Beef & Mushroom Ziti Casserole
Submitted by homecookedmama
Hearty ziti casserole loaded with browned ground beef, earthy mushrooms, and red wine-spiked sauce topped with melty mozzarella. Feeds a crowd with sour cream on the side.
YIELD
8 servingsPREP
25 minCOOK
40 minREADY
70 minThis beef and mushroom ziti casserole brings serious stick-to-your-ribs comfort with three pounds of browned ground beef, a full pound of earthy mushrooms, and a splash of red wine that adds unexpected depth.
The sauce clings to every tube of pasta while mozzarella blankets the top, melting into golden, bubbly pools.
Oregano and garlic perfume the whole thing, and that dollop of sour cream on top adds cool tanginess that cuts through the richness.
It makes two full pans, so you can feed a hungry crowd or stash one in the freezer for those nights when cooking feels impossible.
Kitchen Tips
- Brown beef in batches for better caramelization instead of steaming the meat
- Undercook pasta by 5 minutes since it finishes cooking in the oven
- Use a dry red wine like cabernet or merlot for deeper flavor
- Freeze one casserole unbaked for up to 3 months; bake from frozen adding 20 extra minutes
- Let rest 10 minutes after baking so the sauce thickens and servings hold their shape
Variations
- Swap half the beef for Italian sausage and add red pepper flakes for spicy kick
- Stir ricotta cheese into the pasta mixture for extra creaminess
- Add diced bell peppers or zucchini with the mushrooms for more veggies
Ingredients
Directions
Cook pasta, reducing cooking time by 5 minutes.
Meanwhile, sauté beef and onions until beef is well browned.
Use 2 large skillets or brown half at a time.
Add mushrooms and garlic and cook 3 minutes.
Drain ziti.
Combine meat mixture, sauce, wine, oregano, salt and pepper.
Add ziti and mix.
Pour into 2 greased 13 x 9 inch baking dish es and sprinkle with cheese.
Cover with foil.
Bake at 350℉ (180℃) for 35 to 40 minutes.
Serve with sour cream.
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