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Baked Garlic Pork Ziti with Fennel-Spiced Crumbs

Savory fennel-free Italian-style seasoned ground pork tossed with garlicky olive oil ziti, bound with ricotta and baked under a crisp Parmesan crumb crust.

Baked Garlic Pork Ziti with Fennel-Spiced Crumbs

Ingredients

  • 12⅔ cups3,000 gWater
  • 1¼ tsp8 gSalt
  • 11½ oz320 gPasta, dryziti or penne
  • 14 oz400 gGround pork, 84% lean
  • 3 tbsp40 gOlive oildivided
  • 8 cloves24 gGarlicthinly sliced
  • ½ tsp1 gCrushed red pepper
  • 2 tsp2 gDried oregano
  • ½ tsp1 gBlack pepper
  • ⅔ cup160 gLow-sodium chicken broth
  • ¾ cup200 gPart-skim ricotta
  • ⅓ cup grated40 gGrated Parmesandivided
  • ¼ cup30 gPlain dry breadcrumbs
  • ¼ cup chopped15 gFresh parsleychopped
  • 2 tsp4 gLemon zest

Steps

  1. Preheat the oven to 400°F (200°C).
  2. Bring the water to a boil in a large pot and stir in 6 g of the salt (three-quarters of it). Add the pasta and cook 2 minutes less than the package says, then drain.
  3. While the pasta cooks, heat half of the olive oil in a large oven-safe skillet over medium-high heat. Add the ground pork, season with the remaining salt, the black pepper and the oregano, and cook, breaking it up, until browned and cooked to 160°F (71°C), about 8 minutes.
  4. Lower the heat to medium, add the garlic and red pepper flakes, and stir 1 minute until fragrant, not browned.
  5. Pour in the chicken broth and scrape up the browned bits. Add the drained pasta and half of the parmesan and toss to coat.
  6. Dollop the ricotta over the pasta in spoonfuls and fold in gently, leaving some pockets.
  7. In a small bowl, mix the breadcrumbs, the remaining parmesan, the lemon zest and the remaining olive oil. Scatter over the pasta.
  8. Bake until the crumbs are golden and the edges bubble, about 20 minutes. Rest 5 minutes, sprinkle with the parsley and serve.

Contains: Milk, Gluten. Some brands contain egg, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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