Baked Ziti with Ground Beef

Your New Favorite Comfort Food is Waiting: Let’s Make Baked Ziti!

Hey there, friend! Isla here, from BiteTide. Can you smell that? It’s the intoxicating, soul-warming aroma of garlic and tomatoes simmering on the stove, the sizzle of ground beef getting perfectly browned, and the promise of melted, bubbly cheese coming from the oven. If there’s one dish that feels like a giant, cozy hug in food form, it’s gotta be a classic, no-fuss, incredibly delicious Baked Ziti.

This isn’t just another pasta bake. This is the MVP of weeknight dinners, the star of potlucks, and the secret weapon you pull out when you need to feed a hungry crowd (or just your very hungry self) with something that feels special, but is secretly so simple to make. We’re talking tender tubes of ziti pasta cradling a rich, savory meat sauce, swirled with creamy ricotta, and absolutely blanketed in a golden, stretchy layer of mozzarella and parmesan. It’s the kind of meal that makes everyone—kids, partners, roommates—come running the second you pull it out of the oven.

I’m a firm believer that the best recipes are the ones that bring people together without stressing the cook out. This baked ziti is exactly that. It’s forgiving, flexible, and designed for real life. So, tie on your favorite apron, put on some good music, and let’s ride this flavor wave together. I promise, by the end of this, you’ll have a new go-to recipe that tastes like you spent all day in the kitchen, when really, you’re just about 45 minutes away from cheesy, carb-y perfection. Let’s get cooking!

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A Tale of Two Zitis: My Kitchen Wake-Up Call

I have to share a little story with you. The first time I ever attempted to make baked ziti for a dinner party, it was… a learning experience. I was in my early twenties, feeling overly confident, and I decided to “elevate” the classic recipe. I used every fancy cheese I could find, added about twelve different herbs, and completely ignored the “al dente” instruction for the pasta. I was going for “gourmet.”

What came out of the oven was a sad, mushy, oddly fragrant puddle of beige. My friends, god bless them, tried their best to eat it, but we ended up ordering pizza and laughing about my “deconstructed ziti soup.” That night taught me a beautiful lesson that became the heart of BiteTide: the best food isn’t about being the fanciest. It’s about being the most loved. It’s about the classics, done right, with good ingredients and a whole lot of heart. This recipe is my redemption arc—perfected over years of testing, tweaking, and remembering that sometimes, grandma really does know best. It’s simple, it’s reliable, and it will never, ever let you down.

Gathering Your Flavor Crew: The Ingredients

Here’s the dream team that’s going to make this baked ziti unforgettable. I’ve included my little chef-y insights and swaps so you can make this work with what you’ve got!

• 1 lb ground beef (80/20 blend is perfect): This is our flavor foundation! The little bit of fat adds so much richness. For a lighter option, ground turkey or Italian sausage work beautifully. For a veggie-packed version, try a plant-based ground “meat” or even finely chopped mushrooms!
• 12 oz ziti pasta: Those little tubes are perfect for trapping all the saucy, cheesy goodness. No ziti? Penne or rigatoni are fantastic stand-ins. The key is a short, sturdy pasta shape.
• 1 small onion, diced: Our aromatic base. It adds a subtle sweetness and depth. If you’re in a rush, a teaspoon of onion powder can work in a pinch.
• 2 cloves garlic, minced: Non-negotiable for me! Garlic is life. Feel free to add an extra clove if you’re a fellow garlic fanatic.
• 3 cups marinara sauce: Use your favorite jarred brand to save time—no shame! My current fave is Rao’s. Or, if you have a homemade sauce you love, this is the perfect place to use it.
• 1 tsp Italian seasoning: A little herbaceous magic. If you don’t have the blend, a mix of dried oregano, basil, and a pinch of thyme will do the trick.
• 1 cup ricotta cheese: This is what gives the ziti its iconic creamy pockets. Whole milk ricotta has the best flavor and texture. For extra richness, mix in an egg yolk, but it’s not essential!
• 2 cups shredded mozzarella: The star of our cheesy, stretchy show. I highly recommend shredding your own from a block, as it melts far better than pre-shredded (which has anti-caking agents).
• 1/2 cup grated Parmesan: The salty, umami kick that takes everything over the top. Freshly grated Parmigiano-Reggiano is a revelation, but the stuff in the green can will work in a pinch.
• Salt and pepper to taste: Season every layer! Taste your sauce before assembling.
• 1 tbsp olive oil: For sautéing our onions and garlic to perfection.

Let’s Build Some Deliciousness: Step-by-Step Instructions

Okay, team! Let’s fire up the oven and get this party started. Follow these steps, and you’ll have a flawless baked ziti every single time.

