Baked Ziti with Ground Beef

The first time I brought this baked ziti to a potluck, my friend Sarah actually called me the next day begging for the recipe. That moment when you pull it out of the oven and the cheese is still bubbling, creating that irresistible cheese pull that makes everyone lean in closer, it just hits different every single time.

My grandmother used to make something similar on Sundays, and I still remember standing on a chair to reach the counter, helping her layer the cheese. She taught me that the secret is letting it rest those crucial ten minutes before serving, even when everyone is hovering with their plates.

Ingredients

• 450 g (1 lb) ziti pasta: Choose a quality brand that will hold its shape during baking
• 500 g (1 lb) ground beef: The 80/20 ratio gives you enough fat to keep everything moist without being greasy
• 700 ml (24 oz) marinara sauce: If you use jarred, San Marzano tomato based sauces have the best depth of flavor
• 2 cloves garlic, minced: Fresh garlic makes such a difference here, dont skip it
• 1 medium onion, finely chopped: This builds the aromatic foundation for your meat sauce
• 1 tbsp olive oil: Just enough to get your aromatics started without overwhelming the dish
• 250 g (2 cups) shredded mozzarella cheese: Buy a block and shred it yourself for better melting
• 120 g (1 cup) ricotta cheese: Whole milk ricotta gives you that luxurious creamy texture
• 50 g (1/2 cup) grated Parmesan cheese: The salty finish that balances all the rich cheese
• 1 tsp dried basil: Brings that sweet herbal note we associate with Italian comfort food
• 1 tsp dried oregano: Adds that earthy, slightly peppery backbone to the sauce
• 1/2 tsp salt: Enhances all the other flavors without making it salty
• 1/4 tsp black pepper: Freshly cracked gives you more complexity
• 1/4 tsp crushed red pepper flakes: Just enough warmth to make things interesting

Instructions

Get everything ready:

Preheat your oven to 190°C (375°F) and grease a 23x33 cm (9x13-inch) baking dish with a little olive oil or cooking spray

Cook the pasta:

Bring a large pot of generously salted water to boil and cook the ziti until just shy of al dente since it will finish cooking in the oven

Build the flavor base:

Heat the olive oil in a large skillet over medium heat, cook the onion for about 3 minutes until it softens, then add the garlic for just one minute until fragrant

Brown the beef:

Add the ground beef to the skillet, breaking it up with your spoon, and cook until fully browned before draining any excess fat

Make the meat sauce:

Stir in the marinara sauce with the basil, oregano, salt, black pepper, and red pepper flakes if you like a little heat

Combine everything:

In a large bowl, mix the cooked ziti with the meat sauce, half the mozzarella, and all the ricotta until the pasta is evenly coated

Start layering:

Spread half the pasta mixture in your prepared dish, then sprinkle with half the remaining mozzarella and half the Parmesan

Finish layering:

Add the rest of the pasta mixture and top with the remaining mozzarella and Parmesan

Bake covered:

Cover tightly with foil and bake for 20 minutes to let everything meld together

Get that golden top:

Remove the foil and bake another 10 minutes until the cheese is bubbly and starting to turn golden in spots

The hardest part:

Let the baked ziti rest for 10 minutes before serving, this helps it set so you get those perfect distinct layers when you scoop

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Last winter when my sister came over after a terrible breakup, I made this exact recipe and we sat on the couch eating it straight from the pan while watching terrible movies. Sometimes food is just the hug people need when words fall short.

Make It Your Own

Ground turkey or chicken works beautifully here if you are watching your red meat intake, though you might want to add a little extra olive oil to keep things moist. I have also added sauteed spinach, mushrooms, or bell peppers directly into the meat sauce when I need to sneak in vegetables for picky eaters.

Serving Suggestions

A simple green salad with a bright vinaigrette cuts through all that rich cheese perfectly. And if you really want to commit to the comfort food theme, garlic bread is basically mandatory, something about dipping that crusty bread into the sauce just makes everything right with the world.

Wine Pairings

A mediumbodied red like Chianti or Merlot stands up beautifully to the hearty beef and rich cheese without overpowering the dish. The acidity in Italian red wines especially helps balance all that cheese.

• Leftovers reheat beautifully and somehow taste even better the next day
• This freezes exceptionally well for up to three months if you wrap it tightly
• The dish can be assembled a day ahead and baked when you need it

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There is something profoundly satisfying about a dish that brings everyone to the table faster than you can say dinner is ready. Enjoy every bubbly, cheesy bite.

Recipe FAQs

→ Can I make baked ziti ahead of time?

Absolutely. Assemble the entire dish up to 24 hours in advance, cover tightly, and refrigerate. When ready to bake, you may need to add 5-10 extra minutes since it will be cold. You can also freeze the unbaked casserole for up to 3 months.

→ What other meats work well in this dish?

Ground turkey, chicken, or Italian sausage all make excellent alternatives to beef. For extra depth, try combining sweet and spicy Italian sausage. The cooking method remains the same regardless of meat choice.

→ How do I prevent the pasta from getting mushy?

Cook the ziti to just al dente—it will continue cooking in the oven. Drain well and immediately toss with a little olive oil to prevent sticking. Undercooking by 1-2 minutes below package directions ensures perfectly tender pasta after baking.

→ Can I use jarred marinara sauce?

Yes, high-quality jarred sauce works perfectly. Look for brands with simple ingredients and no added sugar. Enhance it by sautéing the onion and garlic as directed, and don't skip the dried herbs which deepen the flavor profile.

→ What should I serve with baked ziti?

A crisp green salad with vinaigrette balances the richness. Garlic bread or focaccia soaks up the sauce. Steamed broccoli or roasted green beans add color and nutrition. For wine, pair with Chianti, Sangiovese, or a medium-bodied Merlot.

→ How do I store and reheat leftovers?

Cool completely, then store in an airtight container in the refrigerator for 3-4 days. Reheat individual portions in the microwave or larger portions covered with foil at 180°C (350°F) until heated through. Add a splash of water if the sauce seems thick.