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Ziti Bolognese

Ziti Bolognese with Basil and Parmesan Frico

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Recipe Details


We'll happily take a helping (or two) of Bolognese any time of year, but this simple, summery version has us swooning. Here, we season a blend of ground beef, pork, and veal with tomato paste, onion, garlic, and white wine. Tube-shaped ziti noodles and seasonal grape tomatoes are tossed in; then, everything's topped with fresh basil and crispy wafers of baked Parmesan.


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Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Liz

By Chef Liz

Nutritional info

  • Calories 930
  • Protein 53g
  • Total Carb 103g
  • Total Fat 33g

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

Ingredients & Equipment

What we send

  • basil
    1/8 ounce
  • yellow onion
    yellow onion
  • garlic
    1 clove
  • tomato paste
    1/4 cup
    tomato paste
  • ziti pasta
    8 ounces
    ziti pasta
  • grape tomatoes
    1/4 pint
    grape tomatoes
  • ground beef, pork, and veal
    12 ounces
    ground beef, pork, and veal
  • white wine
    1/4 cup
    white wine
  • grated Parmesan cheese
    1 ounce
    grated Parmesan cheese
  • parchment paper
    parchment paper

What You’ll Need

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

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 425ºF. Bring a medium, covered pot of water to a boil over high heat (this helps the water boil faster). Rinse all produce. Roughly chop or tear basil leaves, discarding stems. Peel onion and cut into small dice. Mince garlic.

  2. Sauté aromatics

    Sauté aromatics

    Heat 1 teaspoon olive oil in a medium high-sided pan over medium-high heat. When oil is shimmering, add onion and sauté, stirring, until softened, 3-4 minutes. Add garlic and sauté until fragrant, 1 minute. Add tomato paste and 2 tablespoons water and cook, stirring, until fully combined, 2-3 minutes more. Remove pan from heat and season with ¼ teaspoon salt and pepper as desired. Set aside.

  3. Cook ziti and tomatoes

    Cook ziti and tomatoes

    Season boiling water generously with salt. Stir in ziti and cook for 3 minutes. Then, add whole grape tomatoes and continue cooking until ziti is al dente and tomatoes soften and begin to burst, 4-5 minutes more. Reserve ⅓ cup pasta cooking water, then drain ziti and tomatoes.

  4. Simmer Bolognese

    Simmer Bolognese

    While ziti cooks, pat ground beef, pork, and veal dry with paper towel. Return pan with aromatics to medium-high heat. When aromatics are sizzling, add meat, ½ teaspoon salt, and pepper as desired. Cook, breaking up, until browned, about 5 minutes (move on to Step 5—but don't forget to come back!). Add white wine and simmer until liquid is reduced by half, 1 minute more. Remove pan from heat and set aside.

  5. Bake Parmesan frico

    Bake Parmesan frico

    While meat cooks, line a baking sheet with parchment paper. Spread Parmesan in an even circle, about ⅛-inch thick. Bake until golden and crisp, 5-6 minutes. Set aside to cool slightly, then carefully remove frico from parchment and break into 1-inch pieces.

  6. Finish and plate ziti Bolognese

    Finish and plate ziti Bolognese

    Add ziti and tomatoes to pan with Bolognese. Then, adding 1 tablespoon at a time, stir in reserved pasta cooking water until sauce is silky and clings to noodles. Divide ziti Bolognese between serving bowls and garnish with basil and Parmesan frico. Mangia!

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