Baked Ziti Ground Beef (Printable)

Comforting pasta bake featuring tender ziti, ground beef, marinara sauce, and melted cheese.

# What You Need:

→ Pasta

01 - 1 pound ziti pasta

→ Meat

02 - 1 pound ground beef

→ Sauce

03 - 3 cups marinara sauce
04 - 2 cloves garlic, minced
05 - 1 small yellow onion, finely chopped
06 - 1 tablespoon olive oil

→ Cheese

07 - 2 cups shredded mozzarella cheese
08 - 1 cup grated Parmesan cheese
09 - 1 cup ricotta cheese

→ Seasonings

10 - 1 teaspoon dried basil
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon salt, or to taste
13 - 1/4 teaspoon black pepper
14 - 1/4 teaspoon crushed red pepper flakes (optional)

# How to Make It:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Boil ziti in salted water until just al dente, then drain and set aside.
03 - Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 3 minutes.
04 - Stir in minced garlic and cook for 1 minute until fragrant.
05 - Add ground beef, breaking it up with a spoon. Cook until browned, 6 to 8 minutes, then drain excess fat.
06 - Mix marinara sauce with basil, oregano, salt, black pepper, and red pepper flakes if used. Simmer for 5 minutes.
07 - In a large bowl, combine cooked ziti, meat sauce, ricotta, and half of the mozzarella and Parmesan. Stir until evenly blended.
08 - Spread half of the pasta mixture in the baking dish. Top with half of the remaining mozzarella and Parmesan cheeses.
09 - Add the remaining pasta mixture, then sprinkle with the rest of the mozzarella and Parmesan cheeses.
10 - Cover with foil and bake for 20 minutes.
11 - Remove foil and continue baking for 10 to 15 minutes until cheese is melted and golden on top.
12 - Let the dish rest for 10 minutes to set before serving.

# Expert Tips:

01 -
  • It comes together in an hour, making it perfect for nights when you want something homey but don't have time to fuss.
  • The ratio of cheese to pasta is genuinely generous—no skimping on the creamy, melty parts.
  • It actually tastes better the next day, which means built-in leftovers that taste even richer.
02 -
  • The pasta must be al dente, not soft, because it continues cooking in the oven—I learned this the hard way with a batch of mushy disappointment.
  • Don't skip the 10-minute rest at the end; it transforms the dish from a hot, loose mess into something that holds together beautifully when you scoop it out.
  • Shredding your own mozzarella makes an actual difference in how smoothly it melts compared to the pre-shredded kind.
03 -
  • Use whole milk ricotta if you find it; the texture is noticeably creamier than the low-fat versions.
  • If your marinara sauce is thin, let the meat sauce simmer an extra 5 minutes uncovered to reduce the liquid slightly so your final dish isn't soupy.

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