Dairy Free Easy Baked Ziti
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Learn more →Ingredients
6 servings
- 1 lb ziti pasta
- 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 (optional)
- 1 can (28 oz) crushed tomatoes
- 1 tsp salt, plus more for pasta water
- ½ tsp black pepper
- 15 oz whole-milk ricotta cheese
- 1 large egg
- ½ cup grated parmesan cheese, divided
Chef's tipChoose a grated-style vegan parmesan and use the same amount. - 2 cups shredded mozzarella cheese, divided
Chef's tipIf the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese.
For serving
- 2 tbsp fresh basil, torn (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Bring a large pot of heavily salted water to a boil. Cook the ziti for 2 minutes less than the package's al dente time — the pasta should be firm with a chalky center, as it will finish cooking in the oven. Reserve 1/2 cup of pasta water, then drain the ziti in a colander.
- 2
While the pasta cooks, heat the olive oil in a 12-inch oven-safe skillet or Dutch oven over medium-high heat until shimmering. Add the ground beef and cook, breaking it up with a spoon, until no pink remains and the meat registers 160°F (71°C) on an instant-read thermometer, about 6–8 minutes. Tilt the pan and spoon off any excess fat, leaving about 1 tablespoon behind.
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