Baked Ziti Ground Beef Mozzarella (Printable)

An Italian-American baked ziti featuring tender pasta, a flavorful beef sauce, and bubbly mozzarella cheese.

# What You Need:

→ Pasta

01 - 1 pound ziti pasta

→ Meat Sauce

02 - 1 tablespoon olive oil
03 - 1 pound ground beef
04 - 1 medium yellow onion, finely chopped
05 - 3 cloves garlic, minced
06 - 1 can (28 ounces) crushed tomatoes
07 - 1 can (15 ounces) tomato sauce
08 - 2 tablespoons tomato paste
09 - 1 teaspoon dried oregano
10 - 1 teaspoon dried basil
11 - ½ teaspoon crushed red pepper flakes (optional)
12 - 1 teaspoon salt
13 - ½ teaspoon black pepper
14 - 2 teaspoons sugar

→ Cheese

15 - 2 cups shredded mozzarella cheese, divided
16 - 1 cup grated parmesan cheese
17 - 1 cup ricotta cheese
18 - 1 large egg

→ Fresh Herbs (optional)

19 - 2 tablespoons chopped fresh parsley or basil

# Steps:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish.
02 - Bring a large pot of salted water to a boil. Cook ziti until al dente according to package instructions. Drain and set aside.
03 - In a large skillet over medium heat, heat olive oil. Add ground beef and cook, breaking up with a spoon, until browned and cooked through.
04 - Add chopped onion to the skillet and cook 3 to 4 minutes until softened. Stir in garlic and cook an additional minute.
05 - Add crushed tomatoes, tomato sauce, and tomato paste. Stir in oregano, basil, crushed red pepper flakes (if using), salt, black pepper, and sugar. Simmer for 10 to 15 minutes, stirring occasionally.
06 - In a medium bowl, combine ricotta cheese, egg, and half of the grated parmesan cheese until blended.
07 - Add cooked ziti to the skillet with meat sauce and toss to coat thoroughly.
08 - Spread half of the sauced pasta into the prepared baking dish. Dollop half of the ricotta mixture over the pasta and sprinkle with 1 cup mozzarella cheese. Repeat layers with remaining pasta, ricotta mixture, and mozzarella. Top with remaining parmesan cheese.
09 - Cover the dish with foil and bake 20 minutes. Remove foil and continue baking 10 to 15 minutes until cheese is melted and golden.
10 - Allow to cool 10 minutes before serving. Garnish with fresh parsley or basil if desired.

# Expert Advice:

01 -
  • One dish that feeds a crowd without making you feel like you're cooking all day.
  • The ricotta and mozzarella layers create this creamy, melty situation that's impossible not to love.
  • It actually tastes better the next day, which means built-in leftovers you'll actually want to eat.
02 -
  • Don't skip the simmering step for the sauce; 10-15 minutes of gentle cooking makes an enormous difference in flavor depth.
  • The pasta will continue cooking in the oven, so cooking it slightly under package instructions is the key to avoiding mushiness.
  • If your ricotta mixture seems too loose, it's because some ricotta brands are wetter than others; just use a little less if needed.
03 -
  • Don't use pre-shredded mozzarella if you can help it; it has anti-caking agents that prevent proper melting and browning.
  • Taste your sauce before adding all the salt; some canned tomato products are already quite salty, and you can always add more.

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