Baked Ziti with Ground Beef

Sunday afternoons in my apartment meant one thing: the smell of onions and garlic hitting hot olive oil would drift through every room. My roommate would poke her head into the kitchen, already knowing what was happening, and grab plates from the cupboard. We'd crowd around the tiny counter, watching cheese bubble through the oven door, knowing dinner was still twenty minutes away but completely unable to wait.

I first made this for a birthday dinner when I was completely broke but wanted to feed people something that felt abundant. My friend Sarah took one bite and actually went quiet for a full minute, then asked if I could teach her how to make it for her family. That moment of watching someone enjoy food you made, really enjoy it, changed everything about how I approached cooking.

Ingredients

• 450 g (1 lb) ziti pasta: The ridges catch sauce perfectly and the hollow centers hold onto the ricotta mixture
• 500 g (1 lb) ground beef (80/20 preferred): That bit of extra fat makes such a difference in flavor and texture
• 700 ml (24 oz) marinara sauce: Homemade is wonderful but honestly, a good store-bought jar works beautifully here
• 2 cloves garlic, minced: Fresh garlic makes the house smell like a real Italian kitchen
• 1 medium onion, finely chopped: Sweet onions work beautifully here and add natural sweetness
• 1 tbsp olive oil: The foundation for building all that flavor in the beef
• 250 g (2 cups) shredded mozzarella cheese: Low-moisture part-skim creates the best melt without too much oil
• 120 g (1 cup) ricotta cheese: Whole milk ricotta gives that luxurious texture you want
• 50 g (1/2 cup) grated Parmesan cheese: freshly grated makes all the difference in the world
• 1 tsp dried basil: Rub it between your palms before adding to wake up the oils
• 1 tsp dried oregano: Dried works better than fresh here since it will bake for a while
• 1/2 tsp salt (plus more for pasta water): The pasta water should taste like the ocean
• 1/4 tsp black pepper: Freshly cracked adds more complexity
• 1/4 tsp crushed red pepper flakes (optional): Even if you think you do not like heat, try just a pinch

Instructions

Get your oven ready:

Preheat to 190°C (375°F) and grease a 23x33 cm (9x13-inch) baking dish with butter or oil

Cook the pasta:

Boil salted water and cook ziti until just shy of al dente since it will continue cooking in the oven

Build the flavor base:

Heat olive oil in a large skillet over medium heat, cook onion for 3 minutes until soft, add garlic for 1 minute until fragrant

Brown the beef:

Add ground beef and cook while breaking it up, then drain any excess fat

Make it saucy:

Stir in marinara sauce and all the seasonings, then let it simmer for 5 minutes to meld the flavors

Bring it together:

In a large bowl, combine cooked ziti, meat sauce, half the mozzarella, and all the ricotta, mixing gently

Layer it up:

Put half the pasta in the dish, top with half the remaining mozzarella and half the Parmesan, repeat layers

Bake covered:

Cover with foil and bake for 20 minutes to get everything hot and melty

Get that golden top:

Remove foil and bake another 10 minutes until cheese is bubbly and beautifully golden

The hardest part:

Let it rest for 10 minutes before serving—this helps the sauce settle and makes serving easier

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This recipe has become my go-to for new neighbors and heartbroken friends and Tuesday nights that need saving. There is something about pulling that bubbling dish from the oven that makes people feel immediately at home, like they have been welcomed into something warm and lasting.

Make It Your Own

Ground turkey or chicken work beautifully if you want something lighter, though you might need a splash more olive oil to compensate for the less fat content. I have made this with Italian sausage too, and let me tell you, that version is absolutely incredible for those nights when you want something with a bit more punch.

Sneak In The Veggies

Sautéed spinach, mushrooms, or bell peppers can be added right in with the onions. The vegetables practically disappear into the sauce and nobody has to know they are eating something that is secretly good for them. My sister does this and her kids still think baked ziti is somehow pure indulgence.

Leftovers Worth Planning For

This reheats beautifully and honestly tastes even better the next day when all the flavors have had time to really get to know each other. I always make a full batch even when it is just me, portioning some out for the week ahead.

• Portion leftovers into individual containers before refrigerating for easy grab and go lunches
• Add a splash of water or extra sauce when reheating to bring back that fresh-from-the-oven moisture
• The baked ziti freezes well for up to three months if you wrap it tightly

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There is something deeply satisfying about a dish that brings people together around the table, lingering longer than they intended, going back for just one more bite. That is what good food does—it creates moments.

Recipe FAQs

→ What type of pasta works best for this dish?

Ziti pasta is ideal for this baked dish because its tubular shape holds sauce and cheese well, ensuring balanced bites.

→ Can I use a different meat instead of ground beef?

Yes, ground turkey or chicken can be used as a lighter alternative while maintaining similar texture and flavor profiles.

→ How do I prevent the pasta from getting mushy?

Cook the pasta just until al dente before assembling; this helps it hold its shape during baking without becoming overly soft.

→ What are some good additions to enhance the vegetable content?

Sautéed spinach, mushrooms, or bell peppers can be added to the sauce mixture to introduce more flavor and nutrition.

→ How do I achieve a golden, bubbly cheese topping?

Baking first covered with foil, then uncovered for the last 10 minutes allows the cheese to melt evenly and develop a golden crust.