Classic Baked Ziti

Baked ziti is a classic Italian-American comfort food, and this version hits all the right notes—hearty, flavorful, and absolutely crowd-pleasing. With layers of creamy ricotta, savory meat sauce, and bubbling mozzarella, it’s the kind of pasta bake that’s always welcome at the table.

What makes this recipe stand out is the balance of textures and flavors. Al dente pasta soaks up the seasoned beef and sauce, while a ricotta mixture enriched with eggs, Parmesan, and parsley adds a creamy layer throughout. It’s baked to golden perfection with a cheesy top that’s hard to resist. Perfect for potlucks, make-ahead meals, or cozy Sunday dinners.

What I Love About This Recipe

• Layered, creamy texture. The ricotta mixture—enriched with eggs, Parmesan, and mozzarella—gives the pasta a luxurious, creamy base that holds together beautifully in the oven.
• Savory, hearty meat sauce. Ground beef, onions, garlic, and marinara simmer together to create a deeply flavorful sauce that complements the rich cheese mixture.
• Perfect for meal prep. This dish reheats well, freezes well, and is easy to assemble ahead of time, making it ideal for busy families or entertaining.
• Crowd-friendly flavor. With familiar Italian-American ingredients and mild seasonings, it’s a hit with adults and kids alike.
• Customizable and versatile. You can easily adjust the cheese blend, switch up the pasta shape, or incorporate vegetables without changing the spirit of the dish.

Ingredient Notes

• Ziti – A tubular pasta that holds sauce well and maintains its structure when baked. Penne or rigatoni are good substitutes.
• Ground beef – Provides richness and savory depth. Use 85% to 90% lean for the best balance of flavor and tenderness.
• Onion and garlic – Add aromatic flavor to the meat sauce. Sauté until softened to build a flavorful base.
• Marinara sauce – Use a high-quality jarred sauce or homemade marinara. Thicker sauces create a richer final dish.
• Ricotta cheese – Whole-milk ricotta gives the creamiest texture. Draining excess moisture (if present) prevents watery layers.
• Eggs – Bind the ricotta mixture so it sets into a soft, cohesive layer as it bakes.
• Mozzarella cheese – Divided between the ricotta mixture and the topping for melty, stretchy goodness. Low-moisture mozzarella shreds and melts well.
• Parmesan cheese – Adds umami and sharpness. Freshly grated Parmesan incorporates smoothly.
• Parsley – Provides freshness and a subtle herbal flavor.

Steps to Make Classic Baked Ziti

1. Preheat the oven and cook the pasta just to al dente. Slightly undercooked pasta holds up better once baked and coated in sauce.
2. While the pasta cooks, mix the ricotta, eggs, Parmesan, mozzarella, and parsley in a large bowl. Stir in the drained pasta so it absorbs the cheese mixture.
3. Brown the ground beef by letting it sear undisturbed before breaking it up. This improves flavor and texture. Add onions and garlic and cook until softened.
4. Stir in the marinara sauce and bring to a gentle simmer so the flavors meld before layering.
5. Layer the casserole by spooning a portion of the meat sauce into the dish, adding half the pasta mixture, repeating the process, and finishing with sauce on top.
6. Cover and bake until the center is hot and bubbly. Uncover, add the remaining mozzarella, and bake until melted.

Pro Tips

• Don’t overcook the pasta. Slightly firm pasta prevents a mushy baked texture.
• Let the beef brown. Allowing the meat to sear before stirring adds caramelized flavor.
• Drain ricotta if needed. Excess moisture can make the casserole watery.
• Tent with foil if the cheese browns too quickly during the final minutes.
• Rest the casserole for a few minutes before serving so the layers set and slice neatly.

Recipe Variations

• Spices: Add a dash of crushed red pepper flakes to the sauce or use your favorite Arrabbiata sauce.
• Mushrooms: Sauté 8 ounces of fresh sliced mushrooms in 1 tablespoon of butter or olive oil; add them to the sauce mixture.
• Meat: Make the sauce with Italian sausage instead of beef.
• Pizza Flavored: Use 2 12-ounce jars of pizza sauce, replace some of the beef with pepperoni, and add 1 chopped bell pepper to the meat with the onions. Finish with sliced black olives.

What to Serve With Baked Ziti

• Bread: Choose a toasted garlic bread or try our cheesy garlic pull-apart loaf made with biscuits. These simple garlic butter crescent rolls are also terrific with a pasta meal.
• Salad: A simple green salad with Italian dressing is perfect, or make a more luxurious Caesar salad.
• Vegetables: Green vegetables pair well with a pasta bake. Serve the baked ziti with simple sautéed spinach, broccoli rabe, or broccolini.

How to Store

• Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently so the pasta stays moist.
• Freeze unbaked or fully baked ziti tightly wrapped for up to 3 months. Thaw overnight for best results.
• Reheat in the oven covered with foil until hot throughout. Add a splash of marinara if the pasta seems dry.

Classic Baked Ziti

Diana Rattray

This is the ultimate baked ziti recipe: a hearty, flavorful dish with layers of creamy ricotta, savory meat sauce, and gooey mozzarella.

No ratings yet

Servings 8 servings

Calories 650

Print Recipe Pin Recipe

Course Pasta

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Ingredients

  

1x2x3x

• 12 ounces ziti
• Kosher salt for the cooking water, about 4 teaspoons
• 1 1/2 pounds ground beef
• 1 medium onion, chopped
• 1 teaspoon garlic, minced
• 3 cups marinara sauce, a 24 to 32 ounce jar
• 2 large eggs, beaten
• 16 ounces ricotta cheese, whole milk
• 2 1/2 cups mozzarella cheese, shredded, divided
• 1/2 cup grated Parmesan cheese
• 2 tablespoons chopped parsley

Instructions

Cook ModePrevent your screen from going dark

• Preheat the oven to 350°F. Cook the pasta in boiling salted water following the package directions for al dente. While the pasta is cooking, combine the eggs, ricotta, 1 1/2 cups mozzarella, and Parmesan in a large bowl. Drain the pasta and stir it into the cheese mixture.
  
• Meanwhile, cook the ground beef. Put the beef in a large skillet over medium-high heat and cook it undisturbed for 4 minutes. Then, break it up, add the onions and garlic, and continue cooking until it is no longer pink.
  
• Add the spaghetti sauce or marinara to the beef mixture and bring to a simmer.
  
• Spoon 1/3 of the beef sauce mixture into a 2 1/2—to—3—qt baking dish, top with half the pasta, repeat the two layers, and finish with the last 1/3 of the sauce.
  
• Cover and bake for 45 minutes. Uncover and top with the remaining mozzarella; bake for a few more minutes or until the cheese is melted.
  

Notes

If you prepared the casserole in advance, remove it from the refrigerator and let it come to room temperature. Bake as directed, but if it’s still quite cool it may take longer. Look for an internal temperature of 160 F to 165 F before finishing with the cheese topping.

Nutrition

Calories: 650kcalCarbohydrates: 41gProtein: 39gFat: 36gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 169mgSodium: 890mgPotassium: 734mgFiber: 3gSugar: 6gVitamin A: 1009IUVitamin C: 8mgCalcium: 397mgIron: 4mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

Keyword baked ziti, casseroles, mozzarella, potluck supper, ricotta cheese, tomato sauce

Tried this recipe?Let us know how it was!