Baked Ziti Ground Beef (Printable View)

Tender pasta combined with savory beef, rich marinara sauce, and melted cheese baked to perfection.

# Ingredient List:

→ Pasta

01 - 1 pound ziti pasta

→ Meat

02 - 1 pound ground beef (80/20 fat ratio)

→ 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 Prepare:

01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Bring a large pot of salted water to a boil. Cook the ziti until al dente according to package directions. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3 to 4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
04 - Add ground beef to the skillet. Cook, breaking up the meat with a spoon, until browned and fully cooked, about 5 to 6 minutes. Drain excess fat if necessary.
05 - Stir in marinara sauce, Italian seasoning, crushed red pepper flakes if using, salt, and pepper. Simmer for 5 minutes to develop flavor. Remove from heat.
06 - In a medium bowl, combine ricotta cheese, 1 cup of mozzarella, ¼ cup Parmesan, and the egg until fully blended.
07 - Spread half of the cooked ziti in the prepared baking dish. Top with half of the meat sauce, then dollop half of the cheese mixture evenly over the sauce. Repeat layers with remaining pasta, sauce, and cheese mixture.
08 - Sprinkle the remaining 1 cup mozzarella and ¼ cup Parmesan evenly over the assembled layers.
09 - Cover the dish with foil and bake for 25 minutes.
10 - Remove foil and bake an additional 10 to 15 minutes until the cheese is melted, bubbly, and lightly golden.
11 - Allow the dish to rest for 10 minutes before serving. Garnish with fresh basil or parsley as desired.

# Expert Suggestions:

01 -
  • The cheese mixture gets creamy pockets throughout instead of just sitting on top like a blanket.
  • Ground beef soaks up the marinara so every bite has that deep savory flavor without feeling heavy.
  • You can assemble it hours ahead and just slide it in the oven when people show up.
  • Leftovers taste better the next day once everything has settled into itself.
02 -
  • Undercook the pasta by a full minute because it absorbs sauce and keeps baking, and mushy ziti ruins the texture.
  • Don't skip the egg in the ricotta or it will separate and pool watery liquid under the cheese.
  • Let it rest the full 10 minutes or your first serving will fall apart and the rest will look messy.
03 -
  • Use a deeper dish if you want thicker layers and a shallower one if you prefer more crispy top surface.
  • Assemble it in the morning, cover it, and refrigerate until dinner, then add 10 minutes to the covered baking time.
  • Freeze individual portions in foil pans and bake from frozen at 350°F for 45 minutes covered, 15 uncovered.

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