Baked Ziti Ground Beef

I remember the first time I made baked ziti for my college roommates—it was a Thursday night, everyone was stressed about exams, and I wanted to create something that felt like a warm hug in a dish. I'd watched my grandmother make lasagna countless times, but I wanted something faster, less fussy. Baked ziti became that recipe: all the comfort of Italian comfort food without the labor-intensive layering. Now, nearly every time I make it, someone asks for the recipe, and I realize it's become the dish people request when they need feeding and loving.

I'll never forget watching my partner's face the first time they tasted this—they were expecting something heavy, but instead found this balance of savory, creamy, and bright. That's when I knew this recipe was worth making again and again. It's become our go-to when we're hosting people we care about, because it's impressive enough to feel special but approachable enough that it doesn't stress me out.

Ingredients

• 450 g (1 lb) ziti pasta: The tubes are key here—they trap sauce and cheese inside, creating little pockets of flavor in every bite. Cook it slightly under al dente because it will continue cooking in the oven.
• 500 g (1 lb) ground beef (80/20 recommended): This ratio gives you enough fat for flavor without the sauce becoming greasy. I learned this the hard way after using extra-lean beef once—it tasted dry.
• 1 medium yellow onion, finely chopped: The foundation of everything delicious. Don't skip this step—the sweetness of cooked onion balances the acidity of the tomatoes.
• 3 cloves garlic, minced: Adds an aromatic depth that makes people ask what's in this dish. Fresh garlic makes all the difference.
• 800 g (28 oz) canned crushed tomatoes & 400 g (14 oz) tomato sauce: Using both gives you body and smoothness. The crushed tomatoes provide texture while the sauce creates a silky base.
• 2 tbsp tomato paste: This concentrate deepens the tomato flavor dramatically—don't think of it as optional. It's the secret that makes people say "this tastes restaurant-quality."
• 1 tsp dried basil, 1 tsp dried oregano & 1/2 tsp dried thyme: These are the Italian holy trinity. Fresh herbs are lovely for garnish, but dried herbs distributed through the sauce during cooking create a more cohesive flavor.
• 1/2 tsp red pepper flakes (optional): A whisper of heat that makes the flavors pop without being obvious. Increase if you like your food with more personality.
• 1 tsp sugar: Tames the acidity of the canned tomatoes—trust this, even though it seems small.
• Salt and freshly ground black pepper: Season as you cook and adjust at the end. This is where most home cooks under-season.
• 250 g (9 oz) ricotta cheese: The creamy counterpoint to the sauce. This is where the luxury comes in. Don't use low-fat ricotta.
• 200 g (2 cups) shredded mozzarella cheese, divided: Half goes in the ricotta mixture, half on top. Fresh mozzarella will separate and weep, so stick with the kind that comes shredded.
• 50 g (1/2 cup) grated Parmesan cheese: Adds a salty, nutty note that makes the whole dish more complex and sophisticated.
• 1 large egg: Binds the ricotta mixture together so it stays creamy rather than separating during baking.
• 2 tbsp olive oil: For sautéing the aromatics and browning the meat. Good olive oil matters here since it's not being cooked to death.

Instructions

Prepare your space:

Preheat your oven to 190°C (375°F) and lightly grease your 23x33 cm baking dish. I like to use olive oil on a paper towel—it creates a thin, even coating that prevents sticking without adding unnecessary fat.

Cook the pasta just short of done:

Bring a large pot of salted water to a rolling boil—salt it generously, like you're seasoning soup. Add your ziti and cook until just al dente, about 2 minutes less than the package instructions say. When you bite it, there should be a slight firmness in the center. Drain in a colander and set aside. This step is crucial because the pasta continues cooking in the oven.

Build your aromatics foundation:

While the pasta cooks, warm olive oil in a large skillet over medium heat. Add your finely chopped onion and let it soften, stirring occasionally, for about 3 minutes. You want it to become translucent and sweet-smelling. Then add your minced garlic and let it bloom for just 1 minute—any longer and it can turn bitter. The kitchen should smell incredible at this point.

Brown the beef:

Increase the heat slightly and add your ground beef to the skillet. Break it apart with a wooden spoon as it cooks, making sure to reach the edges of the pan where the meat can brown properly. You're looking for no pink remaining, which usually takes 5-7 minutes. Once cooked through, tilt the pan and use a spoon to push the meat to the side, allowing excess fat to pool. Drain off that fat—you want flavor, not grease.

