Baked Ziti with Ground Beef

I threw this together on a Tuesday when the fridge was half-empty and everyone was hungry. What started as a pantry raid turned into one of those meals that gets requested by name. The house filled with the smell of browning beef and garlic, and suddenly the kitchen felt like the center of everything.

The first time I made this for friends, I forgot to cover it with foil and the cheese browned too fast. We scraped off the dark bits, laughed about it, and ate every last bite anyway. Now I set a timer and it comes out perfect every time, golden and bubbly on top with soft pasta underneath.

Ingredients

• Ziti pasta: The tube shape holds onto sauce beautifully, but penne or rigatoni work just as well if thats what you have.
• Ground beef: I use 80/20 for flavor and moisture, draining just a little fat after browning keeps it rich without being greasy.
• Olive oil: A tablespoon is enough to soften the onions and keep everything from sticking.
• Yellow onion: Finely chopped so it melts into the sauce and adds a sweet base layer.
• Garlic: Fresh cloves minced right before cooking smell better than anything jarred.
• Marinara sauce: A good jarred marinara saves time, or use homemade if you have it simmering already.
• Italian seasoning: Dried herbs bring warmth and balance to the tomato sauce.
• Crushed red pepper flakes: Optional but adds a gentle kick that wakes up the whole dish.
• Salt and black pepper: Season as you go, tasting the sauce before it hits the oven.
• Ricotta cheese: Creamy pockets of richness that make every bite feel indulgent.
• Mozzarella cheese: Divided so you get melty layers inside and a golden bubbly top.
• Parmesan cheese: Grated fresh if possible, it sharpens the flavor and crisps beautifully.
• Egg: Binds the ricotta mixture so it stays creamy instead of watery.

Instructions

Get the oven and dish ready:

Preheat to 375°F and lightly grease your baking dish so nothing sticks. This is the moment to clear some counter space.

Cook the pasta:

Boil salted water and cook ziti until al dente, it will finish cooking in the oven. Drain and set aside while you work on the sauce.

Soften the aromatics:

Heat olive oil in a large skillet and sauté chopped onion until it turns soft and translucent. Add minced garlic and stir for a minute until the kitchen smells amazing.

Brown the beef:

Add ground beef and break it up with a spoon, cooking until no pink remains. Drain excess fat if it pools in the pan.

Build the sauce:

Stir in marinara, Italian seasoning, red pepper flakes, salt, and pepper. Let it simmer gently for five minutes so everything melds together.

Mix the cheese filling:

In a bowl, combine ricotta, one cup mozzarella, a quarter cup Parmesan, and the egg. Stir until smooth and creamy.

Layer the ziti:

Spread half the pasta in the baking dish, then half the meat sauce, then dollops of ricotta mixture. Repeat with remaining pasta, sauce, and ricotta.

Top with cheese:

Sprinkle the rest of the mozzarella and Parmesan evenly over everything. This is what turns golden and bubbly.

Bake covered then uncovered:

Cover with foil and bake 25 minutes, then remove foil and bake another 10 to 15 until the top is lightly browned. Let it rest 10 minutes before serving so it holds together when you scoop it out.

Save to Pinterest

One Sunday I doubled the recipe and froze half before baking. Weeks later when I needed dinner fast, I pulled it from the freezer, let it thaw in the fridge overnight, and baked it straight from cold. It tasted just as good as the day I assembled it.

Swapping the Protein

Italian sausage adds a spicy, fennel-forward flavor that changes the whole dish. I remove the casings, crumble it into the pan, and brown it just like the beef. Sometimes I mix half sausage and half beef for a middle ground that keeps everyone happy.

Adding Vegetables

Sautéed spinach or sliced mushrooms fold right into the meat sauce without much effort. I cook them with the onions until they release their moisture and shrink down. It sneaks in extra nutrition and nobody complains when the ziti tastes this good.

Serving and Storing

This pairs perfectly with a simple green salad dressed in lemon and olive oil, plus warm garlic bread for soaking up extra sauce. Leftovers keep covered in the fridge for up to four days and reheat beautifully in the oven or microwave. I sometimes freeze individual portions in airtight containers for quick lunches that taste homemade weeks later.

• Cover tightly with foil or plastic wrap to keep moisture in while storing.
• Reheat in a 350°F oven covered with foil until warmed through, about 20 minutes.
• Freeze assembled but unbaked for a ready-to-bake meal anytime.

Save to Pinterest

This is the kind of meal that turns a regular weeknight into something worth gathering around the table for. It fills the house with warmth and leaves everyone asking when youll make it again.

Your Recipe Questions Answered

→ What type of pasta works best?

Ziti pasta is preferred due to its tubular shape, which holds sauce and cheese well, but penne or rigatoni are good alternatives.

→ Can I substitute ground beef with another protein?

Italian sausage can be used for a spicier flavor, or ground turkey for a lighter option.

→ How do I prevent the pasta from overcooking?

Cook the pasta al dente according to package instructions to avoid mushy texture after baking.

→ What cheeses are included in the layers?

Ricotta, shredded mozzarella, and grated Parmesan provide creaminess and a golden crust when baked.

→ Can this dish be prepared ahead of time?

Yes, assemble and refrigerate before baking. Bake thoroughly when ready to serve for best results.

→ Is it possible to add vegetables?

Sautéed spinach or mushrooms can be added to the meat sauce or layered for extra flavor and nutrients.