Baked Ziti Ground Beef Mozzarella (Print Version)
Tender ziti layered with savory ground beef, tomato sauce, and melted mozzarella cheese.
# What You'll Need:
→ Pasta
01 - 1 lb ziti pasta
→ Meat
02 - 1 lb ground beef (80-85% lean)
→ Vegetables & Aromatics
03 - 1 medium yellow onion, finely chopped
04 - 3 cloves garlic, minced
→ Sauce
05 - 24 oz jar tomato pasta sauce (marinara or tomato basil)
06 - 2 tbsp tomato paste
07 - 1 tsp dried oregano
08 - 1 tsp dried basil
09 - ½ tsp crushed red pepper flakes (optional)
10 - Salt and black pepper, to taste
→ Cheese
11 - 3 cups shredded mozzarella cheese
12 - 1 cup grated Parmesan cheese
13 - 1 cup ricotta cheese
→ Other
14 - 2 tbsp olive oil
15 - Fresh basil leaves, for garnish (optional)
# How-To Steps:
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 the ziti until just al dente, about 7 to 8 minutes. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 3 to 4 minutes. Stir in minced garlic and cook for 1 more minute.
04 - Add ground beef to the skillet. Cook, breaking it up, until browned and no longer pink, approximately 7 minutes. Drain excess fat if necessary.
05 - Stir in tomato paste, pasta sauce, dried oregano, dried basil, crushed red pepper flakes if using, and season with salt and black pepper. Simmer for 5 minutes to blend flavors.
06 - In a bowl, combine ricotta cheese with half the Parmesan cheese, adding a pinch of salt and black pepper to taste.
07 - Spread half of the cooked ziti in the prepared baking dish. Layer half of the meat sauce over the pasta, then dollop half of the ricotta mixture on top. Sprinkle with half of the mozzarella cheese.
08 - Add remaining ziti, top with remaining meat sauce, then the rest of the ricotta mixture. Finish by sprinkling with the remaining mozzarella and Parmesan cheeses.
09 - Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
10 - Remove the foil and bake for an additional 10 to 15 minutes until the cheese is bubbly and golden brown.
11 - Let the dish rest for 10 minutes before serving. Garnish with fresh basil leaves if desired.
# Expert Tips:
01 -
- It feeds a crowd without requiring you to manage multiple pots and pans simultaneously.
- The cheese layers create pockets of richness that somehow feel indulgent without being heavy.
- You can prep it ahead and bake it later, which means less stress on the actual cooking day.
02 -
- Drain the cooked pasta without rinsing it—a light starch coating helps the sauce cling and keeps everything bound together rather than slipping apart.
- Don't skip tasting and adjusting the meat sauce before it goes into the oven; once it's in there, you can't fix underseasoning without starting over.
- Mozzarella labeled as low-moisture is essential here, otherwise the casserole releases too much liquid and becomes watery by the time it bakes.
03 -
- If your sauce seems thin before it goes into the oven, mix a tablespoon of tomato paste with a splash of water and stir it in—concentration matters.
- Buy a block of mozzarella and shred it yourself if you have time; it melts smoother and browns more beautifully than the pre-shredded kind.