Baked Ziti Ground Beef Mozzarella

There's something about the smell of ground beef browning in a skillet that instantly transports me back to my neighbor's kitchen on a random Tuesday evening. She had invited me over for dinner and casually threw together this baked ziti like she'd done it a thousand times, the kind of cooking that looks effortless but tastes like pure comfort. I watched her layer the pasta and cheese with the confidence of someone who knows exactly what they're doing, and when that golden, bubbling dish came out of the oven, I understood why this recipe has stayed in my kitchen ever since. It's the kind of meal that tastes homemade in the best way possible.

I made this for my in-laws during their first visit to our new place, and I was genuinely nervous about impressing them. But watching their faces when they took that first bite, seeing them go back for seconds without being asked—that's when I realized this recipe does the impressing for you. It's become my go-to when I want to feel like a capable cook without the performance anxiety.

Ingredients

• Ziti pasta (450 g): Don't skip cooking it just shy of al dente because it'll continue softening in the oven and you want it to have a bit of structure.
• Ground beef (500 g, 80-85% lean): The fat content actually matters here—too lean and the dish gets a bit dry, too fatty and you're dealing with grease pooling on top.
• Yellow onion (1 medium): Finely chopped means it disappears into the sauce, adding sweetness without the texture of chunks.
• Garlic (3 cloves): Minced fine so it won't overpower but you'll taste it in every bite.
• Tomato pasta sauce (700 ml): A good quality marinara or tomato basil sauce is your foundation—this isn't the time to get creative with weird varieties.
• Tomato paste (2 tbsp): This concentrates the tomato flavor and adds depth that the sauce alone can't quite deliver.
• Oregano and basil (1 tsp each, dried): Dried herbs work beautifully here because they soften and meld during the baking.
• Red pepper flakes (½ tsp, optional): Just enough to whisper heat without overwhelming the dish.
• Mozzarella cheese (300 g): Use the shredded kind for even melting, and don't buy the pre-shredded stuff if you can help it—it has anti-caking agents that prevent a smooth melt.
• Parmesan cheese (120 g): Grated, sharp, and irreplaceable for adding that salty umami punch.
• Ricotta cheese (250 g): This is the secret that makes the layers creamy instead of just cheesy—it distributes throughout and keeps everything tender.
• Olive oil (2 tbsp): For browning the aromatics and starting the beef—good quality makes a difference in flavor.
• Fresh basil (for garnish): A garnish that actually matters because it brightens the dish right before serving.

Instructions

Set the stage:

Preheat your oven to 190°C and grease your 9x13-inch baking dish with a little olive oil so the pasta doesn't stick to the edges. Having everything ready before you start cooking makes the whole process feel less rushed.

Cook the pasta:

Get salted water boiling and cook the ziti until it's just barely al dente—you want it to still have some resistance when you bite it. Drain it well and set it aside, and don't rinse it because the starch helps everything stick together in the casserole.

Build the meat sauce foundation:

Heat olive oil in a large skillet over medium heat and sauté the onion until it's soft and slightly golden, which takes about 3-4 minutes. Add the minced garlic and let it get fragrant for just about a minute.

Brown the beef:

Crumble the ground beef into the skillet and cook it, breaking it up with a spoon as it browns, until it's completely cooked through with no pink remaining. This usually takes around 7 minutes, and you can drain excess fat now if there's more than a tablespoon pooling at the bottom.

Marry the flavors:

Stir in the tomato paste, then add the pasta sauce, dried oregano, basil, red pepper flakes if you're using them, and a generous pinch of salt and pepper. Let everything simmer together for about 5 minutes so the flavors get to know each other.

Prepare the ricotta mixture:

In a bowl, stir together the ricotta cheese with half of the Parmesan and a small pinch of salt and pepper. This mixture will create pockets of creamy texture throughout the casserole.

First layer:

Spread half of the cooked ziti in the bottom of your prepared baking dish, then top it with half of the meat sauce, spread it gently so you don't disturb the pasta. Dollop half of the ricotta mixture over the sauce in small spoonfuls, then sprinkle half of the mozzarella cheese over everything.

Second layer:

Repeat with the remaining ziti, remaining meat sauce, remaining ricotta mixture, and finish with the remaining mozzarella on top along with the rest of the Parmesan. The cheese on top is what gets golden and bubbly, so don't skimp here.

Bake covered:

Cover the whole dish with foil and bake for 25 minutes so the heat distributes evenly without the cheese burning on top. The foil traps steam and keeps everything moist while it heats through.

Finish with color:

Remove the foil and bake for another 10-15 minutes until the cheese is bubbling at the edges and turning golden brown on top. You'll know it's done when you see that beautiful crust forming.

Rest and serve:

Let the casserole sit for 10 minutes before serving—this gives it time to set up and makes serving so much cleaner. Garnish with fresh basil if you have it because that pop of green and fresh flavor really elevates the whole dish.

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The first time I served this to my kids without telling them it had ricotta in it, I watched them eat three helpings before asking what made it taste so creamy. Somehow sneaking that ricotta into the layers made them feel like they were getting a restaurant-quality meal, and it became the dish they'd actually request for their birthdays instead of demanding takeout. That's when I knew it had become more than just dinner.

Make-Ahead Magic

One of the smartest things I ever learned about this recipe is that you can assemble the entire casserole up to a full day before you want to bake it, which means you can do all the work when you feel calm and then just pop it in the oven when your guests arrive. Cover it tightly with plastic wrap or foil and refrigerate it, then add about 5-10 minutes to the baking time since you're starting from cold. This flexibility has saved me countless times when I've been stressed about timing.

Customization Without Losing the Soul

I've experimented with adding sautéed bell peppers and mushrooms to the meat sauce, and while they're delicious, they change the character of the dish just enough that it becomes something different—still good, but not the original comfort you're looking for. Sometimes I'll use Italian sausage instead of all ground beef, which gives it a more pronounced spiced flavor that some people love. The beauty of this recipe is that it's flexible enough to play with, but strong enough that it survives small changes.

The Perfect Serving Strategy

Baked ziti is one of those dishes that actually tastes better the day after because the flavors have had time to meld and deepen, so if you can make it a day ahead, you really should. It reheats beautifully in the oven at 160°C covered with foil for about 20 minutes, or you can eat it cold straight from the fridge if you're the kind of person who does that.

• Pair it with a simple green salad to cut through the richness and add some freshness to the meal.
• Garlic bread is practically mandatory on the side, and honestly, why fight it.
• A medium-bodied red wine like a Chianti or Sangiovese complements all those layers of cheese and tomato without overpowering anything.

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This casserole has become my comfort food of choice because it asks so little and gives back so much warmth and satisfaction. Every time I make it, I'm grateful that someone shared it with me in the first place.

Recipe Questions & Answers

→ How do I prevent the pasta from overcooking?

Cook ziti until just al dente, about 7–8 minutes, as it will continue cooking in the oven.

→ Can I substitute ground beef in this dish?

Yes, Italian sausage can be used for a different flavor profile, either replacing or combining with ground beef.

→ What cheese combinations work best here?

The blend of ricotta, shredded mozzarella, and grated Parmesan adds creamy, melty, and savory layers.

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

Yes, assemble the layers up to one day in advance, refrigerate covered, and bake when ready.

→ How can I add extra vegetables to the dish?

Sautéed bell peppers or mushrooms can be added to the tomato sauce for additional flavor and texture.