Baked Ziti Ground Beef

My tiny apartment kitchen smelled like an Italian grandmother had moved in, the aroma of bubbling tomato sauce and melted cheese drifting out to the hallway. I had invited my new coworkers over for dinner, desperately wanting to prove I could cook something beyond scrambled eggs. Standing on a chair to peer through the oven door, I watched the cheese transform from white to golden, knowing this dish would become my signature comfort meal for years to come.

The first time I made this for a Sunday family dinner, my uncle leaned back in his chair and declared it tasted exactly like the corner Italian restaurant we went to after every high school football game. I had spent twenty minutes frantically chopping onions while my 8020 blend of ground beef sputtered in the pan, worried the meat was too fatty, but that extra fat was exactly what made the sauce cling to every curve of pasta. Now I never make it any other way.

Ingredients

• 1 pound (450 g) ziti pasta: The ridges and hollow center catch sauce and cheese pockets better than any other pasta shape I have tested, and do not even think about using smooth pasta here
• 1 pound (450 g) ground beef (80/20 recommended): That extra fat content keeps everything moist and flavorful, and I learned the hard way that lean beef turns this into a dry disappointment
• 1 medium yellow onion, finely chopped: The sweetness balances the acidity of the tomatoes, so take the extra two minutes to chop them small rather than doing rough chunks
• 3 cloves garlic, minced: Fresh garlic transforms the entire dish, and I promise the minute of prep work makes ten times the flavor difference
• 3 cups (700 ml) marinara sauce: Whether homemade or store bought, make it a sauce you actually enjoy eating straight from the jar, since that is the flavor backbone here
• 1 teaspoon dried basil and 1 teaspoon dried oregano: The classic Italian herb combination that signals comfort food, and I double the basil when I want a sweeter, mellower finish
• 1/2 teaspoon red pepper flakes (optional): Just enough warmth to cut through the rich cheese, but leave it out if you are feeding anyone who calls themselves spice sensitive
• 1 cup (250 g) ricotta cheese: The creamy surprise in every bite, and full fat ricotta is worth every single calorie here
• 2 cups (200 g) shredded mozzarella cheese, divided: One cup melts into the pasta while the second cup creates that irresistible golden crust on top
• 1/2 cup (50 g) grated Parmesan cheese: Salty and nutty, this is what makes people ask what that something special is
• 2 tablespoons olive oil: The foundation for sautéing your aromatics, and extra virgin olive oil adds a nice fruitiness underneath the rich beef
• Fresh basil or parsley, for garnish (optional): Brightens everything visually and adds a fresh note against the warm baked flavors

Instructions

Preheat and prepare:

Get your oven to 375 degrees and grab that 9 by 13 inch baking dish, giving it a quick coat of oil or cooking spray because nothing ruins a beautiful casserole faster than cheese welded to the bottom

Cook the pasta strategically:

Boil the ziti for just a minute or two less than the package says, because it will finish cooking in the oven, and trust me when I say mushy pasta breaks my heart every time

Build the flavor foundation:

Warm your olive oil in the skillet, cook those chopped onions for about four minutes until they are soft and translucent, then add the garlic for just sixty seconds so it does not turn bitter

Brown the beef perfectly:

Add the ground beef and break it apart with your spoon, letting it cook until fully browned with no pink remaining, then drain the excess fat unless you want to be spooning grease off the top later

Create the meaty sauce:

Pour in your marinara along with the basil, oregano, red pepper flakes if you are using them, and a good pinch of salt and pepper, then let everything simmer together for five minutes so the flavors become friends

Bring it all together:

In a large bowl, combine the cooked ziti, the beef sauce, the ricotta, and one cup of mozzarella, folding gently so you do not break up the pasta or turn everything into a wall of mush

Layer for maximum cheese distribution:

Spread half the pasta mixture in your prepared dish, sprinkle with half the remaining mozzarella and half the Parmesan, add the rest of the pasta, then crown it with the very last of both cheeses

Bake until irresistible:

Cover with foil and bake for twenty minutes, then remove the foil and give it another ten to fifteen minutes until you see golden brown spots on that cheese and the sauce is bubbling around the edges

The hardest part:

Let this rest for ten full minutes before serving, which I know feels impossible when it smells this good, but those ten minutes make the difference between a sloppy mess and perfect, neat slices

Save

When my partner came home exhausted from finals week and I pulled this bubbling dish from the oven, the look on their face was better than any compliment I have ever received. We stood at the counter together, leaning over the baking dish and pulling those long cheese strands with our forks, too impatient to even sit down at the table.

Make It Your Own

Swap in Italian sausage or mix pork with beef if you want something with more depth and a little fennel warmth, though I usually keep it simple with just beef when feeding picky eaters. The marinara matters more than you might think, so taste it before adding it to the meat and adjust the seasonings if it needs help.

The Vegetarian Version

Sautéed mushrooms add an earthy quality that replaces the savory beef, or try spinach that has been squeezed completely dry to avoid a watery situation. My vegetarian sister says this version with extra vegetables and an additional cup of ricotta is actually her favorite.

Planning Ahead

This dish actually improves overnight as the flavors settle into the pasta and cheese, which is why I always make a full batch even when I am just cooking for myself. Cover the assembled unbaked casserole and refrigerate for up to a day, or bake it fully and freeze it for those nights when even twenty minutes of prep feels impossible. Add five to ten minutes to the baking time if you are putting it straight from the refrigerator into the oven, but honestly the wait makes the house smell even better.

• Individual portions reheat beautifully in the microwave, though I always add a splash of water and cover it loosely to prevent the cheese from turning into a rubber disk
• This scales up perfectly for a crowd, just grab two baking dishes and call it dinner party MVP status
• The key to leftovers is reheating slowly and covered, because high heat and cheese can make a sad, separated mess

Save

There is something deeply satisfying about a dish that looks impressive but actually comes together in under an hour, and this baked ziti has saved more weeknight dinners and rescued more last minute dinner invitations than I can count.

Recipe Q&A

→ What type of pasta works best?

Ziti is traditional for this dish, but penne or rigatoni also hold sauce well and bake nicely.

→ Can I substitute the ground beef?

Italian sausage or a beef-pork blend add different flavor profiles and work well as alternatives.

→ How do I prevent the pasta from getting mushy?

Cook pasta until just al dente before layering to maintain texture after baking.

→ Is it possible to make a vegetarian version?

Omit meat and add sautéed mushrooms or spinach for a hearty vegetable-packed variant.

→ Can this dish be prepared ahead of time?

Yes, assemble it in advance and refrigerate. Bake when ready or reheat leftovers gently.