Appetizers & Snackschefjeanpierre4.9
Baked Ziti a la Jean-Pierre Recipe
Well, friends, you’ve been yelling—politely—about this one for years. “Chef Jean-Pierre, where is your baked ziti recipe?” I thought, “Why do I need to make baked ziti? There are 1,743 other versions online!” But you wanted my take, so buckle up: this is not your Nonna’s ziti—this is baked ziti on vacation in flavor town. It's beef ragù and mac and cheese, and when they get together? Boom! Love at first bite.This is the baked ziti that starts fights over second helpings. You made ragù, you made Mornay, you made magic. Don’t overthink it. Have fun, use lots of cheese, and enjoy every bite.Bon appétit!
👥 6 Servings👤 Chef Jean-Pierre📖 chefjeanpierre
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- frying pan
- pan
- pot
- saucepan
- whisk
- baking dish
- bowl
📝 Preparation Steps
1
Sauté the Beef
2
In a large frying pan, heat a little olive oil and when hot, add ground beef. Let it brown without stirring too much—you want the Maillard reaction! (This may take a few minutes) Sprinkle in flour while stirring. Cook for a few minutes to eliminate the raw flour taste.
3
Making the Beef Ragu (Meat Sauce)
4
In a large pot to cook the sauce, heat olive oil and sauté onion until lightly caramelized. Stir in carrots, garlic, thyme, and tomato paste. Sauté until garlic is fragrant.
large Onion (diced)1Carrots (diced small - optional)2Garlic (chopped - or more to taste)1.5 tablespoonsGarlic Olive Oil (for sautéing)Fresh Thyme1 tablespoonTomato Paste2 tablespoons
5
Deglaze with wine and reduce by half. Add chopped tomatoes, stock, and the sauteed beef. Add Worcestershire, harissa, parsley, salt, and pepper.
chopped tomatoes (1 can)28 ouncesHarissa (optional, for a kick)2 teaspoonsfresh parsley (chopped)2 teaspoons
6
Let it simmer on low for about ⏱️ 45 minutes to ⏱️ 1 hour. Stir occasionally.
7
Making the Mornay Sauce (Cheese Sauce)
8
In a saucepan, melt butter and whisk in flour. Cook until it smells like cookie dough. Slowly whisk in milk. Bring to a simmer until thickened. Add
unsalted Butter3 ouncesButter (for greasing the baking dish)
9
Add salt, pepper, and nutmeg. Stir in Gruyere, Parmigiano-Reggiano, and Brie. Mix until smooth. Remove from heat and whisk in egg yolks quickly.
Parmigiano-Reggiano4 ouncesExtra grated Parmigiano-Reggiano (for topping)Brie (rind removed, chopped)4 ouncesEgg Yolks2
10
Adjust thickness with a bit more milk if needed.
11
Add Assembly and Baking
12
Cook the Ziti Pasta al dente, then toss with olive oil
13
Grease your baking dish with butter. Spread a generous layer of beef ragù on the bottom.
unsalted Butter3 ouncesButter (for greasing the baking dish)
14
In a bowl, mix cooked ziti with Mornay sauce
15
Pour the now cheesy pasta over the ragu.
16
Sprinkle with breadcrumbs and extra Parmigiano-Reggiano
Fresh Breadcrumbs (seasoned with garlic, sun-dried tomatoes, parsley)Parmigiano-Reggiano4 ouncesExtra grated Parmigiano-Reggiano (for topping)
17
Bake at 350°F (175°C) for 45–⏱️ 60 minutes or until golden and bubbling.
18
Let rest 10–⏱️ 15 minutes before serving
19
Enjoy!
Nutrition Facts
calories
1127.39 kcal
fat Content
57.37 g
serving Size
1 serving
fiber Content
5.26 g
sugar Content
14.89 g
sodium Content
1131.01 mg
protein Content
54.39 g
trans Fat Content
1.86 g
cholesterol Content
242.97 mg
carbohydrate Content
82.89 g
saturated Fat Content
29.06 g
unsaturated Fat Content
22 g
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