This easy baked ziti combines tender pasta with rich tomato and ground-beef sauce, creamy ricotta and plenty of melted mozzarella. It is a comforting family dinner that can be assembled ahead and baked when needed.
Cooking the pasta slightly less than the packet recommends prevents it from becoming too soft in the oven. Some of the sauce is mixed directly with the pasta, while the remaining sauce and cheese are layered throughout the casserole.
Every serving contains saucy pasta, creamy ricotta and golden melted cheese. Serve it with homemade dinner rolls, garlic bread, roasted vegetables or a simple green salad.
Why You’ll Love This Baked Ziti
- Rich, cheesy and comforting.
- Makes a generous family-sized meal.
- Uses familiar supermarket ingredients.
- Can be assembled in advance.
- Suitable for freezing.
- Easy to transport to a potluck.
- Produces convenient leftovers.
- Can be customised with beef, sausage or vegetables.
- Easier to assemble than traditional lasagne.
- Suitable for both weeknight and weekend dinners.
Ingredients You’ll Need
For the Pasta and Meat Sauce
- 1 pound ziti pasta.
- 1 tablespoon olive oil.
- 1 pound lean ground beef.
- 1 small yellow onion, finely chopped.
- 3 garlic cloves, finely minced.
- 1 teaspoon Italian seasoning.
- ½ teaspoon salt, plus more for the pasta water.
- ¼ teaspoon ground black pepper.
- ¼ teaspoon crushed red pepper flakes, optional.
- 1 jar marinara sauce, 24 ounces.
- 1 can crushed tomatoes, 15 ounces.
For the Cheese Filling
- 15 ounces whole-milk ricotta cheese.
- 1 large egg.
- ½ cup finely grated parmesan cheese, divided.
- 3 cups shredded low-moisture mozzarella cheese, divided.
- 2 tablespoons chopped fresh parsley or basil.
Ingredient Notes
Ziti: Its tubular shape holds plenty of sauce. Penne or rigatoni can be used if ziti is unavailable.
Ground beef: Lean ground beef provides savoury flavour without leaving excessive grease in the sauce.
Marinara sauce: Choose a well-seasoned marinara you enjoy because it provides the foundation of the meat sauce.
Crushed tomatoes: These increase the amount of sauce and prevent the casserole from becoming dry during baking.
Ricotta: Whole-milk ricotta creates the creamiest filling. Drain off any visible liquid before mixing.
Egg: Helps the ricotta mixture set into soft, distinct layers.
Mozzarella: Low-moisture mozzarella melts evenly and releases less water than fresh mozzarella.
Parmesan: Freshly grated parmesan adds a salty, savoury flavour and helps the top become golden.
Which Pasta Is Best for Baked Ziti?
Ziti is the traditional choice because its hollow centre catches the tomato sauce and melted cheese.
Penne has diagonal ends but otherwise provides a similar texture. Rigatoni is larger and produces a slightly chunkier casserole.
Avoid delicate pasta shapes that may break or become excessively soft during baking.
Regardless of the shape, cook the pasta for approximately two minutes less than the packet’s recommended al dente time.
How to Make Easy Baked Ziti
Step 1: Prepare the Oven and Baking Dish
Preheat the oven to 375°F.
Lightly grease a 9 × 13-inch baking dish with olive oil or non-stick cooking spray.
Step 2: Cook the Pasta
Bring a large pot of generously salted water to a boil.
Add the ziti and cook it for approximately two minutes less than the packet’s al dente time.
The pasta should be flexible but remain noticeably firm in the centre.
Drain it thoroughly but do not rinse it. Rinsing removes starch that helps the sauce cling to the pasta.
Step 3: Brown the Beef and Onion
Heat the olive oil in a large skillet over medium-high heat.
Add the ground beef and chopped onion.
Cook for approximately 6–8 minutes, breaking the meat into small pieces, until the beef is browned and the onion is soft.
Drain excess fat if necessary.
Step 4: Prepare the Meat Sauce
Add the minced garlic, Italian seasoning, salt, black pepper and optional red pepper flakes.
Cook for approximately 30 seconds, stirring continuously.
Pour in the marinara sauce and crushed tomatoes.
Reduce the heat and simmer gently for approximately 10 minutes, stirring occasionally.
Step 5: Prepare the Ricotta Mixture
Place the ricotta in a medium mixing bowl.
Add the egg, ¼ cup parmesan, 1 cup mozzarella and the chopped parsley or basil.
Stir until evenly combined.
Step 6: Combine the Pasta and Sauce
Reserve approximately 2 cups of meat sauce for layering.
Place the drained pasta in a large bowl or return it to the cooking pot.
