A delicious and hearty pasta dish.
- Carbohydrate 29.701377993544 g
- Cholesterol 95.8599165025665 mg
- Fat 16.0989309297455 g
- Fiber 0 g
- Protein 23.6807184932702 g
- Saturated Fat 8.65573127931152 g
- Serving Size 1 1 serving (154g)
- Sodium 316.190720260066 mg
- Sugar 29.701377993544 g
- Trans Fat 1.4548069530943 g
- Calories 362 calories
Step-by-step
- Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
- In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
- Bake for 30 minutes in the preheated oven, or until cheeses are melted.
Undercooking pasta by two minutes on the initial boil prevents structural collapse during the final 30 minutes in a 350 degree F oven. Boiling ziti for only 8 minutes leaves the center rigid enough to absorb simmering tomato sauce rather than turning mushy. Stacking baked dishes requires methodical thermal planning. Sour cream interspersed between provolone and the meat sauce creates a distinct dairy barrier that melts into a rich sauce instead of separating. Buttering a 9x13 inch baking dish ensures easy extraction of portions once the mozzarella turns golden.
Execution and Sequencing
Drain the ziti immediately after the 8-minute mark and shock it briefly with cold water if assembly pauses. Brown the lean ground beef and chopped onion over medium heat until no pink remains, then simmer with spaghetti sauce for precisely 15 minutes to reduce excess moisture. Layering half the pasta first, followed by sliced provolone, sour cream, half the sauce, the remaining ziti, shredded mozzarella, and the rest of the sauce, creates balanced pockets of fat and moisture throughout the casserole. Dusting grated Parmesan cheese over the top surface right before baking guarantees a savory crust. Bake uncovered until the internal cheeses bubble vigorously.
- Bake for 30 minutes, checking at the 25-minute mark to prevent excessive browning on the edges.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat individual portions in a microwave at medium power to avoid breaking the dairy emulsion.
Pairing this heavy casserole with an acidic green salad dressed in a sharp vinaigrette cuts through the richness provided by the sour cream and mozzarella.
