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baked ziti
simplywanderfull

Easy Baked Ziti with Ground Chicken

This baked ziti is great for a busy weeknight dinner. Made with ground chicken for a healthier option
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Servings: 4 people
Course: dinner, pasta
Cuisine: Italian
Ingredients Method

Ingredients
  

Meat Sauce Ingredients
  • * 1 pack of Ground Chicken
  • * 1 jar Marinelli's Pasta Sauce or Rao's Pasta Sauce (or your favourite)
  • * 1-2 tbsp. olive oil
  • * 1 onion diced
  • * 1 carrot diced
  • * 1 celery stalk
  • * 1 -2 clove garlic minced
  • * 1 cup chicken stock or water
  • * 1 tsp. Italian Seasoning
  • * 1 tsp. garlic powder
  • * 1 tsp. onion powder
  • * 1 tsp. dried oregano
  • * 1 tsp. chili flakes optional
  • * salt & pepper
Bechemel Ingredients
  • * 4 tablespoons unsalted butter or 1/4 cup
  • * 1/4 cup all-purpose flour
  • * 2 cups whole milk or use half-and-half for a richer sauce
  • * 2 tsp. chicken stock powder
  • * 1/4 teaspoon salt
  • * 1/4 teaspoon ground white pepper
  • * A pinch of ground nutmeg optional
Baked Ziti Ingredients
  • * 1 package Ziti Pasta Noodles cooked al dente
  • * Prepared Meat Sauce
  • * Prepared Béchamel Sauce
  • * 2 cups Mozzarella shredded
  • * Parmesan cheese

Method
 

Meat Sauce Instructions
  1. Start by seasoning your ground chicken. To a bowl, add your ground chicken and then season with Italian seasoning, garlic powder, onion powder, dried oregano, salt and pepper. Mix with a fork. Set aside.
  2. To a larger skillet add your olive oil and then continue to add your mirepoix of onions, carrots and celery. Saute until softened approximately 5 minutes.
  3. Add in your garlic for the last minute.
  4. Add in the seasoned ground chicken and use a potato masher to break up the meat and cook until no longer pink.
  5. Add in the pasta sauce, and  chicken stock give it a stir. Simmer while you prepare everything else.
Bechemel Sauce Instructions
  1. Melt the Butter: In a medium saucepan, melt the butter over medium-low heat. Make sure not to let it brown or burn; you want it to be melted and foamy.
  2. Create the Roux: Once the butter is melted, add the all-purpose flour to the saucepan. Stir continuously with a whisk or wooden spoon to combine the flour with the butter. Cook the roux for about 2 minutes until it becomes a pale, smooth paste. This step is crucial to remove the raw flour taste from the sauce.
  3. Add the chicken stock powder to the milk and give it a stir. Gradually Add the Milk: Slowly pour the milk into the roux, whisking constantly to prevent lumps from forming. Gradually incorporating the milk is essential to achieve a smooth and creamy texture. Continue whisking until the sauce thickens, which should take about 5-7 minutes.
  4. Season the Sauce: Add the salt, ground white pepper, and a pinch of ground nutmeg (if using). Nutmeg adds a subtle warmth to the sauce, enhancing its flavor.
  5. Simmer and Thicken: Reduce the heat to low and let the sauce simmer for an additional 2-3 minutes, stirring occasionally. The sauce will continue to thicken during this time.
  6. Adjust Consistency: If the sauce becomes too thick, you can adjust the consistency by adding a little more milk, a few tablespoons at a time, until you achieve your desired thickness.
Baked Ziti Instructions
  1. Start by adding a layer of sauce to a heavy pot or baking dish.
  2. Add a layer of cooked Ziti Pasta Noodles
  3. Add the meat sauce over top the ziti noodles
  4. Sprinkle with shredded mozzarella cheese and the delicious Béchamel Sauce that we made.
  5. Repeat this process again.
  6. On the top layer add some parmesan cheese.
  7. Cover the pasta with a tight fitting lid or aluminum foil.
  8. Bake at 350 degrees with the lid on for approximately 20 minutes.
  9. Broil for 2-3 minutes