This baked ziti is deeply savory, built on a rich beef and crushed tomato sauce simmered with garlic-infused olive oil, oregano, basil, and a hit of red pepper flakes for warmth. Tender ziti gets tossed right into that sauce so every piece soaks up the flavor before it all goes into the baking dish. Scallion greens add a fresh, mild bite that balances the richness of the meat, and the top bakes up golden and bubbling in spots after a stint under foil and then open in a hot oven. A short rest before serving lets the sauce settle so you get clean, hearty scoops instead of a runny mess. It's a comforting, crowd-pleasing casserole that fits neatly into a lactose free kitchen, and it reheats beautifully for leftovers the next day.
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Preheat the oven to 400°F (205°C). Bring a large pot of well-salted water to a boil. Cook the gluten free ziti for 2 minutes less than the package's al dente time — the pasta should be slightly underdone and still have firm resistance at the center, as it will finish cooking in the oven. Reserve 1/4 cup of the pasta water, then drain the pasta in a colander and set aside.
Heat the garlic-infused olive oil in a 12-inch 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 registers 160°F (71°C) on an instant-read thermometer, about 7–8 minutes. Tilt the skillet and spoon off any excess fat.
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