Baked Ziti (Pastitsio) a la Chef Jean-Pierre

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Steps

Assembly & Baking

1. 1
   Preheat the oven to 350°F (175°C). Butter a large lasagna pan generously. Spoon the beef ragu into the bottom of the pan as the first layer. Add a sprinkle of reserved Parmesan on top of the ragu.

   Tip: Mis en place is everything — have the pan buttered and all components ready before assembly.

   ~5 min
2. 2
   Spoon the mornay-coated pasta on top of the ragu layer, spreading it evenly. Top with fresh herbed breadcrumbs to cover the surface completely.

   Tip: The fresh breadcrumbs create a beautiful golden crust. A link to the breadcrumb recipe is in the video description.

   ~5 min
3. 3
   Place the pan on a cookie sheet to catch any drips. Bake at 350°F for 45 minutes to 1 hour, until the top is golden brown and the internal temperature reaches 155°F. Let rest a few minutes before serving.

   Tip: To reheat from refrigerator: take the dish out 2 hours before to come to room temperature, then bake to 155°F internal temperature. This prevents it from drying out.

   ~50 min

Beef Ragù

1. 1
   In a large pot or Dutch oven over medium-high heat, add a drizzle of olive oil and sauté the diced onion first. Let it cook until it starts to caramelize and turn golden — do not rush this step.

   Tip: Chef Jean-Pierre's rule: always cook the onion first, alone. This is what gives you true caramelization and better flavor.

   ~10 min
2. 2
   Add the ground chuck to the pan in batches. Let the meat cook undisturbed to drive off moisture, then allow it to caramelize via the Maillard reaction — break it up as it browns. This step is crucial for flavor.

   Tip: Moisture must escape before browning can happen. Be patient — don't stir too early.

   ~12 min
3. 3
   Add the diced carrots. Then add the garlic carefully — garlic burns easily unlike onion. Stir to combine and continue cooking briefly.

   ~3 min
4. 4
   Add the tomato paste and sauté it for 1-2 minutes to sweeten it. Then add the thyme. Stir everything together.

   Tip: Sautéing tomato paste removes its raw, sharp flavor and makes it sweeter.

   ~3 min
5. 5
   Dust about 1/4 cup of flour over the meat mixture and stir it in. Sauté for 2-3 minutes to cook out the raw flour taste before adding liquids.

   Tip: Cooking the flour briefly removes the gluey raw taste — you'll notice it smells like cookie dough.

   ~3 min
6. 6
   Pour in the red wine and let it reduce by half over medium heat. This burns off the alcohol and concentrates the flavor.

   Tip: Use a wine you would actually drink — cheap cooking wine will not produce good results.

   ~10 min
7. 7
   Add the 28 oz can of chopped tomatoes, 1 cup of stock, a splash of Worcestershire sauce, and fresh parsley. Stir to combine.

   ~3 min
8. 8
   Reduce heat to low and simmer the ragu for 45 minutes to 1 hour, stirring occasionally. After 45 minutes, add a second cup of stock and adjust with harissa for heat. Season with salt and pepper to taste. Finish with more fresh parsley.

   Tip: Taste and season at the end. If it tastes flat, salt is usually the answer.

   ~60 min

Mornay Sauce & Pasta

1. 1
   Cook the ziti pasta in heavily salted boiling water until al dente (slightly underdone). Drain and immediately toss with a little olive oil to prevent sticking. Set aside.

   Tip: Undercook the pasta slightly — it will continue cooking in the oven and absorb moisture from the sauces.

   ~10 min
2. 2
   In a separate saucepan over medium heat, melt 3 oz of butter. Add 3 oz of flour all at once and whisk vigorously to form a smooth roux. Cook the roux for 2-3 minutes, stirring constantly, until it smells nutty.

   ~4 min
3. 3
   Gradually whisk in 3+ cups of milk (cold is fine — it just takes slightly longer). Season with salt, pepper, and freshly grated nutmeg. Continue whisking over medium heat until the sauce thickens. Keep it on the looser side — the pasta will absorb liquid in the oven.

   Tip: Make the sauce thinner than you think you need — a thick mornay bakes up dry and chalky. Better to be too saucy than too stiff.

   ~8 min
4. 4
   Remove the pan from heat. Stir in the Brie (rind removed), Gruyère, and most of the Parmesan (reserve some for topping). Mix until smooth and fully melted. Then quickly whisk in the 2 egg yolks — stir immediately so they don't scramble.

   Tip: Add egg yolks off the heat and mix immediately to prevent scrambling. They enrich the sauce and give it a gorgeous glossy texture.

   ~3 min
5. 5
   Toss the cooked ziti pasta into the mornay sauce and fold together until every piece of pasta is well coated. Use about 12 oz of pasta — if it looks like too much pasta for the sauce, hold some back.

   ~3 min

Nutrition (per serving)

Chef Jean-Pierre

Baked Ziti (Pastitsio) a la | Chef Jean-Pierre

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