Baked Ziti

4.71 from 41 votes

This Baked Ziti is a classic Italian-American comfort food! Noodles tossed with a rich meat sauce, layered with ricotta, mozzarella, and Parmesan, then baked until bubbly and golden. It’s weeknight easy but special enough for company.

Prep Time15

Cook Time1

Total Time1 15

Course: Dinner, Main Course

Cuisine: American, Italian

Keyword: baked ziti, baked ziti recipe

Servings:

Calories: 482kcal

Author: Joanna Cismaru

Equipment

9x13-inch Casserole Dish

Ingredients

10 ounces ziti pasta or rigatoni or penne
1 tablespoon olive oil
1 large onion chopped
4 cloves garlic minced
1 pound ground beef extra lean
½ teaspoon salt or to taste
½ teaspoon black pepper or to taste
1 tablespoon Italian seasoning
½ teaspoon red pepper flakes
1 teaspoon brown sugar packed
24 ounces passata or tomato puree or crushed tomatoes
1 cup beef broth low sodium
2 cups mozzarella cheese shredded
1 cup Parmesan cheese freshly grated
1 cup ricotta cheese
4 leaves basil fresh, chopped, optional garnish

US Customary - Metric

Instructions

Cook the ziti or pasta of your choice according to package instructions until it's al dente. The pasta is al dente when it's cooked but still firm when bitten. Drain the pasta in a colander and set aside.
Heat the olive oil in a Dutch oven or a large skillet over medium-high heat. Add the onion, garlic and cook for about 3 minutes or until the onion is soft and translucent.
Add the meat and cook, breaking it as you go along. Cook it until it's no longer pink, it should take about 5 minutes.
Season with salt and pepper. Add the Italian seasoning, red pepper flakes and brown sugar. Add the passata and beef broth then stir everything together.
Bring to a boil, then reduce the heat to a simmer and cook for about 15 minutes. Taste for seasoning and adjust with salt and pepper as needed. While the sauce is simmering, preheat the oven to 350℉.
Add the pasta to the sauce and toss it well. If using a skillet you might have to toss everything in a bowl.
Spread half of the ziti over the bottom of a 9x13-inch casserole dish. Top evenly with half the mozzarella cheese, followed by half the Parmesan cheese. Spread the rest of the ziti, then dollop with ricotta over the entire surface of the pasta. Finish with the rest of mozzarella and Parmesan cheese.
Cover the casserole with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese starts to get golden.
Garnish with fresh basil and serve.

Video

Notes

Fresh Cheese: I prefer grating Parmesan and shredding mozzarella myself. Freshly grated cheeses melt better and have a much better flavor compared to pre-packaged shredded varieties.
Try Different Proteins: Feel free to substitute the ground beef with ground turkey, chicken, or Italian sausage. Each option brings a different flavor profile that can make the dish uniquely yours.
Boost with Vegetables: Sometimes I add sautéed spinach, mushrooms, or bell peppers to the sauce. It not only enhances the flavor but also adds a serving of veggies to the meal.
Mind the Sauce Consistency: I usually make sure the sauce is slightly saucier than I think it needs to be. The pasta absorbs liquid as it bakes, so a saucier mix prevents the dish from drying out.
Rest Before Serving: After baking, make sure to let the ziti rest for about 10 minutes. This helps it set, making it easier to slice and serve without falling apart.
Make Ahead and Store: This dish is great for meal prep. I often assemble it ahead of time and refrigerate until I'm ready to bake. If baking from cold, add an extra 10-15 minutes to the cooking time.
Freezing Instructions: To freeze, assemble the ziti but don't bake it. Wrapped tightly, it freezes well for up to 2 months. When ready to cook, thaw it overnight in the fridge and bake as usual.

Nutrition