Gluten Free Baked Ziti with Ricotta and Mozzarella

Total time1 hr 25 min

Prep time20 min

Cook time55 min

Gluten Free Baked Ziti with Ricotta and Mozzarella

Layers of tender pasta, savory beef simmered with garlic, onion, and crushed tomatoes, and a creamy ricotta filling studded with fresh basil come together under a blanket of melted mozzarella and Parmesan for a bubbling, golden casserole straight from the oven. The ricotta layer, brightened with egg and black pepper, adds a rich, pillowy contrast to the hearty, well-seasoned sauce beneath it. Baking it covered first and then uncovered locks in moisture while letting that cheesy top turn deeply golden and irresistible at the edges. A short rest before serving lets every layer set so each portion holds its shape beautifully on the plate. This one makes a comforting, crowd-pleasing dinner that works well for a gluten free table, no fuss required. Leftovers reheat just as well, making it a smart pick for meal prep during a busy week.

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Ingredients

6 servings

For the pasta

1 lb ziti pasta
Banza Ziti Chickpea Pasta Miracle Noodle Ziti Style Plant Based Noodles - Low FODMAP Certified Kaizen Ziti Pasta, 8 oz Gefen Ziti, Gluten Free
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1 tbsp kosher salt (for pasta water)

For the meat sauce

1 tbsp olive oil
1 lb ground beef (80/20)
1 medium yellow onion, finely diced
4 cloves garlic, minced
1 tsp dried oregano
½ tsp crushed red pepper flakes
1 can (28 oz) crushed tomatoes
½ tsp sugar
salt and pepper, to taste

For the ricotta layer

15 oz whole-milk ricotta cheese
1 large egg
½ cup grated parmesan cheese
¼ cup fresh basil leaves, roughly torn
¼ tsp black pepper

For assembly

2 cups shredded low-moisture mozzarella cheese, divided
¼ cup grated parmesan cheese

For serving

fresh basil leaves, for serving (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Bring a large pot of water to a boil over high heat, then add 1 tbsp kosher salt. Cook the ziti for 2 minutes less than the package's al dente time — the pasta should be slightly underdone and still firm at the center, as it will finish cooking in the oven. Reserve 1/2 cup of pasta water, then drain the ziti through a colander.
2
While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the ground beef and cook, breaking it up with a wooden spoon, until no pink remains and the meat is browned in spots, about 6–8 minutes. Drain off any excess fat, leaving about 1 tbsp in the pan.

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