Baked Ziti
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
Ziti baked in a rich tomato-meat sauce with ricotta and melted mozzarella. A classic Italian-American comfort casserole that's perfect for feeding a hungry crowd.
By Mia HartwellUpdated January 18, 2026
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- A crowd-pleasing baked pasta that feeds six
- Creamy ricotta layers and a gooey cheese top
- Make-ahead and freezer-friendly
- Classic comfort food on a budget
Baked Ziti
50 min totalServes 6
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 560kcal
- Protein
- 30g
- Carbs
- 58g
- Fat
- 23g
- Fiber
- 5g
- Sugar
- 9g
Step-by-Step Instructions
- 1
Preheat the oven to 375°F (190°C). Cook the ziti 1 minute short of al dente, then drain.
- 2
Brown the ground beef in a skillet over medium-high until no longer pink, about 7 minutes; drain. Add the onion and cook 3 minutes, then the garlic for 1 minute. Stir in the marinara and Italian seasoning and simmer 5 minutes. Confirm the beef reached 160°F (71°C).
- 3
In a bowl, mix the ricotta, egg, 1/2 cup mozzarella, and a pinch of salt.
- 4
Combine the pasta with the meat sauce. Spread half in a 9x13-inch dish, dollop with the ricotta mixture, then top with the remaining pasta.
- 5
Cover with the remaining mozzarella and the Parmesan.
- 6
Bake 25-30 minutes until bubbling and golden. Rest 10 minutes, garnish with basil, and serve.
Pro Tips for the Best Results
- Undercook the ziti by a minute since it finishes cooking in the oven.
- The egg in the ricotta helps it set into creamy layers rather than running out.
- Let it rest 10 minutes so the layers firm up and slice cleanly.
- Use a thick, good-quality marinara so the bake isn't watery.
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How to Cook Baked Ziti
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Par-cook the pasta
Boil the ziti a minute short of al dente. It bakes again in the oven, and fully cooked pasta would turn mushy while slightly firm pasta finishes with the perfect bite.
Build a hearty meat sauce
Brown the beef to 160°F (71°C), drain it, and simmer with aromatics and marinara so it's rich and cohesive. A short simmer melds the flavors before everything goes in the oven.
Layer and bake
Layering pasta, ricotta, and more pasta creates creamy pockets throughout, like a lasagna shortcut. The egg sets the ricotta so it stays luscious instead of runny. Top with cheese, bake until bubbling and golden, and rest before slicing so it holds together.
Storage & Make-Ahead
Refrigerate leftovers for up to 4 days; reheat covered in the oven or microwave. The unbaked dish freezes well for up to 2 months — thaw overnight before baking.
Serving Suggestions
This baked ziti pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
Can I make it vegetarian?+
Yes — skip the meat and add sauteed mushrooms, spinach, or zucchini to the sauce for a hearty meatless ziti.
Can I assemble it ahead?+
Assemble (unbaked), cover, and refrigerate up to 24 hours or freeze up to 2 months. Add 10-15 minutes to the bake from cold.
Ricotta or cottage cheese?+
Ricotta is traditional and creamier, but cottage cheese is a common, slightly tangier substitute.
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