Baked Ziti Ground Beef (Printable View)

Tender ziti layered with browned beef, rich marinara sauce, and melted cheese for a hearty bake.

# Ingredient List:

→ 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 Prepare:

01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Boil ziti in salted water until just al dente. Drain and set aside.
03 - Heat olive oil in a skillet over medium heat. Sauté onion until softened, about 3 minutes.
04 - Add minced garlic to the skillet and cook for 1 minute until fragrant.
05 - Add ground beef, breaking it apart with a spoon. Cook until browned, 6 to 8 minutes. Drain excess fat.
06 - Stir in marinara sauce, dried basil, oregano, salt, black pepper, and optional red pepper flakes. Simmer for 5 minutes.
07 - In a large bowl, mix cooked ziti, meat sauce, ricotta cheese, and half of the mozzarella and Parmesan cheeses until evenly combined.
08 - Spread half the pasta mixture into the baking dish, then sprinkle with half the remaining mozzarella and Parmesan cheeses.
09 - Top with the remaining pasta mixture and sprinkle with the remaining mozzarella and Parmesan cheeses.
10 - Cover baking dish with foil and bake for 20 minutes.
11 - Remove foil and bake an additional 10 to 15 minutes until cheese melts and browns lightly.
12 - Allow baked ziti to rest for 10 minutes before serving.

# Expert Suggestions:

01 -
  • It comes together faster than takeout and tastes like you spent hours on it.
  • The ricotta mixed into the pasta creates pockets of creaminess that feel almost luxurious.
  • Leftovers are somehow better the next day, and it freezes beautifully for chaotic weeks ahead.
02 -
  • Don't overcook the ziti initially because it will keep cooking in the oven and you'll end up with mush instead of tender pasta with character.
  • Drain the excess fat from the browned beef or your final dish will taste greasy and heavy instead of rich and satisfying.
  • Let the dish rest after baking; those ten minutes aren't wasted time, they're when the cheese sets and the layers stop sliding around on your plate.
03 -
  • Brown your beef properly and drain the fat; that's where most of the flavor comes from and where mistakes usually happen.
  • Taste your sauce before it goes into the final dish and adjust salt and pepper then, not after baking when it's harder to fix.

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