A delicious recipe by Giada De Laurentiis is this Ziti Stufati that you can enjoy at festive occasions or family dinners, made with ziti, ground beef, tomato sauce, ricotta cheese, and fresh mozzarella. This rich and comforting Ziti Stufati recipe is a perfect dinner option that takes around 130 minutes to make and serves up to 8 people.

Recipe Ingredients

• 1 tbsp kosher salt
• 1 pound ziti rigate

For the Sauce:

• 6 tbsp extra-virgin olive oil
• 1 red onion, peeled and halved
• 1 garlic clove, smashed and peeled
• 1 carrot, peeled and grated
• 1 celery stalk, halved
• ½ tsp crushed red pepper flakes
• 1½ tsp kosher salt
• 2 (24.5-ounce) jars tomato puree
• 1 (4-inch) piece Parmigiano-Reggiano rind
• 5 fresh basil sprigs
• 1 cup whole-milk ricotta, at room temperature

For the Meatballs:

• ½ cup whole milk, at room temperature
• 1 large egg, beaten, at room temperature
• 1 cup stale bread, crusts removed and torn into small pieces
• ½ cup freshly grated Parmigiano-Reggiano
• ¼ cup fresh flat-leaf parsley, chopped
• ¾ tsp kosher salt
• 1 pound ground sirloin
• Vegetable oil, for frying

For Assembly:

• 2 large hard-boiled eggs, peeled and chopped
• ½ pound fresh mozzarella, torn into 1-inch pieces
• 1 cup freshly grated Parmigiano-Reggiano

How To Make Giada Ziti Stufati

1. Boil the Pasta: Bring a large pot of water to a boil and season with 1 tbsp of kosher salt. Add the ziti and cook for 5 minutes. Drain the pasta and immediately transfer it to a bowl of ice water. Once chilled, drain well and set aside.
2. Start the Sauce: Heat a medium Dutch oven over medium-high heat. Add 3 tbsp of olive oil, then the halved onion, garlic, carrot, celery, and red pepper flakes. Stir frequently for 2 minutes, or until the carrots start to soften.
3. Simmer the Sauce: Add ½ tsp of salt and stir in the tomato puree. Rinse each jar with ⅓ cup of water and add to the sauce. Drop in the Parmigiano-Reggiano rind and basil sprigs. Bring the sauce to a simmer, then reduce heat to medium-low, partially cover, and simmer for 40 minutes.
4. Finish the Sauce: Remove and discard the cheese rind, onion, celery, garlic, and basil sprigs from the sauce. Stir in the remaining 3 tbsp of olive oil and the remaining 1 tsp of salt. Whisk in the ricotta until smooth and creamy, then set the sauce aside.
5. Prepare the Meatball Mix: In a medium bowl, whisk together the milk and beaten egg. Tear the bread into smaller bits with your fingers, then soak it in the mixture for 3 minutes.
6. Mix the Meatballs: Add the grated Parmigiano-Reggiano, chopped parsley, kosher salt, and ground sirloin to the soaked bread. Mix everything gently with your hands, being careful not to overwork the meat.
7. Fry the Meatballs: Heat a large skillet over medium heat and add enough vegetable oil to reach about 1 inch up the sides of the pan. Roll the meat mixture into small balls, about 1 tsp each, and fry in batches for 3 minutes per side, or until golden brown. Drain on a paper towel-lined baking sheet.
8. Preheat Your Oven: Set your oven to 400°F. This will give the pasta bake a perfectly crisp top.
9. Assemble the Dish: Place the cooked ziti in a large bowl and add 3 to 4 cups of sauce, tossing to coat. Spread 1 cup of sauce on the bottom of a 9×13-inch baking dish. Layer half the pasta over the sauce, then scatter three-quarters of the meatballs on top.
10. Layer the Ingredients: Add the chopped hard-boiled eggs, half the torn mozzarella, and ½ cup of grated Parmigiano-Reggiano over the meatballs. Add the rest of the pasta, remaining meatballs, and mozzarella. Pour the remaining sauce over the top and sprinkle with the last ½ cup of grated Parmigiano-Reggiano.
11. Bake and Serve: Bake in the preheated oven for 30 minutes, or until the top is lightly browned and the edges are bubbling. Let the dish cool for 10 minutes before serving.

Recipe Tips

• Add extra vegetables: If you want more texture and flavor, you can sauté zucchini, mushrooms, or bell peppers and mix them into the sauce before baking for an extra hearty twist.
• Use panko for crunch: For a bit of a crispy topping, sprinkle panko breadcrumbs mixed with olive oil over the top of the dish before baking. It adds a satisfying golden-brown crust.
• Fresh herbs make a difference: Try using fresh oregano or thyme along with the basil in the sauce. It gives a nice depth of flavor, especially if you like more herbal notes in your pasta dishes.
• Double the sauce for leftovers: When I make this recipe, I like to double the sauce and freeze half. That way, you’ve got a ready-to-go sauce for a quick pasta dinner during busy weeks.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada Spicy Lamb Bolognese
• Giada De Laurentiis Cherry Tomato Spaghetti
• Giada De Laurentiis Cacio E Pepe