About this recipe
There is nothing better than pulling a bubbling, golden-brown pan of pasta out of the oven when you are completely exhausted. This Cheesy Baked Ziti is the ultimate classic family comfort food, and it requires surprisingly little effort to throw together. We start with a fast, savory meat sauce that simmers on the stove while the pasta boils. Then, everything gets layered with a massive amount of ricotta, mozzarella, and sharp Parmesan cheese. It bakes up hot, bubbly, and perfectly cheesy in under an hour, making it the perfect meal for a chaotic weeknight or a lazy Sunday dinner.
Why You'll Love This Recipe
It feeds a massive crowd on a tight budget.
You can assemble the entire dish ahead of time and just throw it in the oven when you are ready.
The leftovers taste even better the next day.
Ingredients
Pasta and sauce
- 12 oz ziti pasta (penne or rigatoni also work)
- 1 tbsp olive oil
- 1 lb ground beef (or Italian sausage)
- 3 cloves garlic (minced)
- 3 cups marinara sauce
- 1 tsp Italian seasoning
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Cheese layer
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese (divided)
- 1/2 cup grated Parmesan cheese
- 1 large egg (optional, helps set the ricotta layer)
- 2 tbsp fresh parsley (chopped, optional)
Ingredient Notes
Ricotta cheese
Always buy whole milk ricotta. The skim milk versions are watery and completely lack that rich, creamy texture.
Marinara sauce
Since the sauce is the base flavor of the entire dish, use a high-quality jarred marinara that you actually like eating on its own.
Equipment
large pot
large skillet
9x13-inch baking dish
colander
mixing bowl
Instructions
Cook the pasta
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish. Boil the ziti in heavily salted water, but drain it about two minutes before the package directions say it is done. It will finish cooking in the oven, and you don't want mushy pasta.
Make the meat sauce
Heat the olive oil in a large skillet over medium-high heat. Drop in your ground beef and cook it until it's browned and crumbly, draining off any excess grease. Stir in the minced garlic, marinara sauce, Italian seasoning, kosher salt, and black pepper. Let it simmer together for just a few minutes while you prep the cheese.
Mix the cheese filling
Grab a medium mixing bowl and stir together the ricotta, exactly half of the shredded mozzarella (save the rest for the top), the grated Parmesan, and the egg. The egg is technically optional, but it acts as a binder so your ricotta doesn't melt into a watery mess when it bakes.
Assemble the ziti
Spread a thin layer of meat sauce across the bottom of your prepared baking dish so the pasta doesn't stick. Add half of your cooked ziti, then spoon half of the ricotta mixture over the top in small dollops. Cover that with half of the remaining meat sauce, and repeat the layers one more time.
Bake until bubbly
Blanket the entire casserole with the remaining mozzarella cheese. Bake it uncovered for 20 to 25 minutes until the cheese is bubbling and golden brown around the edges. Let the dish rest on the counter for at least 5 minutes before you try to scoop it.
Common Mistakes to Avoid
Overcooking the pasta
If you boil the ziti until it is completely soft, it will turn into absolute mush while it bakes in the sauce. Always pull it out while it still has a firm bite.
Slicing too soon
If you scoop the pasta immediately out of the oven, it will slide everywhere in a soupy mess. Let it rest so the cheese and sauce have a minute to set.
Tips
- Shred your own mozzarella from a block instead of buying pre-shredded bags. It melts infinitely better and doesn't have that weird powdery coating.
- If the top is browning too quickly in the oven, just tent a piece of aluminum foil loosely over the dish for the last 10 minutes.
- Rinse out your marinara jar with a tiny splash of water and dump it into the skillet so you don't waste any sauce.
Variations
Spicy Sausage
Swap the ground beef for hot Italian sausage and add a heavy pinch of crushed red pepper flakes to the sauce.
Veggie Packed
Sauté a handful of diced bell peppers, onions, and mushrooms before you add the meat to sneak in extra vegetables.
Substitutions
- If you absolutely hate ricotta, you can swap it entirely for small-curd cottage cheese.
- Penne, rigatoni, or even heavy rotini noodles work perfectly if you don't have ziti.
- Skip the meat entirely and just use extra marinara sauce for a simple vegetarian baked pasta.