Add the remaining meat sauce and toss gently until every piece of pasta is coated.
Step 7: Assemble the First Layer
Spread half of the sauced pasta across the prepared baking dish.
Spoon the ricotta mixture over the pasta in small portions. Spread it gently without disturbing the pasta layer excessively.
Spoon half of the reserved meat sauce over the ricotta.
Step 8: Complete the Casserole
Add the remaining sauced pasta.
Spread the final portion of reserved meat sauce over the surface.
Sprinkle evenly with the remaining 2 cups of mozzarella and ¼ cup of parmesan.
Step 9: Bake the Ziti
Cover the dish loosely with aluminium foil.
Bake at 375°F for 20 minutes.
Remove the foil and continue baking for approximately 10–15 minutes, until the sauce is bubbling and the cheese has melted with golden spots.
For additional browning, place the dish under the broiler briefly. Watch it continuously because the cheese can burn quickly.
Step 10: Rest and Serve
Remove the baked ziti from the oven.
Allow it to rest for approximately 10–15 minutes before serving.
This short resting period allows the sauce and cheese layers to settle, making the portions easier to lift from the dish.
Garnish with fresh parsley or basil.
Tips for Perfect Baked Ziti
Undercook the Pasta Slightly
The pasta continues cooking and absorbing liquid in the oven. Fully cooking it before assembly can result in a soft or mushy casserole.
Prepare Enough Sauce
Baked pasta needs more sauce than a stovetop pasta dish. The pasta absorbs moisture while baking and resting.
Drain Excess Beef Fat
Too much grease can make the sauce oily and prevent the cheese mixture from tasting balanced.
Use Low-Moisture Mozzarella
Fresh mozzarella contains more water and can make the casserole wet. Low-moisture mozzarella produces a more consistent melt.
Grate the Cheese Freshly
Freshly grated cheese generally melts more smoothly than pre-shredded cheese containing anti-caking agents.
Cover the Dish Initially
Covering the casserole prevents the pasta and cheese from drying out before the centre becomes hot.
Let It Rest Before Serving
Cutting the casserole immediately can cause the layers to slide apart. Resting creates neater portions.
Why Is My Baked Ziti Dry?
Dry baked ziti is usually caused by one or more of the following:
- The pasta was fully cooked before baking.
- There was not enough tomato sauce.
- The dish was baked uncovered for too long.
- The oven temperature was too high.
- The casserole was reheated without adding moisture.
- The dish was assembled in a larger pan, creating a thinner layer.
Use plenty of sauce and remove the casserole when the cheese is melted and the edges are bubbling.
Why Is My Baked Ziti Watery?
Possible causes include:
- The pasta was not drained thoroughly.
- Fresh mozzarella released excess water.
- The tomato sauce was particularly thin.
- Watery vegetables were added without cooking them first.
- The casserole was served immediately without resting.
- The ricotta contained substantial excess liquid.
Allow the finished dish to rest for at least 10 minutes before deciding whether it is too wet.
What to Serve With Baked Ziti
Serve baked ziti with:
- Homemade dinner rolls.
- Garlic bread.
- A simple green salad.
- Caesar salad.
- Easy roasted green beans.
- Garlic parmesan Brussels sprouts.
- Air fryer zucchini fries.
- Roasted broccoli.
- Steamed asparagus.
- Honey-glazed carrots.
Baked Ziti Variations
Sausage Baked Ziti
Replace the ground beef with mild or spicy Italian sausage.
Remove the casings when necessary and crumble the sausage as it cooks.
Meatless Baked Ziti
Omit the ground beef.
Add sautéed mushrooms, courgette, bell peppers or spinach. Cook the vegetables until their excess moisture has evaporated before adding the tomato sauce.
Baked Ziti With Beef and Sausage
Use ½ pound ground beef and ½ pound Italian sausage for a more complex meat sauce.
Spinach Baked Ziti
Thaw approximately 10 ounces of frozen chopped spinach.
Squeeze out as much moisture as possible and mix it into the ricotta filling.
Spicy Baked Ziti
Use spicy Italian sausage and increase the crushed red pepper flakes according to taste.
Baked Ziti Without Ricotta
Replace the ricotta with small spoonfuls of cottage cheese.
The texture will be different, but the casserole will remain creamy.
Extra-Cheesy Baked Ziti
Add 1 additional cup of mozzarella between the two pasta layers.
Can You Make Baked Ziti Ahead?
Yes. Assemble the complete casserole but do not bake it.
Cover the dish tightly and refrigerate for up to 24 hours.
Remove it from the refrigerator while the oven preheats. Bake as instructed, adding approximately 10–15 minutes because the centre will be cold.
