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Baked ziti is the ultimate cheesy, saucy comfort food, with tender pasta, seasoned beef, and gooey layers of ricotta and mozzarella baked until bubbly. This is my go-to for busy weeknights and potlucks because it feeds a crowd and the kids ask for seconds every single time. If you love a hearty pasta night, you have to try our lasagna roll ups too.
This easy baked ziti comes together in one pot and one dish, so the cleanup is a total breeze.
Baked Ziti Quick Look
- 🕒 Prep Time: 20 minutes
- 🌡️ Cook Time: 45 minutes
- ⏳ Total Time: 1 hour 5 minutes
- 🍽️ Serving: 10 servings
- ⚡ Calories: 397kcal
- 🌶️ Flavor Profile: Rich, cheesy, and savory with a hint of garlic and herbs
- ✋ Difficulty: Easy, on par with our baked tortellini
Quick Answer
To make baked ziti, brown seasoned ground beef, then stir in marinara and cooked ziti until coated. Layer half the pasta in a baking dish with ricotta and mozzarella, add the rest with more sauce and cheese, and bake at 350 degrees until bubbly. Broil briefly to brown the top, then serve it hot.
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Why This Recipe Works
Click to see the technique science
- Season the meat, not just the sauce. Mixing parmesan and seasonings right into the beef builds flavor in every bite instead of relying on the jar.
- Two layers of cheese. Layering ricotta and mozzarella through the middle and on top means cheese in every single forkful.
- Reserve some sauce. Saving a little sauce for the top keeps the surface from drying out and makes it look gorgeous.
- Broil at the end. A quick blast under the broiler gives you those irresistible golden, bubbly cheese spots on top.
- One pot for the sauce. Browning the beef and building the sauce in one Dutch oven means less mess and deeper flavor.
- It feeds a crowd. A full 9×13 dish serves 10, making it perfect for family dinners, potlucks, and easy meal prep.
Why You’ll Love This Recipe
- It is the definition of cozy comfort food, all cheesy and saucy and satisfying.
- It feeds a hungry crowd and reheats beautifully for leftovers the next day.
- It is faster and easier than lasagna, but just as satisfying as our lasagna roll ups.
Key Ingredients
Here is what makes this baked ziti so good. See the recipe card for exact amounts.
- Ziti: The classic tube pasta; cook it just to al dente so it does not turn mushy in the oven.
- Ground beef: Lean ground beef seasoned with parmesan and herbs forms the hearty, savory base.
- Marinara: A good jarred marinara is a shortcut that still tastes homemade; use one you love.
- Ricotta: Dolloped between the layers, it adds creamy richness and that classic baked-pasta texture.
- Mozzarella and parmesan: Mozzarella melts into gooey strings while parmesan adds a salty, savory punch.
See recipe card for exact quantities.
Variations and Substitutions
Here are a few easy ways to make this baked ziti your own.
- Add sausage: Swap half the beef for Italian sausage for a spicier, richer flavor.
- Make it veggie: Skip the meat and stir in sauteed mushrooms, spinach, or zucchini.
- Use different pasta: Penne or rigatoni work just as well if you cannot find ziti.
- Add cream cheese: A little cream cheese mixed with the ricotta makes the layers extra creamy.
- Serve it with a batch of our homemade meatballs on the side for a true Italian feast.
How to Make Baked Ziti
- Mix the ground beef with parmesan and all the seasonings, then brown it in a Dutch oven over medium-high heat until no longer pink, 8 to 10 minutes.
- Stir in the marinara and bring it to a simmer, then reserve about a quarter of the sauce for the top.
- Add the cooked ziti to the pot and stir until every noodle is coated in the meat sauce.
- Spread half the ziti in a greased 9×13 dish, then dollop with half the ricotta and about a cup of mozzarella.
- Add the rest of the ziti, the reserved sauce, the remaining ricotta, and a generous layer of mozzarella, with a sprinkle of oregano.
- Bake uncovered at 350 degrees for 20 to 25 minutes until bubbly, then broil briefly to brown the cheese. Serve right away.
Recipe Tips & Tricks
- Cook the ziti al dente, a minute shy of the package time, so it stays firm after baking.
- Reserve some sauce for the top so the pasta does not dry out in the oven.
- Dollop the ricotta, do not spread it, so you get creamy pockets throughout.
