Venison baked ziti is an Italian baked pasta that features ground venison rather than ground beef, which is the meat used in traditional baked ziti.
This recipe uses all natural ingredients without preservatives or industrial oils. The ziti noodles that I love to use are made by Alessi Foods, Organic Penne – Alessi Foods.
There are several advantages to using ground venison rather than ground beef in baked ziti. Venison is lower in fat and higher in protein than ground beef. It is also less expensive. Ground venison can be substituted for beef in many baked dishes or soups. The flavor and texture are so similar, that it isn’t noticeable when used interchangeably.
Venison Baked Ziti Preparation, Servings, and Storage
Venison baked ziti is simple to assemble, however it does take a bit longer to prepare than some other recipes. The great thing about it is that it can be prepared ahead of time, refrigerated for up to a day and even frozen for up to three months for later use. If using from frozen, thaw overnight in the refrigerator and bake for dinner the next day.
This baked ziti is baked in a 13×9 baking dish. It is large enough to serve 8 people. It makes a fantastic meal for a big family or is perfect to take along to a potluck. Alternatively, it can be divided it into two 8×8 pans- freeze one for later and bake one for dinner tonight. This way, you’ll have a meal ready for those nights when you lack the time or energy to cook.
Leftovers can be stored in the refrigerator in an airtight container for up to 5 days. Baked ziti can also be frozen in individual portions after it’s been baked. This is a good lunchbox option to take along to work.
Interested in other Italian meals or what to serve with Venison Baked Ziti?
Similar to baked ziti, this Manicotti recipe is a vegetarian dish with similar ingredients.
Italian Bread with Italian Olive Oil Dip
Venison Baked Ziti
Equipment
- 2 Large stockpots
- 13x9 glass baking dish
- small mixing bowl
Ingredients
Noodles
- 1 16oz ziti noodles
- 6 cups water
- dash salt
Meat Sauce
- 2 tbsp Butter
- 1 cup Onion, diced
- 4 cloves Garlic
- 1 lb Ground venison
- 1 lb Ground pork
- Salt and pepper
- 4 cups Tomato sauce
- 1 15oz can Diced tomatoes
- 1 tsp Italian seasoning
- 1 tsp Oregano
Cheese layer
- 1 cup Mozzarella cheese
- 1 16oz Ricotta cheese
- 1/4 cup Parmesan cheese
- 2 Eggs
- 1/4 tsp Sea salt
- 1/4 tsp Black pepper
- 1 tsp Oregano
On Top!
- 1 cup Mozzarella cheese
- 1/4 cup Parmesan
Instructions
- Begin by boiling water in large pot with dash of salt.
- Add noodles to water and stir to prevent sticking to bottom. Boil for 8-9 minutes or until ziti is al dente or slightly firm. The ziti will cook further during the baking process so you don't want to overcook them during the boiling step. Drain noodles and set aside.
- Melt butter in a dutch oven over medium heat. Add diced onions, ground venison, ground beef, and salt and pepper. Cook until onions are translucent, and meat is cooked through. Drain the grease onto paper towel lined plate.
- Return drained meat and onion to dutch oven and add crushed garlic. Cook until fragrant (about 1 minute).
- Add tomato sauce, diced tomatoes, oregano, and italian seasoning.
- Cover and simmer meat sauce for 30 minutes, stirring about every 5 minutes.
- While meat sauce is simmering, prepare the cheese mixture.
- In a mixing bowl, combine mozzarella, ricotta, parmesan, eggs, oregano, salt and pepper.
- Remove the dutch oven from the heat and pour ziti noodles into the dutch oven. Stir to combine the noodles with the sauce.
- Preheat oven to 350 degrees.
- Lightly grease a 9x13 pyrex dish.
- Pour half of meat mixture into the pan and spread out evenly on the bottom.
- Dollop cheese mixture over the meat/ziti mixture and lightly spread over the meat mixture.
- Pour the remainder of meat/ziti mixture over the cheese mixture and gently spread evenly.
- Sprinkle mozzarella and parmesan to top it off.
- Cover with foil and bake for 30 minutes. Remove the foil and cook uncovered for 10 minutes to slightly brown the top.
- Remove from the oven and allow to rest for 10 minutes before serving.
Nutrition
