Baked Ziti
Classic Italian-American baked ziti with ricotta, mozzarella, and hearty meat sauce—the Sunday supper casserole that feeds a crowd and reheats like a dream. Pasta baked bubbling hot until cheese browns and the center reaches a food-safe steam.
🛒Ingredients
- 1 pound ziti or penne pasta
- 1 pound ground beef (or half beef, half Italian sausage)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 (24-ounce) jar marinara sauce (or 3 cups homemade)
- 1 (15-ounce) can crushed tomatoes
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt, plus more for pasta water
- 1/2 teaspoon black pepper
- 1 (15-ounce) container whole-milk ricotta
- 1 large egg
- 1/4 cup grated Parmesan, plus more for serving
- 2 cups shredded mozzarella, divided
- 2 tablespoons chopped fresh parsley or basil (optional)
🔧Kitchen Tools Needed
- 9x13 baking dish
- Large pot
- Skillet
- Mixing bowl
- Instant-read thermometer
📝Instructions
- 1
Preheat oven to 375°F. Grease a 9×13-inch baking dish. Bring a large pot of salted water to a boil; cook ziti 2 minutes less than package directions (al dente). Drain.
- 2
Meanwhile, brown ground beef with onion in a large skillet over medium-high heat until beef reaches 160°F and no pink remains, 7–9 minutes. Drain excess fat. Stir in garlic 30 seconds, then marinara, crushed tomatoes, Italian seasoning, salt, and pepper. Simmer 5 minutes.
- 3
In a bowl, mix ricotta, egg, Parmesan, 1 cup mozzarella, and parsley until combined.
- 4
Toss drained pasta with half the meat sauce. Spread half the pasta in the baking dish. Dollop and spread the ricotta mixture. Top with remaining pasta, remaining sauce, and the last 1 cup mozzarella.
- 5
Cover with foil and bake 20 minutes. Uncover and bake 10–15 minutes more until cheese is browned and the casserole is bubbling hot throughout (165°F in the center).
- 6
Rest 10 minutes before scooping. Refrigerate leftovers within 2 hours up to 4 days; reheat covered to 165°F.
🥗Nutrition Information
⚡Calories per serving: 520
🏷️Recipe Tags
❓Frequently Asked Questions
Can I make baked ziti ahead?
Assemble up to 24 hours ahead, cover, and refrigerate. Add 10–15 minutes covered bake time from cold.
Freeze it?
Freeze unbaked (well wrapped) up to 3 months. Thaw overnight in the fridge, then bake as directed until 165°F center.
No egg in ricotta?
Egg helps set the ricotta layer; you can omit for a softer scoopable filling.
Vegetarian?
Skip meat; sauté mushrooms and zucchini in the sauce instead.
Food safety?
Cook ground beef to 160°F; bake casserole until bubbling and 165°F in the center; chill leftovers within 2 hours.