- Watch the broiler closely; the cheese goes from golden to burnt in seconds.
- Let it rest five minutes after baking so the layers set up for cleaner servings.
- Grate your own mozzarella for the best melt, since pre-shredded has anti-caking agents.
- Assemble it ahead and refrigerate, then add a few extra minutes to the bake time.
Serving Ideas and Suggestions
Baked ziti is a complete meal on its own, but a crisp green salad and some garlic bread make it a feast. Round it out with a simple side and dinner is done.
For a big Italian spread, serve it with our homemade meatballs and a basket of warm bread. It is the kind of meal that brings everyone to the table.
Got pasta lovers in the house? Put baked ziti in the rotation with our chicken alfredo bake and pizza pasta bake for easy, crowd-pleasing dinners all week.
Baked Ziti FAQs
Yes. Assemble the entire dish, cover it, and refrigerate for up to two days. When ready to bake, add about 10 extra minutes since it is starting cold. You can also freeze it unbaked for up to three months.
Yes, cook the ziti to al dente first, since the short bake time will not soften raw pasta. Stop a minute short of the package directions so it does not overcook in the oven.
Both are layered, cheesy baked pastas, but lasagna uses flat noodles stacked in sheets while baked ziti uses tube pasta mixed right into the sauce. Baked ziti is faster and easier to assemble.
Absolutely. Freeze it unbaked or baked in an airtight, freezer-safe dish for up to three months. Thaw it overnight in the fridge, then bake until hot and bubbly, adding time as needed.
Cottage cheese is the most common swap and gives a similar creamy texture. For a smoother result, blend the cottage cheese first, or use a mix of cream cheese and a little sour cream.
Store leftovers in an airtight container in the fridge for up to four days. Reheat individual portions in the microwave, or cover and warm a larger amount in a 350 degree oven.
Craving more pasta? Try our lasagna roll ups next.
Round out an Italian dinner of baked ziti with a margherita pizza.
Layer our rich meat sauce into baked pasta or spoon it over noodles for an easy dinner.
For a weeknight pasta the kids will devour, try our one-pot taco pasta.
For another family-favorite pasta dinner, our chicken broccoli alfredo is a must-make.
Craving cozy Italian comfort? Our creamy Butternut Squash Risotto is a one-pot main made with arborio rice and sweet squash.
Love baked pasta? Try our cheesy lasagna roll ups next.
Easy Baked Ziti
Ingredients
- 16 ounces ziti cooked al dente and drained
- 1 pound lean ground beef
- 2 tablespoons grated parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano plus more for sprinkling
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon red chili flakes
- 32 ounces marinara
- 15 ounces ricotta cheese
- 16 ounces grated mozzarella cheese
Instructions
- Preheat the oven to 350°F. Spray a 9×13 baking dish with cooking spray, set aside.
- In a large bowl, mix together the ground beef, parmesan, garlic powder, onion powder, oregano, salt, pepper, and chili flakes until combined.
- Place a dutch oven or large skillet with deep sides on the stove over medium-high heat. Once hot, add the meat mixture and brown it, stirring occasionally until no longer pink, 8-10 minutes.
- Add the marinara sauce to the meat and bring to a simmer. Reserve ¼ of the sauce on the side.
- Add the ziti to the remaining sauce in the pot and stir it until the noodles are coated. Take off the heat.
- Add half of the ziti mixture to the bottom of the prepared dish.
- Top with dollops of half of the ricotta cheese. Add about 1 cup of the mozzarella on top.
- Add the remaining ziti and spread the reserved sauce on top. Dollop the rest of the ricotta all over. Top with the remaining mozzarella. Add a sprinkle of dried oregano.
- Place in the oven, uncovered for 20-25 minutes until bubbly and the cheese is melted. Turn the broiler on high and brown the cheese (keep an eye on it!). Serve immediately.
Notes
- You can use other pastas, see some of my suggestions above.
- This can be halved and made in a 9×9-inch baking dish to serve a smaller family.
- Switch up your meats, see above on what I like to do.
- We like to use marinara in this but you can use your favorite spaghetti sauce as well.
- The meat is seasoned like meatballs, I would not skip this step as it really adds flavor to the dish.
- Using freshly grated cheese is best.
- This can be frozen, see above on how to do that.
Nutrition
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