Baked Ziti Ground Beef (Printable Version)

Tender baked ziti with savory ground beef, rich marinara sauce, and a golden melted cheese topping.

# What You Need:

→ Pasta

01 - 1 pound ziti pasta

→ Meat

02 - 1 pound ground beef

→ Sauce

03 - 3 cups marinara sauce (store-bought or homemade)
04 - 2 cloves garlic, minced
05 - 1 small yellow onion, finely chopped
06 - 1 tablespoon olive oil

→ Cheese

07 - 2 cups shredded mozzarella cheese
08 - 1 cup grated Parmesan cheese
09 - 1 cup ricotta cheese

→ Seasonings

10 - 1 teaspoon dried basil
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon salt, or to taste
13 - 1/4 teaspoon black pepper
14 - 1/4 teaspoon crushed red pepper flakes (optional)

# How-To:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Boil ziti in salted water until just al dente. Drain and set aside.
03 - Heat olive oil in a skillet over medium heat. Add chopped onion and cook until softened, about 3 minutes.
04 - Stir in minced garlic and cook for 1 minute until fragrant.
05 - Add ground beef, breaking it up with a spoon, and cook until browned, about 6 to 8 minutes. Drain excess fat.
06 - Stir in marinara sauce, dried basil, dried oregano, salt, black pepper, and red pepper flakes if using. Simmer for 5 minutes.
07 - In a large bowl, mix cooked ziti, meat sauce, ricotta, and half of the mozzarella and Parmesan until well combined.
08 - Spread half of the pasta mixture into the prepared dish. Top with half of the remaining mozzarella and Parmesan cheeses.
09 - Add the remaining pasta mixture, then sprinkle with the remaining mozzarella and Parmesan cheeses.
10 - Cover with foil and bake for 20 minutes.
11 - Remove foil and bake an additional 10 to 15 minutes until cheese is melted and golden brown.
12 - Allow to rest for 10 minutes before serving.

# Expert Tips:

01 -
  • It comes together faster than takeout, yet tastes like you've been cooking all day.
  • The combination of three cheeses creates this warm, almost creamy blanket that makes everything feel safe.
  • You can throw it together with ingredients you probably already have hiding in your fridge and pantry.
02 -
  • Don't skip the resting time—it's the difference between a beautiful, structured dish and one that falls apart on the plate.
  • Cook your pasta slightly under al dente because it continues cooking in the oven and absorbs moisture from the sauce.
  • The foil-then-no-foil method is crucial; the foil prevents the top from burning while the inside heats through, and removing it at the end gives you that golden, crispy top.
03 -
  • Make this the morning of and refrigerate unbaked—it actually helps the flavors meld, and you can pop it straight into the oven when you need dinner ready.
  • If your dish is coming straight from the fridge, add about five to ten extra minutes to the baking time and tent it with foil if the top is browning too fast.

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