Baked Ziti with Ground Beef
Hearty baked ziti loaded with seasoned ground beef, tender pasta, and a rich tomato sauce, all blanketed in gooey melted mozzarella. This Italian-American comfort classic comes together in one casserole dish and feeds a crowd with minimal fuss.
For 4 servings
- prep
Preheat oven and prepare the baking dish.
Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with a drizzle of olive oil.
- boil · ~10 min
Boil the ziti until al dente.
1.Bring 2 liters of water to a rolling boil in a large pot.2.Add 0.5 tsp salt and the ziti. Stir once to prevent sticking.3.Boil for 1-2 minutes less than the package directions so the pasta stays firm for baking.4.Drain the pasta in a colander and set aside.TIPUndercooking the pasta slightly prevents it from turning mushy during baking. - saute · ~7 min
Brown the ground beef.
1.Heat olive oil in a large skillet over medium-high heat.2.Add the ground beef and cook, breaking it up with a spoon, until no longer pink (5-7 minutes).3.Spoon off and discard any excess fat from the skillet.TIPDon't crowd the pan. Spread the beef in an even layer so it sears rather than steams. - saute · ~15 min
Build the tomato sauce.
1.Add chopped onion to the beef and cook until softened (3-4 minutes).2.Stir in minced garlic and cook until fragrant (30 seconds).3.Add crushed tomatoes, tomato paste, oregano, chili flakes, a pinch of salt, and black pepper.4.Bring to a gentle simmer and cook until the sauce thickens slightly (10-12 minutes), stirring occasionally.5.Turn off the heat and fold in torn basil leaves.TIPLet the sauce simmer uncovered. Reducing the liquid concentrates the tomato flavor. - mix
Combine the pasta and sauce.
Add the drained ziti to the skillet with the meat sauce and toss gently until every piece is well coated.
- assemble
Layer the ziti into the baking dish.
1.Transfer half the sauced ziti into the prepared baking dish.2.Scatter half the shredded mozzarella over the top.3.Add the remaining ziti and finish with the rest of the mozzarella.4.Sprinkle grated parmesan evenly over the surface.TIPFor an extra golden crust, add a light dusting of breadcrumbs mixed with a little parmesan. - bake · ~25 min
Bake until bubbly and golden.
Place the dish on the middle rack and bake uncovered for 20-25 minutes. The cheese should be fully melted, bubbling, and lightly browned on top. For a deeper golden top, switch to broil for the last 2 minutes and watch carefully.
TIPLet the casserole rest for 5 minutes after baking so the sauce sets and the portions hold their shape. - serve · ~5 min
Rest briefly and serve hot.
Remove from the oven and let it stand for 5 minutes. Scoop generous servings onto warm plates.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1For a richer flavor, let the meat sauce simmer a full 15 minutes to concentrate the tomatoes.
- 2Reserve 1/2 cup of pasta water before draining; stir a splash into the sauce if it seems too thick.
- 3Use low-moisture mozzarella for the best melt without making the casserole watery.
- 4Let the baked ziti rest exactly 5 minutes after baking so the layers set and slices hold together.
- 5Toast the pasta for 2 minutes in the empty pot after draining to remove excess moisture and prevent sogginess.
- 6Make ahead: assemble the casserole up to 24 hours in advance, refrigerate, and add 10 minutes to the bake time.
- 7For a crispy top, switch to broil for the final 2 minutes and watch closely to avoid burning.
Adapt it for your goals.
Vegetarian
Replace ground beef with 1 1/2 cups of sautéed mushrooms and lentils for a hearty, meatless version that still delivers umami and texture.
spicy Italian sausageSpicy Italian sausage
Swap ground beef for 375g of spicy Italian sausage (casings removed) for a punchier, fennel-infused flavor that complements the tomato sauce.
gluten freeGluten-free
Use gluten-free ziti or penne and verify that the pasta is boiled separately to avoid cross-contamination; all other ingredients are naturally gluten-free.
low fatLow-fat
Use extra-lean ground beef (5% fat) and part-skim mozzarella to cut saturated fat while keeping the dish satisfying and cheesy.
Why this is on our healthy list.
Good Source of Protein
The ground beef and cheese provide high-quality protein that supports muscle repair and keeps you full longer.
Rich in Lycopene
The crushed tomatoes and tomato paste are packed with lycopene, a powerful antioxidant linked to heart and skin health, especially when cooked.
Calcium from Cheese
Mozzarella and parmesan contribute calcium for strong bones and teeth, with parmesan offering a concentrated dose in a small serving.
Contains Anti-inflammatory Spices
Oregano and red chili flakes provide anti-inflammatory compounds like carvacrol and capsaicin that may support immune function.
Frequently asked questions
Yes, penne, rigatoni, or mostaccioli work well because their ridges hold the sauce and cheese; avoid thin pasta like spaghetti.