Create the sauce:

Stir in your crushed tomatoes, tomato sauce, tomato paste, basil, oregano, thyme, red pepper flakes if you're using them, sugar, salt, and pepper. Give it a good stir to combine everything evenly. Let this simmer uncovered for 10 minutes, stirring occasionally. Taste it and adjust the seasoning. Don't be shy—this is your moment to make it taste exactly how you want it.

Make the creamy layer:

In a separate medium bowl, combine your ricotta, egg, half the mozzarella, and half the Parmesan. Stir until you have a smooth, creamy mixture. Season with just a pinch of salt and pepper—remember, the Parmesan is already salty. This mixture should feel luxurious and rich.

Combine pasta and sauce:

Add your cooked ziti to the meat sauce and toss everything together until the pasta is evenly coated. Every piece should be kissed with that beautiful red sauce.

Build your layers:

Spread half of your ziti-sauce mixture into the bottom of your prepared baking dish. Then dollop half of your ricotta mixture over the top and spread it gently—you don't need perfection here, just coverage. Repeat with the remaining ziti mixture, followed by the rest of the ricotta mixture on top.

Top with cheese:

Sprinkle the remaining mozzarella and Parmesan evenly over the top. This will become golden and bubbly and beautiful.

Bake until golden:

Place in your preheated oven uncovered for 25-30 minutes. You're looking for the cheese on top to be melted and bubbly, with the edges starting to brown. If your oven runs hot, check at 20 minutes. The bake is done when you see those bubbling edges and a light golden color.

Rest before serving:

Remove from the oven and let it rest for 10 minutes. This sounds unnecessary, but it allows the cheese to set slightly so when you scoop it, it holds together instead of collapsing into a puddle. Garnish with fresh basil or parsley if you have it.

Save

There was a Sunday last spring when my neighbor came over while I was baking this, and the aroma through the kitchen window pulled them in. We ended up eating straight from the baking dish on my porch, talking until the sun set. That's when this recipe stopped being just dinner and became a reason to gather.

Why This Dish Feels Like Home

Baked ziti is that rare recipe that works whether you're cooking for yourself alone or feeding a table of eight. It's forgiving—you can assemble it hours ahead, you can add vegetables, you can adjust the spice level. But most importantly, it tastes like someone cared enough to make something more than just pasta. It's Italian-American comfort food at its finest, a bridge between fancy cooking and the weeknight reality of needing something delicious on the table.

Making It Your Own

The beauty of this recipe is its flexibility. I've made it with ground turkey when I wanted something lighter, with Italian sausage when I wanted richness. I've stirred in sautéed mushrooms for an earthy note, added fresh spinach for color and nutrition, roasted red bell peppers for sweetness. Every variation has been welcomed. The core of the recipe—the sauce, the creamy ricotta layer, the baked cheese on top—is strong enough to handle your interpretations.

Storage & Make-Ahead Magic

This is one of those recipes that actually improves with time. You can assemble the entire casserole, cover it tightly with plastic wrap, and refrigerate for up to 24 hours. When you're ready to bake, add 5-10 minutes to the baking time since it will be cold. You can even freeze it before baking—wrap it well and it will keep for up to three months. Thaw in the refrigerator overnight before baking. Leftovers reheat beautifully in a 160°C oven, covered with foil to prevent the top from drying out.

• Assemble ahead and chill for up to 24 hours, then bake when ready.
• Freeze unbaked for up to three months—add extra time when baking from frozen.
• Reheat gently, covered, to prevent the cheese from drying out.

Save

This recipe has fed countless people in my life, and every time, it reminds me that the best food is the food that brings people together. Make it for someone you love.

Recipe FAQs

→ What type of pasta is best for baked ziti?

Traditional ziti pasta works best because its tubular shape holds the sauce well, providing a great texture after baking.

→ Can I substitute ground beef with other meats?

Yes, ground turkey or sausage can be used as alternatives to ground beef for different flavor profiles.

→ How do I ensure the pasta doesn't overcook in the casserole?

Cook the ziti until just al dente before assembling the dish to prevent it from becoming mushy during baking.

→ What cheeses are typically used in this dish?

Ricotta, mozzarella, and Parmesan cheeses are combined to create a creamy, melty, and flavorful topping.

→ Can I prepare this dish ahead of time?

Yes, it can be assembled and refrigerated up to 24 hours before baking, making it convenient for meal prep.

→ How can I add more vegetables to the dish?

Sautéed mushrooms, spinach, or bell peppers can be incorporated for extra flavor and nutrition.