Baked Ziti Ground Beef (Printable Version)
Classic Italian-American casserole with ziti, ground beef, tomato sauce, and a blend of cheeses baked to perfection.
# What You'll Need:
→ Pasta
01 - 1 pound ziti pasta
→ Meat
02 - 1 pound ground beef (80/20 recommended)
→ Vegetables & Aromatics
03 - 1 medium yellow onion, finely chopped
04 - 3 cloves garlic, minced
→ Sauce
05 - 28 ounces canned crushed tomatoes
06 - 14 ounces tomato sauce
07 - 2 tablespoons tomato paste
08 - 1 teaspoon dried basil
09 - 1 teaspoon dried oregano
10 - 1/2 teaspoon dried thyme
11 - 1/2 teaspoon red pepper flakes (optional)
12 - 1 teaspoon sugar
13 - Salt and freshly ground black pepper, to taste
→ Dairy
14 - 9 ounces ricotta cheese
15 - 2 cups shredded mozzarella cheese, divided
16 - 1/2 cup grated Parmesan cheese, divided
17 - 1 large egg
→ Others
18 - 2 tablespoons olive oil
19 - Fresh basil or parsley, for garnish (optional)
# Step-by-Step:
01 - Preheat the oven to 375°F. Lightly grease a 9x13 inch baking dish.
02 - Boil ziti in salted water until just al dente, approximately 2 minutes less than package directions. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Sauté chopped onion until softened, about 3 minutes. Add minced garlic and cook for 1 minute more.
04 - Add ground beef to the skillet, breaking it apart while cooking until browned and no longer pink. Drain any excess fat.
05 - Incorporate crushed tomatoes, tomato sauce, tomato paste, dried basil, oregano, thyme, red pepper flakes if using, sugar, salt, and pepper. Simmer uncovered for 10 minutes, stirring occasionally and adjusting seasoning as needed.
06 - Combine ricotta, egg, half the mozzarella, and half the Parmesan in a bowl. Mix thoroughly and season with a pinch of salt and pepper.
07 - Add cooked ziti to the meat sauce and toss until evenly coated.
08 - Spread half of the ziti mixture in the baking dish. Evenly distribute half of the ricotta mixture over it. Repeat with remaining ziti and ricotta mixtures.
09 - Sprinkle the remaining mozzarella and Parmesan evenly across the top layer.
10 - Bake uncovered for 25 to 30 minutes until cheese is melted, bubbly, and golden. Let rest for 10 minutes before serving.
11 - Optionally garnish with fresh basil or parsley before serving.
# Expert Advice:
01 -
- It comes together in about an hour from start to table, making it perfect for weeknight dinners when you need something substantial but don't have hours to spend cooking.
- The creamy ricotta mixed with melted mozzarella creates pockets of indulgence throughout the pasta, while the beef and tomato sauce provide savory depth that keeps everyone coming back for seconds.
- It actually improves if you assemble it ahead and refrigerate overnight—the flavors marry beautifully and you can simply pop it in the oven when you need dinner.
- One dish feeds six hungry people (or four with leftovers you'll be thrilled to find), making it the ultimate solution for family meals or casual gatherings.
02 -
- Never skip draining the pasta water completely and don't rinse it. The starch clinging to the pasta helps the sauce cling better and creates a more cohesive dish.
- The ricotta mixture needs an egg to bind it—without it, the ricotta will separate and weep whey during baking, creating a watery texture instead of creamy pockets.
- Taste your sauce before it goes into the oven. This is your only chance to adjust seasoning. Once it's baked, you can't easily fix it.
- If you're assembling this ahead, wait to top with the final cheese layer until just before baking. Adding it hours in advance can make it dry out.
03 -
- Break your ground beef into very small pieces as it cooks for a more even distribution throughout the dish and better texture in each bite.
- Don't skip the 10-minute rest after baking—it makes scooping cleaner and helps the flavors settle together.
- If you find canned tomatoes too acidic, add another pinch of sugar and a pinch of baking soda (it will bubble slightly, which is normal) to neutralize the acidity rather than just adding more seasoning.