Easy Baked Ziti with Meat Sauce

My best friend just had a baby, and before she came home, I asked other parents how I could help. Almost everyone said the same thing. Feed them. Not gifts, not visits, just dinner waiting in the fridge. 

Since it is still cold outside, I wanted to bring something cozy that they could heat up whenever they found a quiet moment. This baked ziti recipe fits the bill perfectly. This is a recipe I’ve been making for more than ten years, and every time I serve it, someone asks for the recipe. 

Here is what makes it such a good meal to share: 

• Easy to assemble ahead and reheat when needed 
• Comforting and satisfying without too much effort 
• It has everything I love in a classic pasta-with-meat-sauce dinner. Creamy ricotta pockets, a slightly tangy tomato sauce, and a golden-brown, melted cheese top. 

I put the dish together, wrote simple baking instructions on top, and left it on their doorstep. Within half an hour, I started getting thank-you texts filled with lots of emojis. 

Mission accomplished. 

When I make it for us at home, I keep things easy with a green salad on the side and call it dinner. It never disappoints.

Ingredients For Baked Ziti 

Making this baked ziti with ground beef recipe requires a short list of everyday ingredients. 

You’ll find the exact measurements in the recipe card below, but here are a few notes from my testing, along with easy substitutions so you can make it your own, in case you want to swap the protein, use another pasta shape, or lighten it up with veggies.

For the Meat Sauce

The base of this sauce is very similar to my Tomato Basil Sauce Recipe, but if you want a shortcut, you can use your favorite store-bought marinara instead. I like Rao’s, but any of your favorite jarred marinara would work here.

If you want to make it from scratch as I did, below are the ingredients you’ll need:

Olive oil: I recommend using a good-quality extra virgin olive oil, though avocado oil or even a bit of butter will work in a pinch.

Ground beef (hamburger meat): I recommend using 85/15 ground beef for the best flavor, but 93/7 works well if you prefer a leaner cut. Alternatively, you can use ground turkey or ground chicken for a lighter option. You can also make baked ziti with sausage by replacing the beef with mild or hot Italian sausage. 

Onion: You can use either yellow or white onions; both work well here.

Crushed tomatoes: Canned crushed tomatoes work best for a smooth sauce. You can also use canned diced tomatoes; just break them up with a fork or wooden spoon as they cook to make the texture of the sauce smoother.

Red wine vinegar: Adding a little splash brightens the sauce and gives it a restaurant-style taste. If you don’t have it on hand, white wine vinegar or apple cider vinegar works just as well.

Garlic: Fresh garlic is best here. You can also use garlic powder, but since it is stronger, I recommend using about 1/2 teaspoon.

Spices and herbs: I’m using kosher salt, black pepper, cumin, red pepper flakes, fresh basil, and fresh parsley. But feel free to play around with the seasonings.

If you don’t have fresh herbs, dried basil or dried parsley works too. You can also add more chili flakes for a spicy baked ziti, or mix in oregano or Italian seasoning for extra depth.

For the Pasta

Ziti pasta: Any tubular pasta, like penne or rigatoni, works well because the sauce gets inside the pasta and helps distribute the sauce evenly throughout. If you need a gluten-free option, you can easily use your favorite gluten-free pasta.

Salt: Make sure your pasta water is well-seasoned; it should taste “like the sea.” This is the best way to season your pasta.

To Assemble the Ziti

Ricotta cheese: Whole-milk ricotta melts creamier and gives the baked ziti a richer texture. You can use store-bought ricotta or Homemade Ricotta Cheese (this is an old Ina Garten recipe I have been making for years).

Low-fat ricotta works in a pinch, but it won’t give you the same creamy texture.

Mozzarella cheese: Low-moisture mozzarella is best because it melts really well without releasing extra liquid. If you’re short on time, pre-shredded mozzarella works, but I really recommend buying a block and shredding it yourself; the melt is a lot better. 

