Baked Ziti with Meat Sauce

This baked ziti comes together in 45 minutes and delivers the comfort of a classic Italian-American dish without fuss.

Why You’ll Love It

• Ready in 45 minutes from start to table.
• One-pan dinner that feeds a crowd or provides leftovers.
• The ricotta layer stays creamy and rich, not watery.
• Ground beef and marinara create a straightforward, satisfying sauce.
• Works for weeknight dinners or casual entertaining.

Ingredients

Meat Sauce

1 lb ground beef (90/10 blend).

4 cloves garlic, minced.

1 jar (24 oz) marinara sauce.

1 can (15 oz) crushed tomatoes.

1 teaspoon Italian seasoning.

Salt and black pepper to taste.

Pasta and Cheese Layers

1 lb ziti pasta.

15 oz ricotta cheese.

2 cups shredded mozzarella cheese, divided.

1/2 cup grated Parmesan cheese.

1 large egg.

Finishing Touch

Fresh basil for garnish (optional).

Steps

Preheat your oven to 375°F.

Heat a large skillet over medium-high heat and brown the ground beef, breaking it apart as it cooks until no pink remains, about 5-7 minutes.

Add the minced garlic and cook for 1 minute until fragrant.

Stir in the marinara sauce and crushed tomatoes, then add the Italian seasoning, salt, and pepper.

Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally.

While the sauce simmers, bring a large pot of salted water to a boil and cook the ziti 2 minutes short of the package’s al dente time—it will finish cooking in the oven.

Drain the pasta and set aside.

In a medium bowl, combine the ricotta, egg, half of the mozzarella (1 cup), and all of the Parmesan; stir until smooth.

Pour half of the cooked pasta into a 9×13-inch baking dish and spread it evenly on the bottom.

Spread the entire ricotta mixture over the pasta layer.

Add the remaining cooked pasta on top of the ricotta layer.

Pour the meat sauce evenly over the top.

Sprinkle the remaining 1 cup of mozzarella over the entire dish.

Cover the baking dish with foil and bake for 20 minutes.

Remove the foil and bake uncovered for another 10 minutes until the top is bubbly and lightly browned.

Let rest for 5 minutes before serving.

Helpful Tips and Substitutions

Undercook the pasta deliberately—it will absorb sauce and cook through in the oven.

The egg in the ricotta mixture is essential; it sets and holds the layer together instead of becoming watery and soupy.

If you prefer a vegetable addition, finely diced bell peppers or mushrooms can be sautéed with the beef.

For a spicier version, add 1/4 teaspoon red pepper flakes to the meat sauce.

You can substitute whole milk ricotta for part-skim if you prefer a richer texture.

Use fresh mozzarella if you like, though it may release more moisture—pat it dry first.

Serving Ideas

Pair with a simple green salad dressed with olive oil and lemon juice.

Serve alongside garlic bread for scooping extra sauce.

Top individual servings with fresh basil and a small drizzle of olive oil.

A crisp white wine or light red complements the dish well.

Make-Ahead and Storage

Assemble the dish through the ricotta layer the night before, cover with foil, and refrigerate—just add 5-10 minutes to the baking time if baking straight from the cold state.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat covered in a 350°F oven until warmed through, about 15 minutes.

This dish freezes well before baking; thaw overnight in the refrigerator before baking as directed.

For quick weeknight cooking, prepare the meat sauce ahead and freeze it separately for up to 1 month.

More From This Series

Try our Crockpot Ground Beef Bean Chili for another easy ground beef recipe.

Final Thoughts

Baked ziti delivers dependable, satisfying comfort food that works for families, potlucks, or solo dinner prep.

The key to success is undercooking your pasta by 2 minutes and making sure your ricotta mixture includes an egg to prevent it from becoming grainy or watery.

Build your kitchen toolkit with quality baking dishes, reliable skillets, and sturdy pasta pots to make weeknight cooking easier.

Keep quality marinara and crushed tomatoes on hand so you can pull this together on nights when you need something fast.