Baked Ziti with Ground Beef Easy Recipe that’s what I typed into my phone that night, half-starved, brain-fried, socks mismatched, fridge half-empty. It was a Tuesday, I was dead tired, and I threw together what I figured would be a sad little pasta thing. Standard, right? Baked ziti. Ground beef.

Nothing fancy. But then I tasted it. Ooof. It was molten, meaty comfort tucked between layers of pasta and cheese like some warm, edible hug from an Italian grandmother I never had. It was messy, it was glorious, and I’ve been tweaking it ever since.

So yeah. Baked ziti. It’s not revolutionary. But when done right, it feels revolutionary.

What makes this baked ziti special? It’s all about layering, timing, and letting every ingredient pull its weight.

You want the beef to brown and not steam? That’s a trick. Want the pasta to soak up sauce but still hold a little bite? There’s a window for that. This recipe hits all those notes. And it’s friendly. No chef-y nonsense. Just solid technique, good ingredients, and the kind of flavors that make you go quiet for a second bite.

Let’s get into it.

Ingredients & Smart Swaps That Actually Work

Pasta & Base

• 1 lb (450g) ziti or penne pasta (don’t sub with spaghetti, trust me)
• Heavily salted water for boiling (think ocean, not puddle)

Beef & Sauce

• 1 lb (450g) ground beef (80/20 preferred fat = flavor here)
• 2 tbsp olive oil (not the extra virgin stuff use a neutral or light olive oil)
• 1 small yellow onion, diced
• 3–4 cloves garlic, minced
• 1 tsp kosher salt (adjust after tasting the sauce)
• 1/2 tsp black pepper
• 1/2 tsp red chili flakes (optional but like, do it)
• 2 cups marinara sauce (homemade or Rao’s if store-bought)
• 1 tbsp tomato paste (adds depth don’t skip it)

Cheese & Dairy

• 1.5 cups ricotta cheese (whole milk, please)
• 1 large egg (binds the ricotta mixture no runny mess)
• 2.5 cups shredded mozzarella (low-moisture, whole milk is best)
• 1/2 cup grated Parmesan or Pecorino Romano

Fresh Bits

• 2 tbsp chopped fresh basil or 1 tsp dried basil
• 1 tsp dried oregano
• Optional: a handful of chopped parsley for garnish (only if you’re feelin’ fancy)

Substitutions That Actually Taste Good

• No ricotta? Use cottage cheese, blended until smooth.
• Vegetarian? Swap beef with lentils or plant-based crumble and a splash of soy sauce.
• Gluten-free? Just use your fave GF pasta but undercook it a minute or two less or it’ll get mushy fast.
• Low-dairy? You can do half ricotta, half blended tofu and it ain’t half bad. No cheese snobbery here.

Step-by-Step Instructions (with Chef-y Tips)

1. Boil the Pasta but Not All the Way
Boil ziti in generously salted water till about 2 minutes short of al dente. You want the inside slightly firm. Why? It’s going into the oven and it’ll keep cooking in that sauce jacuzzi.

Tip: Don’t rinse it. Ever. The starch helps the sauce cling. Rinsing pasta is basically a felony in my kitchen.

2. Brown the Beef Like You Mean It
In a large skillet, heat oil till shimmering. Add ground beef in chunks. Do not touch it for 2–3 mins. Let it sear and build crust. Then stir, break up, and keep cooking until browned and no longer pink.

Pro move: If you dump the beef in cold pan, it’ll steam, not sear. Warm pan, cold meat = sizzle magic.

3. Add the Flavor Layers
To the beef, add onions, garlic, salt, pepper, chili flakes. Cook till onions go soft and sweet. Then stir in tomato paste. Cook it for a minute it caramelizes and adds umami depth.

4. Pour in the Sauce and Simmer
Add marinara. Stir, simmer 10 mins. It should thicken slightly, but still stay loose enough to coat pasta.

Optional: Add a splash of red wine or a tiny bit of balsamic if you want to play it sexy.

5. Mix the Ricotta Filling
In a bowl, combine ricotta, egg, half the Parmesan, basil, and oregano. Season with a little salt and pepper.

