When I was growing up, this was the kind of meal that turned an ordinary weeknight into something special.
The smell of garlic and tomatoes simmering on the stove would fill the kitchen, and you just knew dinner was going to be good.
This version keeps it classic — a hearty meat sauce, a creamy ricotta layer, and plenty of mozzarella that melts into golden perfection.
It’s the kind of dish that tastes even better the next day (if it lasts that long).
Why You’ll Love This Recipe
This baked ziti is simple but rich in flavor. The sauce simmers just long enough to feel homemade, and the creamy ricotta mixture adds a soft, luxurious texture that balances the heartiness of the pasta.
It’s a perfect dish for Sunday dinners, potlucks, holidays, or anytime you want something that feels like comfort on a plate. You can prepare it ahead of time, bake it when needed, and it feeds a crowd without much fuss.
Ingredients (Serves 8–10)
For the Sauce:
- 1 tablespoon olive oil
- 1 pound ground beef (or half beef, half Italian sausage)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon sugar (to balance the acidity)
For the Ricotta Layer:
- 15 ounces ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 egg
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
Assembly:
- 1 pound ziti or penne pasta
- 2 cups shredded mozzarella cheese (for topping)
Make the Meat Sauce
Heat olive oil in a large skillet over medium heat. Add the ground beef and onion, cooking until the meat is browned and the onions are soft. Drain any extra fat.
Add the minced garlic and cook for about 30 seconds, just until fragrant. Stir in the crushed tomatoes, tomato sauce, and tomato paste. Add the Italian seasoning, salt, pepper, and sugar.
Reduce the heat to low and let the sauce simmer for about 15–20 minutes, stirring occasionally. The longer it simmers, the richer the flavor gets.
If you like a touch of freshness, stir in a handful of chopped basil at the end.
Mix the Ricotta Layer
In a medium bowl, combine ricotta, mozzarella, Parmesan, egg, salt, garlic powder, and oregano. Stir until smooth and creamy.
This mixture is the secret to that luscious, creamy middle layer. It keeps the baked ziti soft and moist, balancing the hearty tomato sauce.
Cook the Pasta
Bring a large pot of salted water to a boil and cook the ziti according to the package directions — but take it off the heat 2 minutes early. You want it slightly undercooked since it’ll finish baking in the oven.
Drain and toss lightly with a spoonful of sauce to keep it from sticking together.
Assemble the Ziti
Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Here’s how to layer it:
- Spread a thin layer of sauce on the bottom
- Add half the cooked pasta.
- Spoon half the ricotta mixture over the pasta.
- Pour more sauce on top.
- Add the remaining pasta, then the rest of the ricotta mixture.
- Finish with the last of the sauce and a generous sprinkle of mozzarella and Parmesan.
It’s not an exact science — just make sure every layer has a bit of everything.
Bake to Perfection
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake another 15 minutes, or until the top is bubbly and golden brown.
Let it rest for about 10 minutes before serving. That’s the hardest part — waiting. But it helps the layers set and makes slicing easier.
Serve It Up
Scoop generous portions and sprinkle with fresh parsley or extra Parmesan. Pair it with garlic bread and a simple green salad for the perfect meal.
Every bite is cheesy, saucy, and full of that homemade comfort. It’s the kind of dish that tastes like it came straight from an Italian grandmother’s kitchen — even if you whipped it up on a Tuesday.
Tips for the Best Baked Ziti
- Undercook the pasta slightly so it doesn’t get mushy in the oven.
- Use both mozzarella and Parmesan for that perfect balance of melt and flavor.
- Let it rest before serving — this helps the sauce and cheese settle.
- Freeze before baking if making ahead; it reheats beautifully.
- Add sausage or pancetta for extra flavor depth.
Storage and Make-Ahead
This recipe keeps well and tastes even better the next day. Store leftovers covered in the fridge for up to 4 days.
To reheat, cover with foil and warm in the oven at 350°F (175°C) for about 20 minutes, or microwave in individual portions.
You can also freeze the unbaked casserole — just assemble, wrap tightly, and freeze for up to 3 months. Bake straight from frozen, adding about 15 extra minutes to the cooking time.
Why You’ll Make It Again
Because it’s a classic that never disappoints. The layers of cheese, pasta, and sauce feel indulgent but are easy to pull together. It’s affordable, feeds a crowd, and makes you look like you’ve been cooking all day — even though it’s mostly just layering and baking.
It’s comfort food in its purest form: simple ingredients that come together to make something unforgettable.
Can I Use Another Pasta Shape?
Yes! Penne, rigatoni, or even rotini all work great. Just make sure it’s a pasta with ridges — they hold onto the sauce beautifully.
Can I Make It Without Meat?
Absolutely. You can skip the meat and add sautéed vegetables like mushrooms, spinach, or zucchini. The flavor stays rich and satisfying, just with a lighter touch.
