Baked Ziti Ground Beef (Printable)

Tender baked pasta with savory ground beef, rich tomato sauce, and melted cheeses for a hearty dinner.

# What You Need:

→ Pasta

01 - 1 pound ziti pasta

→ Meat

02 - 1 pound ground beef (80/20)

→ Sauce

03 - 1 tablespoon olive oil
04 - 1 medium yellow onion, finely chopped
05 - 3 cloves garlic, minced
06 - 4 cups marinara sauce
07 - 1 teaspoon dried Italian seasoning
08 - ½ teaspoon crushed red pepper flakes (optional)
09 - Salt and freshly ground black pepper, to taste

→ Cheese

10 - 1 cup ricotta cheese
11 - 2 cups shredded mozzarella cheese, divided
12 - ½ cup grated Parmesan cheese, divided
13 - 1 large egg

# Steps:

01 - Preheat oven to 375°F. Lightly 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 directions. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3 to 4 minutes until softened. Add garlic and cook for 1 minute until fragrant.
04 - Add ground beef to skillet. Break up with a spoon and cook until browned and cooked through, about 5 to 6 minutes. Drain excess fat if necessary.
05 - Stir in marinara sauce, Italian seasoning, crushed red pepper flakes if using, salt, and black pepper. Simmer for 5 minutes to blend flavors. Remove from heat.
06 - In a medium bowl, combine ricotta, 1 cup mozzarella, ¼ cup Parmesan, and the egg until smooth.
07 - Spread half of the cooked ziti in the baking dish. Top with half the meat sauce, then dollop half the ricotta mixture over the sauce. Repeat with remaining pasta, sauce, and ricotta mixture.
08 - Sprinkle the remaining 1 cup mozzarella and ¼ cup Parmesan evenly on top.
09 - Cover with foil and bake for 25 minutes.
10 - Remove foil and bake an additional 10 to 15 minutes until cheese is melted, bubbly, and slightly golden.
11 - Allow to rest for 10 minutes before serving. Garnish with fresh basil or parsley if desired.

# Expert Advice:

01 -
  • It comes together in an hour and tastes like you've been cooking all day.
  • The three-cheese filling makes it feel special without being fussy or complicated.
  • Leftovers are just as good reheated the next day, so you're really feeding tomorrow's you too.
02 -
  • Cook your pasta to al dente, not fully soft, because it continues cooking in the oven and will turn mushy if you start with overcooked noodles.
  • Don't skip the resting time after baking—those 10 minutes make the difference between a perfect slice and a soupy spoon full.
  • Taste your marinara sauce before adding it because store-bought brands vary wildly, and you might need more salt or a pinch of sugar to balance it.
03 -
  • Grate your own Parmesan from a block if you can—pre-grated cheese has cellulose in it that keeps it from melting as smoothly.
  • Let your baking dish come close to room temperature before serving if it's been sitting, as the cheese will feel creamier and less rubbery.

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