Baked Ziti Ground Beef (Printable)

Ziti pasta combined with ground beef, marinara, and cheese for a warm and satisfying meal.

# What You'll Need:

→ Pasta

01 - 1 lb ziti or penne pasta

→ Meat

02 - 1 lb ground beef (85% lean)

→ Sauce

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

→ Cheeses

07 - 1.5 cups ricotta cheese
08 - 2 cups shredded mozzarella cheese
09 - 0.5 cup grated Parmesan cheese

→ Spices & Seasonings

10 - 1 tsp dried Italian herbs (basil, oregano, or blend)
11 - 0.5 tsp salt
12 - 0.5 tsp black pepper
13 - 0.25 tsp crushed red pepper flakes (optional)

# How to Make It:

01 - Preheat the oven to 375°F. Grease a 9x13-inch baking dish.
02 - Bring a large pot of salted water to a boil. 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, about 3 minutes. Add garlic and cook for 1 minute.
04 - Add ground beef to skillet. Cook, breaking up meat, until browned and cooked through, 6–8 minutes. Drain excess fat.
05 - Stir in marinara sauce, Italian herbs, salt, black pepper, and red pepper flakes if using. Simmer for 5 minutes.
06 - In a large bowl, mix cooked pasta, half the meat sauce, ricotta, and 1 cup mozzarella gently.
07 - Pour half the pasta mixture into the baking dish. Top with half of the remaining sauce and half the Parmesan. Layer remaining pasta, then top with remaining sauce, mozzarella, and Parmesan.
08 - Cover with foil and bake for 25 minutes. Remove foil and bake another 10–15 minutes until cheese is bubbly and golden.
09 - Let rest 10 minutes before serving. Garnish with fresh basil if desired.

# Expert Advice:

01 -
  • It's the kind of dish that feeds a crowd without making you spend all evening in the kitchen.
  • The layers of cheese and sauce mean every forkful tastes different, never boring.
  • Leftovers taste even better the next day, which feels like a bonus gift to your future self.
02 -
  • Don't cook the pasta all the way through in the pot; it finishes cooking in the oven and will turn mushy if you're not careful.
  • The resting time at the end isn't wasted—it's when the casserole firms up enough to serve neatly.
  • Draining the excess fat from the beef is important, but leave some behind; it keeps the dish moist and flavorful.
03 -
  • Use whole milk ricotta if you can find it; the flavor is noticeably richer and creamier than part-skim.
  • Grate your own mozzarella from a block if you have time—pre-shredded cheese has additives that prevent it from melting as smoothly.

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