If there’s one comfort food that makes every dinner feel like a celebration, it’s Baked Ziti. Hearty pasta, rich ragu, clouds of ricotta, and a gloriously gooey, golden top—this is the kind of dish that guarantees smiles all around the table, any night of the week.
Why You’ll Love This Recipe
- Crowd-Pleasing Comfort: Baked Ziti is always a hit at potlucks or family dinners—everyone comes back for seconds!
- Cheesy, Creamy Perfection: Each bite combines melty mozzarella, rich ricotta, and a savory tomato-meat sauce for ultimate coziness.
- Hearty But Easy: This dish uses simple ingredients and straightforward steps, but bakes up into a meal fit for any occasion.
- Flexible for Leftovers: Baked Ziti reheats beautifully and tastes just as good (maybe better!) the next day.
Ingredients You’ll Need
No fancy supplies required—just a few classic Italian ingredients come together for this unforgettable Baked Ziti. Each one brings unique flavor and texture, so don’t skip on the details!
- Ziti Pasta: The namesake tube-shaped pasta soaks up all the rich sauce—use the classic or swap with penne if needed.
- Olive Oil: Adds depth to the beef and keeps the ziti from sticking. Good olive oil brings extra flavor.
- Lean Ground Beef: 90/10 gives great flavor without excess grease, lending heartiness to the ragu.
- Yellow Onion & Garlic: A classic aromatic duo that forms the savory foundation for your sauce.
- Whole Peeled Plum Tomatoes: Hand-crushed for a rustic, thick texture and bright tomato taste.
- Marinara Sauce: Speeds things up and deepens the tomato base—pick your favorite jar!
- Whole-Milk Ricotta Cheese: Creamy, decadent, and the heart of every dreamy bite.
- Heavy Whipping Cream: Blends with the ricotta for a silky-smooth, luscious texture.
- Kosher Salt & Crushed Red Pepper: Essential for seasoning, with just the right touch of heat.
- Mozzarella (pre-shredded): Melts beautifully throughout, creating that classic cheese pull.
- Parmigiano-Reggiano Cheese: The bold nutty flavor and golden topping takes ziti from good to irresistible.
- Fresh Parsley: For a pretty pop of color and fresh, herby finish once baked.
Variations
The beauty of Baked Ziti is how customizable it is—anyone can make it their own! Use this recipe as your foundation and don’t be afraid to swap in your favorite flavors or adapt it for different needs.
- Make It Vegetarian: Simply leave out the ground beef and add sautéed mushrooms, zucchini, or spinach for a satisfying meatless bake.
- Extra Cheesy: Add provolone, fontina, or even a swirl of creamy burrata for a gooey, decadent topping.
- Spicier Kick: Mix diced hot Italian sausage with the beef or add more crushed red pepper for extra heat.
- Gluten-Free Swap: Substitute your favorite gluten-free ziti or penne and enjoy all the cheesy comforts worry-free.
How to Make Baked Ziti
Step 1: Cook the Ziti
Preheat your oven to 375°F and bring a big pot of salted water to a rolling boil. Cook the ziti until just al dente—usually about 10 minutes—so it stays perfectly tender after baking. Drain well and toss with a drizzle of olive oil to keep those lovely tubes from sticking together.
Step 2: Brown the Beef
While the pasta’s cooking, heat the rest of the olive oil in a sturdy Dutch oven over medium-high. Add the ground beef in medium clumps, let it brown beautifully on two sides (don’t rush this step!), then use a wooden spoon to break the beef into smaller pieces as it finishes cooking. This gives each bite hearty, browned flavor.
Step 3: Sauté Onion & Garlic
Once the beef is no longer pink, dial the heat down to medium and add your finely chopped onion and garlic. Stir frequently—about three minutes—until everything softens and gets fragrant. Your kitchen will smell like a dream!
Step 4: Make the Ragu
Stir in the hand-crushed plum tomatoes and marinara sauce. Bring everything to a gentle simmer, then cover and let the sauce thicken slightly—about 10 to 12 minutes. This ragu is the soul of your Baked Ziti, so let the flavors marry and deepen.
