Baked Ziti
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Let’s be honest, sometimes we all need a little comfort that’s straight from the oven. This Baked Ziti brings together al dente noodles, savory meat sauce, and a trifecta of cheeses into a meal that’s both effortless and indulgent. So go ahead, make dinner the highlight of your day.
Why You’ll Love This Baked Ziti
You know, there’s something truly comforting about a dish that brings everyone to the table with eager anticipation. This Baked Ziti does just that—it’s warm, hearty, and unapologetically generous with the cheese. Imagine tender pasta enveloped in a rich meat sauce, layered with melty mozzarella, sharp Parmesan, and creamy ricotta. It’s the kind of meal that feels like a warm hug after a long day.
But what really makes this recipe special is how effortlessly it fits into your life. Whether you’re looking to elevate a simple weeknight dinner or impress guests without the fuss, this dish has you covered. It’s straightforward yet indulgent, familiar yet exciting every single time.
Before You Start
- Pick the Right Pasta: While ziti is classic, rigatoni or penne work just as well. Their tube shapes and ridges hold onto the sauce nicely, so feel free to use what you have on hand.
- Cook Pasta Al Dente: Boil the pasta until it’s just al dente—firm to the bite. Since it’ll continue cooking in the oven, this prevents it from becoming too soft or mushy.
- Season Your Sauce: Taste the meat sauce as it simmers and adjust the seasoning. A well-seasoned sauce is key to a flavorful dish, so don’t skip this step.
- Customize to Your Liking: Feel free to add in extra ingredients like sautéed mushrooms, spinach, or even substitute the ground beef with Italian sausage for a different flavor twist.
- Prepare Ahead of Time: This dish is perfect for making ahead. You can assemble it up to the point of baking, cover it tightly, and refrigerate for up to 24 hours. Just add a few extra minutes to the baking time when you’re ready to cook.
- Let It Rest: After baking, allow the ziti to rest for about 10 minutes. This helps everything set, making it easier to serve and letting the flavors meld together.
Ingredients You’ll Need
- Ziti pasta: This is an extruded pasta, a bit smaller than rigatoni and with smooth sides. If you can’t find it, use rigatoni, or penne, it doesn’t really matter.
- Ground beef: I used extra lean ground beef which I prefer using since I don’t have to worry about draining any excess fat.
- Italian seasoning: No Italian dish is complete without some Italian seasoning! Italian seasoning is a blend of dried herbs such as basil, marjoram, rosemary, thyme and oregano. You can make your own using my recipe.
- Passata: This is an uncooked tomato puree that has been strained of seeds and skins. This is usually very easy to find with all the other canned tomato products, however you can substitute it with canned crushed tomatoes or tomato puree.
- Onion and Garlic: Chopped onion and minced garlic add sweetness, depth, and aromatic goodness to the meat sauce. Fresh garlic works best here.
- Red Pepper Flakes: They add a subtle kick to the sauce. If you prefer a milder flavor, feel free to omit them.
- Salt and Black Pepper: Essential for enhancing all the flavors; adjust to your taste.
- Brown Sugar: It balances out the acidity of the tomatoes with a hint of sweetness.
- Beef Broth: Opt for low sodium or no sodium added beef broth if possible. If you don’t have beef broth, vegetable broth works just as well.
- Cheeses: A mix of shredded mozzarella, freshly grated Parmesan, and creamy ricotta.
Bring a large pot of salted water to a boil. Add the 10 ounces of ziti pasta and cook until it’s al dente, about 8-10 minutes. Al dente means the pasta is cooked but still firm when bitten. This is important because it will continue cooking in the oven, and we don’t want it to become mushy. Once done, drain the pasta and set it aside.
In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the chopped onion and minced garlic. Sauté them for about 3 minutes until the onion becomes soft and translucent, and the garlic is fragrant.
Add the 1 pound of extra lean ground beef to the skillet with the onions and garlic. Cook it for about 5 minutes, breaking it up with a spoon as it browns, until it’s no longer pink.
Tip: Using extra lean beef reduces excess fat, so you won’t need to drain the grease.
