Crowd-Pleasing Potluck Baked Ziti
Potluck Favorite Main Dishes.
A hearty, cheesy, and easy-to-transport baked ziti that is the perfect main dish for any potluck.
I remember one cool autumn evening, our neighborhood decided to have an impromptu potluck in the park. Everyone was bundled in sweaters, string lights were twinkling, and the air smelled like fallen leaves. I almost didn't go because I had nothing prepared. But I looked in my pantry and saw the essentials for this ziti. In under an hour, I had this beautiful, bubbly dish ready. When I set it on the table, it just disappeared. Watching friends and neighbors enjoy something I made so simply... yeah, that's a feeling I'll always treasure. It's more than just food; it's community.
Why This is a Potluck Winner
- •It travels so well. Just cover and go.
- •You can assemble it the day before. What a time-saver!
- •It feeds a crowd, so you never have to worry about running out.
- •The flavors are classic and comforting—loved by kids and adults.
- •It reheats beautifully if the party runs long.
- •Honestly, it just looks and smells incredible on a potluck table.
Wow, I made this for our family reunion, and it was the first dish to be completely scraped clean! My aunt, who is the pickiest eater I know, went back for seconds. It's officially my go-to for any gathering. So easy and so, so good.
Essential Ingredient Guide
- Whole Milk Ricotta: Please, use the whole milk kind. It makes the filling so much creamier and richer. Part-skim just doesn't have the same luxurious texture.
- Beef Sausage: Using a mix of ground beef and sausage adds a wonderful depth of flavor to the sauce that you just don't get from one or the other.
- Canned Crushed Tomatoes: A good quality brand of crushed tomatoes is the heart of your sauce. It creates a perfect texture that's not too chunky and not too smooth.
Complete Cooking Process
- First, get your pasta water boiling. Remember to undercook it just a bit!
- Then, focus on building that rich, savory meat sauce. Browning the meat well is key.
- Let the sauce simmer while you do everything else. The longer it simmers, the better it gets.
- This part is simple. Just mix your ricotta, egg, parsley, and most of the Parmesan in a bowl.
- The egg helps bind the filling so it doesn't get watery when it bakes. It’s a small but important step.
- Gently combine the pasta, sauce, and ricotta mixture. You want every noodle coated.
- Layer it all in your baking dish—sauce on the bottom prevents sticking.
- Don't be shy with the mozzarella on top. A beautiful cheesy crust is what we're after.
Your Potluck Questions, Answered
→Can I make this baked ziti ahead of time?
Yes, absolutely! You can assemble the entire dish, cover it tightly with plastic wrap and foil, and refrigerate it for up to 24 hours. Just add about 15-20 minutes to the covered baking time.
→How do I transport it to the potluck?
Insulated casserole carriers are amazing for this. If you don't have one, just wrap the hot dish (carefully!) in several layers of towels and place it in a sturdy box or laundry basket for the car ride.
→Can I make a vegetarian version?
For sure. Just omit the meat and sauté some mushrooms, zucchini, and bell peppers with the onions and garlic to create a hearty vegetable sauce instead.
→What's the best way to reheat it at the party?
If there's an oven, you can pop it in at around 300°F until it's warmed through. If not, don't worry! It's still delicious at room temperature.
Crowd-Pleasing Potluck Baked Ziti
Find the perfect main dish ideas for your next potluck with this foolproof Crowd-Pleasing Baked Ziti. It's a delicious and easy-to-make recipe to impress your friends and family.
Timing
Prep Time
20 minutes
Cook Time
45 minutes
Total Time
1 hour 5 minutes
Recipe Details
Ingredients
For the Sauce
- 011 lb ground beef
- 021 lb sweet beef sausage, casings removed
- 031 large yellow onion, diced
- 044 cloves garlic, minced
- 052 (28-ounce) cans crushed tomatoes
- 061 (6-ounce) can tomato paste
- 072 teaspoons dried oregano
- 081 teaspoon dried basil
- 091/2 teaspoon red pepper flakes (optional)
- 102 teaspoons sugar
- 11Salt and black pepper to taste
- 122 tablespoons olive oil
For the Assembly
- 011 lb ziti pasta
- 021 (32-ounce) container whole milk ricotta cheese
- 031 1/2 cups grated Parmesan cheese, divided
- 041 large egg, lightly beaten
- 051/4 cup chopped fresh parsley
- 061 lb fresh mozzarella, shredded or thinly sliced
- 07Salt and black pepper
Instructions
Preheat your oven to 375°F (190°C). Cook the ziti pasta according to package directions, but undercook it by about 2 minutes. Drain and set aside.
While the pasta cooks, make the sauce. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the ground beef and beef sausage, breaking it up with a spoon. Cook until browned, then drain off any excess fat.
Add the diced onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Stir in the crushed tomatoes, tomato paste, oregano, basil, red pepper flakes (if using), and sugar. Season with salt and pepper. Bring to a simmer and let it cook for at least 15 minutes for the flavors to meld.
In a medium bowl, mix together the ricotta cheese, 1 cup of the Parmesan cheese, the beaten egg, and fresh parsley. Season with a pinch of salt and pepper.
In a large bowl, combine the cooked ziti with about 3 cups of the meat sauce and the ricotta mixture. Gently toss everything together until the pasta is evenly coated.
Spread a thin layer of meat sauce on the bottom of a 9x13-inch baking dish. Spoon half of the ziti mixture into the dish. Top with a layer of sauce and half of the mozzarella cheese.
Add the remaining ziti mixture, followed by the rest of the meat sauce. Sprinkle the remaining mozzarella and Parmesan cheese over the top.
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden. Let it rest for 10 minutes before serving.
Notes & Tips
- 1Feel free to add a layer of cooked spinach to the middle for some extra greens.
- 2If you like it spicy, increase the red pepper flakes or use a spicy beef sausage.
Tools You'll Need
- •Undercook your pasta by a couple of minutes. It will finish cooking in the oven and won't turn to mush.
- •Let the baked ziti rest for at least 10-15 minutes after it comes out of the oven. This helps it set, making it much easier to cut and serve neat squares.
- •Using a disposable aluminum foil pan is a game-changer for potlucks. No need to worry about getting your favorite casserole dish back!
- •Lightly grease your baking dish or put a thin layer of sauce on the bottom to prevent the pasta from sticking.