Baked Ziti Ground Beef

There's something about baked ziti that brings people around the table. I remember the first time I made this as a weeknight dinner when I was too tired to think, and somehow it became the one dish everyone asks for. It's the kind of recipe that feels impressive without demanding much from you.

I'll never forget the first time I layered the ricotta and pasta together and realized I could actually pull off something that looked like it came from a real restaurant kitchen. My guests had no idea how simple it was to make.

Ingredients

• 450 g ziti pasta: Cook it just shy of al dente because it keeps cooking in the oven and that's what gives you that perfect tender bite
• 500 g ground beef (80/20 blend): The fat ratio matters here—it keeps everything moist and flavorful when it all comes together
• 1 medium onion, finely chopped: This is your flavor foundation, and taking time to soften it properly makes all the difference
• 3 cloves garlic, minced: Add it after the onion so it doesn't burn and turn bitter
• 800 g canned crushed tomatoes: I reach for whole peeled varieties when I can find them, but crushed works beautifully here
• 400 g tomato sauce: This fills out the sauce with body without making it too acidic
• 2 tbsp tomato paste: This concentrated stuff deepens the flavor in just a small amount
• 1 tsp dried basil and 1 tsp dried oregano: Dried herbs are actually better here than fresh because they distribute evenly throughout
• 1/2 tsp dried thyme: The secret ingredient that makes people ask what you did differently
• 1/2 tsp red pepper flakes (optional): Keep them close if you like a gentle heat building through the dish
• 1 tsp sugar: Balances the acidity in the tomatoes so the sauce tastes naturally sweet instead of tangy
• Salt and freshly ground black pepper: Season twice—once when cooking the sauce, once when tasting at the end
• 250 g ricotta cheese: This is what makes the layers creamy and luxurious between the pasta
• 200 g shredded mozzarella, divided: Half goes in the ricotta mixture, half goes on top for that golden bubbly finish
• 50 g grated Parmesan cheese: Worth buying a wedge and grating fresh if you can
• 1 large egg: Binds the ricotta mixture so it doesn't separate while baking
• 2 tbsp olive oil: Use something you actually like the taste of—it matters here
• Fresh basil or parsley for garnish (optional): A handful at the end brightens everything up

Instructions

Get Everything Ready:

Preheat your oven to 190°C and lightly grease a 23x33 cm baking dish. This moment of preparation sets you up for smooth sailing ahead.

Cook the Pasta Just Right:

Bring a big pot of salted water to a rolling boil—the water should taste like the sea. Add ziti and cook for about 2 minutes less than the package says. You want it with just a slight firmness to the bite because it's going into the oven and will soften more. Drain it well and set it aside.

Build Your Flavor Foundation:

While the pasta's cooking, pour olive oil into a large skillet over medium heat. When it's shimmering, add your chopped onion. Listen for that gentle sizzle and let it cook for about 3 minutes until the onion becomes translucent and soft. You'll notice the smell change—that's when you know the onion's ready. Add minced garlic and stir constantly for just 1 minute. Don't let it sit or it'll burn and turn acrid.

Brown the Beef:

Crumble the ground beef into the skillet and let it cook, breaking it apart with your spoon or spatula as it browns. You want to hear that meat sizzling and watch it change from pink to brown. This takes about 5-7 minutes. Once there's no pink left, carefully tilt the pan and drain off any excess fat you see pooling—but leave some in there because it carries flavor.

Create the Sauce:

Stir in your crushed tomatoes, tomato sauce, and tomato paste. Add the basil, oregano, thyme, and red pepper flakes if you're using them. Then add that sugar and a good pinch of salt and pepper. The sauce will bubble up around the meat. Let it simmer uncovered for about 10 minutes, stirring occasionally. You'll smell the herbs blooming as they warm up. Taste it and adjust—this is your moment to make it exactly right.

Mix the Creamy Layer:

In a medium bowl, combine ricotta cheese, the egg, half your mozzarella, and half your Parmesan. Mix it together until it's smooth and cohesive. Add just a pinch of salt and pepper. This mixture should feel spreadable but still hold together.

Combine Pasta and Sauce:

Pour your cooked ziti into the meat sauce and toss everything together until every piece of pasta is coated. The sauce should cling to the pasta.

The Part Where Magic Happens:

Spread half the ziti mixture across the bottom of your prepared baking dish. Then dollop and gently spread half your ricotta mixture over the top. You're making layers now—this is what turns simple ingredients into something special. Repeat with the remaining ziti, then top everything with the rest of the ricotta mixture. Sprinkle the remaining mozzarella and Parmesan evenly over the top.

Bake to Golden Perfection:

Put the dish in your preheated oven for 25-30 minutes. You're looking for the cheese on top to be melted and bubbly, with some golden-brown spots. The kitchen will smell incredible—this is the reward for your effort. Once it comes out, let it rest for 10 minutes before cutting into it. This resting time lets everything set up so it doesn't collapse when you serve it.

The Finish:

Garnish with fresh basil or parsley if you have it on hand. It adds a fresh brightness that cuts through all that richness.

Save

This dish became my comfort when life got messy. There was a period when everything felt complicated, and making this for friends reminded me that simple, good food brings people together in a way nothing else quite does.

Keeping It Fresh

This baked ziti actually gets better the next day as the flavors settle and deepen. Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in a 160°C oven for about 15 minutes, covered, until warmed through. You can assemble the whole dish up to 24 hours ahead—just cover it and refrigerate, then bake when you're ready. Add about 5 minutes to the baking time if it's coming straight from the cold.

When You're Missing Something

Life happens and you might not have everything on hand. Ground turkey works beautifully instead of beef if that's what you've got—it'll be a touch leaner but just as satisfying. Sausage, especially Italian sausage, adds more seasoning to the whole dish. If you don't have ricotta, a combination of cottage cheese and cream cheese in equal parts works in a pinch, though ricotta gives you that authentic Italian-American texture. Missing one of the cheeses? Just use what you have and adjust the amounts—the dish is forgiving that way.

Serving Ideas That Clicked

I learned early on that baked ziti doesn't stand alone on a plate. Serve it with garlic bread on the side for soaking up extra sauce, and a simple green salad dressed with lemon and olive oil cuts through the richness beautifully. A crisp white wine like pinot grigio or a light red like chianti pairs perfectly. For a crowd, set out extra Parmesan at the table and let people help themselves—everyone has their preference for how much extra cheese they want.

• Make extra garlic bread because it always disappears faster than the ziti
• A fresh green salad dressed simply is your best friend for balance
• Set out the extra Parmesan cheese and let guests doctor their own plates

Save

Baked ziti is proof that comfort food doesn't need to be complicated. Make it tonight, make it for a crowd, make it ahead—it works every which way.

Recipe FAQ

→ How do I cook the ziti pasta for this dish?

Cook the pasta in salted boiling water until just al dente, usually about 2 minutes less than the package suggests, then drain and set aside.

→ Can I use a different type of meat instead of ground beef?

Yes, ground turkey or sausage can be substituted for ground beef for a different flavor profile.

→ What cheeses are used in this dish?

A combination of ricotta, shredded mozzarella, and grated Parmesan cheese creates a creamy, flavorful filling and topping.

→ How can I add more vegetables to this dish?

Consider adding sautéed mushrooms, spinach, or bell peppers to the sauce for extra texture and nutrition.

→ Is it possible to prepare this casserole ahead of time?

Yes, you can assemble the casserole and refrigerate it for up to 24 hours before baking.