This is not your typical baked ziti. Our Sicilian Ziti contains no ricotta. Peas are mixed in the meat sauce for a delectable sweetness. The dish is topped with breadcrumbs before baking to create a crunchy texture and a pleasant complexity.
Ordering Sicilian ziti at most Italian restaurants will get you a traditional baked ziti with roasted eggplant. Coming from a Sicilian home, that is not what mom made when she prepared this dish for us. Mom’s Sicilian ziti was much lighter due to the lack of ricotta. Her version was also more flavorful. This was due to the sweetness of green peas, or piselli included with the meaty ragu, the generous amount of mozzerella and the tasty and crunchy breadcrumb topping. Except for sharing the pasta shape, her Sicilian Ziti is uniquely different from the baked ziti most are familiar with.
What is the origins of baked ziti?
Ziti is a tube shaped pasta that originated and became popular in southern Italy. During the renaissance, not many people had ovens. Due to its uniqueness and differentiation to the pasta eaten by the “peasants,” baked pasta became a special and decadent dish that was served during celebrations and at weddings.
What is the difference between baked ziti and Sicilian ziti?
We are all familiar with baked ziti, a delicious, flavorful and family favorite meal. The dish is common at family celebrations due to its decadent characteristics and universal acceptance. Who doesn’t love a good baked ziti? Everyone has a favorite recipe. We make it with a zesty San Marzano based meat sauce and layer ziti, sauce, ricotta and mozzerella to create the delightful Italian classic.
Although universally loved, I think we all would agree that a really good baked ziti is extremely heavy. For anyone with any lactose sensitivity, it is loved then regretted for the next day or two. Mom’s Sicilian ziti starts with a meaty ragu. The quality of tomatoes is imperative for a good result. San Marzano tomatoes are highly recommended. Shop for San Marzano tomatoes here. When the sauce is mostly done, sweet green peas are added.
When assembling, layer the ziti, meaty ragu with piselli and then a generous helping of mozzarella. When complete, top the last layer of the ragu with homemade seasoned breadcrumbs. The result is a dish that is delectable. Each bite includes the sweetness of the San Marzano tomatoes and green peas, stretchy, sweet mozzerella and a wonderful crunchiness to add complexity to the texture. Please watch the video with your sound on!
Moms Sicilian Ziti is just as decadent but much lighter than the traditional dish. The recipe fits perfectly into our niche of food we all love with a healthy twist. Think of it as a light baked ziti that won’t disappoint. This version may turn into a desired substitute for celebratory occasions as it has with our family.
Is baked ziti or Sicilian ziti good for you?
Both dishes include a delicious meat sauce made with veal, beef and pork. The variety of meat contributes to the sauces flavor and places the dish in the “comfort food” camp. The meat based sauce makes it tough to categorize either dish as a healthy meal. As previously noted, the lack of ricotta in our Sicilian ziti makes the dish lighter and reduces its calorie content. Nevertheless, categorizing this as a healthy meal would be a bit of a stretch. However, there are options to further reduce the fat and carb content of this dish.
One option is to substitute chicken or turkey chop meat for the veal, beef and pork. This substitution yields acceptable results. Still delicious, this version, while healthier, is definitely a tier below the traditional recipe in flavor. The results are good enough that this substitution was included as an option in our recipe. If using this substitution it is recommended the chicken or turkey meat be seasoned to ensure a better result.
Other options to improve the dishes health score include using whole wheat or legume based pasta or fat free cheese. These pastas definitively reduce the bad carbs. Unfortunately, our experience is they do not work well with a tomato based dish such as this. We find that the flavor of tomato sauce is too delicate to work with the stronger flavor of these pastas. We do not recommend this substitution.
We are also strongly against using fat free cheeses. However, part skim cheeses work well. Cheese intake is rarely the reason for an individuals health problems as long as it is eaten in moderation. The problem is usually associated with what is consumed with the cheese, for example a cheeseburger with a half pound burger under the cheese. Using part skim ricotta and mozzarella yields great results while reducing fat and caloric intake whereas the fat free versions do not yield results that we consider satisfactory.
