Baked Ziti Ground Beef

There's something about the smell of ground beef browning in a skillet that instantly transported me back to my aunt's kitchen on lazy Sunday afternoons. She'd be stirring a pot of marinara that had been simmering since morning, and I'd watch from the counter as she layered pasta and cheese with the kind of ease that made it look effortless. That's when I understood this wasn't just dinner—it was how she showed love, one bubbly casserole at a time. Baked ziti became my version of that same gesture.

I made this for the first time when unexpected guests showed up on a Wednesday evening, and I had maybe forty minutes to pull something impressive together. The panic I felt watching the clock melted away the moment I opened the oven and saw that golden, bubbling cheese. My friend took one bite and asked for the recipe before I'd even sat down—that's when I knew this was a keeper.

Ingredients

• Ziti or penne pasta, 1 pound: The tube shape catches sauce in every bite, but honestly, any pasta shape you love will work beautifully.
• Ground beef, 1 pound (85% lean): The slightly higher fat content keeps the meat tender and flavorful, never dry.
• Marinara sauce, 3 cups: Use your favorite jarred version or homemade if you've got time—this is where flavor lives.
• Onion and garlic: These two build the foundation; don't skip the mincing step, it lets them melt into the sauce.
• Olive oil, 2 tablespoons: Good quality makes a real difference in how everything tastes.
• Ricotta cheese, 1 1/2 cups: This creamy layer is what makes the texture so luxurious, almost pillowy between the pasta strands.
• Shredded mozzarella, 2 cups: Half goes in the mixture, half goes on top for that gorgeous golden crust.
• Parmesan cheese, 1/2 cup grated: The sharp bite cuts through the richness and keeps everything from feeling too heavy.
• Italian herbs, salt, pepper, and red pepper flakes: These seasonings tie everything together; the red pepper flakes are optional but add a whisper of heat.

Instructions

Get your mise en place ready:

Preheat your oven to 375°F and grease a 9x13-inch baking dish with a little oil or butter. Having everything prepped before you start cooking means you won't be scrambling halfway through.

Cook the pasta:

Bring a large pot of salted water to a boil and cook your ziti until it's just shy of fully tender—al dente is the goal. You want it to have a tiny bit of resistance when you bite it, because it'll continue cooking in the oven.

Build your flavor base:

Heat olive oil in a large skillet over medium heat and add your chopped onion, letting it soften and turn translucent for about 3 minutes. Then add the minced garlic and cook for just a minute more—you're looking for that fragrant moment before it can burn.

Brown the beef:

Add your ground beef to the skillet and break it up with a wooden spoon as it cooks, about 6 to 8 minutes until it's no longer pink and the color has deepened. Pour off any excess fat that pools in the pan, but don't drain it completely—that's flavor.

Marry the sauce:

Stir in your marinara sauce along with the Italian herbs, salt, black pepper, and red pepper flakes if you're using them. Let everything simmer together for 5 minutes so the flavors start to know each other.

Combine the components:

In a large bowl, gently mix your cooked pasta with half the meat sauce, the ricotta, and 1 cup of mozzarella. Use a light hand—you're trying to combine, not crush the pasta.

Layer with intention:

Spread half your pasta mixture into the prepared baking dish, then top it with half of the remaining sauce and half the Parmesan. Then layer the rest of the pasta mixture on top, finishing with the last of the sauce and the remaining mozzarella and Parmesan sprinkled over.

Bake low and slow, then finish hot:

Cover everything with foil and bake for 25 minutes to let the flavors meld and the layers warm through. Remove the foil and bake uncovered for another 10 to 15 minutes until the cheese bubbles at the edges and turns golden brown.

Rest before serving:

Let the whole thing sit for 10 minutes out of the oven—this helps everything set so you get clean slices instead of a sloppy scoop. If you want, tear some fresh basil over the top.

Save

The moment when a neighbor smelled it baking and showed up with a bottle of wine is when I realized this recipe had real power. Food that makes people want to linger at your table and share stories—that's what this casserole does.

Why This Casserole Never Fails

The beauty of baked ziti is its forgiveness. The cheese acts as a cushion, the sauce keeps everything moist, and the oven does most of the work while you relax. I've made it with slightly less pasta, more sauce, different cheese combinations, and it's always come out delicious. It's a recipe that works with you, not against you.

Variations That Work

Swap the ground beef for ground turkey or Italian sausage if that's what you have on hand. For a vegetarian version, skip the meat entirely and sauté mushrooms, zucchini, or spinach with your onion and garlic—you won't miss the beef. I've even added a handful of fresh ricotta dollops in between the layers for extra richness.

Serving and Storage Suggestions

Serve this with a simple green salad dressed in lemon vinaigrette to cut through the richness, and garlic bread for soaking up any sauce that escapes your fork. If you have wine on hand, Chianti or Sangiovese are perfect pairings. The casserole keeps beautifully in the refrigerator for up to four days, and you can even freeze it before baking for a weeknight emergency dinner.

• Reheat leftovers covered with foil in a 350°F oven until warmed through, about 20 to 25 minutes.
• You can assemble everything the morning of and bake it that evening—just add a few extra minutes to the baking time if it's still cold.
• Fresh basil garnish makes leftovers feel like a completely different meal.

Save

This dish has become my go-to when I need to feel like I've cooked something real for people I care about. There's comfort in that.

Recipe FAQs

→ How do I prevent the pasta from becoming mushy?

Cook the ziti until just al dente, then drain and set aside. This helps it hold its shape during baking and absorbs sauce without becoming overly soft.

→ Can I use a different type of pasta?

Penne or rigatoni are excellent substitutes as they hold sauce well and fit the casserole style of the dish.

→ What can I substitute for ground beef?

Ground turkey or Italian sausage work well if you want a different flavor or a leaner option, and you can omit meat for a vegetable-packed version.

→ How do I get the cheese topping bubbly and golden?

Remove the foil during the last 10–15 minutes of baking to allow the cheese to brown and develop a bubbly texture.

→ Are there recommended herbs or seasonings to enhance this dish?

Traditional dried Italian herbs such as basil, oregano, and a touch of crushed red pepper flakes add depth and a subtle kick to the sauce.

→ Can I prepare this dish ahead of time?

Yes, assemble the casserole and refrigerate before baking. Bake it directly from the fridge, adding extra time to ensure it’s heated through.