat sauce, we recommend using this!
• Garlic cloves: We always prefer fresh over “jarlic”.
• Balsamic vinegar or red wine: Adds acidity and richness to the sauce.
• Beef bouillon: We love this to add a depth of flavor.
• Crushed tomatoes: The base of the meat sauce; choose basil-flavored or plain as preferred.
• Water: We use just a bit to rinse the tomato can to use every bit of sauce!
• Butter: Creates the base, roux, for the bechamel sauce; plant-based options work for dairy-free needs.
• All-purpose flour: We use this to thicken the bechamel.
• Full-fat milk: This is how we create the bulk of the bechamel.
• Grated parmesan cheese: Adds a rich, cheesy flavor; opt for vegan versions if needed.
• Rigatoni or ziti pasta: The foundation of the dish, capturing sauce in its hollow shapes, but we love the rigatoni as it has ridges to hold onto more sauce!
• Mozzarella: Melts into gooey layers; use dairy-free alternatives if desired.
• Parmesan cheese: Adds a finishing touch of cheesy flavor.

How to Make Baked Ziti without Ricotta

Cook the meat by browning ground beef and ground pork in a large pan. Break the meat apart as it cooks, season with granulated garlic, parsley, salt, and pepper, then add in the onions and garlic as it’s cooking.

Add the crushed tomatoes, dried herbs and seasonings to the meat sauce along with the crushed tomatoes, balsamic vinegar, and the beef bouillon.

Mix to combine and let it simmer while you make the rest of the ingredients.

Make the bechamel sauce by melting butter in a small saucepan.

Stir in the flour and cook briefly.

Gradually whisk in the warmed milk until smooth and thickened. Add grated parmesan, granulated garlic, salt, and pepper to taste.

Cook the pasta according to package instructions, then drain. Combine the cooked pasta with the meat sauce.

Preheat the oven to 350°F. In a 9×13-inch casserole dish, layer the pasta with meat sauce, followed by béchamel, mozzarella, and parmesan.

Repeat layering until the dish is full, finishing with a sprinkle of mozzarella and parmesan on top.

Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly. Let the dish cool for 15-20 minutes before serving.

Recipe tips and alterations

• Adjust the balance of ground beef and pork to your taste, you can even swap out the ground pork and use ground sausage instead.
• Use as much bechamel as you like for your preferred consistency; leftovers can be reserved for another use.
• Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
• To reheat, bake at 350°F covered with foil until warmed through, or microwave individual portions.
• Feel free to experiment with cheese choices or add vegetables like spinach for a variation.