Baked Ziti with Ground Beef is one of those classic comfort foods that feels like a warm hug on a plate. It’s made with tender pasta, hearty ground beef, a rich tomato sauce, and plenty of melted cheese that gets all bubbly and golden in the oven.
I love making this dish when I want something filling but simple to throw together. The combination of meat and cheese is always a crowd-pleaser, and the best part is that it tastes even better the next day for leftovers. I like to use a bit of garlic and Italian seasoning in the sauce to give it that homemade touch.
To serve, I usually add a sprinkle of fresh parsley or basil on top for a pop of color and freshness. It goes great with a crisp green salad or some garlic bread on the side. Whenever I make baked ziti, it never fails to bring smiles around the dinner table, making it a go-to recipe for family gatherings or busy weeknights.
Key Ingredients & Substitutions
Ziti Pasta: Ziti is great because it holds sauce well. If you can’t find it, penne or rigatoni work just as well. Just pick pasta shapes with a tube shape so the sauce and cheese stick inside.
Ground Beef: I like using 80/20 ground beef for a good mix of flavor and juiciness. For a lighter option, swap in ground turkey or chicken. You can also mix in some chopped mushrooms to add more depth if you want.
Cheeses: Ricotta gives the dish a creamy, smooth texture. Mozzarella melts beautifully and makes it stretch, while Parmesan adds a nice salty bite. If you don’t have ricotta, cottage cheese is a fine substitute, just blend it smooth first.
Marinara Sauce: Choosing a good-quality marinara or tomato sauce is key for flavor. Homemade or store-bought both work. If you like, add some fresh herbs like basil or oregano to boost the taste.
How Can You Ensure the Baked Ziti is Creamy, Not Dry?
Making sure your baked ziti turns out creamy means balancing sauce and pasta well. Here’s how to get it right:
- Don’t overcook the pasta. Cook it just until al dente so it holds up during baking.
- Mix the pasta well with the sauce and ricotta before layering. This spreads flavor and moisture evenly.
- Use enough sauce so the pasta isn’t dry—about 1 jar of marinara per pound of pasta is good.
- Cover the dish with foil for the first 15 minutes if you notice it drying out, then uncover to let cheese brown.
- Let the baked ziti rest for a few minutes after baking; this helps it set better and stay moist.
Equipment You’ll Need
- Large pot – perfect for boiling pasta evenly without crowding.
- Large skillet – great for browning the ground beef and sautéing onions.
- Wooden spoon or spatula – helps break up meat and stir sauce easily.
- 9×13 inch baking dish – roomy enough to hold all the baked ziti layers and cheese.
- Colander – to drain your cooked pasta quickly and safely.
Flavor Variations & Add-Ins
- Swap ground beef for Italian sausage to add extra spice and a richer taste.
- Add chopped spinach or kale for a boost of color and nutrients without changing texture.
- Mix in sautéed mushrooms for an earthy flavor that pairs well with the tomato sauce.
- Stir in some crushed red pepper flakes for a touch of heat when you want a little kick.
Baked Ziti with Ground Beef
Ingredients You’ll Need:
- 1 pound ziti pasta
- 1 pound ground beef
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 (24-ounce) jar marinara sauce or homemade tomato sauce
- 1 teaspoon dried Italian seasoning (or mix of oregano, basil, thyme)
- ½ teaspoon red pepper flakes (optional, for a little heat)
- Salt and freshly ground black pepper, to taste
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese
- Fresh chopped parsley or basil, for garnish
- 2 tablespoons olive oil
How Much Time Will You Need?
This baked ziti recipe takes about 15 minutes to prepare, including cooking the pasta and meat sauce, followed by about 25-30 minutes baking time. Altogether, plan for around 45 minutes from start to finish, perfect for a comforting weeknight meal!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the ziti pasta until al dente, usually around 8 minutes. Drain the pasta well and set it aside.
2. Make the Meat Sauce:
Heat olive oil in a large skillet over medium heat. Sauté the chopped onion until soft, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Add the ground beef, breaking it up with a spoon, and cook until browned and no longer pink. Drain excess fat if needed.
Stir in marinara sauce, Italian seasoning, red pepper flakes (if using), salt, and pepper. Simmer gently for 5-7 minutes, stirring occasionally.
3. Assemble and Bake:
In a large bowl, mix the cooked pasta, meat sauce, ricotta cheese, and 1 cup of shredded mozzarella until well combined. Pour half of this mixture into a greased 9×13 inch baking dish. Sprinkle half of the remaining mozzarella and half of the Parmesan cheese on top.
Layer the remaining pasta mixture over the cheese, then finish by sprinkling the rest of the mozzarella and Parmesan on top.
Bake uncovered at 375°F (190°C) for 25-30 minutes, until the cheese is melted, bubbly, and slightly golden. Let the dish rest for 5 minutes before serving. Garnish with fresh chopped parsley or basil if you like.
Enjoy your warm, cheesy, and comforting Baked Ziti with Ground Beef – a perfect meal to share with family and friends!
Can I Use Frozen Ground Beef for This Recipe?
Yes! Just be sure to fully thaw the ground beef in the refrigerator overnight before cooking. This helps it brown evenly and cook safely.
Can I Make Baked Ziti Ahead of Time?
Absolutely! Assemble the baked ziti but don’t bake it yet. Cover tightly and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if baking straight from the fridge.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat portions in the microwave or oven until warmed through.
What Can I Substitute for Ricotta Cheese?
You can use cottage cheese (blended smooth) or mascarpone as alternatives. Both will keep the creamy texture but may change the flavor slightly.
