Ingredients
Equipment
Method
Method
- Heat your skillet over medium-high heat. Add the ground beef, breaking it apart with your spatula. Cook until no longer pink and slightly browned, about 5-7 minutes. Drain any excess fat if needed.
- To the cooked beef, add the diced onion and minced garlic. Stir and cook for 3-4 minutes until the onions soften and become translucent, releasing their sweet aroma.
- Sprinkle in the Italian seasoning, salt, and pepper. Pour in the crushed tomatoes and beef broth. Stir to combine the sauce, scraping up any browned bits from the bottom of the skillet for extra flavor.
- Add the uncooked ziti directly into the skillet. Push the pasta down gently so it’s mostly submerged in the liquid. Cover the skillet with a lid or foil, then reduce heat to medium-low and let it simmer gently for 12-15 minutes. Stir occasionally to prevent sticking.
- Once the pasta is tender and the sauce has thickened, dollop the ricotta cheese evenly over the top. Sprinkle 1 ½ cups of the shredded mozzarella across the surface. Stir lightly to create pockets of creamy cheese.
- Top the ziti with the remaining mozzarella and Parmesan cheese. Transfer the skillet to a preheated oven at 375°F (190°C). Bake uncovered for 15-20 minutes until the cheese melts and bubbles, and the top turns golden brown.
- Remove from the oven and allow it to cool for 5 minutes. Garnish with freshly chopped basil leaves before serving.
Notes
- Use a large, oven-safe skillet to cook and bake directly for easy cleanup.
- Substitute ground beef with ground turkey or plant-based options for variation.
- Omit meat and add vegetables like mushrooms or spinach for a vegetarian version.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
- Reheat covered in the oven or microwave for best results to melt cheese evenly.