Baked Ziti Ground Beef (Printable version)
Tender ziti layered with savory beef, marinara sauce, and melty cheeses for a hearty, satisfying meal.
# Ingredient List:
→ Pasta
01 - 1 pound ziti or penne pasta
→ Meat
02 - 1 pound ground beef (85% lean)
→ Sauce
03 - 3 cups marinara sauce (homemade or store-bought)
04 - 2 cloves garlic, minced
05 - 1 medium onion, finely chopped
06 - 2 tablespoons olive oil
→ Cheeses
07 - 1 1/2 cups ricotta cheese
08 - 2 cups shredded mozzarella cheese
09 - 1/2 cup grated Parmesan cheese
→ Spices & Seasonings
10 - 1 teaspoon dried Italian herbs (basil, oregano, or blend)
11 - 1/2 teaspoon salt
12 - 1/2 teaspoon black pepper
13 - 1/4 teaspoon crushed red pepper flakes (optional)
# How to Make It:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Bring a large pot of salted water to a boil. Cook pasta until just al dente according to package directions. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Cook chopped onion until translucent, about 3 minutes. Add minced garlic and cook for 1 minute more.
04 - Add ground beef to skillet. Break it up with a spoon and cook until browned and fully cooked, about 6 to 8 minutes. Drain excess fat.
05 - Stir marinara sauce, Italian herbs, salt, black pepper, and crushed red pepper flakes into the beef. Simmer mixture for 5 minutes.
06 - In a large bowl, gently combine cooked pasta, half of the meat sauce, ricotta cheese, and 1 cup mozzarella cheese.
07 - Spread half of the pasta mixture in the prepared baking dish. Top with half of the remaining sauce and half the Parmesan cheese. Layer the remaining pasta mixture, then the rest of the sauce, mozzarella, and Parmesan.
08 - Cover with foil and bake for 25 minutes.
09 - Remove foil and bake for an additional 10 to 15 minutes until cheese is bubbly and golden.
10 - Let rest for 10 minutes before serving. Optionally garnish with fresh basil.
# Expert Suggestions:
01 -
- It's genuinely foolproof—everything layers into one dish and practically cooks itself.
- Leftovers taste even better the next day, reheated slowly until the cheese gets those crispy edges.
- Kids actually eat vegetables-adjacent food when it's buried under mozzarella and sauce.
02 -
- Draining that excess beef fat isn't just about health, it's about sauce texture—too much fat makes everything slick instead of savory.
- The foil trick matters: it keeps the top from browning too fast while the middle stays cold, so the covered time is non-negotiable.
- Ziti really does need to be slightly underdone going in because those extra 35 minutes in the oven will soften it further.
03 -
- Mix the pasta with sauce right away after cooking so it doesn't dry out and stick to itself while you're assembling.
- Don't be shy with the Parmesan on top—it creates that salty, crispy edge that everyone reaches for first.