Common screw-up: Don’t skip the egg or you’ll end up with ricotta lava instead of luscious pockets.

6. Time to Layer Don’t Just Dump It All Together
In a greased 9×13” baking dish:

• Spoon a bit of sauce on the bottom (so nothing sticks).
• Half the pasta. Dollops of ricotta mix. Half the meat sauce. Sprinkle mozzarella.
• Repeat.
• Top with mozzarella and remaining Parmesan.

It should look messy. That’s good. This ain’t a lasagna with rules. Baked ziti is a celebration of chaos.

7. Bake It
Cover with foil. Bake at 375°F (190°C) for 25 minutes. Uncover and bake 10–15 more until bubbly and golden-brown on top.

Pro tip: Let it sit 10–15 minutes before cutting. Molten cheese burns tongues and ruins dinner vibes.

Cooking Techniques & The Why Behind ‘Em

Searing beef = flavor
Maillard reaction, baby. It’s what gives beef that meaty, craveable edge. Don’t skip the browning or you’ll just end up with a sad, grey crumble.

Undercook pasta
Because it finishes in the oven. Fully cooked pasta turns to mush in the sauce. Nobody likes mushy ziti unless they’re six or very drunk.

Egg in ricotta mix
This binds it, keeps it from weeping out the sides, and helps it puff just slightly while baking. Like lasagna’s quieter cousin.

Foil, then no foil
Foil steams it, keeps it from drying out. Then you rip it off and let the cheese get that golden-brown crusty top. It’s a texture thing.

Right pan = even heat
Use a ceramic or glass baking dish if you can. Thin metal pans can brown the bottom too fast and unevenly.

Serving & Pairing Suggestions

This dish owns the table. But a few things really round it out.

Side Ideas

• Garlicky sautéed broccoli rabe or spinach (something bitter to cut the richness)
• Simple Caesar with anchovy-heavy dressing
• Crusty bread no-brainer

Drink Pairings

• Big, bold reds: Chianti Classico, Zinfandel, or a gutsy Syrah
• Non-alcoholic: Sparkling water with lemon or black iced tea with orange peel

Plating Tips
Scoop generously. Let some cheese pull happen. Finish with a tiny drizzle of olive oil and a sprinkle of parsley if you’re feeling like you got your life together.

FAQs About Baked Ziti with Ground Beef

1. Can I make this ahead of time?

Yes assemble the whole thing, cover, and refrigerate for up to 2 days. Bake straight from fridge, just add 10 more minutes covered.

2. Can I freeze baked ziti?

Totally. Wrap tightly in foil and freeze unbaked for up to 2 months. Thaw overnight, then bake as directed.

3. What if I don’t have ricotta?

Blend cottage cheese or use mascarpone. Even a thick béchamel can stand in if you’re bold enough.

4. How do I avoid watery ziti?

Use low-moisture cheese, don’t overcook pasta, and let the dish rest after baking so it firms up.

5. Can I double this for a crowd?

Yep. Use a giant foil tray, or two 9x13s. It feeds 6–8 as written, so double accordingly. Or don’t. And hoard it.

Got leftovers? Lucky you. Baked ziti gets better on day two. It firms up, flavors meld, and it reheats like a dream. Just pop it in a 350°F oven, covered, for about 20 mins.

Eat it straight outta the dish with a fork while standing at the counter. No judgement here.

Want help writing a printable recipe card for it too?

Why This Recipe Actually Works

This isn’t just “easy baked ziti.” It’s smart baked ziti.

The pasta is cooked to the right point. The beef is flavorful, not bland. The layering allows for pockets of texture creamy ricotta, gooey cheese, toothsome noodles. The sauce clings and doesn’t pool.

It’s forgiving, crowd-pleasing, and scales like a dream. Make two trays and freeze one your future self will thank you in the form of tears and a fork.

Want it spicy? Add more chili flakes. Want it creamy? Stir a splash of heavy cream into the marinara. Want it smoky? Add chopped smoked mozzarella or even a crumble of crisp bacon.