This rich, creamy joanna gaines baked ziti is made with salty pancetta, white wine, and a luxurious heavy cream sauce, coming together in about 1 hour and 45 minutes. The magic happens when you pour heavy cream into the reduced beef and wine mixture, instantly transforming a standard meat sauce into a velvety pink bolognese. I love how the hint of nutmeg cuts through the richness, making every bite feel like a special occasion.

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🧡 Why You Will Love This Baked Ziti With Bolognese Sauce:

Deep Flavor Profile: By using a slow-simmered Bolognese rather than a basic marinara, you get a rich, meaty base that clings perfectly to the tubular ziti.
The “Three-Cheese” Factor: A blend of creamy ricotta, melty mozzarella, and sharp Parmesan creates layers of texture that make every bite indulgent.
Perfect for Crowds: It’s a fantastic “make-ahead” meal that actually tastes better the next day, making it ideal for hosting or busy weeknights.
Textural Contrast: Following James Martin’s love for proper browning, the top gets those “scroll-stopping” crispy pasta edges while the center remains molten and saucy.
Effortless Elegance: It looks stunning when brought to the table in a rustic ceramic dish, delivering restaurant-quality presentation with minimal plating effort.

🙄 What Is Baked Ziti Recipe?

A Baked Ziti recipe is a classic Italian-American “pasta al forno” dish that is essentially a deconstructed, easier-to-assemble lasagna. It features smooth, tubular ziti pasta tossed in a rich tomato or Bolognese sauce, layered with creamy ricotta, and topped with a generous amount of mozzarella and Parmesan.

🍖 Joanna Gaines Baked Ziti Ingredients

2 tbsp olive oil
1 tbsp unsalted butter
1 1/2 cups yellow onion, finely chopped
2 tsp minced garlic
3 oz pancetta, diced
1 lb ground beef (92% lean)
4 tbsp tomato paste
1 cup chicken stock
1 cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
1 bay leaf
1 tsp kosher salt
1 tsp freshly cracked black pepper
1 tsp garlic powder
1/4 tsp grated nutmeg
1 lb ziti pasta
2 cups heavy cream
1/2 cup grated Parmesan cheese
1 cup shredded Parmesan cheese
8 oz low-moisture mozzarella cheese, shredded (about 2 cups)
1 tbsp chopped fresh parsley
2 tbsp chopped fresh basil (for garnish)

Joanna Gaines Baked Ziti With Bolognese Sauce

🥘 How To Make Joanna Gaines Baked Ziti

Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil and butter over medium heat. Add the chopped onion and cook for 5 minutes until soft. Stir in the garlic and cook for another 2 minutes.
Brown the Meat: Add the diced pancetta to the pot and cook for 2 minutes to render the fat. Add the ground beef and cook for 4-5 minutes, breaking it apart with a wooden spoon until fully browned.
Build the Flavor Base: Stir in the tomato paste and cook for 2 minutes to deepen the color. Pour in the chicken stock, white wine, bay leaf, salt, pepper, garlic powder, and nutmeg. Scrape the bottom of the pot to release any browned bits.
First Simmer: Reduce the heat to low, partially cover the pot, and let it simmer for 30 minutes, stirring occasionally.
Cook the Pasta: While the sauce simmers, bring a large pot of salted water to a boil. Cook the ziti until al dente (usually 1-2 minutes less than package instructions). Reserve 1 cup of the starchy pasta water before draining.
Second Simmer: After the sauce has simmered for 30 minutes, pour in the reserved pasta water. Continue simmering for another 30 minutes to thicken and concentrate the flavors.
Finish the Sauce: Preheat your oven to 375°F. Stir the heavy cream, grated Parmesan (the 1/2 cup portion), and parsley into the meat sauce. Simmer on medium heat for 6-7 minutes until the sauce thickens slightly. Remove from heat and discard the bay leaf.
Assemble the Dish: Add the cooked ziti, shredded Parmesan, and 1 cup of the mozzarella cheese directly into the sauce. Stir until the pasta is evenly coated.
Bake: Transfer the mixture to a 9×13-inch baking dish. Top with the remaining 1 cup of mozzarella cheese. Cover loosely with foil and bake for 20 minutes. Remove the foil and bake for another 5-10 minutes if you want a browned, bubbly top.

💡 Recipe Tips

Don’t skip the nutmeg: It might seem odd in a meat sauce, but nutmeg highlights the dairy flavors and adds a savory warmth that is signature to this dish.
Reserve that pasta water: The starch in the reserved water helps emulsify the sauce and bind the fats from the cream and cheese, preventing the dish from becoming greasy.
Grate your own cheese: Pre-shredded cheese contains anti-caking agents that prevent smooth melting. For the gooiest texture, buy blocks of mozzarella and Parmesan and grate them yourself.
Al dente is key: Since the pasta bakes in the oven for 20+ minutes, cook it very al dente in the boiling water so it doesn’t turn mushy in the final dish.

❔ What Is The Difference Between Lasagna And Baked Ziti?

The main difference lies in the pasta shape and assembly. Lasagna uses wide, flat sheets layered precisely with sauce and cheese, creating a structured, “cake-like” slice. Baked Ziti uses short, hollow tubes tossed loosely in a bowl with sauce and ricotta before being poured into a dish. While lasagna is labor-intensive and formal, Baked Ziti offers a more rustic, “bistro-style” texture with plenty of crispy edges and molten cheese pockets.

🥗 What To Serve With Baked Ziti?

This dish is incredibly rich, so I recommend serving it with a crisp green salad tossed in a sharp vinaigrette to cut through the heavy cream and cheese. A side of crusty garlic bread or focaccia is also essential for mopping up the extra pink bolognese sauce left on the plate.

🎚 How To Store Leftovers Baked Ziti?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or covered in a 350°F oven with a splash of water to loosen the sauce. This dish also freezes well; you can freeze the unbaked assembled casserole for up to 2 months.

🥵 How To Reheat Leftovers Baked Ziti?

To keep your Baked Ziti from drying out, use these two “bistro-style” methods to maintain that molten, cheesy texture:

The Oven Method (Best for Texture): Place leftovers in a baking dish and add a splash of water or extra marinara to loosen the sauce. Cover tightly with foil and bake at 175°C for 20 minutes. Remove the foil for the last 5 minutes to crisp up the cheese.
The Stovetop Method (Fastest): Place a portion in a non-stick skillet with a tablespoon of water or milk. Cover with a lid and heat over medium-low. This creates a “steam-room” effect that melts the cheese perfectly without making the pasta rubbery.

FAQs

Can I make this ahead of time? Yes, you can assemble the entire dish, cover it tightly with foil, and refrigerate it for up to 24 hours before baking. You may need to add 10-15 minutes to the baking time if it goes into the oven cold.
Can I substitute the wine? If you prefer not to cook with alcohol, you can substitute the white wine with an equal amount of additional chicken stock or beef broth, though the flavor will be slightly less acidic.
What if I don’t have pancetta? Bacon is a fine substitute for pancetta. Just dice it finely and cook it exactly the same way, though it will add a slightly smokier flavor to the final sauce.
Why is my sauce runny? The sauce tightens up significantly as it cools. If it looks liquidy right out of the oven, let the dish rest for 10-15 minutes before serving to allow the layers to set.

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📊 Baked Ziti Nutrition Fact

Calories: 780 kcal
Total Fat: 48g
Saturated Fat: 24g
Cholesterol: 145mg
Sodium: 950mg
Total Carbohydrate: 45g
Protein: 34g