Baked Ziti (w/ Ground Beef!)

A baked pasta dish with melted cheese and tomato meat sauce, garnished with fresh basil leaves, in a rectangular pan with a wooden spoon inside.

This easy baked ziti has everything you’re looking for: hearty meat sauce, creamy ricotta, and melty cheese in every bite. It’s made with ground beef, jarred marinara, and simple pantry staples, and comes together with minimal prep! Ready for weeknights, gatherings, or whenever you’re craving something warm and crowd-pleasing.

Course dinner, Main Course

Cuisine American, Italian

Keyword baked ziti with meat

Prep Time 10

Cook Time 55

Total Time 1 5

Servings servings

Calories 612

Author Robyn Conley Downs

Equipment

Large Baking Dish

Ingredients

¾ pound dry ziti or rigatoni pasta
1 tablespoon olive oil
½ medium yellow onion, finely chopped
3 cloves garlic, minced
1 pound lean ground beef
1 teaspoon kosher salt, divided
1 teaspoon dried no-salt added Italian seasoning
½ teaspoon garlic powder
¼ teaspoon red pepper flakes (optional)
1 (24-ounce) jar of marinara sauce (or 3 cups homemade marinara)
1 (15-ounce) container ricotta cheese
1 large egg
1 cup shredded mozzarella cheese, divided
¾ cup freshly grated Parmesan cheese, divided
chopped fresh basil or parsley (optional for serving)

Instructions

Preheat & Prep: Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish.
Boil the Pasta: Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente (it will finish in the oven), about 1–2 minutes less than package directions. Drain (do not rinse) and set aside.
Make the Meat Sauce: In a large skillet over medium heat, warm the olive oil. Add the onion and cook for 3-4 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant.
Add the ground beef, ½ teaspoon of the salt, Italian seasoning, garlic powder, and red pepper flakes if using. Cook, breaking up the meat, until browned and cooked through, about 6-7 minutes. Drain excess grease if needed. Stir the marinara into the cooked beef and onion mixture. Simmer for 3-4 minutes to allow the flavors to come together. Remove from heat.
Make the Ricotta Mixture: While the sauce is cooking, in a medium bowl, stir together the ricotta, egg, ½ cup of the Parmesan, and the remaining ½ teaspoon salt until smooth.
Assemble: In a large bowl, toss the cooked pasta with about 1 cup of the meat sauce until evenly coated. Spoon half the pasta into the prepared baking dish, dollop and gently spread half the ricotta mixture over the top, then add 1 cup meat sauce and sprinkle with ½ cup of the mozzarella. Repeat with the remaining sauced pasta, ricotta, and remaining sauce. Finish with ½ cup of mozzarella and the remaining ½ cup of Parmesan.
Bake: Cover loosely with foil and bake for 20 minutes. Uncover and bake for an additional 10-15 minutes, until bubbly and golden. Let rest for 5–10 minutes before serving.

Notes

Perfectly Cooked Pasta: In testing I found that undercooking the pasta slightly prevents it from turning mushy after baking, so be careful not to over cook it!

Nutrition