The Ultimate Comfort Food: Hearty Mushroom Baked Ziti
Forget the fuss of lasagna! This Hearty Mushroom Baked Ziti delivers all the cheesy, saucy satisfaction with a fraction of the effort. We’re swapping out the meat for a rich, umami-packed mushroom and tomato sauce that’s so robust and flavorful, you’ll never miss a thing. It’s the perfect crowd-pleasing dish for potlucks, family dinners, or a cozy night in. The secret to perfection lies in one simple rule: drastically undercook your pasta. It will feel wrong, but trust me—it absorbs the savory sauce as it bakes, resulting in a flawless texture every single time. Get ready to pull a bubbling, golden-brown masterpiece out of your oven!
Ingredients
• MAKES: 6 servingsTIME: About 1 hour
• 1 lb (450g) ziti or other large tube-shaped pasta
• 3 tbsp (45 ml) extra virgin olive oil or butter
• 1 lb (450g) mixed mushrooms, sliced (cremini, shiitake, and reconstituted porcini work well)
• 1 large onion, diced
• 3-4 cloves garlic, minced (about 1 tbsp)
• 1 (28-oz / 794g) can crushed or chopped tomatoes
• 1 lb (450g) low-moisture mozzarella cheese, grated
• ½ cup (50g) freshly grated Parmesan cheese
• Salt, to taste
• Freshly ground black pepper, to taste
Instructions
1. Preheat your oven to 400°F (200°C). Bring a large pot of heavily salted water to a boil.
2. While the water heats, place a large skillet over medium-high heat and add the olive oil or butter. Once hot, add the sliced mushrooms. Cook, stirring occasionally, until they have released their liquid and started to brown, about 5-7 minutes.
3. Add the diced onion and minced garlic to the skillet. Season with salt and pepper. Reduce the heat to medium and cook until the onion is soft and translucent, about 3-4 minutes.
4. Pour in the canned tomatoes with their liquid. Stir everything together and bring the sauce to a simmer. Reduce the heat to low and let it bubble gently while you cook the pasta.
5. Add the ziti to the boiling water and cook for about half the time recommended on the package. The pasta should be very firm and not yet pleasant to eat. Drain the pasta, but don’t shake off all the water; a little starchy water helps the sauce cling.
6. In a large bowl, combine the undercooked pasta with the mushroom-tomato sauce and about half of the grated mozzarella. Toss well to ensure everything is evenly coated.
7. Lightly grease a 9×13 inch baking dish. Pour the pasta mixture into the dish and spread it into an even layer.
8. Top with the remaining mozzarella and the grated Parmesan cheese. Bake for 20-30 minutes, or until the cheese is melted, bubbly, and beautifully browned on top. Let it rest for a few minutes before serving.
Nutritional Information
• (Estimated)
• Per serving (1/6th of the dish)
• Calories: 580 kcal
• Protein: 28g
• Carbohydrates: 65g
• Fat: 24g
Pro Tips
• Pro-Tips for Perfect Baked Ziti
• Don’t overcook the pasta! It should be noticeably underdone and too firm to eat before baking. It will finish cooking in the sauce, resulting in a perfect al dente texture, not mush.
• For the deepest, meatiest flavor, use a mix of mushrooms. Sautéing them until they release their water and start to brown is key to developing that rich umami taste.
• For an extra creamy texture, dot 1 cup of whole-milk ricotta cheese throughout the pasta layers before topping with mozzarella and baking.
• Grate your own mozzarella from a block. Pre-shredded cheeses contain anti-caking agents that prevent them from melting as smoothly and creamily.