Our experience is that heavy Italian meals that include comfort foods such as these are difficult to make healthy with good results. For those of our readers who like the flavor of these pastas and cheeses, enjoy! We wish we could make the same substitution.
How do you make Sicilian ziti?
If you love the Sicilian ziti from your local Italian restaurant, simply add eggplant to your sauce and make a traditional baked ziti. The result will be similar to what you experienced there. We think you will prefer our version.
To make this recipe, start by preparing seasoned breadcrumbs (see notes). Set aside. Brown veal, beef and pork ground meat and two links of sausage. Set aside. In a large saucepan, sauté chopped onion and garlic in olive oil. Once onion is translucent add tomatoes, meat and seasonings for your meat sauce, or ragu. When the sauce almost ready, add sweet peas. Boil pasta in a large pasta pot and remove while still hard, or Al dente. Do not overcook! Any pasta strainer or colander will suffice.
Place a generous amount of sauce at the bottom of an oven safe pan. If you are cooking for a larger crowd, a full size lasagna pan like in this link would be necessary. For a smaller crowd, the Hexclad while more expensive will be more versatile and efficient for space in your kitchen. This link provides a wider selection of full sized lasagna pans. A third option was a disposable aluminum tray. These are extremely convenient but quite ugly. The solution, fancy panz which will dress up your disposable pans and make transporting them easier.
Place half the ziti in the pan. Cover with sauce and mozzerella and combine. Place remainder of ziti in pan. Even out. Cover with sauce and mozzerella. Combine gently. Add additional sauce and sprinkle breadcrumb. Place in 350 F oven for 30 minutes
What to Serve with Sicilian Ziti?
This ziti is a complete meal on its own. Serve with a salad and fresh crusty Italian bread.
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Sicilian Ziti
4
servings30
minutes40
minutesA lighter version of baked ziti with a zesty ragu, sweet green peas, mozzerella and a crunchy breadcrumb topping.
Ingredients
1 lb ground beef or ground veal,beef and pork or seasoned ground turkey or chicken
2 Links italian sausage
1 lb Ziti Rigati
2 28 oz cans San Marzano tomatoes
3 Tbs Pecorino Romano
1 tsp salt and pepper
1 medium onion chopped
2 cloves garlic minced
1 Tsp salt and black pepper
10 Leaves Fresh basil or
2 Tbs Dry basil
1 Cup fresh or frozen peas
2 Cups Shredded mozzerella or to taste
3 Tbs Seasoned breadcrumb (see notes)
Directions
- Prepare breadcrumbs ( see notes) or use store bought seasoned breadcrumb. Set aside.
- Heat olive oil in skillet at medium high. Brown the meats. Drain excess fat. Set aside.
- In the same pan sauté onions and garlic on medium heat. Be careful to not burn. When translucent, add the meats. Combine.
- Crush the tomatoes. Add to the pan with onions, garlic and meats. Slow simmer for an hour or two. Add peas and simmer for 20 minutes.
- Boil water and cook the ziti. We prefer ziti regati. Leave Al dente as the pasta will cook further in the oven. Drain and set aside.
- Place a generous amount of sauce at the bottom of an oven safe pan. Place half the ziti in the pan. Cover with sauce and mozzerella and combine. Place remainder of ziti in pan. Even out. Cover with sauce and mozzerella. Combine gently. Add additional sauce and sprinkle breadcrumb. Place in 350 F oven for 30 minutes. Remove from oven and enjoy!
Recipe Video
Notes
- Homemade breadcrumb: 1 cup breadcrumb, 2 tbs pecorino Romano, 1 clove finely chopped garlic, 1/2 tsp salt, one solid shake of black pepper and 1 tbs parsley.
- If you let the ingredients cool off, the time in oven will increase.
- As an Amazon affiliate we earn from qualifying purchases.
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