Sundried Tomato Baked Ziti

Get ready to fall head over heels for the ultimate comfort food mashup!

This isn’t your average baked ziti – we’re talking about a cheesy, saucy masterpiece loaded with tangy sundried tomatoes that’ll make your taste buds do a happy dance.

Trust me, once you smell this bubbling away in your oven, you’ll understand why this recipe is about to become your new obsession.

Picture this: tender rigatoni noodles swimming in a rich, herb-packed sauce with chunks of savory ground beef and Italian sausage, all smothered in three different cheeses and studded with those gorgeous sundried tomatoes.

The best part?

This beauty serves 10 people, so you can feed a crowd or have amazing leftovers for days. Fair warning though – making this might turn you into the most requested dinner host in your friend group!

Ingredients

For the Pasta & Cheese Mixture:

• 1 lb. rigatoni noodles
• 15 oz. ricotta cheese
• 1 cup parmesan cheese
• 3 cups mozzarella cheese, divided
• ½ tbsp. Italian seasoning

For the Meat Sauce:

• 1 lb. ground beef
• 1 lb. Italian sausage
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 jars pasta sauce of choice
• 1 tbsp. dried oregano
• ½ tbsp. dried basil
• ½ cup balsamic vinegar
• ¼ tsp. – ½ tsp. red pepper flakes
• 1 tsp. salt + more to taste
• ½ tsp. black pepper + more to taste
• 15 oz. can fire-roasted tomatoes
• 8.5 oz. jar julienned sundried tomatoes, packed in oil

Steps

1. Bring a large pot of salted water to a boil – use about 1 tablespoon of salt for proper seasoning. While waiting for the pasta to boil, in a large bowl mix together the ricotta, parmesan, 1 cup of the mozzarella cheese, and the Italian seasoning. This cheese mixture should look creamy and well-combined, with no streaks of plain ricotta visible.
2. Cook the pasta according to package directions until al dente (usually 8-10 minutes for rigatoni), then drain thoroughly. Immediately place the hot pasta in the bowl with the cheese mixture while it’s still warm – this helps the cheese coat better. Toss to combine, making sure the noodles are coated but also leaving some larger cheesy chunks for texture.
3. In a large pot or Dutch oven, brown the ground beef and sausage over medium-high heat for 8-10 minutes, breaking it up with a wooden spoon as it cooks. The meat should be completely browned with no pink remaining. Add the oil from the sundried tomatoes as needed while cooking for extra flavor and to prevent sticking.
4. Add the chopped onions and minced garlic to the meat and cook for 3-4 minutes until onions are tender and translucent. The garlic should be fragrant but not browned, which would make it bitter.
5. Stir in the pasta sauce, oregano, basil, balsamic vinegar, red pepper flakes (use ¼ tsp. for mild heat, ½ tsp. for more kick), salt, pepper, sundried tomatoes, and fire-roasted tomatoes. Bring the mixture to a simmer over medium heat, then reduce to low heat. Taste and adjust seasonings as needed – the sauce should be well-balanced with a slight tang from the balsamic vinegar. Simmer for at least 20 minutes to allow flavors to meld, stirring occasionally to prevent sticking.
6. Add 2-3 scoops of the pasta sauce to the cheese-coated noodles and give it a gentle stir. This prevents the pasta from being too dry and helps everything bind together.
7. Preheat your oven to 350°F (175°C). Spread a thin layer of sauce on the bottom of a 9 x 13 inch baking dish to prevent sticking. Layer half of the pasta mixture evenly, then cover with about half of the remaining sauce. Add the remaining pasta on top, then cover with all remaining sauce. The layers should be relatively even for consistent cooking.
8. Top with the remaining 2 cups of mozzarella cheese, spreading it evenly to the edges. This ensures every bite gets that perfect cheese pull.
9. Bake for 35-40 minutes until the top is golden brown and the sauce is bubbling vigorously around the edges. You’ll know it’s done when the cheese is melted and slightly browned, and you can see the sauce bubbling up through the cheese layer.
10. Let rest for 5-10 minutes before serving – this allows the layers to set and makes it easier to cut clean portions. Serve with salad and garlic bread for the ultimate cozy dinner experience!

Smart Swaps

• Turkey Italian sausage instead of pork sausage (1:1 ratio) – cuts calories and fat significantly
• Whole wheat rigatoni for added fiber and nutrients
• Part-skim ricotta instead of full-fat saves about 50 calories per serving

Make It Diabetes-Friendly

Replace regular pasta with shirataki noodles or zucchini noodles to reduce carbs from 45g to 8g per serving. Use sugar-free pasta sauce (check labels for added sugars) and increase the vegetable content by adding 1 cup each of diced bell peppers and mushrooms to the sauce. This modification reduces total carbs by approximately 35g per serving and lowers the glycemic impact significantly. Pair with a large green salad to further slow glucose absorption, and consider serving smaller portions (1 cup instead of 1.5 cups) with extra vegetables on the side.

Pro Tips

• Save 2 tablespoons of the sundried tomato oil to drizzle on top before baking for extra flavor
• Let the baked ziti rest 10 minutes before cutting – prevents a saucy mess and cleaner slices
• Double the recipe and freeze half unbaked for an easy future meal – just thaw overnight and bake as directed