Baked Ziti Ground Beef Mozzarella

There's something about the sound of a wooden spoon scraping against a cast-iron skillet that brings me back to Sunday dinners at my aunt's kitchen in New Jersey. She'd make this baked ziti for every family gathering, and I remember watching her layer the pasta and cheese with such confidence, as if she'd done it a thousand times before. The kitchen would fill with the smell of garlic and tomatoes simmering together, and somehow everyone would end up hovering around the oven waiting for that golden cheese to bubble up. That dish taught me that the best comfort food doesn't need to be complicated—it just needs to be made with a little care.

I made this for my partner's coworkers one winter evening when they were all snowed in at our place, and I'll never forget how quickly that baking dish emptied. People who claimed they weren't that hungry kept coming back for seconds, and someone asked if I'd gone to culinary school. I hadn't—I just followed this recipe and let the oven do most of the work while we played board games in the living room.

Ingredients

• Ziti pasta (1 pound): The tube shape holds onto the sauce beautifully, giving you a forkful of flavor in every bite. Don't skip cooking it to al dente—it'll continue cooking slightly in the oven.
• Ground beef (1 pound): This is the backbone of your sauce, so don't be shy about browning it well. The darker it gets, the deeper the flavor becomes.
• Yellow onion and garlic: These two are your aromatic foundation, and taking a minute to let the garlic cook after you add it prevents any harsh, raw bite.
• Crushed tomatoes and tomato sauce: Using both gives you depth—the crushed tomatoes bring texture and the sauce smooths everything out. The tomato paste is your secret flavor concentrator, so stir it in gently.
• Oregano and basil: Dried herbs work perfectly here since they'll have time to bloom in the simmering sauce. Fresh herbs are wonderful sprinkled on top at the end.
• Ricotta, mozzarella, and parmesan: This three-cheese situation is what makes this dish sing. The ricotta creams everything together, the mozzarella gets those golden bubbles, and the parmesan adds a salty bite.
• Egg: This binds the ricotta mixture and helps it stay together as you layer everything.

Instructions

Get your oven ready:

Preheat to 375°F and grease that 9x13 baking dish. A quick wipe of butter or oil prevents any sticking surprises later.

Cook the pasta:

Boil a large pot of salted water—and I mean actually salty, like the sea. The ziti should be tender but still have a slight resistance when you bite it, because it's going into the oven for another 20-plus minutes.

Brown the beef:

Heat olive oil in a large skillet over medium heat and add the ground beef. Break it apart with a spoon as it cooks, and listen for that gentle sizzle that tells you it's browning, not steaming.

Build your flavor base:

Once the beef is browned, add the chopped onion and let it soften for a few minutes until it turns translucent and sweet. Then add the garlic and let it cook for just a minute—you want its aroma to fill your kitchen, not its bitterness to take over the sauce.

Simmer your sauce:

Pour in the crushed tomatoes, tomato sauce, and tomato paste. Stir in the oregano, basil, red pepper flakes if you like heat, salt, pepper, and sugar. The sugar balances the acidity of the tomatoes and makes everything taste rounder and more complete. Let it all bubble gently for 10 to 15 minutes, stirring now and then.

Mix the cheese filling:

In a bowl, combine the ricotta, egg, and half of the parmesan. Stir until everything is smooth and creamy—this mixture will become the creamy layers between your pasta.

Toss pasta and sauce:

Add the cooked ziti directly to the skillet with the sauce and fold everything together until every piece of pasta is coated. This is when the dish really comes together.

Layer it all in the baking dish:

Spread half of the sauced pasta on the bottom. Dot it with half of the ricotta mixture, then sprinkle with half of the mozzarella. Repeat with the remaining pasta, ricotta, and mozzarella. Top everything with the rest of the parmesan cheese.

Bake low, then high:

Cover with foil and bake for 20 minutes so everything heats through gently. Remove the foil and bake for another 10 to 15 minutes until the cheese on top turns golden and bubbles at the edges.

Rest before serving:

Let it sit for 10 minutes after you take it out of the oven. This gives the dish a chance to set slightly so it doesn't fall apart on the plate, and it lets the heat cool just enough to not burn your mouth on the first bite.

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What I love most about this dish is that it brings people together without any fuss. It's the kind of food that feels like someone spent all day cooking, but really you're just layering ingredients and letting the oven do the heavy lifting.

Making It Your Own

This recipe is forgiving enough to adapt to what you have on hand. Italian sausage brings a spicier kick if you want to swap it for the beef, and sautéed mushrooms or spinach work beautifully if you're cooking for vegetarians. I've even added a handful of fresh spinach to the ricotta mixture on nights when I wanted something a little lighter, and it never disappoints.

Timing and Make-Ahead Tips

You can assemble this entire casserole in the morning and cover it in the refrigerator, then bake it when you need dinner. Just add 10 to 15 minutes to the baking time since it'll be going into the oven cold. This makes it perfect for those weeks when your schedule feels impossible.

Serving and Pairings

Serve this with a simple green salad dressed with a bright lemon vinaigrette to cut through the richness, and garlic bread if you really want to make it special. A glass of red wine—something like a Chianti or Sangiovese—pairs beautifully with all those tomatoes and cheese.

• Garnish with fresh parsley or basil right before serving for a pop of freshness and color.
• Leftovers actually taste better the next day, once all the flavors have had time to settle together.
• This dish feeds six people generously, but it also reheats beautifully in a 350°F oven covered with foil.

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This baked ziti is the kind of recipe that becomes part of your regular rotation, the one people ask you to bring to potlucks and the one you make when you want to feel like a good cook without the stress. It's honest food that tastes like you tried harder than you actually did.

Recipe Questions

→ Can I substitute Italian sausage for ground beef?

Yes, Italian sausage can be used instead of ground beef to add a spicier and more robust flavor to the sauce.

→ How do I avoid overcooking the pasta before baking?

Cook the ziti until just al dente, then drain and combine immediately with the sauce to avoid becoming mushy during baking.

→ What cheeses are used in this dish?

Mozzarella, ricotta, and parmesan cheeses are layered throughout to create a creamy and flavorful texture.

→ Can I prepare this dish ahead of time?

Yes, you can assemble the casserole in advance and refrigerate it, then bake just before serving to seal in flavors.

→ What herbs complement the flavors best?

Dried oregano and basil are simmered into the sauce, while fresh parsley or basil make excellent garnishes for added freshness.