This baked ziti has been the backbone of my weeknight dinner rotation for years. I first learned to make it in a cramped student apartment when I needed something inexpensive, filling, and simple to scale up for friends. The first time I brought it to a potluck, the entire 9x13-inch dish disappeared within minutes and someone asked for the recipe on the spot. What makes this dish so special is the balance of textures: al dente pasta that holds its shape, a hearty, slightly sweet tomato-meat sauce, and a layered, melty cheese topping that forms golden, bubbly pockets with every forkful.

Beyond comfort, this version is practical. It uses pantry-friendly sauces and freezer-stable components so you can make a double batch and freeze one for later. The ricotta adds a creamy interior contrast to the browned mozzarella and sharp parmesan on top. I often make this on a Sunday, letting the flavors meld overnight in the fridge — the next day it tastes even better. Little touches like draining excess fat from the browned beef and not overcooking the ziti ensure the final casserole is rich without becoming greasy or mushy.

Ingredients

• Pasta (16 ounces ziti): Choose a quality brand like Barilla or De Cecco when possible. Ziti's tube shape traps sauce and cheese; if you can't find ziti, penne works well as a substitute. Cook to al dente so the casserole doesn’t become too soft while baking.
• Ground beef (1/2 pound): Use 80/20 blend for flavor; if you prefer leaner, 90/10 works but may be drier. Browning properly develops savory Maillard flavors that make the sauce taste richer.
• Aromatics (2 cloves garlic, 1 large onion): Mince garlic and chop the onion finely so they evenly distribute through the sauce. Yellow onions add sweetness; red onion can be used for a sharper note.
• Tomato bases (24 ounces spaghetti sauce + 8 ounces tomato sauce): I like Rao's or Prego for a reliable flavor—use a thicker spaghetti sauce and a plain tomato sauce to control texture and acidity.
• Herbs (1 teaspoon oregano): Dried oregano is classic; add a pinch of red pepper flakes if you want heat. Fresh basil added just before serving brightens the dish.
• Ricotta (15 ounces): Whole-milk ricotta gives a creamier texture; drain if very watery. For a silkier custard inside, stir the ricotta with a beaten egg and a generous pinch of salt.
• Parmesan (1/2 cup): Freshly grated Parmigiano-Reggiano delivers a nutty finish—avoid pre-grated powders if possible.
• Mozzarella (1 1/2 cups, divided): Use low-moisture whole-milk shredded mozzarella for even melting. Reserve 1/2 cup for finishing to get that toasty top.

Instructions

Preheat oven: Set the oven to 350°F (177°C). Preheating ensures even baking and predictable cheese browning times—don't skip this step. Position the rack in the center of the oven for best results. Cook pasta: Bring a large pot of salted water to a rolling boil and cook 16 ounces ziti according to package directions until al dente (usually 9–11 minutes). Test by biting a piece: it should be tender with a slight bite at the center. Drain well in a colander and shake to remove excess water; reserve a splash of pasta water if the sauce needs thinning. Prepare meat sauce: In a large skillet over medium heat, add the 1/2 pound ground beef with 1 large chopped onion and 2 cloves minced garlic. Cook, breaking up the meat with a wooden spoon, until the beef is browned and the onions are translucent—about 7–9 minutes. Drain any excess fat for a cleaner sauce unless you prefer the extra richness. Add sauces and seasoning: Stir in 24 ounces of spaghetti sauce, 8 ounces tomato sauce, and 1 teaspoon dried oregano. Bring to a gentle boil, then reduce heat and simmer for 5 minutes to marry flavors. Taste for seasoning and add salt, black pepper, or a pinch of sugar if the tomatoes are too acidic. Combine pasta and sauce: Mix 1 cup of the meat sauce with the cooked ziti until evenly coated. This initial mixing ensures saucy pasta in every bite and prevents the ricotta layer from overwhelming the pasta later on. Layer first half: Spoon half of the ziti-sauce mixture into a greased 9x13-inch baking dish. Dollop and spread 15 ounces ricotta evenly over the pasta using a rubber spatula. Sprinkle with 1 cup shredded mozzarella and spoon about 1 cup of the remaining meat sauce over the cheese—this helps keep the ricotta moist while baking. Layer second half: Add the remaining ziti mixture on top and spread it evenly. Pour the rest of the meat sauce over the top and smooth with the back of a spoon so the top is evenly sauced. Bake covered: Cover the dish tightly with aluminum foil and bake for 20 minutes at 350°F. The covered bake warms everything through and allows cheeses to melt without drying out; removing the foil too early may cause the ricotta to dehydrate. Add final cheese topping: After 20 minutes, remove the foil and evenly sprinkle 1/2 cup grated parmesan and the remaining 1/2 cup shredded mozzarella over the top for a golden, savory crust. Bake uncovered: Return the uncovered dish to the oven and bake for an additional 10 minutes or until the top is bubbly and lightly browned. For extra browning, switch to broil for 1–2 minutes while watching carefully to avoid burning. Rest and serve: Let the casserole rest 10 minutes before cutting. This helps the layers settle and makes serving cleaner. Garnish with chopped fresh basil or parsley and serve with a crisp green salad.

