Baked Ziti Style Couscous Casserole

Steps

1. 1

   Brown the ground beef and vegetables

   • Heat 1 tablespoon olive oil in a large 12-inch skillet over medium-high heat until shimmering, about 1 minute.
   • Add the pound of ground beef, breaking it up with a wooden spoon as it cooks, for 5–7 minutes until no pink remains and the meat is lightly browned.
   • Add the diced onion and cook for 3–4 minutes, stirring occasionally, until the onion softens and the edges begin to turn golden.
   • Add the minced garlic and stir constantly for 1 minute until fragrant.
   • Pour in the 28-oz can of tomato sauce and stir in 1 teaspoon salt, ½ teaspoon black pepper, and 1½ teaspoons Italian seasoning.
   • Reduce the heat to low and simmer gently, stirring occasionally, for 10 minutes.
   • The sauce should darken slightly and taste well-seasoned.

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   Ready when: Ground beef is cooked through (160°F internal temperature), onion is softened, sauce has darkened slightly

   Tip: Break the beef into small, even pieces for better texture in the finished casserole. Don't skip the 10-minute simmer—it develops richer flavor.

2. 2

   Prepare the couscous

   • While the meat sauce simmers, bring 1½ cups chicken broth to a rolling boil in a medium saucepan over high heat, about 2 minutes.
   • Stir in ½ teaspoon salt.
   • Add 1 cup pearl couscous, stir once, then immediately remove the pan from heat.
   • Cover the pan tightly with a lid or foil and let it sit undisturbed for 5 minutes.
   • The couscous will absorb all the liquid and become tender and fluffy.
   • After 5 minutes, lift the lid carefully (hot steam will escape), and fluff the couscous gently with a fork, breaking up any clumps.

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   Ready when: Couscous is tender and fluffy, all liquid is absorbed, grains are separate

   Tip: Don't stir the couscous while it steams, or it will become mushy. Fluff only once with a fork at the very end.

3. 3

   Mix the ricotta layer

   • In a medium mixing bowl, combine the 15-oz container of ricotta cheese, 1 large room-temperature egg, ½ cup shredded mozzarella, ¼ cup grated Parmesan, and ¼ teaspoon black pepper.
   • Using a fork or whisk, stir vigorously for 1–2 minutes until the mixture is smooth, creamy, and completely combined with no visible lumps.
   • The egg will blend into the ricotta, creating a cohesive mixture.

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   Ready when: Mixture is smooth, creamy, and completely combined with no lumps

   Tip: Use whole-milk ricotta for the creamiest texture. Low-fat versions can be grainy. Make sure the egg is at room temperature so it blends evenly.

4. 4

   Combine couscous with meat sauce

   • Pour the fluffy couscous into the skillet with the cooked meat sauce.
   • Using a large spoon or silicone spatula, gently fold the couscous into the sauce using a few sweeping motions, folding from the bottom up, for 1–2 minutes.
   • The goal is an even mixture with no large streaks of white couscous or red sauce, but don't overwork it or the couscous will break apart and become dense.

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   Ready when: Couscous and sauce are evenly distributed with no large streaks

   Tip: Fold gently to keep the couscous light and separate. Rough stirring will crush the grains and make the final dish dense.

5. 5

   Assemble the casserole

   • Spread about half of the couscous-meat mixture (roughly 4–5 cups) into the bottom of a 9×13-inch (23×33 cm) baking dish, pressing gently with the back of a spoon to create an even layer.
   • Spread the entire ricotta mixture over the couscous layer, using a spatula to distribute it evenly and cover all the couscous below.
   • Top with the remaining couscous-meat mixture, again pressing gently to create a level surface.
   • Finally, sprinkle 1½ cups of shredded mozzarella evenly over the top, making sure all edges are covered.

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   Ready when: All layers are assembled in order, mozzarella is evenly distributed across the top

   Tip: Spread the ricotta layer as evenly as possible to avoid dry spots in the final dish. A thin, even layer prevents some areas from drying out while others stay creamy.

6. 6

   Bake until golden and bubblyOven 375°F / 190°C

   • Place the assembled casserole in the preheated 375°F (190°C) oven.
   • Bake uncovered for 35–40 minutes, until the top is deep golden brown and the cheese is completely melted and bubbling around all the edges.
   • You should see active bubbles of sauce breaking through and bubbling around the perimeter of the dish.

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   Ready when: Top is deep golden brown, cheese is melted and bubbling around edges, sauce is bubbling through

   Tip: If the top is browning too quickly (before 30 minutes), loosely tent it with foil for the remaining time. All ovens are different, so check around 30 minutes.

7. 7

   Rest and serve

   • Remove the casserole from the oven using oven mitts and let it rest, uncovered, on the counter for 10 minutes.
   • This allows the structure to set slightly, making it much easier to scoop and serve without falling apart.
   • Cut or scoop into portions and serve warm.

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   Tip: The casserole will stay hot for 20–30 minutes, so don't stress about timing it perfectly. A brief rest makes all the difference in keeping it together on the plate.