Baked Ziti with Ground Beef

There's something about a bubbling casserole dish that fills a kitchen with the kind of warmth that has nothing to do with the oven. My neighbor handed me her handwritten recipe card years ago, the edges soft from handling, and it changed everything about how I thought about feeding a table full of people who actually wanted seconds. This baked ziti with ground beef and marinara is the dish that proved comfort food didn't require complexity, just good ingredients and the willingness to layer them with care.

I made this for my brother's first apartment dinner party, and he ate three servings while pretending to be casual about it. Someone asked for the recipe, and I almost didn't tell her because it felt like sharing a secret, something so reliably good that it bordered on unfair. That's when I realized this wasn't just pasta and cheese—it was permission to show up with something real instead of something fancy.

Ingredients

• Ziti or penne pasta (1 pound): Don't skip the salted water for boiling; it flavors the pasta from inside out.
• Ground beef, 85% lean (1 pound): The fat ratio matters more than you'd think—too lean and it dries out, too fatty and you're fighting grease.
• Marinara sauce (3 cups): Good jarred sauce works fine, but taste it first and adjust seasoning because every brand varies.
• Onion and garlic (1 medium onion, 2 cloves): Chop them small; they dissolve into the sauce and add subtle sweetness.
• Olive oil (2 tablespoons): Use something you'd actually taste on bread, not the cheapest bottle.
• Ricotta cheese (1.5 cups): Room temperature ricotta blends smoother into the pasta—pull it out 15 minutes before mixing.
• Mozzarella, shredded (2 cups): Shred it yourself if you can; pre-shredded cheese has anti-caking agents that prevent proper melting.
• Parmesan cheese, grated (1/2 cup): The sharp bite of Parmesan cuts through all the richness and ties everything together.
• Italian herbs (1 teaspoon) and red pepper flakes (1/4 teaspoon): The herbs add earthiness while the heat creates balance no single ingredient provides alone.

Instructions

Heat your oven and prepare:

Set the oven to 375°F and grease your baking dish with a bit of oil or butter so nothing sticks when you're tired and hungry.

Cook the pasta:

Boil salted water, add pasta, and fish it out while it still has a slight bite to it—it finishes cooking in the oven and will be soft if you're not careful. Drain and set aside.

Build the meat sauce:

Heat olive oil over medium heat, cook your onion until it turns translucent and sweet-smelling, then add garlic for just a minute so it doesn't burn. Add ground beef and break it into small pieces with your spoon, cooking until no pink remains.

Season and simmer:

Pour in the marinara, add herbs, salt, pepper, and red pepper flakes if you like heat, then let it bubble gently for 5 minutes so the flavors find each other.

Combine pasta and sauce:

In a large bowl, mix the cooked pasta with half the meat sauce, the ricotta, and 1 cup of mozzarella—fold gently so nothing gets broken up.

Layer the casserole:

Spread half the pasta mixture into your baking dish, top with half the remaining sauce and half the Parmesan, then layer the rest of the pasta, sauce, mozzarella, and final Parmesan on top.

Bake covered then uncovered:

Cover with foil and bake 25 minutes so everything heats through gently, then remove foil and bake another 10-15 minutes until the cheese is golden and bubbling at the edges.

Rest before serving:

Let it sit for 10 minutes so the layers set and the first bite doesn't burn your mouth, then scatter fresh basil on top if you have it.

Bookmark

The moment someone takes their first bite and their eyes go quiet for a second, that's when you know you've made something worth making again. This is the dish that turns Tuesday night into something people remember.

Why This Works

Baked pasta thrives on contrast—tender noodles, rich meat, sharp cheese, and tangy sauce all talking to each other. The ricotta adds creaminess that pure mozzarella can't deliver alone, while Parmesan cuts through the richness with its salty bite. When you layer instead of stir, you preserve these distinct moments of flavor rather than smoothing them into one predictable taste.

Room for Your Own Changes

Ground turkey or Italian sausage swap in seamlessly if that's what you have or prefer. For a vegetarian version, skip the meat and sauté mushrooms, zucchini, or spinach instead—they release their own savory depth that the dish respects. You can also break your own rules with the cheeses or add a pinch more red pepper flakes if your household likes heat.

Making It Your Moment

Serve this with a green salad that cuts through the richness and warm garlic bread for soaking up sauce. A glass of Chianti or Sangiovese alongside it is the kind of small choice that transforms a weeknight into something intentional. The casserole reheats beautifully, making it perfect for preparing ahead or enjoying leftovers that somehow taste even better the next day.

• You can assemble this completely the day before and bake it straight from the fridge—just add 10 extra minutes to the covered baking time.
• Freeze individual portions after baking for nights when you need something warm and already made.
• Fresh basil on top is optional but turns the last bites into something that feels special.

Bookmark

This is the recipe that teaches you that good cooking isn't about being complicated or precious—it's about respecting your ingredients and the people eating what you make. Every time you pull this out of the oven, you're participating in something real.

Recipe FAQs

→ What pasta works best for this dish?

Ziti or penne pasta hold sauce well and maintain a tender but firm texture when baked.

→ Can I substitute ground beef with another protein?

Yes, ground turkey or Italian sausage can be used for variation and different flavor profiles.

→ How do I prevent the cheese from drying out while baking?

Cover the dish with foil for most of the baking time, then remove it near the end to brown the cheese evenly.

→ What herbs complement this baked pasta dish?

Dried basil, oregano, or an Italian herb blend add aromatic depth and traditional flavor notes.

→ Is it possible to make a vegetarian version?

Omit the meat and add sautéed vegetables like mushrooms, zucchini, or spinach for a satisfying vegetarian entree.