Baked Ziti Ground Beef Mozzarella

My neighbor Marcus brought over a casserole dish one Tuesday evening, still warm in his hands, and the smell hit me before anything else—rich tomato, melted cheese, something deeply comforting. He'd made baked ziti for his family dinner and couldn't resist sharing. One forkful and I understood why this dish has survived decades of kitchens unchanged: it's the kind of food that makes people feel looked after.

I made this on a rainy Friday when I needed something warm and substantial, nothing fancy. My partner walked into the kitchen halfway through and just stood there breathing in the aroma until the oven timer went off. We ended up eating at the kitchen counter with the windows fogged up, and it felt like the most natural thing in the world.

Ingredients

• Ziti pasta (450 g): Al dente is your target—slightly firm to the bite because it'll soften more in the oven.
• Ground beef (500 g, 80-85% lean): This ratio means enough fat for flavor without a greasy final dish.
• Yellow onion (1 medium): Finely chopped so it melts into the sauce and doesn't announce itself in bites.
• Garlic (3 cloves): Minced small enough to distribute evenly and bloom properly in the hot oil.
• Tomato pasta sauce (700 ml jar): Choose marinara or tomato basil—this is your flavor foundation.
• Tomato paste (2 tbsp): Adds concentrated umami that deepens the sauce without hours of simmering.
• Dried oregano and basil (1 tsp each): These dried herbs have stronger flavor than fresh once cooked, so they punch through the cheese.
• Crushed red pepper flakes (½ tsp, optional): Just a whisper—enough to remind you it's there.
• Mozzarella cheese (300 g shredded): The top layer that browns and bubbles, creating those golden-brown moments.
• Parmesan cheese (120 g): Split between the ricotta mixture and the top, where it adds a salty, slightly sharp edge.
• Ricotta cheese (250 g): Creates creamy pockets throughout—don't skip it by doubling the mozzarella.
• Olive oil (2 tbsp): For sautéing the aromatics and building flavor in the pan.
• Fresh basil (optional garnish): A bright, fresh finish that cuts through the richness.

Instructions

Set the stage:

Preheat your oven to 190°C and grease a 22x33 cm baking dish with a little oil or butter. A properly greased dish is the difference between easy cleanup and scraping cheese off for ten minutes.

Cook the pasta:

Boil salted water and add ziti, cooking just until al dente (7–8 minutes). The pasta will firm up further in the oven, so stop it just before you think it's done.

Build the foundation:

Heat olive oil in a skillet over medium heat. Sauté the onion until it softens and turns translucent, about 3–4 minutes. Add garlic and let it perfume the oil for just one more minute.

Brown the beef:

Crumble the ground beef into the pan and cook, stirring occasionally, until it's deep brown and no pink remains (about 7 minutes). If there's excess fat pooling, drain some off.

Build the sauce:

Stir in the tomato paste first, letting it cook for a minute until it darkens slightly. Add the jarred sauce, oregano, basil, red pepper flakes if using, and salt and pepper to taste. Let it all simmer together for 5 minutes so the flavors meld.

Prepare the ricotta mixture:

In a bowl, combine ricotta with half of the Parmesan and a small pinch of salt and pepper. This mixture becomes the creamy surprise between the layers.

Layer one:

Spread half the cooked ziti in your prepared dish. Top with half the meat sauce, then dollop half the ricotta mixture over the sauce. Sprinkle half the mozzarella over it all.

Layer two:

Repeat with remaining ziti, sauce, ricotta, and finish with the remaining mozzarella and Parmesan scattered across the top. This is where it should look abundant and generous.

Bake covered and uncover:

Cover tightly with foil and bake for 25 minutes. Remove the foil and bake another 10–15 minutes until the cheese is bubbly, golden, and you can see it browning at the edges.

Rest before serving:

Let the casserole sit for 10 minutes out of the oven. This lets the layers set slightly so you get clean, defined portions instead of a flowing mound.

Save

There's something about a casserole that transforms a simple dinner into an event. When you pull it from the oven and the cheese is still bubbling, when your kitchen smells like everyone's favorite childhood memory, you've made something that matters.

Why This Dish Endures

Baked ziti lives at that intersection where humble meets impressive, where comfort food feels like you've actually put in effort. It's Italian-American in the best way—not pretending to be something it isn't, just delivering warmth, cheese, and satisfaction in a way that works whether you're feeding family on a Tuesday or bringing dinner to someone who needs it.

Variations That Work

This recipe is forgiving enough to bend without breaking. Some people add sautéed bell peppers or mushrooms to the meat sauce for extra texture and earthiness. Others swap Italian sausage in for part of the ground beef, which gives you a spicier, more complex meat layer. You can even prepare the entire casserole a day ahead, keep it covered in the refrigerator, and bake it when you're ready—it actually gives the flavors time to get to know each other.

Scaling and Serving

This recipe feeds six people generously, but the math scales easily if you need to feed more or fewer. It's the kind of dish that goes from weeknight dinner to potluck hero without much fuss, and leftovers reheat beautifully either in the oven at low temperature or in the microwave if you're in a rush.

• Pair it with a simple green salad dressed in lemon vinaigrette to cut through the richness.
• Garlic bread alongside is traditional and completely justified.
• A full-bodied red wine like a Barbera or basic Chianti complements it without pretense.

Save

This is the kind of food that builds memories without trying. Make it, share it, watch people's faces when they taste it.

Recipe FAQs

→ What type of pasta works best?

Ziti pasta holds the sauce well and layers beautifully, but any tubular pasta like penne can be used.

→ Can I substitute the ground beef?

Yes, Italian sausage or ground turkey are good alternatives that add different flavors and textures.

→ How do I know when it’s fully baked?

The dish is ready when the cheese is bubbly and golden brown, usually after 35-40 minutes in the oven.

→ Can this be made ahead of time?

Absolutely. Assemble it in advance, refrigerate covered, then bake just before serving for fresh results.

→ What herbs enhance the flavor?

Dried oregano and basil complement the tomato sauce and beef nicely, adding authentic Italian character.