Baked Ziti Ground Beef Marinara Mozzarella

There are some smells that instantly transport you, and for me, it&s the aroma of a simmering tomato sauce mingling with browning beef. It always brings me back to those chilly evenings when all I craved was something profoundly comforting, something that felt like a culinary hug. Baked Ziti quickly became my go-to dish for exactly that reason, a testament to how a few simple ingredients can create such deep satisfaction.

I remember one blustery autumn evening, a group of friends spontaneously gathered at my place, shivering from the sudden drop in temperature. I hadn&t planned dinner for so many, but a quick inventory of my pantry revealed all the components for Baked Ziti. As the aroma of garlic and oregano filled the kitchen, the conversation grew livelier, and by the time the golden, bubbly casserole emerged from the oven, the whole room felt infused with warmth and anticipation. It disappeared in record time.

Ingredients

• Ziti Pasta: This tubular shape is absolutely perfect for catching all that rich marinara sauce and creamy cheese, ensuring every forkful is loaded with flavor.
• Olive Oil: Just a touch to get your beef and aromatics started, adding a subtle, foundational richness.
• Ground Beef: A lean blend works well here, but a little fat adds fantastic depth to your marinara; feel free to swap for Italian sausage for a different kick.
• Yellow Onion: The sweet, aromatic backbone of any good sauce, it softens and virtually melts into the marinara.
• Garlic Cloves: Essential for that unmistakable Italian flavor; fresh is always best.
• Crushed Tomatoes: These provide a lovely texture and robust tomato flavor for the heart of your sauce.
• Tomato Sauce: Contributes a smooth, consistent tomato base, complementing the crushed tomatoes beautifully.
• Tomato Paste: This little concentrated powerhouse amplifies the tomato flavor, adding incredible depth and umami to your sauce.
• Dried Oregano & Dried Basil: Classic Italian herbs that define the flavor profile of the marinara.
• Crushed Red Pepper Flakes (optional): For just a hint of warmth and a gentle kick that awakens the palate.
• Salt & Black Pepper: Crucial for seasoning at every stage, balancing all the other flavors.
• Sugar: A small amount helps to cut through the acidity of the tomatoes, creating a well-rounded and mellow sauce.
• Shredded Mozzarella Cheese: The quintessential melting cheese, creating those irresistible golden, gooey layers.
• Grated Parmesan Cheese: Adds a salty, nutty, and savory complexity, especially when sprinkled on top for a golden crust.
• Ricotta Cheese: Creates a creamy, dreamy layer that keeps the casserole moist and adds a wonderful textural contrast.
• Large Egg: Binds the ricotta mixture, helping it set nicely and preventing it from becoming watery.
• Fresh Parsley or Basil (optional): A vibrant garnish that adds a burst of freshness and color just before serving.

Instructions

Get Ready to Bake:

Preheat your oven to 375°F (190°C). Lightly grease a 9 by 13 inch (23 by 33 cm) baking dish; this ensures your ziti won&t stick.

Cook the Ziti:

Bring a large pot of generously salted water to a rolling boil. Cook the ziti according to package directions, but aim for al dente; it will finish cooking in the oven and you want it to retain a bit of bite.

Brown the Beef:

While the pasta cooks, heat a tablespoon of olive oil in a large skillet over medium heat. Add your ground beef and cook, breaking it up with a spoon, until it&s beautifully browned and cooked through.

Sauté the Aromatics:

Drain any excess fat from the skillet. Add the finely chopped onion and cook for about 3–4 minutes until it softens. Stir in the minced garlic and cook for just 1 minute more, being careful not to let it burn.

Simmer the Sauce:

Pour in the crushed tomatoes, tomato sauce, and tomato paste. Stir in the oregano, basil, red pepper flakes (if you&re using them), salt, pepper, and sugar. Let this delightful sauce simmer gently for 10–15 minutes, stirring occasionally, allowing all those flavors to truly meld.

Prepare the Ricotta Layer:

In a medium bowl, whisk together the ricotta cheese, egg, and half of the grated Parmesan cheese until it&s well combined and smooth. This creates a wonderfully creamy element for your ziti.

