Baked Ziti Ground Beef (Printable)

Tender ziti pasta layered with rich marinara, seasoned beef, and melted cheese in a baked casserole.

# What You'll Need:

→ Pasta

01 - 1 pound ziti or penne pasta

→ Meat

02 - 1 pound ground beef (85% lean)

→ Sauce

03 - 3 cups marinara sauce
04 - 2 cloves garlic, minced
05 - 1 medium onion, finely chopped
06 - 2 tablespoons olive oil

→ Cheeses

07 - 1 1/2 cups ricotta cheese
08 - 2 cups shredded mozzarella cheese
09 - 1/2 cup grated Parmesan cheese

→ Spices & Seasonings

10 - 1 teaspoon dried Italian herbs
11 - 1/2 teaspoon salt
12 - 1/2 teaspoon black pepper
13 - 1/4 teaspoon crushed red pepper flakes (optional)

# How-To Steps:

01 - Set oven to 375°F and grease a 9x13-inch baking dish.
02 - Boil salted water in a large pot; cook pasta until just al dente, drain and set aside.
03 - Heat olive oil in a large skillet over medium heat; cook onion until translucent, add garlic and cook one minute more.
04 - Add ground beef to skillet; cook until fully browned, breaking up with a spoon, then drain excess fat.
05 - Stir marinara sauce, Italian herbs, salt, black pepper, and crushed red pepper flakes into meat; simmer five minutes.
06 - In a large bowl, mix cooked pasta, half the meat sauce, ricotta, and 1 cup mozzarella gently to blend.
07 - Layer half the pasta mixture into the baking dish; top with half remaining sauce and half Parmesan, then add remaining pasta mixture followed by remaining sauce, mozzarella, and Parmesan.
08 - Cover dish with foil and bake twenty-five minutes.
09 - Remove foil and bake for an additional 10 to 15 minutes until cheese is bubbly and golden.
10 - Let rest ten minutes before serving; garnish with fresh basil as desired.

# Expert Advice:

01 -
  • It uses pantry staples and comes together faster than ordering takeout.
  • The cheese gets crispy on top and gooey in the middle, which is exactly what comfort food should be.
  • Leftovers taste even better the next day, if there are any.
02 -
  • Don't overcook the pasta before baking, it will turn to mush in the oven.
  • Let the dish rest after baking, it sets up and makes serving so much cleaner.
  • Drain the beef well or the sauce will be oily and the texture will suffer.
03 -
  • Shred your own mozzarella, the pre-shredded stuff has anti-caking agents that prevent it from melting properly.
  • Taste your marinara before adding it, if it's too acidic, a pinch of sugar balances it out beautifully.
  • Use a deep baking dish so you can really layer everything without it spilling over.

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