Baked Ziti with Ground Beef: Oozy, Cheesy Weeknight Magic

If your “What’s for dinner?” question keeps bullying you at 5:30 PM, this is your power move. Baked Ziti with Ground Beef is comfort food with entrepreneurial ROI: minimal effort, maximum payoff, insane leftovers.

It’s got three things your family can’t argue with—melty cheese, rich beef, and pasta that eats like a hug. You bring the 9×13 dish, I’ll bring the strategy.

By the time this hits the table, you’ll look like you planned it all along.

Why Everyone Loves This Recipe

It’s a two-step victory: quick stovetop prep, then hands-off baking while you answer emails or pretend to fold laundry. The combo of zesty marinara, seared beef, and creamy ricotta makes every bite layered, saucy, and deeply satisfying.

You get restaurant-quality flavor without white-tablecloth stress. Plus, it scales like a dream—serve a crowd, meal-prep the week, or freeze half for Future You.

Servings, Prep time, Cooking time, Calories

Servings: 8
Prep Time: 20 minutes
Cook Time: 35–40 minutes
Calories: ~560 per serving (estimate)

Ingredients

1 pound ziti (penne works in a pinch)
1 pound ground beef (85–90% lean)
1 medium yellow onion, finely chopped
3–4 cloves garlic, minced
24–28 ounces marinara sauce (your favorite jar or homemade)
1/2 cup tomato sauce or crushed tomatoes (for extra sauciness)
1 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes (optional)
Salt and black pepper, to taste
1 cup ricotta cheese
1 large egg
1/2 cup grated Parmesan, divided
2 cups shredded mozzarella, divided
2 tablespoons fresh basil, chopped (or 1 teaspoon dried)
Olive oil, for sautéing

Let’s Get Cooking – Instructions

Boil the pasta. Salt a large pot of water like the ocean, then cook ziti 1–2 minutes shy of al dente.
Drain and toss with a drizzle of olive oil so it doesn’t clump.
Brown the beef. In a large skillet over medium-high heat, add a splash of oil and the ground beef. Break it up and cook until browned with crispy bits.
Season with salt and pepper.
Add aromatics. Stir in onion and cook until translucent, 3–4 minutes. Add garlic and cook 30 seconds until fragrant—don’t burn it unless you like drama.
Sauce it up. Pour in marinara and tomato sauce.
Add Italian seasoning, red pepper flakes, and basil. Simmer 5 minutes to marry the flavors.
Taste and adjust salt/pepper.
Mix the ricotta layer. In a bowl, combine ricotta, egg, 1/4 cup Parmesan, a pinch of salt, and a crack of black pepper. Stir until smooth.
Assemble. Preheat oven to 375°F (190°C).
In a 9×13 baking dish, spread a thin layer of meat sauce. Add half the ziti, dot with half the ricotta mixture, sprinkle 1 cup mozzarella, then ladle more sauce.
Repeat layers. Finish with remaining mozzarella and Parmesan.
Bake. Cover loosely with foil (spritz with oil so cheese doesn’t stick).
Bake 20 minutes covered, then uncover and bake 10–15 minutes until cheese is bubbly and lightly golden.
Rest and serve. Let it rest 10 minutes so it sets and slices clean. Garnish with fresh basil.
Try not to eat it straight from the pan. Or do.
Your call.

Preservation Guide

Fridge: Cool completely, then store airtight for 3–4 days. Reheat covered at 350°F for 15–20 minutes or microwave in portions.
Freeze (unbaked): Assemble in a freezer-safe dish, wrap tightly, and freeze up to 2 months.
Bake from frozen at 350°F for 60–75 minutes, removing foil for the last 15.
Freeze (baked leftovers): Portion into containers. Reheat at 350°F for 25–30 minutes or microwave until hot, stirring midway.
Sauce insurance: If reheating seems dry, splash in a bit of marinara or stock before warming.

Healthy Highlights

Protein-packed: Ground beef and cheese deliver solid protein for staying power.
Smart swaps: Use whole-wheat or chickpea pasta for extra fiber, or lean 93% beef to reduce fat.
Veg boost: Fold in sautéed spinach, mushrooms, or zucchini to add volume and micronutrients without sacrificing comfort.
Portion-friendly: It’s rich, so pair with a big salad to balance the plate.
FYI, your future self will thank you.

Nutrition Stats

Per serving (8 servings; estimate using 85–90% lean beef, standard pasta, and full cheese):

Calories: ~560
Protein: ~31g
Carbohydrates: ~48g
Fat: ~24g
Fiber: ~4g
Sodium: ~920mg (varies with sauce and cheese)

These numbers shift with your sauce, cheese amounts, and pasta choice. If you’re tracking closely, plug your exact brands into a nutrition calculator.

Little Mistakes, Big Impact

Overcooking pasta: Remember it bakes again.
Go shy of al dente or you’ll get pasta mush—no thanks.
Skimping on sauce: Dry ziti is a tragedy. Keep it saucy; the pasta absorbs liquid as it bakes.
Skipping the rest: Cutting immediately = cheesy landslide.
Ten minutes of patience equals clean layers and better texture.
Under-seasoning: Taste the sauce before layering. Flat sauce = flat dish.
Easy fix: salt, pepper, and a pinch of sugar if your sauce is too tangy.

Creative Twists

Three-cheese upgrade: Mix provolone with mozzarella and add pecorino for a sharp, salty kick.
Beef + sausage duo: Swap half the beef for Italian sausage for more depth and a hint of spice.
Veggie supreme: Add roasted eggplant, peppers, and mushrooms; use part-skim cheeses to keep it lighter.
Pesto swirl: Stir 2–3 tablespoons basil pesto into the ricotta for fresh, herby vibes. IMO, this slaps.
Spicy arrabbiata: Use spicy marinara and extra red pepper flakes for heat chasers.
White ziti remix: Replace marinara with a light béchamel and add spinach—creamy, cozy, decadent.

FAQ

Can I make this ahead?

Yes.

Assemble up to 24 hours in advance, cover, and refrigerate. When ready, bake at 375°F, adding 5–10 extra minutes since it’s cold.

What pasta can I substitute for ziti?

Penne, rigatoni, or even shells work.

Choose a tube-shaped pasta with ridges to grab sauce and cheese like a pro.

How do I prevent watery baked ziti?

Cook pasta slightly under, simmer the sauce so it’s not thin, and avoid waterlogged veggies. If using ricotta, mix in the egg to help set the layers.

Can I use cottage cheese instead of ricotta?

Totally.

Blend cottage cheese until smooth for a ricotta-like texture. It’s higher in protein and still creamy.

Is lean beef okay?

Yes.

Leaner beef (90–93%) works great. If using fattier beef, drain excess grease before adding sauce to avoid a slick finish.

How do I make it gluten-free?

Use your favorite gluten-free ziti or penne and confirm your marinara and meats are GF.

Bake times remain the same.

Can I add more cheese on top?

Always. Just don’t pile it too thick or it may pool grease.

A balanced blanket of mozzarella plus a dusting of Parmesan is ideal.

Bringing It All Together

This Baked Ziti with Ground Beef is your no-fuss, high-reward dinner play—bold flavor, gooey cheese, and repeat-worthy leftovers. It’s the kind of dish that turns a random Tuesday into “everyone showed up” energy.

Keep it classic or remix it with your favorite twists; either way, you’ll look like you hacked comfort food. Now cue the oven, claim the compliments, and save a square for lunch tomorrow—future you is already hungry.