Baked Ziti Ground Beef

There's something about the smell of ground beef browning in a skillet that makes a kitchen feel like home, even when you're not sure what you're doing. Years ago, a friend handed me a handwritten recipe for baked ziti scrawled on the back of an envelope, and I made it exactly once before life got too busy. When I finally dusted it off during a weeknight when I had six people coming over and no real plan, something clicked—this dish turned out to be exactly what everyone needed. Now, whenever someone asks for comfort food, this is what comes to mind.

I remember my neighbor bringing over fresh basil from her garden while this was baking, and the moment she opened my oven door, the aroma hit us both so hard we just stood there laughing. That's when I realized this isn't just a recipe—it's a conversation starter, the kind of dish that fills a room with anticipation before anyone even sits down to eat.

Ingredients

• Ziti pasta: A pound of dried ziti gives you that perfect tube shape that catches sauce in every bite; don't skip cooking it to al dente, or it'll turn mushy when baked.
• Ground beef (80/20 blend): The fat ratio matters here—it keeps the meat tender and flavorful without becoming greasy once it's all cooked together.
• Olive oil: Just a tablespoon is enough to build the foundation; start with this simple base before adding your onions.
• Yellow onion: Medium dice it fine so it softens into the sauce and sweetens it naturally—this is your secret ingredient that no one will identify.
• Garlic: Three cloves minced gives you presence without overpowering; fresh is always better than powder here.
• Marinara sauce: Four cups of your favorite brand (or homemade if you have it) forms the heart of this dish—taste it first to know what you're working with.
• Dried Italian seasoning: This teaspoon ties everything together; it's the glue that makes it feel intentional.
• Red pepper flakes: Half a teaspoon is optional, but I always include it for a whisper of heat that rounds out the flavors.
• Ricotta cheese: One cup of this creamy base creates pockets of richness throughout the dish; it's what separates good baked ziti from great.
• Mozzarella cheese: Two cups divided—one cup mixed in, one cup scattered on top—gives you both interior moisture and that golden, bubbly crust everyone wants.
• Parmesan cheese: Half a cup divided adds sharpness and helps the top brown beautifully; the good stuff makes a difference here.
• Egg: One large egg is your binder, keeping the cheese mixture cohesive and creamy rather than grainy.

Instructions

Get your oven ready and prep your dish:

Set your oven to 375°F and give your 9x13-inch baking dish a light coat of oil or cooking spray—this prevents sticking and makes cleanup easier later.

Cook the pasta until just tender:

Bring a large pot of salted water to a rolling boil, then add your ziti and cook according to the package directions, tasting a minute before the suggested time to catch it at al dente. Drain it in a colander but don't rinse it; the starch helps everything bind together.

Build your meat sauce base:

Heat your olive oil in a large skillet over medium heat until it shimmers slightly, then add your diced onion and let it soften for about 3 to 4 minutes, stirring occasionally. You'll notice it start to turn translucent and smell sweet—that's when you add your minced garlic and cook for just one more minute until fragrant, being careful not to let it brown.

Brown the ground beef:

Add your pound of ground beef to the skillet, breaking it up with a spoon or spatula as it cooks, and let it go until it's no longer pink and the kitchen smells incredible—this takes about 5 to 6 minutes. If there's a lot of excess fat pooled at the bottom, drain some of it off now.

Finish your sauce:

Pour in your 4 cups of marinara sauce, then sprinkle in the Italian seasoning, red pepper flakes if you're using them, and salt and pepper to taste. Let it all simmer together for about 5 minutes so the flavors get to know each other, then take it off the heat.

Make your cheese mixture:

In a medium bowl, combine your ricotta, 1 cup of the mozzarella, a quarter cup of the Parmesan, and the egg, stirring until it's smooth and evenly mixed—this is what brings richness to every layer.

Layer your casserole with intention:

Spread half your cooked ziti across the bottom of your prepared baking dish, then top it with half your meat sauce, followed by half your ricotta mixture dotted across the top. Repeat with the remaining pasta, sauce, and ricotta, creating a confident final layer.

Add the finishing cheese:

Sprinkle the remaining 1 cup of mozzarella and the remaining quarter cup of Parmesan evenly across the top—this becomes your golden, bubbly crust.

Bake covered, then uncovered:

Cover your dish with foil and bake for 25 minutes so everything gets hot and the cheese starts to melt without browning too fast. Then remove the foil and bake for another 10 to 15 minutes until the cheese is bubbling at the edges and the top is light golden brown.

Let it rest before serving:

Pull it out of the oven and let it sit for 10 minutes—this helps everything set slightly so it doesn't fall apart when you scoop it. Garnish with fresh basil or parsley if you have it.

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I've made this dish for families going through hard times, for celebrations that felt too big to cook for alone, and for ordinary Tuesday nights when nothing else seemed right. It never fails to turn people into themselves—relaxed, happy, reaching for seconds.

Why This Dish Feels Like Home

Baked ziti is that rare recipe that works for almost any occasion without needing apologies or explanation. It's humble enough for a weeknight but impressive enough for company, and it tastes even better the next day when the flavors have melded overnight in the fridge. There's something deeply satisfying about sliding a casserole out of the oven and knowing you've created something that will genuinely nourish people.

Making It Your Own

Once you've made this recipe a few times, you'll start seeing opportunities to play with it in ways that suit your taste and what's available. A friend of mine adds sautéed spinach because her kids eat it hidden in pasta, and another swaps the ground beef for Italian sausage when she wants it spicier. The beauty of this dish is that it's sturdy enough to handle tweaks while staying recognizably itself.

Setting Yourself Up for Success

The secret to making this feel effortless is doing a little prep work before you turn on the oven. Measure out your cheeses, chop your onion and garlic, and have your baking dish ready to go—these small steps mean that once you start cooking, everything flows naturally instead of feeling rushed.

• Cook your pasta a few minutes before you start browning the meat so everything finishes around the same time.
• Use a 9x13-inch baking dish specifically, as it distributes heat evenly and ensures the right cooking time.
• If you're doubling this recipe for a crowd, use two baking dishes instead of stacking it deeper, so the heat penetrates evenly.

Save

This is the kind of recipe that proves you don't need complicated techniques or fancy ingredients to make something truly memorable. Make it with care, feed it to people you like, and watch what happens.

Questions & Answers

→ How do I ensure the pasta is cooked perfectly for baking?

Cook the pasta al dente, following package instructions, so it holds its shape without becoming mushy during baking.

→ Can I substitute Italian sausage for the ground beef?

Yes, Italian sausage can be used for a spicier, more robust flavor, enhancing the dish's savory profile.

→ What cheeses work best in this pasta dish?

A blend of ricotta, mozzarella, and Parmesan creates a creamy, melty texture with a rich, nutty taste.

→ Is it possible to add vegetables to this casserole?

Adding sautéed spinach or mushrooms provides extra texture and nutrients while complementing the flavors.

→ How long should the dish rest after baking?

Allow it to rest for about 10 minutes after baking; this helps the layers set and enhances the overall taste.