Baked Ziti Ground Beef Mozzarella

There's something about the smell of ground beef hitting a hot skillet that takes me right back to my aunt's kitchen on Sunday afternoons, when she'd start assembling her famous baked ziti without measuring anything. I finally got her to write down what she was doing, and honestly, this recipe is my faithful recreation of those chaotic, beautiful cooking sessions. Now it's become my go-to when I need comfort food that actually feels manageable on a weeknight.

I made this for my brother's birthday dinner last spring, and I remember him coming into the kitchen mid-bake, drawn by the aroma of bubbling cheese. He stood there watching the mozzarella turn golden through the oven window like it was the most important thing happening in the world. That's when I knew I'd nailed it.

Ingredients

• 1 pound ziti pasta: Cook it al dente because it'll soften more in the oven, and nobody wants mushy pasta.
• 1 tablespoon olive oil: Just enough to let the beef brown properly without steaming.
• 1 pound ground beef: Don't skip browning it thoroughly; it changes the whole depth of the sauce.
• 1 medium yellow onion, finely chopped: The foundation of flavor that nobody notices until it's missing.
• 3 cloves garlic, minced: Fresh is non-negotiable here; jarred garlic will taste tinny.
• 1 (28-ounce) can crushed tomatoes: The main body of your sauce, so pick a brand you actually like eating plain.
• 1 (15-ounce) can tomato sauce: This adds body and consistency without making you stir for hours.
• 2 tablespoons tomato paste: Concentrated umami that makes people ask what your secret is.
• 1 teaspoon dried oregano: The Italian seasoning that makes this feel intentional, not random.
• 1 teaspoon dried basil: Pairs with oregano to build that classic marinara signature.
• ½ teaspoon crushed red pepper flakes: Optional, but a tiny pinch adds a whisper of warmth.
• 1 teaspoon salt: Taste as you go; tomato products can vary wildly in saltiness.
• ½ teaspoon black pepper: Freshly ground is worth the extra 10 seconds.
• 2 teaspoons sugar: It balances acidity without making anything taste sweet, trust me on this.
• 2 cups shredded mozzarella cheese, divided: Use whole milk mozzarella if you can; part-skim sometimes doesn't melt as beautifully.
• 1 cup grated parmesan cheese: The kind in a box is fine here since it's melting into everything anyway.
• 1 cup ricotta cheese: This is what makes the creamy layers happen; don't skip it.
• 1 large egg: Binds the ricotta mixture so it doesn't separate when baking.
• 2 tablespoons chopped fresh parsley or basil, for garnish: A last-minute brightness that makes the whole thing feel finished.

Instructions

Get your oven ready and grease the dish:

Preheat to 375°F and give a 9x13-inch baking dish a light coating of oil or butter. This small step prevents the bottom from sticking and makes cleanup actually possible.

Boil and drain your pasta:

Salt your water generously and cook the ziti until it's just barely tender, about 1-2 minutes before the package says it's done. Drain it and set it aside while you move on to the sauce.

Brown the ground beef:

Heat olive oil in a large skillet over medium-high heat, then add the beef and break it up as it cooks. You want it in small pieces that will distribute throughout the pasta, not big chunks.

Build the aromatics:

Once the beef is cooked through, add the chopped onion and let it soften for a few minutes until it starts turning translucent. Then add the garlic and stir constantly for about a minute so it doesn't burn.

Create the sauce:

Pour in the crushed tomatoes, tomato sauce, and tomato paste, then add all your seasonings. Let this simmer for 10-15 minutes so the flavors actually know each other, stirring now and then.

Mix the ricotta filling:

In a separate bowl, combine ricotta, egg, and half your parmesan. The egg is what holds this together, so don't leave it out.

Combine pasta and sauce:

Toss the cooked ziti into the skillet with the sauce and stir gently until every piece is coated. This is where the magic starts.

Layer everything in the baking dish:

Spread half the sauced pasta across the bottom, dot it with half the ricotta mixture, then sprinkle with half the mozzarella. Repeat with the remaining pasta, ricotta, and mozzarella, then top the whole thing with your remaining parmesan.

Bake it all together:

Cover with foil and bake for 20 minutes, then remove the foil and bake for another 10-15 minutes until the cheese is melted and starting to turn golden. The foil keeps everything moist while the final minutes without it let the cheese brown.

Rest before serving:

Let it cool for 10 minutes so the layers set slightly and you won't have a molten disaster on your plate. Garnish with fresh parsley or basil if you have it.

Save

What gets me about this dish is how it transforms from a jumble of ingredients into something that brings people to the table. My neighbor knocked on my door once because the smell was literally floating over the fence, and we ended up eating together on the porch with a bottle of wine and way too much cheese.

Why This Became a Weeknight Favorite

The beauty of baked ziti is that you can have it on the table in about an hour, and somehow it still feels like you've been cooking all day. There's no fancy technique, no ingredient you can't find at a regular grocery store, and no stress about timing things perfectly. It's the kind of recipe that lets you feel like a good cook without actually requiring you to be one.

Making It Your Own

This is one of those recipes that welcomes improvisation without falling apart. I've added a handful of spinach before baking it, swapped in ground Italian sausage for a spicier version, even loaded it with mushrooms when I had them on hand. The sauce is forgiving enough to handle whatever you want to throw at it, which is honestly why it's such a relief to cook.

Serving and Storage Wisdom

Serve this with a simple green salad and some garlic bread if you're feeling generous, or honestly just on its own if you're not. It reheats beautifully, which means you can make it the day before if you're planning ahead.

• Leftovers stay good in the fridge for about 3-4 days, and they're just as satisfying as day one.
• You can freeze individual portions and reheat them on a regular weeknight when you need something fast.
• If you're cooking for a crowd, this recipe doubles easily; just use a bigger baking dish and add a few minutes to the baking time.

Save

This recipe has become the one I turn to when I want to feed people without overthinking it. There's real comfort in knowing that something this simple and honest will always land.

Questions & Answers

→ Can I substitute Italian sausage for ground beef?

Yes, Italian sausage adds a spicier, more robust flavor profile to the sauce while maintaining hearty richness.

→ How can I make a vegetarian version?

Omit the meat and use sautéed mushrooms or spinach to maintain texture and deepen flavor.

→ What is the best way to bake for even cooking?

Covering the casserole with foil initially helps evenly heat through before uncovering for browning the cheese topping.

→ What type of cheese blend is used?

The dish combines ricotta, shredded mozzarella, and grated parmesan for a creamy, savory, and slightly nutty cheese layer.

→ Can this dish be prepared ahead of time?

Yes, assemble the casserole in advance and refrigerate; bake just before serving for best freshness.