Baked Ziti Ground Beef

The first time I made baked ziti, I was trying to recreate the version from our neighborhood Italian spot that closed after forty years. My apartment smelled like onions and garlic for days afterward, and I honestly didn't mind one bit.

I once brought this to a potluck when I was between jobs and feeling pretty low about everything. Three different people asked for the recipe, and somehow that small thing made the whole week feel lighter.

Ingredients

• 450 g (1 lb) ziti pasta: The ridges hold onto sauce beautifully and the hollow centers trap all that cheesy goodness
• 500 g (1 lb) ground beef (80/20): The extra fat keeps the meat tender and adds so much depth to the sauce
• 700 ml (24 oz) marinara sauce: Use your favorite brand or spend a Sunday afternoon making your own
• 2 cloves garlic: Fresh minced garlic beats powder every single time
• 1 medium onion: Finely chopped so it practically melts into the sauce
• 1 tbsp olive oil: For sautéing the aromatics and building flavor from the ground up
• 250 g (2 cups) shredded mozzarella: Reserve some for the top to get those gorgeous golden spots
• 120 g (1 cup) ricotta: The secret weapon that makes this dish feel luxurious
• 50 g (1/2 cup) grated Parmesan: Adds that salty, nutty finish that ties everything together
• 1 tsp dried basil and oregano: Classic Italian herbs that make the kitchen smell like home
• 1/2 tsp salt and 1/4 tsp black pepper: Season generously because pasta needs salt to come alive
• 1/4 tsp crushed red pepper flakes: Just a subtle warmth that makes people ask what's in it

Instructions

Get everything ready:

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

Cook the pasta:

Boil the ziti in heavily salted water until just al dente, then drain and set aside

Build the base:

Sauté the onion in olive oil for 3 minutes, add garlic for 1 minute more until fragrant

Brown the beef:

Add ground beef and cook until fully browned, breaking it up as it cooks, then drain excess fat

Make it sauce:

Stir in marinara, basil, oregano, salt, pepper, and red pepper flakes, then simmer for 5 minutes

Bring it together:

Mix cooked ziti with meat sauce, half the mozzarella, and all the ricotta in a large bowl

Layer it up:

Put half the pasta in the dish, sprinkle with half the remaining mozzarella and Parmesan, repeat layers

Bake covered:

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

Get that golden top:

Remove foil and bake another 10 minutes until the cheese is bubbling and beautifully browned

Patience pays off:

Let it rest for 10 minutes before serving so the sauce sets up a bit

Save

My youngest brother once announced this was better than our favorite restaurant's version, which I'm pretty sure was the highest compliment he's ever paid me in his entire life.

Make It Your Own

Sometimes I add sautéed spinach or mushrooms when I want to sneak in extra vegetables without anyone complaining too much.

Serving Suggestions

A simple green salad with vinaigrette cuts through all that richness perfectly, and garlic bread is basically mandatory in our house now.

Planning Ahead

You can assemble the entire dish up to a day before baking, which makes weeknight dinners feel almost luxurious.

• Take it out of the fridge 30 minutes before baking so it cooks evenly
• Add 5-10 minutes to the covered baking time if going straight from the fridge
• The leftovers reheat beautifully and make an excellent office lunch

Save

There's something deeply satisfying about pulling this bubbling dish out of the oven and watching everyone gather around the table.

Recipe Questions & Answers

→ How do I prevent the pasta from becoming mushy?

Cook the ziti until just al dente, then drain and rinse with cold water to stop cooking before baking.

→ Can I substitute different cheeses?

Yes, mozzarella, ricotta, and Parmesan provide a creamy and tangy balance, but feel free to use provolone or fontina for varied flavor.

→ Is it possible to add vegetables to this dish?

Absolutely. Sautéed spinach, mushrooms, or bell peppers can be mixed with the meat sauce for added texture and nutrients.

→ What type of meat works best here?

Ground beef with an 80/20 fat ratio adds richness, but ground turkey or chicken can be used for a lighter option.

→ How long should the dish rest after baking?

Allow it to rest for about 10 minutes to let the layers set and make serving easier.