Step 5: Add Cheeses, Cream & Seasoning
Take the pot off the heat and scoop out 3 cups of ragu for layering later. To the sauce left in the pot, stir in the ricotta, heavy cream, salt, crushed red pepper, 2 cups of mozzarella, and ½ cup of Parmigiano-Reggiano. The mixture should look and smell downright irresistible—this is where the “creamy” part really shines!
Step 6: Combine Pasta & Ragu
Add your cooked ziti to the cheesy ragu and stir until every noodle is coated in sauce. It should be thick, creamy, and ready for some serious layering.
Step 7: Assemble the Casserole
Spread a cup of the reserved ragu into a 13×9-inch baking dish. Add half of your ziti mixture, then spoon another cup of ragu over it. Follow up with the rest of the ziti, another layer of sauce, and a flourish of the remaining mozzarella and Parmigiano-Reggiano. You want every inch covered for that signature bubbly crust.
Step 8: Bake & Garnish
Bake, uncovered, for 20–25 minutes until the cheese is melted and starting to brown in spots. Let the casserole cool for five minutes, sprinkle with plenty of fresh parsley, and prepare yourself for pasta bliss.
Pro Tips for Making Baked Ziti
- Slightly Undercook the Pasta: Boil your ziti just until barely al dente, since it will continue to soften as it bakes in the sauce.
- Layer That Cheese Generously: Don’t be shy with mozzarella and Parmigiano on top—the golden crust is unbeatable.
- Reserve That Ragu: Taking a few cups of ragu out before mixing with the cheese guarantees saucy layers and prevents a dry bake.
- Let It Rest Before Slicing: Give your Baked Ziti five minutes to rest so it sets up for perfect, scoopable squares.
How to Serve Baked Ziti
Garnishes
Fresh chopped parsley is the essential finishing touch—its vibrant green color wakes up the whole dish. If you’re feeling extra, try grating on a little more Parmigiano-Reggiano or a few leaves of fresh basil before serving.
Side Dishes
Baked Ziti plays beautifully with a simple green salad tossed in your favorite vinaigrette. And nothing beats thick slices of warm, crusty garlic bread to mop up every last bit of saucy, cheesy goodness. Roasted broccoli or sautéed green beans also make wonderful sides to balance your meal.
Creative Ways to Present
Serve Baked Ziti straight from the bubbling casserole for pure comfort, or amp things up by scooping it into mini ramekins for individual portions. For parties, slice into neat squares and serve with toothpicks as irresistible pasta bites. You can even assemble the dish in advance and bake just before guests arrive for a low-stress, high-reward presentation.
Make Ahead and Storage
Storing Leftovers
Baked Ziti will keep beautifully in the fridge for up to four days. Cover leftovers tightly with foil or transfer to an airtight container—those flavors will continue to deepen and meld, making each leftover serving extra cozy.
Freezing
This recipe is freezer-friendly and perfect for meal prep. Assemble the ziti completely but don’t bake it—cover it well with plastic wrap and foil, then freeze for up to 3 months. You can also freeze leftover portions after baking for easy future dinners.
Reheating
To reheat baked or thawed ziti, cover and warm in a 350°F oven until bubbly and heated through (about 20-30 minutes). For a quick fix, individual portions can be microwaved—just add a splash of marinara to keep things moist.
FAQs
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Can I assemble Baked Ziti in advance?
Absolutely! You can assemble the entire casserole, cover, and refrigerate it for up to 24 hours before baking. Add an extra 10 minutes of bake time if you’re starting from cold, and enjoy hot, fresh pasta without any last-minute stress.
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What’s the best way to prevent watery Baked Ziti?
Boil the pasta just until al dente, drain thoroughly, and let your sauce simmer until slightly thickened before assembling. This keeps your Baked Ziti perfectly creamy, never soupy.
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Can I swap out the ricotta for something else?
