Nickel Allergy Friendly 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
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 (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
- 2 cups shredded mozzarella cheese, divided
For serving
- 2 tbsp fresh basil, torn (optional)
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.
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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