Season the meat with ½ teaspoon of salt and ½ teaspoon of black pepper, or adjust to your taste. Stir in 1 tablespoon of Italian seasoning and ½ teaspoon of red pepper flakes. Cook for another minute to let the herbs and spices release their aromas.
Add 1 teaspoon of brown sugar and the 24 ounces of passata to the skillet. Stir in 1 cup of low-sodium beef broth. Mix everything thoroughly and bring the sauce to a gentle boil.
Tip: If you can’t find passata, crushed tomatoes or tomato purée work just as well.
Reduce the heat to a simmer and let the sauce cook for about 15 minutes. This allows the flavors to meld together and the sauce to thicken slightly. While the sauce is simmering, preheat your oven to 350°F (175°C).
Add the cooked ziti pasta to the sauce. Toss everything together until the pasta is evenly coated with the sauce.
Spread half of the pasta and sauce mixture evenly over the bottom of a 9×13-inch casserole dish. Sprinkle half of the shredded mozzarella cheese (1 cup) and half of the grated Parmesan cheese (½ cup) over the pasta layer.
Spread the remaining pasta and sauce mixture over the cheese layer. Dollop 1 cup of ricotta cheese over the top layer of pasta. Space the dollops evenly so every serving gets a taste of creamy ricotta. Sprinkle the remaining 1 cup of mozzarella cheese and the other ½ cup of Parmesan cheese evenly over the top.
Cover the casserole dish tightly with aluminum foil. Bake it in the preheated oven for 20 minutes. Carefully remove the foil (watch out for steam) and bake for an additional 10 minutes, or until the cheese on top is bubbly and starting to turn golden brown.
Remove the casserole from the oven and let it rest for about 10 minutes. This helps the dish set, making it easier to serve. If desired, garnish with chopped fresh basil leaves for a pop of color and freshness.
How To Serve
When I serve this baked ziti, I like to add some simple sides that complement its rich flavors. Fresh salads, warm breads, and light vegetables make great companions and turn it into a complete meal.
Easy Garlic Bread
Caesar Salad Recipe
Antipasto Platter
Skillet Green Beans
Frequently Asked Questions
Can I make Baked Ziti ahead of time?
Absolutely! I often prepare this dish in advance to save time on busy days. You can assemble the entire baked ziti, cover it tightly with plastic wrap or aluminum foil, and store it in the refrigerator for up to 24 hours before baking. When you’re ready to cook, simply remove it from the fridge and bake as directed, adding an extra 10-15 minutes to the baking time to ensure it’s heated through.
How do I store leftovers, and how long do they last?
If you have leftovers—which is rare in my house—you can store them in an airtight container in the refrigerator. They’ll stay fresh for 3 to 4 days. Make sure the dish has cooled to room temperature before refrigerating to prevent condensation, which can make the ziti soggy.
Can I freeze Baked Ziti?
Yes, you can freeze baked ziti, and it freezes beautifully. To freeze before baking, assemble the dish but don’t bake it. Wrap it tightly with plastic wrap and then a layer of aluminum foil to prevent freezer burn. It can be frozen for up to 2 months. When you’re ready to enjoy it, thaw it in the refrigerator overnight and bake as directed, adding an extra 10-15 minutes to the baking time. To freeze after baking, let the baked ziti cool completely. Portion it into freezer-safe containers or wrap individual servings tightly with plastic wrap and foil. Freeze for up to 2 months. To reheat, thaw overnight in the fridge and warm in the oven at 350°F (175°C) until heated through.
How do I reheat Baked Ziti without drying it out?
To reheat refrigerated or thawed ziti, I preheat the oven to 350°F (175°C). I place the ziti in an oven-safe dish and add a splash of beef broth or water to add moisture. Covering it with aluminum foil keeps it from drying out, and I bake it for about 20-25 minutes or until it’s heated through. If I’m in a hurry, I reheat individual portions in the microwave; I cover the dish and heat in 1-minute intervals until warm.
