I love this baked ziti because it’s the perfect balance of flavor, texture, and simplicity. The sauce simmers with herbs for a deep, rich taste, and the blend of ricotta, mozzarella, and parmesan gives it that classic, melty Italian comfort food feel. It’s also a great make-ahead dish that freezes well, and I can easily double it for large gatherings. Plus, it uses simple pantry ingredients I usually have on hand.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Red sauce ▢1 1/2 tbsp garlic minced ▢1 tsp olive oil ▢1.5 lbs lean ground beef ▢28 oz crushed tomatoes ▢15 oz tomato sauce ▢2 tsp dried basil ▢1 tsp oregano ▢1/2 tsp marjoram ▢1 tbsp sugar ▢salt to taste ▢pepper to taste
Cheese filling/layer(s) ▢15 oz ricotta cheese ▢1 lbs mozzarella shredded ▢1/2 cup parmesan cheese grated
Others ▢1 lbs ziti pasta or penne ▢basil optional ▢salt and pepper to taste
Directions
I start by adding olive oil to a large pot and heating it over medium heat. Then I add the minced garlic and cook it briefly until fragrant, about 15 seconds. Next, I add the ground beef and cook it until almost done. Once the meat is browned, I stir in the crushed tomatoes, tomato sauce, dried basil, oregano, marjoram, and sugar. I let it come to a boil, then reduce the heat and simmer for about 15–20 minutes, seasoning with salt and pepper to taste before removing from the heat.
While the sauce is simmering, I fill a pot with salted water and bring it to a boil. I cook the ziti pasta one minute less than the package instructions—usually between 8 and 11 minutes—then drain it well.
In a mixing bowl, I combine the ricotta cheese, half of the shredded mozzarella, and a quarter cup of the parmesan cheese. I save the remaining mozzarella and parmesan for topping later.
I preheat my oven to 350°F and then combine the drained pasta with the red sauce, tossing everything together until well coated.
In a 9×13-inch casserole dish, I layer half of the pasta and sauce on the bottom, spread the entire cheese mixture over it, then add the remaining pasta and sauce on top. Finally, I sprinkle the rest of the mozzarella and parmesan evenly across the surface.
I bake the dish for about 20 minutes, then remove it from the oven and let it cool for 10 minutes before serving.
Servings and Timing
This baked ziti recipe serves 10 people. Prep time: 10 minutes Cook time: 50 minutes Total time: 1 hour
Variations
I sometimes use Italian sausage instead of ground beef for a spicier kick, or mix both for extra flavor. For a lighter version, I use ground turkey or chicken. If I’m in the mood for more vegetables, I add sautéed mushrooms, spinach, or zucchini layers. Swapping ziti for penne or rigatoni works just as well. For a creamier texture, I stir a bit of heavy cream or mascarpone into the sauce.
Storage/Reheating
I let leftovers cool completely before storing them in an airtight container. In the refrigerator, they last up to 4 days. For longer storage, I freeze portions for up to 2 months. To reheat, I cover the dish with foil and warm it in a 350°F oven for 20–25 minutes or until hot. Individual servings reheat perfectly in the microwave.
FAQs
How can I make baked ziti ahead of time?
I prepare everything up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When ready, I bake it as directed, adding a few extra minutes if it’s cold from the fridge.
Can I freeze baked ziti before baking?
Yes, I assemble it in a freezer-safe dish, wrap it well, and freeze it for up to 2 months. I bake it straight from frozen at 350°F for about an hour or until heated through.
What’s the best pasta substitute for ziti?
If I can’t find ziti, penne or rigatoni work perfectly. They have similar shapes that hold sauce and cheese beautifully.
Can I make this vegetarian?
Absolutely. I skip the ground beef and use a mix of sautéed mushrooms, spinach, or lentils in the sauce.
Why is my baked ziti dry?
It might have too little sauce or overcooked pasta. I make sure to keep the pasta slightly undercooked before baking so it absorbs just the right amount of sauce.
Can I use cottage cheese instead of ricotta?
Yes, I sometimes use cottage cheese for a lighter texture. I blend it first for a smoother consistency.
How do I keep the cheese from burning on top?
I cover the dish loosely with foil for the first 15 minutes of baking, then uncover it to let the cheese melt and brown.
What side dishes go well with baked ziti?
I like serving it with garlic bread, a green salad, or roasted vegetables for a complete meal.
Can I add extra cheese?
Definitely! I often add more mozzarella or even a sprinkle of provolone or fontina for a gooier top layer.
How do I reheat leftovers without drying them out?
I cover the ziti with foil and bake at 350°F until warm, or I microwave individual portions with a splash of water or sauce to keep them moist.
Conclusion
I love how comforting and versatile this baked ziti is. The layers of rich meat sauce, creamy cheeses, and tender pasta create a meal that’s both satisfying and crowd-pleasing. Whether I’m feeding family, hosting a party, or saving leftovers for the week, this recipe never disappoints. It’s classic, cozy, and always delicious.
A comforting and hearty baked ziti layered with rich red meat sauce, creamy cheese, and tender pasta. This classic Italian-American casserole is perfect for family dinners, potlucks, or parties and tastes even better the next day.
Ingredients
1 1/2 tbsp garlic, minced
1 tsp olive oil
1.5 lbs lean ground beef
28 oz crushed tomatoes
15 oz tomato sauce
2 tsp dried basil
1 tsp oregano
1/2 tsp marjoram
1 tbsp sugar
Salt and pepper, to taste
15 oz ricotta cheese
1 lb mozzarella cheese, shredded
1/2 cup parmesan cheese, grated
1 lb ziti pasta or penne
Fresh basil, optional
Instructions
Preheat oven to 350°F (175°C).
In a large pot, heat olive oil over medium heat. Add minced garlic and cook for about 15 seconds until fragrant.
Add the ground beef and cook until browned. Drain excess fat if necessary.
Stir in crushed tomatoes, tomato sauce, dried basil, oregano, marjoram, and sugar. Bring to a boil, then reduce heat and simmer for 15–20 minutes. Season with salt and pepper to taste.
Meanwhile, cook the ziti pasta in salted boiling water for 1 minute less than the package directions. Drain well.
In a mixing bowl, combine ricotta cheese, half of the shredded mozzarella, and 1/4 cup of the parmesan cheese.
Combine drained pasta with the red sauce and toss to coat evenly.
In a 9×13-inch casserole dish, layer half of the pasta mixture, spread all the cheese mixture over it, then top with the remaining pasta and sauce.
Sprinkle the remaining mozzarella and parmesan cheeses evenly over the top.
Bake uncovered for 20 minutes or until bubbly and golden. Let cool for 10 minutes before serving.
Notes
Use Italian sausage instead of ground beef for extra flavor or mix both for a spicy twist.
Substitute ground turkey or chicken for a lighter version.
Add vegetables like mushrooms, spinach, or zucchini for more nutrition.
To prevent cheese from burning, cover loosely with foil for the first 15 minutes of baking.
Can be made ahead and refrigerated for up to 24 hours before baking.
Freezes well for up to 2 months; bake from frozen for about 1 hour.
