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Baked Ziti

Baked Ziti with Beef Ragù and Roasted Cauliflower

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Italian comfort doesn’t get much better than this cheesy baked ziti. In tonight’s version, we’re keeping it classic with beef ragù and pasta, baked under a blanket of mozzarella and Parmesan. And since we can't resist a twist, we also fold in nutty roasted cauliflower for extra heartiness.

    Serving size
    2servings
    Prep & cook time
    minutes
    Cooking Skill
    easy
    By Chef Liz

    By Chef Liz

    • Calories 940
    • Protein 57g
    • Total Carb 82g
    • Total Fat 40g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • cauliflower florets
      • 4 ounces
      • cauliflower florets
    • yellow onion
      • 1
      • yellow onion
    • garlic
      • 2 cloves
      • garlic
    • ground beef
      • 12 ounces
      • ground beef
    • ziti pasta
      • 6 ounces
      • ziti pasta
    • crushed red pepper
      • 1/4 teaspoon
      • crushed red pepper
    • tomato purée
      • 1 cup
      • tomato purée
    • shredded mozzarella cheese
      • 2 ounces
      • shredded mozzarella cheese
    • grated Parmesan cheese
      • 1/2 ounce
      • grated Parmesan cheese
    • aluminum tin
      • 1
      • aluminum tin

    What You’ll Need

    • olive oil
    • kosher salt
    • black pepper
    • 8" medium pot
    • aluminum foil
    • baking sheet
    • 10" medium high-sided pan

    Cooking Steps

    1. Prepare ingredients

      Prepare ingredients

      Preheat oven to 450ºF. Bring a medium pot of water to a boil over high heat. Rinse cauliflower and cut into ½-inch florets, if needed. Peel onion, halve, and thinly slice. Mince garlic. Line a baking sheet with foil.

    2. Roast cauliflower

      Roast cauliflower

      Add cauliflower to prepared sheet and toss with 1 tablespoon olive oil, ½ teaspoon salt, and black pepper as desired. Arrange in a single layer and roast until slightly browned and softened, 12-14 minutes (it will continue cooking with the pasta in Step 6). Meanwhile, pat beef dry with paper towel.

    3. Brown beef

      Brown beef

      Heat ½ tablespoon olive oil in a medium high-sided pan over medium-high heat. When oil is shimmering, add beef and season with ½ teaspoon salt and black pepper as desired. Cook, breaking up, until browned, about 5 minutes. Remove pan from heat. Using a slotted spoon, transfer beef to a plate. Discard almost all fat from pan, leaving a thin layer behind for the next step.

    4. Cook pasta and sauté aromatics

      Cook pasta and sauté aromatics

      While beef browns, season boiling water generously with salt. Stir in ziti and cook until almost al dente, about 7 minutes (it will continue cooking in Step 6). Drain and set aside. Meanwhile, return pan from beef to medium-high heat. When fat is shimmering, add onion, garlic, and up to half of crushed red pepper (it's spicy, so feel free to use less) and sauté, stirring, until softened, 2-3 minutes.

    5. Finish beef ragù

      Finish beef ragù

      To pan with aromatics, still over medium-high heat, add tomato purée and beef and simmer, stirring, until slightly thickened, 3-5 minutes. Remove pan from heat. Season with ½ teaspoon salt and black pepper as desired. Add roasted cauliflower, cooked ziti, half of mozzarella, and half of Parmesan to pan with ragù and stir to combine. Remove and discard foil from sheet; reserve for the next step.

    6. Bake and plate ziti

      Bake and plate ziti

      Reshape aluminum tin, if bent, and place on baking sheet from cauliflower. Pour in ziti and spread in an even layer. Sprinkle over remaining mozzarella and remaining Parmesan. Bake until cheese is golden and bubbling, 7-10 minutes. Let cool slightly, then divide baked ziti between serving plates. Buon appetito!

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