Baked Ziti with Ground Beef

The smell of bubbling cheese and marinara always takes me back to my first apartment, where I learned that baked ziti was practically culinary magic. My roommate and I made this dish every Sunday, our tiny kitchen filling with steam while we argued about who got the corner pieces with the most crispy cheese. We may have burned a few baking dishes along the way, but we eventually nailed down the perfect ratio of sauce to pasta. Now whenever I make it, I still cut myself a slightly larger portion than anyone else gets.

Last winter my sister dropped by unexpectedly after a rough day at work. I threw together this ziti in about 15 minutes, then let it bake while we sat on the couch drinking wine. When it finally came out of the oven, bubbling and gorgeous, she took one bite and actually got teary eyed. Sometimes simple comfort food is exactly what someone needs.

Ingredients

• 450 g (1 lb) ziti pasta: The ridges catch sauce beautifully, and the short shape holds up perfectly during baking without getting mushy
• 500 g (1 lb) ground beef (80/20 preferred): The extra fat keeps everything juicy, but drain it well to avoid a greasy final dish
• 700 ml (24 oz) marinara sauce: Homemade is wonderful, but a quality jarred sauce works perfectly when you are short on time
• 2 cloves garlic and 1 medium onion: Fresh aromatics make a huge difference compared to garlic powder or dried flakes
• 1 tbsp olive oil: Helps cook the onions and garlic evenly without burning
• 250 g (2 cups) shredded mozzarella cheese: Low moisture cheese melts better without making the dish watery
• 120 g (1 cup) ricotta cheese: Adds that creamy, slightly sweet layer that makes baked ziti so comforting
• 50 g (1/2 cup) grated Parmesan cheese: Sprinkled between layers creates those amazing salty, crispy bits
• 1 tsp dried basil and oregano each: Classic Italian herbs that complement the marinara without overpowering it
• 1/2 tsp salt and 1/4 tsp black pepper: Enhance all the flavors, but remember the cheese and sauce are already salty
• 1/4 tsp crushed red pepper flakes: Just enough warmth to keep things interesting, though you can skip it for sensitive palates

Instructions

Get your oven ready:

Preheat to 190°C (375°F) and grease a 23x33 cm (9x13-inch) baking dish with butter or oil.

Cook the pasta:

Boil the ziti in salted water until just al dente, about a minute less than the package suggests since it will cook more in the oven.

Build the flavor base:

Heat olive oil in a large skillet over medium heat, cook the onion for 3 minutes until soft, then add garlic for 1 minute more until fragrant.

Brown the beef:

Add ground beef to the skillet and cook, breaking it up constantly, until fully browned with no pink remaining, then drain the excess fat.

Make the meat sauce:

Stir in marinara sauce, basil, oregano, salt, pepper, and red pepper flakes, then let everything simmer together for 5 minutes.

Combine everything:

Mix the cooked ziti, meat sauce, half the mozzarella, and all the ricotta in a large bowl, being gentle so you do not break up the pasta.

Layer it up:

Spread half the pasta mixture in the baking dish, add half the remaining mozzarella and half the Parmesan, then repeat with the remaining pasta and cheeses.

Bake until golden:

Cover with foil and bake for 20 minutes, then uncover and bake 10 more minutes until the cheese is bubbly and starting to brown.

Let it rest:

Wait 10 minutes before serving so the sauce sets up a bit and makes serving much easier.

Pin It

This became our go to dish for new parents and sick neighbors because it travels well and freezes beautifully. I have learned to always make two baking dishes at once, one for us and one to share. The kindness of feeding people feels as good as the food tastes.

Make Ahead Magic

Assemble the entire dish up to 24 hours in advance, cover tightly, and refrigerate until you are ready to bake. You may need to add 5-10 minutes to the baking time if it goes into the oven cold from the refrigerator.

Freezing Instructions

Wrap the unbaked casserole tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before baking, or bake from frozen at 350°F for about 90 minutes until hot throughout.

Serving Suggestions

A crisp green salad with vinaigrette cuts through the richness perfectly. Garlic bread is non negotiable in our house, and a simple red wine like Chianti brings everything together.

• Let guests add extra red pepper flakes at the table if they like more heat
• A sprinkle of fresh basil right before serving makes it look extra special
• This pairs beautifully with roasted broccoli or sautéed green beans

Pin It

There is something deeply satisfying about pulling a bubbling, golden dish of baked ziti out of the oven. It feeds a crowd, comforts the soul, and always makes people feel at home.

Recipe Questions

→ Can I make this ahead of time?

Yes, assemble everything up to 24 hours ahead, cover tightly, and refrigerate. Add 5-10 minutes to the baking time since it will be cold.

→ What can I use instead of ground beef?

Ground turkey, chicken, or Italian sausage work well. For a vegetarian version, use plant-based crumbles or add extra vegetables like spinach and mushrooms.

→ Why do I need to undercook the pasta?

The pasta continues cooking in the oven, so stopping 1-2 minutes shy of al dente prevents it from becoming mushy during baking.

→ Can I freeze this?

Assemble in a freezer-safe dish, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.

→ How do I know when it's done?

The cheese should be melted and lightly golden, with sauce bubbling around the edges. A knife inserted in the center should come out hot.