Combine Pasta and Sauce:

Add the drained, cooked ziti directly to the skillet with your simmering meat sauce. Toss everything together gently until every single ziti tube is coated in that rich marinara.

Layer Your Casserole:

Spoon half of the sauced pasta into your prepared baking dish. Dot it with half of the creamy ricotta mixture and then sprinkle generously with 1 cup (which is about half) of the shredded mozzarella. Repeat these layers with the remaining pasta, ricotta, and mozzarella. Finish by sprinkling the remaining Parmesan cheese evenly over the top.

Bake to Golden Perfection:

Cover the baking dish tightly with aluminum foil and bake for 20 minutes. Then, remove the foil and continue baking for another 10–15 minutes, until the cheese is wonderfully melted, bubbly, and a beautiful golden brown.

Rest and Garnish:

Let your magnificent Baked Ziti rest for about 10 minutes before serving; this helps it set so it slices more cleanly. If you like, garnish with fresh parsley or basil for a pop of color and freshness.

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This dish became a silent hero in our home during a particularly busy period when time was short and comfort was paramount. It wasn't just a meal; it was a promise of warmth and togetherness after a long day, a simple pleasure that brought smiles. Serving it felt like an act of nurturing, and the collective sighs of contentment around the table were all the thanks I ever needed.

Make It Your Own

Don't be afraid to customize this recipe to suit your preferences or what you have on hand. For a heartier sauce, consider adding a splash of red wine during the simmering stage, letting it reduce slightly to deepen the flavor. If you're craving a different texture, try mixing in some small meatballs or slices of Italian sausage with the ground beef. You can even add a layer of thinly sliced prosciutto for an unexpected savory surprise.

The Secret to That Creamy Ricotta Layer

The ricotta mixture is truly what elevates this baked ziti from simply pasta and sauce to a rich, layered casserole. Adding an egg to the ricotta helps it set beautifully and prevents it from becoming runny during baking. For an even creamier result, ensure your ricotta is at room temperature before mixing. You can also add a pinch of nutmeg to the ricotta mixture; it's an old Italian trick that subtly enhances the cheesy flavor without being overpowering.

Serving It Up & Leftovers

Baked Ziti is fantastic served alongside a crisp green salad with a light vinaigrette to cut through the richness. Garlic bread is also a classic companion, perfect for soaking up any extra sauce. This dish truly shines the next day too, as the flavors have even more time to meld.

• Allow it to cool completely before refrigerating for easier storage.
• Reheat individual portions in the microwave or a larger piece in the oven until warmed through.
• Leftovers are a true treat for a quick lunch or dinner the next day.

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This Baked Ziti isn't just a recipe; it's an invitation to create warmth, comfort, and cherished memories in your own kitchen. I hope every cheesy, saucy bite brings as much joy to your table as it does to mine. Happy cooking!

Your Recipe Questions Answered

→ Can I prepare this dish ahead of time?

Yes, you can assemble the entire casserole, cover it tightly, and refrigerate for up to 24 hours before baking. Add an extra 10-15 minutes to the covered baking time if baking from cold.

→ What's the best way to store leftovers?

Store any leftover baked ziti in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or a larger portion in the oven until warmed through.

→ Can I use different types of pasta?

Absolutely! While ziti is traditional, you can substitute with other tubular pasta like penne, rigatoni, or even cavatappi. Just ensure you cook it al dente according to package directions.

→ What if I don't have ricotta cheese?

If ricotta isn't available, you could try a mixture of cottage cheese (drained well) and a touch of cream cheese for a similar creamy texture, though the flavor will differ slightly.

→ How can I make this spicier?

To increase the heat, add more crushed red pepper flakes to the marinara sauce. You could also use a spicier Italian sausage instead of ground beef, or add a pinch of cayenne pepper.

→ Can this be frozen?

Yes, baked ziti freezes well. Once fully cooled, you can wrap individual portions or the entire dish tightly in plastic wrap and then foil. It will keep for up to 2-3 months. Thaw overnight in the refrigerator before reheating.