Pregnancy 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 noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- 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
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 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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