Baked Ziti Ground Beef

My neighbor brought this over one winter evening when I was too tired to cook, and I've been making it ever since. The smell of garlic and beef browning in the pan still reminds me of her kindness. It's the kind of dish that fills your kitchen with warmth and your table with happy faces. I've tweaked it over the years, but the heart of it remains the same.

I made this for my son's birthday last year, and he asked for it again instead of cake. We sat around the table with mismatched plates, and the dish disappeared faster than I expected. That's when I knew it had earned a permanent spot in our rotation.

Ingredients

• Ziti pasta: The tube shape holds onto all that sauce and cheese, and cooking it just to al dente keeps it from turning mushy in the oven.
• Ground beef: I use 80/20 because a little fat adds so much flavor, but you can drain it if you prefer a leaner dish.
• Olive oil: Just enough to get the onions soft and fragrant without overwhelming the sauce.
• Yellow onion: Dicing it fine means it melts into the sauce, adding sweetness without chunks.
• Garlic: Fresh cloves make all the difference, and mincing them releases their full aroma.
• Marinara sauce: I've used jarred and homemade, and both work beautifully as long as you taste and adjust the seasoning.
• Italian seasoning: A quick way to add depth, though you can use fresh basil and oregano if you have them.
• Crushed red pepper flakes: Optional, but a pinch brings a gentle warmth that balances the richness.
• Salt and black pepper: Season as you go, tasting the sauce before you layer everything together.
• Ricotta cheese: Creamy and mild, it spreads easily and adds pockets of richness between the layers.
• Mozzarella cheese: I divide it so there's plenty to melt into the dish and a generous topping that bubbles and browns.
• Parmesan cheese: Grated fresh if possible, it adds a salty, nutty finish that store-bought can't quite match.
• Egg: Binds the ricotta mixture so it holds together instead of running all over the pan.

Instructions

Prep the oven and dish:

Set your oven to 375°F and grease your baking dish so nothing sticks. This step takes seconds but saves cleanup later.

Boil the pasta:

Salt your water generously and cook the ziti until it still has a little bite. It will finish cooking in the oven, so underdone is better than overdone.

Sauté the aromatics:

Heat olive oil in a large skillet, then add the onion and let it soften until translucent. Stir in the garlic and cook just until you can smell it, about a minute.

Brown the beef:

Add the ground beef and break it up with a spoon, cooking until no pink remains. If there's a lot of fat pooling, drain some off so the sauce isn't greasy.

Build the sauce:

Pour in the marinara, sprinkle in the Italian seasoning, red pepper flakes, salt, and pepper, then let it simmer for a few minutes. The flavors will meld together and taste like they've been cooking for hours.

Mix the cheese filling:

In a bowl, combine ricotta, one cup of mozzarella, a quarter cup of Parmesan, and the egg. Stir until smooth and creamy.

Layer the ziti:

Spread half the cooked pasta in your greased dish, spoon over half the meat sauce, then dollop half the ricotta mixture on top. Repeat with the remaining pasta, sauce, and ricotta.

Top with cheese:

Scatter the rest of the mozzarella and Parmesan evenly over the surface. This creates that irresistible golden crust.

Bake covered:

Cover the dish with foil and bake for 25 minutes so everything heats through and the cheese starts to melt.

Finish uncovered:

Remove the foil and bake another 10 to 15 minutes until the top is bubbly and lightly browned. Let it rest for 10 minutes before serving so the layers set and you can slice neat portions.

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One Sunday, I brought this to a potluck and watched three different families argue over who got to take the leftovers home. That's when I realized it wasn't just dinner anymore, it was the dish people remembered. I started making double batches and freezing one for busy weeks, and it became my secret weapon for last-minute hosting.

Making It Your Own

I've swapped the ground beef for Italian sausage when I wanted something spicier, and I've folded in sautéed spinach or mushrooms when I had them on hand. Each version tasted like a new discovery, but the comfort stayed the same. You can also use part-skim cheeses if you're watching calories, and honestly, it's still rich and satisfying.

What to Serve Alongside

A simple green salad with vinaigrette cuts through the richness, and garlic bread is almost mandatory for soaking up any extra sauce. I like to keep sides light so the ziti can be the star. Sometimes I'll add a sprinkle of fresh basil or parsley on top just before serving, and it makes the whole dish look and taste brighter.

Storage and Reheating

Leftovers keep in the fridge for up to four days, and they taste even better the next day when the flavors have had time to settle. I reheat portions in the microwave covered with a damp paper towel to keep them from drying out. You can also freeze individual servings wrapped tightly in foil, and they'll be ready whenever you need a quick, hearty meal.

• Let the dish cool completely before refrigerating or freezing to avoid condensation.
• Reheat in a 350°F oven covered with foil for the best texture.
• If the top gets too brown during reheating, tent it loosely with foil.

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This baked ziti has carried me through busy weeks, celebrations, and quiet nights when I just needed something warm and familiar. I hope it becomes that kind of dish for you, too.

Recipe Questions

→ What pasta works best for this dish?

Ziti pasta is preferred for its tube shape, which holds sauce well. Penne or rigatoni can be good substitutes.

→ Can I use a different meat instead of ground beef?

Yes, Italian sausage or ground turkey can be used for a different flavor or leaner option.

→ How do I avoid a watery casserole?

Drain excess fat from the cooked meat and avoid over-saucing. Baking uncovered at the end helps thicken the dish.

→ What cheeses work well for this preparation?

A blend of ricotta, mozzarella, and Parmesan provides creaminess, meltiness, and sharpness essential to the dish.

→ Can I prepare this in advance?

You can assemble the layers ahead and refrigerate before baking. Allow extra baking time if chilled.