Baked Ziti
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Let’s be honest, sometimes we all need a little comfort that’s straight from the oven. This Baked Ziti takes noodles and meat sauce and turns them into a bubbling, cheesy masterpiece. It’s saucy, hearty, and full of flavor from the garlic, Italian seasoning and three kinds of cheese! Perfect for sharing with friends.
Why Baked Ziti Fixes Everything
I don’t know who needs to hear this today, but baked pasta solves a lot of problems. Bad day? Bake some ziti. Kids complaining there’s “nothing to eat”? Bake some ziti. Need to look like you put in way more effort than you actually did? You guessed it … bake some ziti!
This one is my kind of comfort food therapy. Saucy pasta, lots of garlic, and a three cheese situation that deserves its own round of applause. It’s warm, cheesy, a little messy (the good kind), and guaranteed to make everyone at the table happy. Honestly, the hardest part of this recipe is waiting the 10 minutes before digging in.
Why You’ll Love This Baked Ziti
- Three cheeses: Ricotta, mozzarella and Parmesan. Because one cheese is never enough.
- Crowd pleaser guaranteed: This dish brings everyone running to the table, and maybe fighting over seconds.
- Great for make ahead: Assemble it in the morning or the night before, pop it in the oven at dinnertime, zero stress.
- Leftovers = lunch goals: You know this tastes even better the next day. Lunch table envy? Absolutely!
- Customizable: Swap the beef for sausage, toss in veggies, or add extra spice, just make it your own.
Ingredients and Tips
- Ziti pasta: Ziti is classic but rigatoni or penne work too. Their ridges and tubes grab all that sauce.
- Cook pasta al dente: Slightly firm is the goal, it keeps cooking in the oven, so don’t overdo it.
- Make it saucy: A slightly looser sauce keeps the finished dish from drying out as it bakes.
- Season like you mean it: Taste the sauce as it simmers and adjust salt and pepper.
- Shred your own cheese: I’ve said this many times, but preshredded cheese doesn’t compare with freshly shredded cheese. Bagged cheeses have additives that make it clumpy.
- Let it rest: 10 minutes after baking is non-negotiable. It sets the layers and makes serving so much easier.
Bring a large pot of salted water to a boil. Add the 10 ounces of ziti pasta and cook until it’s al dente, about 8-10 minutes. Al dente means the pasta is cooked but still firm when bitten. This is important because it will continue cooking in the oven, and we don’t want it to become mushy. Once done, drain the pasta and set it aside.
In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the chopped onion and minced garlic. Sauté them for about 3 minutes until the onion becomes soft and translucent, and the garlic is fragrant.
Add the 1 pound of extra lean ground beef to the skillet with the onions and garlic. Cook it for about 5 minutes, breaking it up with a spoon as it browns, until it’s no longer pink.
Tip: Using extra lean beef reduces excess fat, so you won’t need to drain the grease.
Season the meat with ½ teaspoon of salt and ½ teaspoon of black pepper, or adjust to your taste. Stir in 1 tablespoon of Italian seasoning and ½ teaspoon of red pepper flakes. Cook for another minute to let the herbs and spices release their aromas.
Add 1 teaspoon of brown sugar and the 24 ounces of passata to the skillet. Stir in 1 cup of low-sodium beef broth. Mix everything thoroughly and bring the sauce to a gentle boil.
Tip: If you can’t find passata, crushed tomatoes or tomato purée work just as well.
Reduce the heat to a simmer and let the sauce cook for about 15 minutes. This allows the flavors to meld together and the sauce to thicken slightly. While the sauce is simmering, preheat your oven to 350°F (175°C).
Add the cooked ziti pasta to the sauce. Toss everything together until the pasta is evenly coated with the sauce.
Spread half of the pasta and sauce mixture evenly over the bottom of a 9×13-inch casserole dish. Sprinkle half of the shredded mozzarella cheese (1 cup) and half of the grated Parmesan cheese (½ cup) over the pasta layer.
Spread the remaining pasta and sauce mixture over the cheese layer. Dollop 1 cup of ricotta cheese over the top layer of pasta. Space the dollops evenly so every serving gets a taste of creamy ricotta. Sprinkle the remaining 1 cup of mozzarella cheese and the other ½ cup of Parmesan cheese evenly over the top.
Cover the casserole dish tightly with aluminum foil. Bake it in the preheated oven for 20 minutes. Carefully remove the foil (watch out for steam) and bake for an additional 10 minutes, or until the cheese on top is bubbly and starting to turn golden brown.
Remove the casserole from the oven and let it rest for about 10 minutes. This helps the dish set, making it easier to serve. If desired, garnish with chopped fresh basil leaves for a pop of color and freshness.
How To Serve
This ziti is a full-on comfort meal all by itself, but adding a couple of simple sides turns it into an Italian inspired feast.
