Baked Ziti Recipe
There’s just something about baked ziti that always hits the spot. It’s simple, hearty, and honestly, it never disappoints.
The way pasta, sauce, and gooey cheese come together feels cozy and special but isn’t fussy at all.
Here’s how I make baked ziti that’s creamy, flavorful, and honestly pretty easy to pull off at home.
You can use ziti, rigatoni, or even penne pasta for this dish. Each one grabs the sauce nicely and bakes up with that perfect texture.
Sometimes I toss in a handful of broccoli for a pop of color and a little freshness. It balances out the cheese and sauce—plus, it looks good.
I like to have the right gear ready, measure out what I need, and just follow the steps. When the ziti comes out of the oven with that golden, bubbling top, it’s honestly hard not to sneak a bite right away.
Baked Ziti Recipe
Baked ziti is one of those dishes I keep coming back to because it’s comforting and you can prep it ahead. You get tender pasta, rich tomato sauce, creamy ricotta, and melty mozzarella—what’s not to love?
It feeds a crowd, so it’s great for family dinners or when friends drop by.
Equipment
- Large pot for boiling ziti noodles
- Large skillet for browning ground beef or Italian sausage
- Mixing bowls for combining cheese and sauce
- Casserole dish (9×13 inches) for baking
- Wooden spoon or spatula for stirring sauces and meat
- Colander for draining pasta
- Measuring cups and spoons for accuracy
- Aluminum foil to cover the dish while baking
- Oven mitts for handling hot cookware
- Cheese grater for shredding mozzarella and parmesan
Honestly, a sturdy casserole dish helps the pasta cook more evenly. If you use a deep one, you won’t have sauce bubbling over everywhere.
Ingredients
- 1 pound ziti pasta
- 1 pound ground beef or Italian sausage (or half of each)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 jar (about 24 oz) marinara sauce or spaghetti sauce
- 1 cup ricotta cheese (whole-milk preferred)
- 2 cups shredded mozzarella cheese
- ½ cup grated parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon basil
- ½ teaspoon oregano
- ¼ teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
Sometimes I’ll throw in chopped bell peppers or zucchini for extra flavor and a bit of crunch. The cheese combo really gives it that creamy, balanced bite.
Instructions
- Preheat your oven to 375°F (190°C).
- Boil the ziti noodles in salted water until they’re just a little firm, then drain.
- Cook the ground beef or Italian sausage with diced onion in a skillet until browned, and drain off the extra fat.
- Add the garlic, marinara sauce, and seasonings. Let it all simmer for 5–10 minutes.
- In a bowl, mix together the ricotta, half the mozzarella, parmesan, and parsley—this is your cheese mixture.
- Toss the cooked pasta with half of the meat sauce.
- Layer half of that pasta in your casserole dish, then spread the cheese mixture and the rest of the sauce over it.
- Add the rest of the pasta, top with more sauce, and sprinkle the remaining mozzarella on top.
- Cover the dish with foil and bake for 25 minutes. Take off the foil and bake for another 10 minutes so the cheese gets all melty and bubbly.
Notes
I usually let the baked ziti sit for about 10 minutes before cutting into it. That way, the layers stay together when you serve.
A sprinkle of fresh parsley or extra parmesan on top never hurts.
If I’m after something lighter, I swap in ground turkey. Want more kick? Just add more red pepper flakes.
This dish freezes surprisingly well—just let it cool and wrap it up tight.
And honestly, leftovers taste even better the next day. The flavors just meld together so nicely.
Equipment
- Large pot
- large skillet
- Mixing bowls
- Casserole dish (9×13 inches)
- Wooden spoon or spatula
- Colander
- Measuring cups and spoons
- Aluminum foil
- Oven mitts
- Cheese grater
Ingredients
- 1 pound ziti pasta
- 1 pound ground beef or Italian sausage or half of each
- 1 small onion diced
- 2 cloves garlic minced
- 24 oz marinara sauce or spaghetti sauce 1 jar
- 1 cup ricotta cheese whole-milk preferred
- 2 cups shredded mozzarella cheese
- 0.5 cup grated parmesan cheese
- 1 tsp Italian seasoning
- 0.5 tsp basil
- 0.5 tsp oregano
- 0.25 tsp red pepper flakes optional
- Salt and black pepper to taste
- 2 tbsp fresh parsley chopped
Instructions
- Preheat oven to 375°F (190°C).
- Boil ziti in salted water until barely firm, then drain.
- Brown ground beef or sausage with onion in skillet; drain excess fat.
- Add garlic, sauce, and seasonings. Simmer 5–10 minutes.
- In a bowl, mix ricotta, half the mozzarella, parmesan, and parsley.
- Toss cooked pasta with half the meat sauce.
- Layer half the pasta in casserole dish, spread cheese mixture, and top with remaining sauce. Add rest of pasta, more sauce, and remaining mozzarella.
- Cover with foil; bake 25 minutes. Uncover and bake another 10 minutes until bubbly and golden.
Notes
Nutrition
Tasting Notes
When I dig into baked ziti, the first thing I notice is that creamy texture from the melted cheese. There’s this slight tang from the tomato sauce too—it’s just enough to keep things interesting.
The pasta stays tender, never mushy, and it really soaks up the sauce. I love how the blend of ricotta, mozzarella, and Parmesan brings a gentle saltiness and a smooth, mellow flavor.
The cheese on top browns up nicely, giving a little crunch that breaks up the soft, cheesy layers underneath. Each bite feels warm and hearty, almost like a hug in food form.
The tomato sauce comes through rich and balanced—thankfully, it doesn’t get too heavy or oily. I pick up on those hints of garlic and herbs, making everything feel cozy but not overwhelming.
Usually, I put a fresh green salad on the side. That crisp lettuce and light dressing really help balance out the richness of the pasta.
Honestly, I think baked ziti tastes even better if you let it cool a bit after baking. The flavors seem to settle, and the cheese firms up just enough so each serving holds together.
