Baked Ziti Ground Beef Mozzarella (Printable version)

Hearty Italian-American baked ziti with ground beef, zesty tomato sauce, and melted mozzarella cheese topping.

# Ingredient List:

→ Pasta

01 - 1 pound ziti pasta

→ Meat

02 - 1 pound ground beef (80-85% lean)

→ Vegetables & Aromatics

03 - 1 medium yellow onion, finely chopped
04 - 3 cloves garlic, minced

→ Sauce

05 - 24 ounces tomato pasta sauce (marinara or tomato basil)
06 - 2 tablespoons tomato paste
07 - 1 teaspoon dried oregano
08 - 1 teaspoon dried basil
09 - ½ teaspoon crushed red pepper flakes (optional)
10 - Salt and black pepper, to taste

→ Cheese

11 - 3 cups shredded mozzarella cheese
12 - 1 cup grated Parmesan cheese
13 - 1 cup ricotta cheese

→ Other

14 - 2 tablespoons olive oil
15 - Fresh basil leaves, for garnish (optional)

# How to Make It:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish.
02 - Bring a large pot of salted water to a boil. Add ziti and cook until just al dente, about 7 to 8 minutes. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, approximately 3 to 4 minutes. Add minced garlic and cook an additional minute.
04 - Add ground beef to skillet. Cook, breaking apart with a spoon, until browned and no longer pink, about 7 minutes. Drain excess fat if necessary.
05 - Stir in tomato paste, tomato pasta sauce, oregano, basil, crushed red pepper flakes if using, salt, and black pepper. Simmer gently for 5 minutes to blend flavors.
06 - In a separate bowl, combine ricotta cheese with half of the grated Parmesan cheese. Season lightly with salt and pepper.
07 - Spread half of the cooked ziti evenly in the baking dish. Layer half the meat sauce on top, followed by half the ricotta mixture in dollops, then sprinkle with half the shredded mozzarella.
08 - Repeat layers with remaining ziti, meat sauce, ricotta mixture, and top with remaining mozzarella and Parmesan cheese.
09 - Cover the dish with foil and bake in preheated oven for 25 minutes.
10 - Remove foil and bake an additional 10 to 15 minutes until cheese is bubbly and golden brown.
11 - Allow to rest for 10 minutes before serving. Garnish with fresh basil leaves if desired.

# Expert Suggestions:

01 -
  • It comes together faster than ordering takeout, with most of the time spent in the oven while you relax.
  • The three-cheese layer creates this creamy, golden finish that makes every bite feel indulgent without being fussy.
  • Leftovers actually taste better the next day as the flavors settle and meld.
  • It scales easily for feeding a crowd or works perfectly for a quiet dinner for two.
02 -
  • Don't skip the resting period—cutting into a hot baked ziti causes it to collapse and look watery, but waiting lets the layers solidify.
  • If your dish seems watery after cooking, it means the pasta was overcooked before baking; future batches will improve if you pull it out at 6 minutes instead of 8.
  • The foil covering is non-negotiable for the first 25 minutes—without it, the top browns before the inside warms through.
03 -
  • Taste the sauce before it goes into the dish and adjust seasoning aggressively—cheese will make things richer but not saltier, so season now.
  • If your mozzarella isn't melting into gorgeous golden pools, your oven might run cool; add an extra 5 minutes or check that the top rack position gets direct heat.

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