Description
A comforting, indulgent baked pasta dish that combines tender ziti noodles with juicy prime rib, rich cheeses, and savory marinara sauce. Perfect for cozy dinners, family gatherings, or transforming leftover prime rib into a show-stopping meal.
Ingredients
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1 pound ziti pasta
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2 cups cooked prime rib, thinly sliced or shredded
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3 cups marinara sauce
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1 cup ricotta cheese
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1 ½ cups shredded mozzarella cheese
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½ cup grated Parmesan cheese
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon Italian seasoning
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½ teaspoon crushed red pepper flakes (optional)
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2 tablespoons olive oil
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2 tablespoons fresh basil, chopped (optional, for garnish)
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Salt and black pepper, to taste
Instructions
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Bring a large pot of salted water to a boil. Cook the ziti pasta according to package instructions until al dente. Drain and toss with 1 tablespoon olive oil to prevent sticking.
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Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with the remaining olive oil.
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In a large bowl, combine ricotta cheese, 1 cup mozzarella, Parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix until smooth.
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In another bowl, mix cooked ziti with 2 cups marinara sauce until noodles are coated. Reserve a small amount of sauce for the bottom of the baking dish.
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Spread a thin layer of marinara sauce in the dish. Layer half the pasta, half the prime rib, and half the cheese mixture. Repeat with remaining pasta, prime rib, and cheese. Top with remaining marinara sauce.
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Sprinkle remaining mozzarella over the top. Optionally, add Parmesan or red pepper flakes.
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Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15–20 minutes, until cheese is bubbly and golden.
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Let rest 5–10 minutes before serving. Garnish with chopped basil if desired.
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Serve warm with a side salad or garlic bread.
Notes
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Leftover prime rib works best, thinly sliced or shredded.
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Cheese substitutions: fontina or provolone can replace mozzarella.
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Make-ahead: assemble and refrigerate up to 24 hours before baking.
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Freezing: assemble and freeze for up to 3 months; bake from frozen 60–70 minutes.
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For added vegetables, sauté spinach, zucchini, or bell peppers before layering.
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Optional: broil 2–3 minutes at the end for extra golden top.
- Prep Time: 20 minutes
- Cook Time: 40–45 minutes