Baked White Ziti
- Difficulty: Average
- Prep time: 30 min
- Cook time: 2 h 20 min
- Serving: 6
PRESENTATION
Baked ziti in white sauce? Oh, so good. Straight from Campania, Italy, where comfort and creamy goodness are everything. Seriously good. In Naples and throughout Southern Italy, they really, really know how to make something as simple as ziti pasta feel like a festive main dish. Unlike the usual tomato version, this baked ziti white sauce skips the red. It opts for a moist, rich white ragù mixed with béchamel. Pretty simple.
And look, it’s got that classic Southern Italian vibe—cheesy, a bit tender, and oh-so-satisfying when it comes out of the oven with that golden crust. Perfect for Sunday lunches or gatherings. The blend of creamy baked ziti with the familiar ziti shape gives it a special feel—without being too fussy. And you know what? For those used to trays of ziti al forno at celebrations, this white baked ziti recipe offers a fresh twist that's just as inviting.
So here's the thing, you get layers of pasta, a rich white sauce, and plenty of cheese all together. It's tangy and crispy in spots, yet mostly melts in your mouth. Really. In Campania, some like to add extra meat to the white ragù for more depth. But even the simple baked ziti with béchamel version is packed with flavor. For real. And, it’s a dish that holds up well for leftovers. Those creamy flavors only get better the next day. Really, they do.
Whether you call it a pasta bake with white sauce or just a twist on a classic, it's the kind of recipe that makes you want to linger at the table. Every forkful gives you that Southern Italian comfort food feel. With just enough gooey cheese and tender pasta to keep everyone coming back for seconds. Plus, it's perfect for any festive gathering and has the rich culinary tradition of Campania in each bite.
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INGREDIENTS
- Ziti 1.1 lbs (500 g)
- Parmigiano Reggiano PDO cheese 2.1 oz (60 g)
- for the ragù
- Ground veal 0.8 lb (350 g)
- Ground pork 0.75 lb (350 g)
- Onions 0.67 cup (100 g)
- Carrots 0.8 cup (100 g)
- Celery 1 cup (100 g)
- Shallot 1.75 oz (50 g)
- Meat broth 1.67 cups (400 g)
- Dry white wine 2 oz (60 g)
- Extra virgin olive oil 2 tbsp (30 g)
- Fine salt to taste
- for the béchamel
- Whole milk 3.3 cups (800 g)
- Type 00 flour 0.3 cup (40 g)
- Butter 3 tbsp (40 g)
- Fine salt to taste
- Thyme to taste
How to prepare Baked White Ziti
To prepare the baked white ziti, start with the ragù: clean and finely chop the shallot 1 and the onion 2, then dice the carrot into small cubes 3.
Do the same with the celery 4 and set the vegetable mixture aside. Heat a drizzle of oil in a non-stick pan and brown the veal for a couple of minutes 5, deglazing with half of the white wine 6.
Transfer it to a bowl 7 and repeat with the pork 8, deglazing with the remaining wine 9.
Combine the two browned meats 10 and set them aside. In a pot, heat a swirl of extra virgin olive oil 11, add the shallot, onion, celery, and carrot 12 and let them soften over medium-high heat with a pinch of salt.
When the sauté is soft and fragrant 13, add the browned meat 14 and pour in the warm Beef Broth 15.
Cover with a lid 16 and cook on low heat for about an hour and a half, until the ragù is tender and well combined. Meanwhile, prepare the béchamel: heat the milk in a saucepan 17, while in another pot melt the butter 18.
Add the flour 19 and stir. Pour in the warm milk gradually, stirring with a whisk 20, and continue cooking on low heat until it boils, stirring constantly 21. When the béchamel is thick and creamy 21, season with thyme, remove from heat, and cover with plastic wrap in contact.
Then move on to the pasta: break the ziti in half 22 and cook them in boiling salted water for about 5 minutes 23, then drain them 24.
Transfer the pasta to a large bowl 25. Add a third of the béchamel 26 and a third of the ragù 27.
Mix well to distribute the seasoning 28. Now take a baking dish of 8x11 inches: spread a layer of béchamel on the bottom 29 and arrange the ziti horizontally, neatly aligning them 30.
Cover with more ragù 31, a few tablespoons of béchamel 32, and a handful of grated Parmigiano Reggiano 33.
Then arrange the second and last layer of pasta, this time vertically 34, and finish with the remaining ragù and almost all of the remaining béchamel 35. Generously sprinkle the surface with grated Parmigiano Reggiano 36.
Spread the reserved béchamel on top 37 and bake in a preheated static oven at 340°F for 15 minutes, then continue cooking for 10 minutes at 450°F in static mode. When the surface is golden and slightly crispy 38, remove from the oven and let your baked white ziti cool for a few minutes before serving 39!