Baked Ziti with Beef

I threw this together on a Tuesday night when the fridge was half-empty and everyone was hungry. What started as a pantry rescue turned into the kind of meal that gets requested by name. The smell of beef browning with garlic still makes me think of that night when I realized comfort food doesn't need to be complicated.

I made this for a neighbor who'd just had surgery, and she called me the next morning to ask for the recipe. She said her kids fought over the last portion, which is the highest compliment a casserole can get. It's been my go-to ever since when I need to show up with something that actually helps.

Ingredients

• Ziti pasta: The tube shape holds onto sauce and cheese in every bite, and cooking it just to al dente keeps it from turning mushy in the oven.
• Ground beef: The 80/20 blend gives you enough fat for flavor without leaving a greasy puddle, and browning it properly makes all the difference.
• Olive oil: Just enough to soften the onions without making the sauce oily.
• Yellow onion: Finely chopped so it melts into the sauce and adds sweetness without chunks.
• Garlic: Three cloves might sound like a lot but they mellow out beautifully as everything simmers.
• Marinara sauce: Use a brand you'd actually eat with a spoon or make your own if you have the time.
• Italian seasoning: A teaspoon brings oregano, basil, and thyme without having to measure each one separately.
• Crushed red pepper flakes: Optional but they add a gentle warmth that wakes up the whole dish.
• Ricotta cheese: This is what makes it creamy and rich, and mixing it with egg helps it set instead of turning watery.
• Mozzarella cheese: Two cups divided so you get melty layers inside and a golden bubbly top.
• Parmesan cheese: The real stuff, grated fresh, adds a salty sharpness that holds everything together.
• Egg: Binds the ricotta mixture so it stays creamy instead of runny.

Instructions

Get the oven ready:

Preheat to 375°F and grease your baking dish lightly so nothing sticks when you serve it. This step always feels small but it matters.

Cook the pasta:

Boil ziti in salted water until al dente, then drain it well. It will keep cooking in the oven so don't let it get soft now.

Build the sauce base:

Heat olive oil and cook the onion until it smells sweet and looks translucent, then add garlic just until fragrant. You'll know it's ready when the kitchen smells like an Italian grandmother moved in.

Brown the beef:

Add ground beef and break it up as it cooks, letting it brown deeply before draining any extra fat. The browned bits on the bottom of the pan are flavor you don't want to lose.

Simmer the sauce:

Stir in marinara, seasoning, and red pepper if you're using it, then let it bubble gently for five minutes. This is when everything starts to taste like it belongs together.

Mix the cheese filling:

Combine ricotta, one cup of mozzarella, a quarter cup of Parmesan, and the egg until smooth. It should look creamy and thick, almost like a savory cheesecake batter.

Layer it up:

Spread half the pasta in the dish, top with half the meat sauce, then dollop the ricotta mixture over that and repeat. Don't worry about making it perfect, rustic layers taste just as good.

Top with cheese:

Sprinkle the remaining mozzarella and Parmesan evenly across the top. This is what will turn golden and bubbly and make everyone lean in closer.

Bake covered then uncovered:

Cover with foil and bake 25 minutes, then remove the foil and bake another 10 to 15 until the cheese is browned in spots. The foil traps steam so the pasta stays tender while the top gets crispy.

Rest before serving:

Let it sit for 10 minutes so the layers set and you can actually cut clean portions. I know it's hard to wait but it's worth it.

Save to Pinterest

The first time I pulled this out of the oven the cheese was so golden and bubbly that my daughter said it looked like something from a cookbook. We ate at the kitchen counter instead of the table because no one wanted to wait. That's when I knew this recipe was a keeper.

What to Serve Alongside

A simple green salad with a sharp vinaigrette cuts through the richness, and garlic bread is perfect for soaking up any extra sauce on the plate. I've also served it with roasted broccoli when I wanted to feel a little more virtuous, and no one complained.

How to Store and Reheat

Leftovers keep covered in the fridge for up to four days, and honestly they taste even better the next day when the flavors have had time to marry. Reheat individual portions in the microwave or the whole dish covered in a 350°F oven until warmed through.

Ways to Make It Your Own

Swap ground beef for Italian sausage if you want more spice, or stir in sautéed spinach and mushrooms for extra vegetables without changing the spirit of the dish.

• Use part-skim cheeses if you want to lighten it up without losing the creamy texture.
• Add a pinch of nutmeg to the ricotta mixture for a subtle warmth that feels fancy.
• Freeze assembled unbaked portions tightly wrapped for up to three months and bake from frozen adding 15 extra minutes.

Save to Pinterest

This is the kind of recipe that turns a regular weeknight into something worth sitting down for. I hope it becomes one of those dishes you make without looking at the recipe anymore.

Recipe FAQs

→ Can I substitute Italian sausage for ground beef?

Yes, using Italian sausage adds a spicier flavor and works well in place of ground beef.

→ How do I prevent the pasta from becoming mushy?

Cook the pasta al dente and drain well before layering to maintain texture during baking.

→ What cheeses are used in this dish?

A blend of ricotta, shredded mozzarella, and grated Parmesan cheese creates a creamy and flavorful topping.

→ Can I make this casserole ahead of time?

Yes, assemble the layers and refrigerate before baking. Add extra baking time if cooking from cold.

→ What sides pair well with this baked pasta dish?

Green salads, garlic bread, and steamed vegetables complement the rich flavors nicely.