Baked Ziti with Beef (Printable)
Tender ziti layered with savory ground beef, rich marinara, and melted cheese for a comforting Italian-American meal.
# What You Need:
→ Pasta
01 - 1 pound ziti pasta
→ Meat
02 - 1 pound ground beef (80/20)
→ Sauce
03 - 1 tablespoon olive oil
04 - 1 medium yellow onion, finely chopped
05 - 3 cloves garlic, minced
06 - 4 cups marinara sauce
07 - 1 teaspoon dried Italian seasoning
08 - ½ teaspoon crushed red pepper flakes (optional)
09 - Salt and freshly ground black pepper, to taste
→ Cheese
10 - 1 cup ricotta cheese
11 - 2 cups shredded mozzarella cheese, divided
12 - ½ cup grated Parmesan cheese, divided
13 - 1 large egg
# How to Make It:
01 - Preheat oven to 375°F and lightly grease a 9x13-inch baking dish.
02 - Bring a large pot of salted water to a boil and cook ziti until al dente. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3-4 minutes until softened. Add garlic and cook for 1 minute until fragrant.
04 - Add ground beef to the skillet, breaking it up with a spoon. Cook for 5-6 minutes until browned and cooked through. Drain excess fat if needed.
05 - Stir in marinara sauce, Italian seasoning, red pepper flakes (if desired), salt, and pepper. Simmer for 5 minutes, then remove from heat.
06 - In a medium bowl, mix ricotta, 1 cup mozzarella, ¼ cup Parmesan, and egg until smooth.
07 - Spread half of the cooked pasta in the baking dish. Top with half of the meat sauce and half of the ricotta mixture. Repeat layers with remaining pasta, sauce, and ricotta mixture.
08 - Sprinkle remaining 1 cup mozzarella and ¼ cup Parmesan evenly over the top.
09 - Cover with foil and bake for 25 minutes.
10 - Remove foil and bake for an additional 10-15 minutes until cheese is melted and golden. Let rest for 10 minutes before serving.
# Expert Tips:
01 -
- It tastes like you spent all day in the kitchen but really takes an hour start to finish.
- Leftovers somehow get better overnight and reheat like a dream.
- One dish feeds a crowd without anyone leaving the table still hungry.
02 -
- Don't skip draining the pasta well or you'll end up with a watery casserole that never quite sets.
- Letting it rest after baking is not optional, the cheese needs time to firm up or it will slide apart on the plate.
03 -
- Salt your pasta water generously, it should taste like the sea and it's your only chance to season the noodles from the inside.
- Let the beef brown without stirring it constantly so you get those deep caramelized bits that make the sauce taste homemade.