Mascarpone or cottage cheese can stand in for ricotta if that’s what you have—just know the texture and flavor will be slightly different, but still delicious!
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How do I get that gorgeous golden crust on top?
Make sure the final layer is topped generously with cheese, and bake uncovered so the top bubbles and browns. You can broil for 2-3 minutes at the end for an extra golden finish, but watch closely to avoid burning.
Final Thoughts
This classic Baked Ziti recipe is pure, cozy comfort—share it with loved ones or whip it up for yourself on a chilly night. Give it a try and see how quickly it becomes a favorite at your table!
Print
Cheesy Baked Ziti Recipe
- Prep Time: 25 mins
- Cook Time: 40 mins
- Total Time: 1 hr 5 mins
- Yield: 8 servings
- Category: Baking
- Method: Oven
- Cuisine: Italian-American
Description
This Baked Ziti recipe is a comforting and delicious Italian-American classic that’s perfect for feeding a crowd. With layers of pasta, rich meat sauce, and plenty of cheese, this hearty casserole is sure to be a hit at any gathering.
Ingredients
Ingredients:
- 1 (1-lb.) pkg. ziti
- 3 Tbsp. olive oil, divided
- 1 lb. 90/10 lean ground beef
- 1 small (7 oz.) yellow onion, finely chopped (about 1 1/4 cups)
- 3 large garlic cloves, finely chopped (about 1 1/2 Tbsp.)
- 1 (28-oz.) can whole peeled plum tomatoes, crushed by hand
- 1 (24-oz.) jar marinara sauce
- 1 (15-oz.) container whole-milk ricotta cheese
- 1/3 cup heavy whipping cream
- 1 tsp. kosher salt
- 1/2 tsp. crushed red pepper
- 12 oz. pre-shredded low-moisture part-skim mozzarella cheese (about 3 cups), divided
- 3 oz. Parmigiano-Reggiano cheese, grated (about 3/4 cup) and divided
- Chopped fresh flat-leaf parsley
Instructions
- Cook ziti: Preheat oven to 375°F. Bring a large pot of salted water to a boil over high. Add ziti, and cook, stirring occasionally, according to package directions for al dente, about 10 minutes. Drain ziti in a colander, and toss with 1 tablespoon of the oil.
- Cook ground beef: While ziti cooks, heat remaining 2 tablespoons oil in a large Dutch oven over medium-high. Break ground beef into medium-sized clumps, and add to Dutch oven. Cook, stirring once halfway through cook time, until deeply browned on 2 sides, 6 to 8 minutes.
- Break up ground beef into smaller pieces: Cook, stirring and breaking up meat into smaller pieces with a wooden spoon, until cooked through and no longer pink, about 2 minutes.
- Add garlic and onion: Reduce heat to medium. Add onion and garlic, and cook, stirring often, until softened, about 3 minutes.
- Make ragu: Stir in plum tomatoes and marinara sauce. Bring to a simmer over medium. Cover, and simmer, stirring occasionally, until slightly thickened, 10 to 12 minutes. Remove from heat, and set aside 3 cups of the ragu.
- Add cheeses, cream, and seasoning to ragu: Add ricotta, cream, salt, crushed red pepper, 2 cups of the mozzarella, and 1/2 cup of the Parmigiano-Reggiano to remaining ragu in Dutch oven, and stir to combine. Add cooked ziti, and stir until thoroughly combined.
- Assemble casserole: To assemble, spread 1 cup of the reserved ragu in the bottom of a 13- x 9-inch baking dish. Spoon half of the ziti mixture over ragu. Spoon 1 cup of the reserved ragu over ziti mixture. Spoon remaining ziti mixture over ragu. Spread remaining 1 cup reserved ragu over ziti mixture, and sprinkle with remaining 1 cup mozzarella and 1/4 cup Parmigiano-Reggiano.
- Bake: Bake, uncovered, in preheated oven until cheese is melted and browned in spots, 20 to 25 minutes. Let cool 5 minutes. Garnish with parsley.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 7g
- Sodium: 1040mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 100mg