You can use low-fat mozzarella, but the creaminess from full-fat cheese is what makes this dish so creamy and comforting. You can also add a handful of shredded Parmesan cheese on top for a bit of an umami kick.

Parsley (optional): I usually just sprinkle a little on top as a garnish, and it adds a nice brightness to the dish. If you don’t have fresh parsley, you can use dried instead.

How to Make Baked Ziti with Meat Sauce (Step-by-Step)

If you’ve never made baked ziti before, think of it as a cozy, layered pasta bake with three simple parts: a quick meat sauce, pasta, and a creamy ricotta-mozzarella layer.

It looks impressive, but truly comes together with just a few easy steps. Here’s how I make it:

Step 1 – Preheat the oven: Start by preheating the oven to 375°F (190°C). 

Step 2 – Make the meat sauce: Heat a tablespoon of oil in a large skillet over medium heat. Add the ground beef and cook for 8-10 minutes, breaking it apart as it browns.

Equipment Tip: For years, I used a wooden spoon to break the large chunks of ground meat, but I recently purchased a meat chopper that makes the process so much easier and quicker.

Step 3 – Build the sauce: Next, add the onions and cook until softened, for about 7-8 minutes. Stir in the tomatoes, garlic, red wine vinegar, red pepper flakes, cumin, salt, and pepper. Bring everything to a simmer and cook for 10-12 minutes until thickened, and up to 30-45 minutes for the deepest, most robust flavor. 

Turn off the heat and stir in the fresh basil to keep it fresh.

Step 4 – Cook the pasta: While the sauce simmers, bring a large pot of water to a boil. Add 1 tablespoon of salt and the ziti noodles.

I recommend cooking until al dente for about 8-9 minutes, but follow the package instructions for the best timing. This step is important because it will continue to cook in the oven. If you overcook the pasta, it will become mushy and possibly fall apart.

Drain the pasta and set aside.

Step 5 – Layer ziti and meat sauce: To assemble the baked ziti and meat sauce, spread a thin layer (about 3-4 tablespoons) of sauce on the bottom of a large oven-proof casserole dish (I used a 9×11 Pyrex).

Add half the pasta ziti, then half the meat sauce, then dollops of ricotta (about ½ cup in total) over the top. Repeat with the remaining ziti, remaining sauce, and the rest of the ricotta. Finish by sprinkling it with shredded mozzarella over the top.

Step 6 – Bake, garnish, and serve: Bake for 30 minutes, uncovered, or until the cheese on top is melted and looks golden brown. Sprinkle fresh parsley on top right before serving.

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Photos by Tanya Pilgrim.

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Baked Ziti with Meat Sauce Recipe

5 from 11 votes

By: Aysegul Sanford

Yields6 servings

Prep Time20 minutes mins

Cook Time40 minutes mins

Total Time1 hour hr

This Baked Ziti with Meat Sauce is an easy pasta recipe that layers ziti with ricotta and homemade tomato-meat sauce. This make-ahead friendly dish is a great crowd pleaser that freezes well.

Ingredients 

1x2x3x

For the meat sauce:

• ▢ 1 tablespoon olive oil
• ▢ 1 lb. ground beef
• ▢ 1 medium onion, chopped
• ▢ 1 can crushed tomatoes, 28-ounce
• ▢ 1 tablespoon red wine vinegar
• ▢ 2 cloves garlic, minced
• ▢ 1 teaspoon kosher salt
• ▢ 1/2 teaspoon black pepper, freshly ground
• ▢ 1/4 teaspoon ground cumin, optional
• ▢ 1/4 teaspoon red pepper flakes, optional
• ▢ 1/4 cup fresh basil, torn

For the pasta:

• ▢ 1 pound ziti pasta
• ▢ 1 tablespoon kosher salt

To Assemble The Baked Ziti:

• ▢ 1 cup ricotta cheese, homemade or store bought
• ▢ 1 cup mozzarella cheese, grated
• ▢ 1/4 cup fresh parsley, chopped

