Baked Ziti Ground Beef

I threw this together on a rainy Tuesday when I had half a box of ziti and some ground beef thawing on the counter. The house smelled like garlic and simmering tomatoes within twenty minutes, and by the time I pulled it from the oven, my neighbor had texted asking what I was cooking. It's become my go-to ever since.

The first time I made this for my family, my dad went back for thirds and declared it better than the version we used to get at the Italian place down the street. My mom just smiled and asked me to write it down. I did, on the back of a grocery receipt, and I still have it tucked in my recipe binder.

Ingredients

• Ziti or penne pasta: I prefer ziti because the hollow tubes catch the sauce, but penne works just as well if that's what you have.
• Ground beef: Use 85% lean so you get flavor without too much grease, and don't skip draining the fat or the dish will feel heavy.
• Marinara sauce: Homemade is lovely, but a good jar from the store saves time and still tastes rich and tomatoey.
• Garlic and onion: These two build the base, cook the onion until it's soft and sweet, then add the garlic just long enough to wake it up.
• Ricotta cheese: This is what makes the pasta creamy inside, use whole milk ricotta if you can find it.
• Mozzarella cheese: Shred it yourself from a block, pre-shredded doesn't melt the same way.
• Parmesan cheese: A little goes a long way, and it adds a salty, nutty finish that ties everything together.
• Italian herbs: Dried basil and oregano are classic, but a pinch of thyme never hurts.
• Crushed red pepper flakes: Optional, but a small shake adds warmth without making it spicy.

Instructions

Prep the oven and dish:

Preheat to 375°F and grease your baking dish with a little olive oil or butter. This keeps the edges from sticking and makes cleanup easier.

Boil the pasta:

Salt the water generously, it should taste like the sea. Cook the ziti just until al dente, it will finish cooking in the oven and you don't want it mushy.

Cook the aromatics:

Heat olive oil in a large skillet, add the onion and let it soften until it's translucent and smells sweet. Toss in the garlic and stir for about a minute, just until fragrant.

Brown the beef:

Add the ground beef and break it up with a wooden spoon, cooking until no pink remains. Drain off the excess fat so the sauce doesn't get greasy.

Build the sauce:

Stir in the marinara, herbs, salt, pepper, and red pepper flakes if using. Let it simmer gently for five minutes so the flavors meld together.

Mix the pasta:

In a big bowl, combine the cooked ziti, half the meat sauce, the ricotta, and one cup of mozzarella. Fold it gently so everything gets coated but the pasta doesn't break.

Layer it up:

Spread half the pasta mixture in the baking dish, spoon over half the remaining sauce and half the Parmesan. Repeat with the rest of the pasta, sauce, mozzarella, and Parmesan.

Bake covered then uncovered:

Cover with foil and bake for 25 minutes, then remove the foil and bake another 10 to 15 minutes until the cheese is bubbly and golden on top. Let it rest for 10 minutes before serving so it doesn't fall apart when you scoop it.

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I remember pulling this out of the oven one Sunday afternoon and setting it on the table while everyone was talking and laughing. The cheese was still bubbling, the smell filled the room, and for a moment everyone just stopped and stared. It's the kind of dish that brings people together without even trying.

Make It Your Own

Ground turkey or Italian sausage work beautifully in place of beef, and if you want to skip the meat altogether, sautéed mushrooms, zucchini, and spinach make it hearty and delicious. I've done both versions and they disappear just as fast.

Serving Suggestions

A simple green salad with lemon vinaigrette cuts the richness, and garlic bread is non-negotiable in my house. If you're feeling fancy, pour a glass of Chianti or Sangiovese and call it a night.

Storage and Reheating

This keeps well in the fridge for up to four days, covered tightly. Reheat individual portions in the microwave or the whole dish in a 350°F oven until warmed through. You can also freeze it before baking, just thaw overnight and bake as directed.

• Cover leftovers with foil to keep them from drying out.
• Add a splash of water or extra marinara when reheating to bring back moisture.
• Freeze in portions for easy weeknight dinners later.

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This is the kind of recipe that feels like a hug on a plate. Make it once and it'll end up in your regular rotation, I promise.

Recipe Questions & Answers

→ What type of pasta works best in this dish?

Ziti or penne pasta are ideal as they hold the sauce well and bake evenly in the casserole.

→ Can I substitute the ground beef with another protein?

Yes, ground turkey or Italian sausage can be used for different flavors while maintaining a hearty texture.

→ How do I know when the baked pasta is done?

When the cheese topping is bubbly and golden brown and the casserole is heated through, it’s ready to serve.

→ Is it possible to prepare this dish ahead of time?

Yes, you can assemble the casserole in advance and bake it just before serving for convenience.

→ What herbs enhance the flavor of this dish?

Dried Italian herbs like basil and oregano add a classic aromatic touch to the sauce.