There are some dinners that just feel like a hug in a bowl. This easy baked ziti is definitely one of them. It’s way easier than lasagna but just as satisfying.
It’s the kind of meal that’s perfect when you need something hearty, cheesy, and satisfying — but you also don’t want to spend your whole night in the kitchen. Plus, it’s amazing for meal prep and freezer stashing (because who doesn’t love pulling out a homemade baked pasta on a busy night?).
Let’s get into it.
Ingredients You’ll Need
FOR THE PASTA BAKE
- Ziti or rigatoni: cooked to al dente for the perfect bite
- Mozzarella, Parmesan, and Fresh Basil: For topping before the final bake in the oven
FOR THE MEAT SAUCE
- Olive oil: to get your onions and garlic going
- Onion: sweetens the sauce naturally
- Garlic: major flavor boost.
- Ground beef: hearty and filling
- Salt: to season every layer
- Black pepper: a muted kick
- Italian seasoning: brings all the cozy herb vibes
- Tomato paste: for that deep, rich tomato flavor
- Crushed tomatoes or tomato puree: lush and saucy
- Bay leaves: subtle background flavor
- Fresh basil: bright and fresh
FOR THE RICOTTA MIXTURE
- Ricotta cheese: creamy and dreamy
- Shredded mozzarella: stretchy, melty goodness
- Grated parmesan: salty and nutty
- Fresh chopped parsley: a pop of green and herby freshness
- Salt: flavor enhancer
- Black pepper: just a hint
How to Make Baked Ziti
Step 1: Build the Sauce
In a big pan, heat up the olive oil. Add the onions and cook until soft and translucent, about 5–7 minutes. Stir in the garlic and let it get fragrant — about a minute.
Add the ground beef and cook until browned, breaking it up into little crumbles. Stir in the tomato paste and let it toast for a minute.
Pour in the crushed tomatoes, toss in the bay leaves, salt, pepper, Italian seasoning, and basil. Cover and let it simmer on medium-low for about 20 minutes while you handle the pasta.
Step 2: Cook the Pasta
Boil a big pot of salted water and cook the pasta one minute shy of al dente. Scoop out about a cup of pasta water before draining — you might need it later.
Step 3: Mix Up the Ricotta
In a medium bowl, stir together ricotta, mozzarella, parmesan, parsley, salt, and pepper until it’s creamy and dreamy.
Step 4: Put It All Together
Fish out the bay leaves and toss them (trust me, you don’t want to get a mouthful of bay leaf with your pasta). Add the pasta and ricotta mixture into the sauce and stir it up. If it looks dry, drizzle in a little pasta water.
Transfer everything into an oven-safe baking dish. Top generously with mozzarella and parmesan.
Step 5: Bake Until Bubbly
Preheat your oven to 400°F. Cover the dish with foil and bake for 15 minutes. Uncover and bake another 5 minutes until the top is golden and the cheese is melty.
Shower it with fresh basil before serving if you’re feeling fancy.
Customizations and Swaps
- Meat: Swap in ground turkey, chicken, or Italian sausage.
- Cheese: Cottage cheese or mascarpone can replace ricotta.
- Pasta: Penne, rotini, or any short pasta shape works. I like using rotini as the sauce adheres to the ridges, making for a saucier bite.
- Veggies: Add spinach, mushrooms, or even zucchini.
- Spicy: Toss in some red pepper flakes when seasoning the tomato sauce for a little heat.
How to Store, Freeze, and Meal Prep Baked Ziti
How to Store
Let it cool completely. Store in an airtight container in the fridge for up to 4 days.
How to Freeze
Store tightly in a freezer-safe container. Thaw overnight in the fridge and reheat at 350°F until hot (internal temp should hit 165°F).
Meal Prep Tip
You can assemble the whole thing without baking and refrigerate for up to 2 days or freeze it right away.
If you prefer your pasta freshly cooked, you can prepare the sauce and ricotta mixture on its own and freeze. Once ready to consume, all you have to do is boil the pasta and mix together with the reheated sauce, then bake it up in the oven to cut down drastically on time.
Food Safety Reminders
Don’t leave cooked food out for more than 2 hours (1 hour if it’s hot and humid). Always reheat leftovers to 165°F.
FAQs
Can I make baked ziti ahead of time?
Yes! Assemble it ahead and keep it in the fridge for up to 2 days. Bake when you’re ready.
Do I have to use ricotta?
Not at all. Cottage cheese or mascarpone make great substitutes.
Can I make this vegan/vegetarian?
You can omit the beef and replace with additional vegetables like mushrooms, zucchini, etc. to make this vegetarian.
To make this vegan, follow the above substitutions for the beef or use a vegan meat substitute. Swap out the mozzarella, ricotta, and parmesan cheese with vegan versions. You can also top the dish with cashew cheese for creaminess.
What’s the best way to reheat baked ziti?
Cover it with foil and bake at 350°F until heated through, or microwave single servings.
Can I freeze baked ziti after baking?
Yes! Cool it first, wrap well, and freeze.
Make this baked ziti tonight!
This easy baked ziti with beef is pure comfort food — no shortcuts, no weird ingredients, just simple, hearty goodness.
Honestly? You might want to make a double batch. One for tonight. One for “just in case.”
Pairings for Baked Ziti
Since baked ziti is hearty and rich, I recommend pairing it with a crisp and refreshing salad or appetizer:
Of course, nothing tops off an Italian dinner quite like toasty and buttery garlic bread.
More Pasta Dishes
Try these additional comforting pasta dishes. Simple and hearty and comes together so easily!
Easy Baked Ziti | Cheesy Pasta Bake
Ingredients
- 1 lb ziti or rigatoni
- 2 tbsp olive oil
- 1/2 large onion diced
- 1 tbsp minced garlic
- 1 lb ground beef
- 1.5 tsp salt
- 1/8 tsp black pepper
- 1 tsp Italian seasoning
- 3 tbsp tomato paste
- 1 28 oz can crushed tomatoes
- 2 bay leaves
- 1/4 cup fresh chopped basil plus additional for garnish
FOR THE RICOTTA MIXTURE
- 15 oz ricotta cheese
- 1/4 cup fresh chopped parsley
- 3/4 cup shredded mozzarella plus extra for topping
- 1/4 cup grated parmesan
- 1/2 tsp salt
- 1/8 tsp black pepper
FOR THE TOPPING
- 3/4 cup shredded mozzarella
- 1/4 cup grated parmesan
Instructions
- Heat olive oil over medium heat. Sauté onion until translucent. Add garlic and cook 1 minute.
- Add ground beef. Cook until browned. Stir in tomato paste.
- Add crushed tomatoes, bay leaves, Italian seasoning, salt, pepper, and basil. Cover and simmer 20 minutes.
- Boil pasta until al dente. Reserve 1 cup pasta water, then drain.
- In a bowl, mix ricotta, mozzarella, parmesan, parsley, salt, and pepper.
- Remove bay leaves from sauce. Combine pasta and ricotta mixture into sauce. Stir well. Add pasta water if needed.
- Pour into baking dish. Top with mozzarella and parmesan.
- Bake at 400°F, covered, for 15 minutes. Uncover and bake 5 more minutes.
- Garnish with fresh basil and additional parmesan. Serve immediately.