Instructions 

• Pre-heat the oven to 375°F (190°C).
• To make the meat sauce: Heat a tablespoon of oil in a large skillet over medium heat. Place the ground beef and cook for 8-10 minutes, stirring often. You would have to break the large pieces of meat as it is cooking.
• Add the onions and cook, stirring often, until they are translucent, 7-8 minutes. Add tomatoes, garlic, red wine vinegar, red pepper flakes, cumin, salt and pepper. Bring it to a simmer and continue to cook, stirring occasionally, until it thickens, 10-12 minutes. Turn off the heat and stir in the fresh basil.
• Cook the pasta: In the meantime, bring a large pot of water to a boil. Add 1 tablespoon of salt and ziti. Cook until it is al dente, 8-9 minutes. Drain the pasta and set aside.
• To assemble: Spread a thin layer (approximately 3-4 tablespoons) of the meat sauce at the bottom of a large (oven-proof) casserole dish (both 9X13 or 9X11 would work). Place half of the ziti onto the sauce and spread it all over the bottom of the dish. Pour half of the meat and tomato sauce over it. Place 1/2 cup of the ricotta cheese in dollops evenly on the meat sauce.
• Spread the remaining ziti evenly as a second layer. Pour the remaining meat sauce over the ziti and spread evenly using a spatula. Spread the rest of the ricotta cheese in dollops on top. Sprinkle the top with shredded mozzarella cheese.
• Bake it (uncovered) in the oven for 30 minutes or until the cheese on top turns golden brown.
• Sprinkle it with fresh parsley and serve.

Video

Notes

• Yields: This baked ziti recipe serves 6 people. The nutritional values below are per serving.
• Storing leftovers: Bring them to room temperature, place them in an airtight container, and store them in the fridge for up to 2 days. 
• Freezing: I recommend freezing it before baking the dish.  To do so, bring the baked ziti to room temperature and tightly cover the casserole dish with stretch film and aluminum foil tightly to prevent freezer burn. Keep it in the freezer for up to 3 months. 
• Thawing: Let it thaw in the fridge overnight, a day before you are ready to serve. Bake it as directed in the recipe. Keep in mind that it might take just a few minutes longer, but you are good to go once the cheese is golden brown.

Nutrition

Calories: 657kcal | Carbohydrates: 66g | Protein: 33g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 89mg | Sodium: 1768mg | Potassium: 795mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1738IU | Vitamin C: 24mg | Calcium: 234mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner

Cuisine: American

Tried this recipe?Mention @foolproofliving or tag #foolproofeats!

Make Ahead, Freezing & Reheating Instructions

Make ahead: One of my favorite things about this layered pasta dish is that you can assemble it a day in advance and keep it in the fridge. However, be sure to let it fully cool and cover it tightly with stretch film before placing it in the fridge for up to 24 hours before baking.

Alternatively, you can make the meat sauce a day in advance, quickly cook the pasta, and assemble on the day you are ready to serve.

Storing leftovers: Any leftovers of this baked pasta and meat sauce recipe will keep fresh in an airtight container in the fridge for up to 3-4 days.

Freezing: When it comes to freezing, you have two options:

1. Before baking: If you want to make a batch and store it in the freezer for dinner later, assemble it as directed in the recipe, then bring it to room temperature, and tightly cover the entire casserole dish with plastic wrap and aluminum foil (both layers are recommended to prevent freezer burn). Keep it in the freezer for up to 3 months.
2. After it is baked: While it is not my favorite, you can freeze the baked version as well. Just keep in mind that the pasta’s texture can be a bit mushy after thawing.

Thawing: Let it thaw overnight in the fridge, then bake as directed in the recipe. It might take just a few minutes longer, but you are good to go once the cheese is golden brown.

Reheating: You can reheat your cooked, baked ziti casserole in a preheated 300°F (150°C) oven for 10-15 minutes or until it is warmed through.