Why did my Baked Ziti turn out dry, and how can I prevent it?
f your baked ziti is dry, it’s often because the pasta absorbed too much sauce during baking or there wasn’t enough liquid to begin with. To prevent dryness, make sure the pasta is well-coated with sauce before baking. The sauce should be slightly runnier than you’d prefer because the pasta will absorb moisture as it cooks. Undercooking the pasta slightly ensures it doesn’t become mushy and absorb too much sauce in the oven. Keeping the dish covered with foil for most of the baking time retains moisture, removing it near the end to brown the cheese.
I’d Love to Hear From You
Thank you for joining me in making this delicious Baked Ziti! How did your dish turn out? Did you add any special twists or personal touches? Share your photos, tips, and experiences in the comments below—I love seeing your mouthwatering creations and hearing your stories.
More Italian Favorites
- Chicken Parmesan
- Italian Pasta Salad
- Baked Penne With Italian Sausage
- Beef Ragu
- Aglio E Olio
- Spaghetti Bolognese
- Easy Pasta Alfredo
- Baked Ravioli
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Baked Ziti
Video
Ingredients
- 10 ounces ziti pasta (or rigatoni or penne)
- 1 tablespoon olive oil
- 1 large onion (chopped)
- 4 cloves garlic (minced)
- 1 pound ground beef (extra lean)
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
- 1 tablespoon Italian seasoning
- ½ teaspoon red pepper flakes
- 1 teaspoon brown sugar (packed)
- 24 ounces passata (or tomato puree or crushed tomatoes)
- 1 cup beef broth (low sodium)
- 2 cups mozzarella cheese (shredded)
- 1 cup Parmesan cheese (freshly grated)
- 1 cup ricotta cheese
- 4 leaves basil (fresh, chopped, optional garnish)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Cook the ziti or pasta of your choice according to package instructions until it's al dente. The pasta is al dente when it's cooked but still firm when bitten. Drain the pasta in a colander and set aside.
- Heat the olive oil in a Dutch oven or a large skillet over medium-high heat. Add the onion, garlic and cook for about 3 minutes or until the onion is soft and translucent.
- Add the meat and cook, breaking it as you go along. Cook it until it's no longer pink, it should take about 5 minutes.
- Season with salt and pepper. Add the Italian seasoning, red pepper flakes and brown sugar. Add the passata and beef broth then stir everything together.
- Bring to a boil, then reduce the heat to a simmer and cook for about 15 minutes. Taste for seasoning and adjust with salt and pepper as needed. While the sauce is simmering, preheat the oven to 350℉.
- Add the pasta to the sauce and toss it well. If using a skillet you might have to toss everything in a bowl.
- Spread half of the ziti over the bottom of a 9×13-inch casserole dish. Top evenly with half the mozzarella cheese, followed by half the Parmesan cheese. Spread the rest of the ziti, then dollop with ricotta over the entire surface of the pasta. Finish with the rest of mozzarella and Parmesan cheese.
- Cover the casserole with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese starts to get golden.
- Garnish with fresh basil and serve.
Equipment
Notes
- Fresh Cheese Matters: I prefer grating Parmesan and shredding mozzarella myself. Freshly grated cheeses melt better and have a superior flavor compared to pre-packaged shredded varieties.
- Try Different Proteins: Feel free to substitute the ground beef with ground turkey, chicken, or Italian sausage. Each option brings a different flavor profile that can make the dish uniquely yours.
- Boost with Vegetables: Sometimes I add sautéed spinach, mushrooms, or bell peppers to the sauce. It not only enhances the flavor but also adds a serving of veggies to the meal.
- Mind the Sauce Consistency: I usually make sure the sauce is slightly saucier than I think it needs to be. The pasta absorbs liquid as it bakes, so a saucier mix prevents the dish from drying out.
- Rest Before Serving: After baking, make sure to the ziti rest for about 10 minutes. This helps it set, making it easier to slice and serve without falling apart.
- Make Ahead and Store: This dish is great for meal prep. I often assemble it ahead of time and refrigerate until I’m ready to bake. If baking from cold, add an extra 10-15 minutes to the cooking time.
- Freezing Instructions: To freeze, assemble the ziti but don’t bake it. Wrapped tightly, it freezes well for up to 2 months. When ready to cook, thaw it overnight in the fridge and bake as usual.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
