Alfredo Ziti: Creamy Italian Pasta
Alfredo ziti is a baked Italian pasta dish that combines a rich white sauce with savoury ground beef. You combine the tubular pasta with a blend of Parmesan and mozzarella cheeses to create a heavy, creamy texture. This casserole provides a substantial meal with a golden, melted crust on top.
You must cook the ziti for 10 minutes until just shy of al dente so the pasta does not become mushy during the 20 minutes it spends in the oven at 200°C (400°F). Once you add the Parmesan, remove the skillet from the heat immediately. This prevents the cheese from curdling and ensures the sauce remains silky.
Alfredo Ziti: Creamy Italian Pasta
Recipe cardIngredients
Instructions
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Cook the pasta
Preheat your oven to 200°C (400°F). Boil a large pot of salted water and cook the ziti for 10 minutes. Stop just shy of al dente so the pasta stays firm after baking.
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Brown the beef
Heat vegetable oil in a skillet over medium-high heat. Add the ground beef and season with salt and pepper. Cook for 7 minutes until browned to ensure a savoury depth.
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Sauté the aromatics
Lower the heat to medium in the same skillet. Cook the butter, onion, and garlic for 3 minutes until the onion is translucent. Stir in the flour for 1 minute to create a slurry that will thicken the sauce.
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Thicken the sauce
Whisk in the heavy cream, oregano, salt, and pepper. Simmer for 4 minutes until the sauce thickens. This slow reduction develops the creamy consistency you need.
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Melt the Parmesan
Stir in the grated Parmesan until the sauce is smooth. Remove the skillet from the heat immediately. Keeping the sauce off the heat prevents the cheese from curdling.
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Combine the ingredients
Place the drained ziti and browned beef in a wide mixing bowl. Pour over the Alfredo sauce and toss well. Ensure every piece of pasta is completely coated for a uniform flavour.
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Assemble and bake
Transfer the mixture to a greased 23×33 cm baking dish. Sprinkle mozzarella evenly over the top. Bake at 200°C (400°F) for 20 minutes until the cheese is bubbly and golden.
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Rest and garnish
Remove the dish from the oven. Let it rest for 5 minutes so the sauce sets. Garnish with chopped parsley before serving.
Keep your sauce off direct heat after adding the Parmesan. If the sauce boils after the cheese is incorporated, it will curdle and lose its silky texture. Watch for any separation in the sauce and remove it from the burner immediately to preserve the smoothness.
What to serve with it
Pair this pasta with a crisp green salad dressed in lemon vinaigrette to cut through the richness of the cream. Halal garlic bread provides a savoury crunch. You may also add steamed broccoli or roasted asparagus to the plate for a fresh, balanced meal.
Storing and reheating
Keep leftovers in a covered container in the refrigerator for up to 4 days. For longer storage, use an airtight container in the freezer for 2 weeks. Thaw in the refrigerator overnight and reheat at 180°C (350°F) for 10 minutes, stirring halfway through.
Nutrition per serving
- Calories
- 640
- Protein
- 32.5 g
- Carbs
- 41.0 g
- Fat
- 38.2 g
- Fiber
- 2.8 g
- Sugar
- 6.5 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
Is ziti good with alfredo sauce?
Yes. The hollow shape of ziti pasta allows the thick Alfredo sauce to settle inside the tubes, ensuring every bite is coated in the creamy mixture.
Can you make chicken alfredo with ziti?
Yes. Replace the ground beef with diced cooked chicken breast. Keep the Alfredo sauce, cheeses, and baking steps exactly the same for a lighter protein option.
Can you make ziti with Alfredo and marinara?
Yes. Mixing these sauces creates a pink sauce. Combine equal parts of both before tossing with the pasta to achieve a balance of creamy and tangy flavours.