Easy Garlic Bread
Caesar Salad Recipe
Antipasto Platter
Skillet Green Beans
Frequently Asked Questions
Can I make baked ziti ahead of time?
Yes! Assemble it up to 24 hours in advance, cover, and refrigerate. Add 10–15 minutes to the baking time.
Can I freeze it?
Absolutely. Freeze unbaked for up to 2 months, tightly wrapped. Thaw overnight in the fridge, then bake as directed.
What if my baked ziti turns out dry?
Make sure your sauce is slightly looser than you think you need, the pasta will soak it up as it bakes.
Can I swap the meat?
Yes! Italian sausage, ground turkey, or chicken work great. Or skip the meat entirely for a vegetarian version.
Do I have to use ricotta?
Nope, cottage cheese works, or you can leave it out. It’ll still be cheesy and delicious.
How do I reheat leftovers?
Add a splash of broth or water, cover with foil, and bake at 350°F until hot. Microwave works for single portions.
I’d Love to Hear From You
Thank you for joining me in making this delicious Baked Ziti! How did your dish turn out? Did you add any special twists or personal touches? Share your photos, tips, and experiences in the comments below. I love seeing your mouthwatering creations and hearing your stories.
More Italian Favorites
- Chicken Parmesan
- Italian Pasta Salad
- Baked Penne With Italian Sausage
- Beef Ragu
- Aglio E Olio
- Spaghetti Bolognese
- Easy Pasta Alfredo
- Baked Ravioli
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Baked Ziti
Video
Ingredients
- 10 ounces ziti pasta (or rigatoni or penne)
- 1 tablespoon olive oil
- 1 large onion (chopped)
- 4 cloves garlic (minced)
- 1 pound ground beef (extra lean)
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
- 1 tablespoon Italian seasoning
- ½ teaspoon red pepper flakes
- 1 teaspoon brown sugar (packed)
- 24 ounces passata (or tomato puree or crushed tomatoes)
- 1 cup beef broth (low sodium)
- 2 cups mozzarella cheese (shredded)
- 1 cup Parmesan cheese (freshly grated)
- 1 cup ricotta cheese
- 4 leaves basil (fresh, chopped, optional garnish)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Cook the ziti or pasta of your choice according to package instructions until it's al dente. The pasta is al dente when it's cooked but still firm when bitten. Drain the pasta in a colander and set aside.
- Heat the olive oil in a Dutch oven or a large skillet over medium-high heat. Add the onion, garlic and cook for about 3 minutes or until the onion is soft and translucent.
- Add the meat and cook, breaking it as you go along. Cook it until it's no longer pink, it should take about 5 minutes.
- Season with salt and pepper. Add the Italian seasoning, red pepper flakes and brown sugar. Add the passata and beef broth then stir everything together.
- Bring to a boil, then reduce the heat to a simmer and cook for about 15 minutes. Taste for seasoning and adjust with salt and pepper as needed. While the sauce is simmering, preheat the oven to 350℉.
- Add the pasta to the sauce and toss it well. If using a skillet you might have to toss everything in a bowl.
- Spread half of the ziti over the bottom of a 9×13-inch casserole dish. Top evenly with half the mozzarella cheese, followed by half the Parmesan cheese. Spread the rest of the ziti, then dollop with ricotta over the entire surface of the pasta. Finish with the rest of mozzarella and Parmesan cheese.
- Cover the casserole with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese starts to get golden.
- Garnish with fresh basil and serve.
Equipment
Notes
- Fresh Cheese: I prefer grating Parmesan and shredding mozzarella myself. Freshly grated cheeses melt better and have a much better flavor compared to pre-packaged shredded varieties.
- Try Different Proteins: Feel free to substitute the ground beef with ground turkey, chicken, or Italian sausage. Each option brings a different flavor profile that can make the dish uniquely yours.
- Boost with Vegetables: Sometimes I add sautéed spinach, mushrooms, or bell peppers to the sauce. It not only enhances the flavor but also adds a serving of veggies to the meal.
- Mind the Sauce Consistency: I usually make sure the sauce is slightly saucier than I think it needs to be. The pasta absorbs liquid as it bakes, so a saucier mix prevents the dish from drying out.
- Rest Before Serving: After baking, make sure to let the ziti rest for about 10 minutes. This helps it set, making it easier to slice and serve without falling apart.
- Make Ahead and Store: This dish is great for meal prep. I often assemble it ahead of time and refrigerate until I’m ready to bake. If baking from cold, add an extra 10-15 minutes to the cooking time.
- Freezing Instructions: To freeze, assemble the ziti but don’t bake it. Wrapped tightly, it freezes well for up to 2 months. When ready to cook, thaw it overnight in the fridge and bake as usual.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