Keep the casserole covered until the final portion of the baking time.
How to Store Leftovers
Allow the baked ziti to cool promptly.
Transfer individual portions to airtight containers or cover the baking dish securely.
Refrigerate for up to four days.
How to Reheat Baked Ziti
In the Oven
Place the required portion in an oven-safe dish.
Add a small spoonful of marinara sauce or water around the pasta.
Cover and reheat at 350°F until thoroughly hot.
In the Microwave
Place one serving on a microwave-safe plate.
Cover loosely and heat in short intervals until hot, rotating or stirring where possible.
Can You Freeze Baked Ziti?
Yes. Baked ziti is well suited to freezing.
Freezing Before Baking
Assemble the casserole in a freezer-safe dish.
Allow every ingredient to cool before wrapping the dish tightly.
Freeze for up to three months.
Thaw overnight in the refrigerator before baking. Add extra baking time as needed.
Freezing After Baking
Cool the baked casserole completely.
Freeze individual portions in airtight containers for up to three months.
Thaw in the refrigerator before reheating.
Pottery and glass baking dishes can be damaged by sudden temperature changes. Use a freezer-to-oven-safe dish or a disposable foil pan.
Frequently Asked Questions
Is baked ziti the same as lasagne?
No. The ingredients are similar, but baked ziti uses short tubular pasta and does not require carefully arranged pasta sheets.
Do you have to boil ziti before baking?
Yes. The pasta should be boiled until slightly firmer than al dente.
This recipe does not contain enough additional liquid to cook completely dry pasta in the oven.
Should baked ziti be covered while baking?
Cover it for the first 20 minutes to retain moisture.
Remove the foil for the final 10–15 minutes so the cheese can melt and develop golden spots.
Can I use penne instead of ziti?
Yes. Penne, rigatoni or another sturdy tubular pasta can be used.
Can I prepare baked ziti the night before?
Yes. Assemble and refrigerate it for up to 24 hours before baking.
Why does my baked ziti fall apart?
The casserole may need additional resting time. Allow it to stand for 10–15 minutes before serving.
Can I use cottage cheese instead of ricotta?
Yes. Cottage cheese produces a slightly different texture but can be substituted in an equal quantity.
How many people does this recipe serve?
A 9 × 13-inch casserole provides approximately eight generous servings or up to ten smaller portions when served with side dishes.
Easy Baked Ziti Recipe Card
Preparation time: 25 minutes
Cooking time: 35 minutes
Resting time: 10 minutes
Total time: 1 hour 10 minutes
Servings: 8
Course: Dinner
Cuisine: Italian-American
Method: Baking
Ingredients
- 1 pound ziti pasta.
- 1 tablespoon olive oil.
- 1 pound lean ground beef.
- 1 small yellow onion, chopped.
- 3 garlic cloves, minced.
- 1 teaspoon Italian seasoning.
- ½ teaspoon salt.
- ¼ teaspoon black pepper.
- ¼ teaspoon crushed red pepper flakes, optional.
- 24 ounces marinara sauce.
- 15 ounces crushed tomatoes.
- 15 ounces whole-milk ricotta.
- 1 large egg.
- ½ cup grated parmesan, divided.
- 3 cups shredded low-moisture mozzarella, divided.
- 2 tablespoons chopped parsley or basil.
Instructions
- Preheat the oven to 375°F.
- Grease a 9 × 13-inch baking dish.
- Cook the pasta for approximately two minutes less than the recommended al dente time.
- Drain the pasta without rinsing.
- Heat the olive oil in a large skillet.
- Brown the beef and onion for 6–8 minutes.
- Drain excess fat if necessary.
- Add the garlic, Italian seasoning, salt, pepper and optional red pepper flakes.
- Cook for 30 seconds.
- Add the marinara and crushed tomatoes.
- Simmer for approximately 10 minutes.
- Mix the ricotta, egg, ¼ cup parmesan, 1 cup mozzarella and herbs.
- Reserve approximately 2 cups of meat sauce.
- Toss the pasta with the remaining sauce.
- Spread half the pasta in the baking dish.
- Add the ricotta mixture and half the reserved sauce.
- Add the remaining pasta and sauce.
- Sprinkle with the remaining mozzarella and parmesan.
- Cover and bake for 20 minutes.
- Uncover and bake for another 10–15 minutes.
- Rest for 10–15 minutes before serving.
Recipe Notes
- Undercook the pasta slightly.
- Use enough sauce to prevent dryness.
- Choose low-moisture mozzarella.
- Drain watery ricotta before mixing.
- Cover the casserole during the first part of baking.
- Test the complete recipe before confirming the exact cooking time and yield.