What to Serve With It
Serve it with a massive side of garlic bread to soak up any extra sauce on the plate.
Pair it with a sharp, acidic Caesar salad to cut through the heavy richness of the cheese.
Make Ahead
Assemble and chill
You can build the entire casserole, cover it tightly in foil, and keep it in the fridge for up to 24 hours. Just add about 10 extra minutes to the baking time since it is going into the oven cold.
Storage
Refrigerator
Store any leftover baked ziti in an airtight container in the fridge for up to 4 days. It holds up beautifully.
Freezer
You can freeze this unbaked or fully baked for up to 2 months. Make sure it is wrapped tightly in foil so it doesn't get freezer burn.
Reheating
Microwave individual scoops with a tiny splash of water to keep the pasta from drying out, or cover the whole dish in foil and bake at 350°F until warmed through.
Recipe Notes
If you notice a lot of grease pooling in the pan after browning your meat, make sure to drain it before adding the sauce so your casserole isn't oily.
For more easy family dinners, we included related recipes like our creamy garlic chicken pasta and beef and broccoli skillet from our published recipe database.
Nutrition
- Serving Size
- 1 slice
- Calories
- 540
- Protein
- 31g
- Carbohydrates
- 52g
- Fat
- 23g
- Fiber
- 4g
- Sugar
- 8g
- Sodium
- 890mg
FAQ
Can I make cheesy baked ziti ahead of time?
Yes, absolutely. Build the entire dish right up to the baking step, then just cover it tightly and stick it in the fridge for up to 24 hours. You'll probably need to add 10 to 15 extra minutes to your baking time since the pan will be completely cold.
Do I have to use ricotta?
Not at all. If you aren't a fan of ricotta, cottage cheese is a fantastic 1:1 substitute. You can also just skip the cheese layer entirely and use extra mozzarella if you prefer a really simple baked pasta.
Can I freeze baked ziti before baking?
Yeah, it freezes perfectly. Build it in a freezer-safe dish, wrap it really well with plastic wrap and foil, and throw it in the freezer. Let it thaw overnight in the fridge before you try to bake it, or the center will still be frozen solid.
Recipe Card
Cheesy Baked Ziti
A comforting baked pasta loaded with a simple meat sauce, a creamy ricotta layer, and a bubbling golden mozzarella topping.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 6
- Category
- Family Dinner Ideas
- Cuisine
- Italian American
- Difficulty
- Easy
- Cost
- Budget-friendly
Ingredients
Pasta and sauce
- 12 oz ziti pasta (penne or rigatoni also work)
- 1 tbsp olive oil
- 1 lb ground beef (or Italian sausage)
- 3 cloves garlic (minced)
- 3 cups marinara sauce
- 1 tsp Italian seasoning
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Cheese layer
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese (divided)
- 1/2 cup grated Parmesan cheese
- 1 large egg (optional, helps set the ricotta layer)
- 2 tbsp fresh parsley (chopped, optional)
Instructions
- Cook the pasta: Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish. Boil the ziti in heavily salted water, but drain it about two minutes before the package directions say it is done. It will finish cooking in the oven, and you don't want mushy pasta.
- Make the meat sauce: Heat the olive oil in a large skillet over medium-high heat. Drop in your ground beef and cook it until it's browned and crumbly, draining off any excess grease. Stir in the minced garlic, marinara sauce, Italian seasoning, kosher salt, and black pepper. Let it simmer together for just a few minutes while you prep the cheese.
- Mix the cheese filling: Grab a medium mixing bowl and stir together the ricotta, exactly half of the shredded mozzarella (save the rest for the top), the grated Parmesan, and the egg. The egg is technically optional, but it acts as a binder so your ricotta doesn't melt into a watery mess when it bakes.
- Assemble the ziti: Spread a thin layer of meat sauce across the bottom of your prepared baking dish so the pasta doesn't stick. Add half of your cooked ziti, then spoon half of the ricotta mixture over the top in small dollops. Cover that with half of the remaining meat sauce, and repeat the layers one more time.
- Bake until bubbly: Blanket the entire casserole with the remaining mozzarella cheese. Bake it uncovered for 20 to 25 minutes until the cheese is bubbling and golden brown around the edges. Let the dish rest on the counter for at least 5 minutes before you try to scoop it.
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