So you’re craving something cheesy, saucy, and carby but too lazy to whip up a four-hour lasagna masterpiece, huh? Same. Enter baked ziti: lasagna’s low-maintenance cousin who shows up to the party looking amazing but didn’t even try that hard. Honestly, it’s comfort food at its finest—gooey cheese, hearty pasta, savory sauce—and the best part? It’s basically impossible to mess up. Even if you’re the kind of person who “accidentally” burns toast, you can pull this off.
Why This Recipe is Awesome
- It’s idiot-proof. If you can boil pasta and dump things into a pan, congrats—you’ve got this.
- Crowd pleaser. Seriously, when was the last time someone said “nah” to baked pasta drowning in cheese? Exactly.
- Leftovers = life. This stuff reheats like a dream. Bonus points if you eat it straight from the fridge (I won’t judge).
- Customizable. Want extra meat? Add it. More cheese? Double it. Veggies? Sure, live your truth.
Basically, this baked ziti is like Netflix—you can’t really go wrong.
Ingredients You’ll Need
Here’s your grocery hit list. Don’t stress—it’s mostly pantry basics.
- 1 pound ziti pasta (or literally any tube-shaped pasta, because who’s checking?)
- 1 pound ground beef (swap for sausage if you’re feeling spicy)
- 1 medium onion, diced (because everything starts with onion, obviously)
- 3 cloves garlic, minced (measure with your heart, not a spoon)
- 1 jar (24 oz) marinara sauce (store-bought is fine, I won’t tell Nonna)
- 1 can (15 oz) tomato sauce
- 1 teaspoon dried basil (or fresh if you’re fancy)
- 1 teaspoon dried oregano
- Salt & black pepper to taste
- 1 cup ricotta cheese (aka creamy goodness)
- 2 cups shredded mozzarella cheese (the real MVP)
- ½ cup grated Parmesan cheese (for that salty kick)
- Olive oil (just a drizzle to keep things from sticking)
Step-by-Step Instructions
- Preheat the oven to 375°F (190°C). Yes, do it now. Don’t wait until you’re halfway through and panic.
- Cook the pasta in salted boiling water until just al dente. Don’t overcook unless you’re into mushy regret. Drain and set aside.
- Brown the meat. In a big skillet, heat a splash of olive oil, toss in onion and garlic, and sauté until fragrant. Add beef (or sausage) and cook until no longer pink.
- Add the sauces. Stir in marinara and tomato sauce. Season with basil, oregano, salt, and pepper. Simmer for 10 minutes so the flavors can “marry” (but no prenup required).
- Mix pasta and sauce. Dump the drained pasta into the skillet. Toss until everything’s coated in saucy goodness.
- Layer the magic. In a 9×13 baking dish, spread half the pasta mixture. Dollop spoonfuls of ricotta, then sprinkle a layer of mozzarella and Parmesan. Repeat with the rest of the pasta and cheese. Basically, you’re building a cheesy skyscraper.
- Bake. Cover with foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes until the top is bubbly and golden.
- Cool slightly. Let it sit for 5–10 minutes before digging in, unless you enjoy scalding your mouth with molten cheese lava.
Common Mistakes to Avoid
- Forgetting to salt the pasta water. Huge mistake. Your pasta should taste like the ocean (a nice one, not the weird one by the factory).
- Overcooking the pasta. Remember, it keeps cooking in the oven. Don’t turn it into baby food.
- Skipping the layering. Just dumping everything into one pile? Lazy. Give the ricotta its spotlight.
- Too little cheese. I mean… is that even legal?
- Cutting too soon. Patience, grasshopper. Let it set a few minutes or you’ll have sloppy ziti soup.
Alternatives & Substitutions
- No ziti? Penne, rigatoni, or even macaroni works. Basically, any pasta with holes for the sauce to sneak into.
- Not a beef fan? Try Italian sausage, turkey, or go meatless with mushrooms and spinach.
- Cheese tweaks. Hate ricotta? Swap with cottage cheese or more mozzarella. (But honestly, ricotta is the GOAT here.)
- Sauce drama. If you’ve got a homemade sauce recipe passed down from your Italian grandma—flex it. If not, jarred sauce is 100% fine.
- Gluten-free? Use gluten-free pasta. No excuses.
FAQ (Frequently Asked Questions)
Can I make this ahead of time?
Yep! Assemble everything, cover with foil, and stash in the fridge. Bake when you’re ready. (Add 10 extra minutes since it’s cold.)
Can I freeze baked ziti?
Absolutely. Just wrap tightly in foil or plastic wrap. Future-you will thank present-you.
Do I have to use ricotta?
Nope, but you’re missing out. Still, cottage cheese or mascarpone will do the trick.
What if I don’t have Parmesan?
First of all… how dare you. But fine, use pecorino, asiago, or just extra mozz.
Can I add veggies?
Yes! Bell peppers, spinach, zucchini—go wild. Just sauté them first so they don’t get watery.
How do I reheat leftovers?
Oven at 350°F for about 20 minutes works best. Or microwave it if you’re in “hangry and impatient” mode.
Final Thoughts
And there you have it—the Ultimate Baked Ziti Recipe that’ll make you feel like a kitchen rockstar without actually trying that hard. Cheesy, saucy, and oh-so-cozy, it’s basically a hug in pasta form. Perfect for feeding a crowd, impressing a date, or just inhaling by yourself while watching your favorite show.
Now go impress someone—or just yourself—with your new baked ziti skills. Trust me, once you make this, it’ll be on repeat. Comfort food game = leveled up.
You May Want to Make More Easy Recipes:-
- The Ultimate Baked Creamy Mushroom Dip Recipe
- Garlic Butter Sausage Bites with Creamy Parmesan Pasta Recipe
- Japanese Fried Rice Recipe
- Easy Greek Lemon Chicken Soup (Avgolemono) Recipe
Ultimate Baked Ziti Recipe With Ground Beef
Ingredients
- 1 lb ziti pasta
- 1 lb ground beef
- 1 tbsp olive oil
- 1 small yellow onion chopped
- 3 cloves garlic minced
- 1 24 oz jar marinara sauce
- 1 15 oz container ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella divided
- ½ cup grated Parmesan
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and black pepper to taste
- ¼ cup fresh parsley chopped
- Optional: 1/2 cup diced bell peppers 1/4 tsp red pepper flakes
Instructions
- Preheat oven to 375°F.
- Cook ziti until al dente; drain.
- Heat oil in skillet; cook onion 3-4 minutes.
- Add garlic and beef; cook 5-7 minutes; drain fat.
- Stir in marinara, oregano, basil, salt, and pepper; simmer 5 minutes.
- Mix ricotta, egg, 1 cup mozzarella, and Parmesan.
- Layer in 9x13 dish: half ziti, half meat sauce, ricotta mix, remaining ziti, meat sauce, 1 cup mozzarella.
- Bake 25-30 minutes until bubbly.
- Garnish with parsley; serve.
Notes
- Store in fridge 4 days or freeze 2 months.
- Use ground turkey or cottage cheese as substitutes.
- Add pasta water if sauce is thick.
- Assemble 24 hours ahead; bake later.
- Serve with garlic bread and salad.
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