1. Preheat and Prep: First things first, get that oven preheating to 375°F (190°C). This ensures it’s perfectly hot and ready to go when our masterpiece is assembled. Then, grab your trusty 9×13 inch baking dish and give it a light coating of cooking spray or a drizzle of olive oil. This is our flavor canvas!
2. Pasta Time – Cook It Right! Bring a large pot of well-salted water to a rolling boil. Add the ziti and cook it for about 1-2 minutes less than the package directions for al dente. This is my #1 pro tip! The pasta will continue to cook in the oven, and we absolutely do not want a mushy ziti. Drain it well and set it aside.
3. Build the Flavor Base: While the pasta cooks, let’s make the sauce. Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and cook for 3-4 minutes until it becomes soft and translucent. Now, add the garlic and cook for just 30 more seconds until it’s fragrant—be careful not to burn it!
4. Brown That Beef: Crumble in the ground beef, increase the heat to medium-high, and cook until it’s no longer pink, breaking it up with your spoon as you go. Once browned, carefully drain off any excess fat. This step is key for a sauce that’s rich but not greasy.
5. Simmer and Marry the Flavors: Pour in your marinara sauce, add the Italian seasoning, and a good pinch of salt and pepper. Give it all a good stir, bring it to a gentle simmer, and let it bubble away for about 5 minutes. This lets the flavors get to know each other and become best friends. Take it off the heat.
6. The Art of Layering: This is the fun part! In your prepared baking dish, spread about half of the cooked ziti in an even layer. Next, spoon half of the meat sauce over the pasta. Now, take dollops of the ricotta cheese and place them evenly over the meat sauce—you don’t need to spread it perfectly; rustic dollops are great! Sprinkle one cup of the mozzarella cheese over the top. Now, repeat the layers: remaining pasta, remaining meat sauce, remaining ricotta dollops, and finally, the last cup of mozzarella and all of the Parmesan cheese.
7. Bake to Golden, Bubbly Perfection: Carefully place your layered dish into the preheated oven and bake for 25-30 minutes. You’re looking for the cheese to be completely melted, the edges to be bubbly, and the top to have those gorgeous golden-brown spots.
8. The Hardest Step: Let It Rest! I know, I know. The aroma is insane and you just want to dive in. But trust me on this! Take the baking dish out of the oven and let it sit on the stovetop for at least 5-10 minutes. This allows everything to set up, making it so much easier to cut into neat servings. It’s worth the wait, I promise!

How to Serve This Cheesy Masterpiece

Presentation is everything, even for a cozy casserole! I love serving this family-style, right from the baking dish placed in the center of the table. Use a large spoon to scoop out generous portions. For a pretty plate, garnish with a few fresh basil leaves or a little extra sprinkle of Parmesan. This ziti is a complete meal on its own, but it’s also fabulous with a simple side salad dressed with a tangy vinaigrette (to cut through the richness) and a big, crusty piece of garlic bread for, you know, *carb-loading*. Don’t forget the iced tea or a nice glass of red wine!

Make It Your Own: Delicious Variations

One of the best things about this recipe is how adaptable it is! Here are a few of my favorite ways to switch it up:

• The “Supreme”: Add 1 cup of sliced mushrooms and a chopped bell pepper when you sauté the onions. For the meat, use a half-and-half mix of ground beef and Italian sausage.
• Spinach & Artichoke Twist: Stir one 10-oz package of thawed and drained frozen spinach and one cup of chopped marinated artichoke hearts into the ricotta cheese layer. So good!
• Spicy Arrabbiata Style: Use a spicy arrabbiata sauce instead of marinara and add a pinch of red pepper flakes to the beef while it’s browning.
• Vegetarian Delight: Simply omit the ground beef. Sauté extra veggies like zucchini and eggplant, or use two cups of rinsed and drained brown lentils instead for a hearty, plant-based protein.
• Extra Creamy: Swap the ricotta for an equal amount of whole milk cottage cheese blended until smooth. It’s a classic Italian-American hack that’s deliciously creamy!

Isla’s Chef Notes & Kitchen Confessions

This recipe has been my faithful companion for years, and it’s evolved in my kitchen. I used to be meticulous about smoothing every layer, but I’ve learned that those messy, craggy bits of cheese on top get the crispiest and are the best part! I also used to mix the ricotta right into the sauce, but layering it in dollops creates these incredible pockets of creamy surprise that everyone loves.

A funny story: I once was so distracted talking to my mom on the phone while making this that I accidentally used cinnamon instead of Italian seasoning. (They were in similar-looking jars!). We now jokingly call that version “Moroccan-Spiced Ziti.” It was… interesting! But it just goes to show that even a kitchen mishap can’t completely ruin this forgiving dish. The moral of the story? Always label your spice jars!

Your Questions, Answered: FAQs & Troubleshooting

Q: Can I make baked ziti ahead of time?
A: Absolutely! It’s a fantastic make-ahead meal. Assemble the entire dish right up to the point of baking, cover it tightly with foil, and refrigerate for up to 24 hours. When you’re ready, bake it straight from the fridge. You’ll likely need to add 10-15 minutes to the baking time since it will be cold. You can also freeze the unbaked casserole for up to 3 months. Thaw it in the fridge overnight before baking.

Q: My cheese is browning too quickly! What do I do?
A: This is a common oven quirk! If the top is getting too dark before the inside is bubbly, simply place a loose piece of aluminum foil over the top for the remainder of the baking time. This will shield the cheese while allowing the heat to penetrate.

Q: Why is my baked ziti watery?
A: The most common culprits are: 1) The pasta was cooked too long before baking, causing it to release starch, or 2) The sauce was too watery to begin with. Always undercook your pasta and use a thick, robust marinara sauce. If using jarred, don’t drain the meat *too* thoroughly—a little fat helps emulsify the sauce.

Q: Can I use a different cheese besides ricotta?
A: Of course! While ricotta is traditional, you can use an equal amount of cottage cheese (blended for smoothness if you prefer), or even a rich béchamel sauce for a truly decadent, lasagna-like experience.

Nutritional Information

Per Serving (Serves 6): Calories: 550 | Protein: 32g | Carbohydrates: 40g | Fat: 30g | Saturated Fat: 14g | Fiber: 3g | Sugars: 6g | Sodium: 780mg | Cholesterol: 95mg

Please note: Nutritional information is an estimate and may vary based on the specific brands and ingredients you use.

Prep Time: 15 min | Cook Time: 30 min | Total Time: 45 min

There you have it! Your ultimate guide to a perfect, comforting, and incredibly satisfying Baked Ziti. I truly hope this recipe becomes a regular in your home, creating its own delicious memories around your table. If you make it, I’d be absolutely thrilled to hear how it turned out! Tag me on Instagram @bitetide or drop a comment below. Happy cooking!

– Isla 💛