Baked Ziti Ground Beef

I burned the bottom layer the second time I made this, and my sister still ate three helpings. There's something forgiving about baked ziti, the way the cheese covers every mistake and the marinara smooths over uneven layers. It doesn't ask for perfection, just heat and time. That's probably why it became my go-to when I needed to feed people without overthinking.

The first time I brought this to a potluck, someone asked if I used my grandmother's recipe. I didn't, but I liked that it tasted like I could have. It's the kind of dish that makes people assume you've been cooking longer than you have. The layers do the work, the oven does the rest, and you get to take credit for both.

Ingredients

• Ziti pasta: The tube shape traps sauce inside and holds up under all that cheese without turning to mush, though penne works if that's what you have.
• Ground beef: The 80/20 blend gives you enough fat to keep the meat tender and flavor the sauce as it simmers, but drain it if it looks greasy.
• Olive oil: Just enough to keep the onions from sticking while they soften and sweeten in the pan.
• Yellow onion: Finely chopped so it melts into the sauce and adds sweetness without chunky bits that some people pick out.
• Garlic: Minced fresh because the jarred stuff doesn't bloom the same way when it hits the hot oil.
• Marinara sauce: A good store-bought jar saves time and tastes just as comforting as homemade when you doctor it with seasoning.
• Italian seasoning: The dried blend brings oregano, basil, and thyme all at once without measuring three separate jars.
• Crushed red pepper flakes: Optional but I always add them for a little warmth that sneaks up after the first bite.
• Ricotta cheese: Creamy and mild, it lightens the layers and keeps the whole thing from feeling like just meat and pasta.
• Mozzarella cheese: Shredded and divided so you get melty pockets in the middle and that golden bubbly top everyone fights over.
• Parmesan cheese: Grated fine and split between the ricotta mixture and the top for sharp salty contrast.
• Egg: Binds the ricotta so it doesn't separate into watery pools while it bakes.

Instructions

Prep the oven and dish:

Set your oven to 375°F and grease a 9x13-inch baking dish so the edges don't stick when you scoop out servings later. It's a small step that makes cleanup easier.

Boil the pasta:

Cook the ziti in salted water just until al dente, a minute less than the box says, because it'll keep cooking in the oven. Drain it and let it sit while you work on the sauce.

Sauté the aromatics:

Heat olive oil over medium and add the chopped onion, stirring until it turns soft and translucent, about three or four minutes. Toss in the garlic and let it sizzle for one minute until the kitchen smells right.

Brown the beef:

Add the ground beef and break it apart with a spoon, stirring until no pink remains and it's browned all over. If there's a puddle of fat, tip the pan and spoon most of it out.

Build the sauce:

Stir in the marinara, Italian seasoning, red pepper flakes, salt, and pepper, then let it simmer gently for five minutes. The flavors marry and the sauce thickens just enough to cling to the pasta.

Mix the cheese filling:

In a bowl, combine ricotta, one cup of mozzarella, a quarter cup of Parmesan, and the egg until smooth. This creamy mixture will create pockets of richness between the layers.

Layer the dish:

Spread half the cooked ziti in the baking dish, spoon half the meat sauce over it, then dollop half the ricotta mixture on top. Repeat with the remaining pasta, sauce, and ricotta so you have two full layers.

Top with cheese:

Sprinkle the remaining mozzarella and Parmesan evenly across the surface. This is what will bubble and brown into that irresistible top layer.

Bake covered then uncovered:

Cover the dish with foil and bake for 25 minutes, then pull off the foil and bake another 10 to 15 minutes until the cheese is golden and bubbling at the edges. The foil traps steam so the pasta stays tender, and removing it crisps the top.

Rest before serving:

Let the ziti sit for 10 minutes after you take it out of the oven. It sets up so slices hold together instead of sliding into a saucy puddle on the plate.

Save

My neighbor once told me this reminded her of the baked ziti her mom used to make for Sunday dinners, and I realized that's what I love most about it. It doesn't need a story to taste like one. The smell alone brings people to the table, and the leftovers get claimed before you've even finished eating.

What to Do with Leftovers

I've reheated this in the microwave, in the oven, and even straight from the fridge with a fork standing at the counter. The oven is best if you want the cheese to crisp up again, but honestly it tastes good cold at midnight when you're too tired to care. It keeps covered in the fridge for four days, and the flavors deepen as it sits.

Swaps and Additions That Work

I've thrown in sautéed mushrooms, handfuls of spinach, and once a jar of artichoke hearts I needed to use up, and it all worked. Italian sausage instead of ground beef makes it richer and spicier, and part-skim cheeses lighten it without losing much. If you have fresh basil, tear it over the top right before serving instead of dried herbs in the sauce.

Serving and Pairing Ideas

This is heavy enough to be the whole meal, but a simple green salad with vinaigrette and some garlic bread make it feel complete. I like to put out grated Parmesan and red pepper flakes on the table so people can adjust their own plates. It's the kind of dish that fits a weeknight or a crowd, and no one ever seems to mind which.

• A crisp romaine salad with lemon dressing cuts through the richness.
• Garlic bread is not optional if you want to soak up every bit of sauce left on the plate.
• Pour a medium-bodied red wine if you're feeling fancy, or cold water with lemon if you're not.

Save

I keep coming back to this because it never disappoints and it never demands too much. It's comfort in a dish, and that's worth more than I used to think.

Common Questions

→ What type of pasta works best for this dish?

Ziti pasta is ideal due to its tubular shape, which holds sauce and cheese well, but penne or rigatoni can be good substitutes.

→ How can I ensure the beef is flavorful?

Sauté ground beef with onions, garlic, and Italian seasoning to build a rich flavor before combining it with the marinara sauce.

→ Can I prepare this ahead of time?

Yes, assemble the dish in advance and refrigerate it. Bake it fresh when ready, adding a few extra minutes to the cooking time if chilled.

→ What cheese combinations create the best texture?

Mixing ricotta, mozzarella, and Parmesan provides creaminess, stretch, and a savory depth that complements the hearty sauce and pasta.

→ How should I store leftovers?

Keep leftovers covered in the refrigerator for up to 3 days and reheat gently to maintain the creamy consistency without drying out.