Storage Tips

Cool the casserole to room temperature before refrigerating to avoid condensation that can make the top soggy. Transfer leftovers to shallow airtight containers for faster cooling and even reheating. For freezing, wrap the entire pan tightly in plastic wrap and aluminum foil, or portion into freezer-safe containers. Thaw overnight in the refrigerator before reheating; reheat uncovered at 350°F until the center reaches 165°F. Quality indicators: a fresh aroma, intact sauce color, and no off-smells indicate safety. Reheat only once for best texture.

Ingredient Substitutions

For a lighter version, use ground turkey or chicken in place of beef and part-skim ricotta to reduce fat. Vegetarian eaters can substitute a plant-based ground meat or use a hearty mixture of sautéed mushrooms, eggplant, and spinach. If you prefer a creamier interior, stir one beaten egg into the ricotta for a custard-like layer. Gluten-free pasta must be cooked carefully to al dente, as many gluten-free brands soften quickly in the oven.

Serving Suggestions

Serve slices alongside a crisp green salad dressed with a lemon vinaigrette to cut through the richness. Garlic bread or a simple roasted vegetable medley—zucchini, bell peppers, and cherry tomatoes—pair beautifully. For larger gatherings, set up a toppings station with crushed red pepper, extra parmesan, and chopped fresh basil so guests can tailor each portion. Finish with a bright dessert like lemon sorbet to refresh the palate.

Cultural Background

Baked ziti is an Italian-American classic with roots in Southern Italy where baked pasta casseroles are a tradition for gatherings and holidays. The American version often leans on store-bought sauces and ricotta, while older family recipes may include slow-simmered ragù, cured meats, or fresh mozzarella. It became popular in the U.S. because it’s economical, adaptable, and feeds a crowd—qualities that made it a staple in immigrant communities and family celebrations.

Seasonal Adaptations

In winter, add roasted squash or kale for seasonal heft and extra nutrients. Spring and summer benefit from fresh basil and halved cherry tomatoes stirred into the sauce right before baking for bright, fresh notes. For holiday gatherings, mix in crumbled Italian sausage and finish with a drizzle of high-quality olive oil and a few basil leaves to elevate the presentation.

Meal Prep Tips

Assemble the casserole up to 24 hours ahead and store covered in the refrigerator. For frozen meal prep, fully assemble and freeze before baking; remove foil and bake covered for 30–40 minutes, then uncover and bake until cheese is bubbly and golden. Portion into individual dishes for grab-and-go lunches; reheat in the microwave or oven. Label containers with date and reheating instructions to make weeknight dinners effortless.

Whether you’re feeding a family, taking a dish to a gathering, or looking for a make-ahead meal that warms up beautifully, this baked ziti offers reliable comfort and simplicity. Tweak it to your taste, and it’ll become a staple in your rotation too.