Nickel Allergy Friendly Baked Ziti with Ricotta and Mozzarella
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Learn more →Ingredients
6 servings
For the pasta
- 1 lb ziti pasta
- 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
Ingredient noteHerbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
- 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
Ingredient noteHerbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
- 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)Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
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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