Baked Ziti with Ground Beef and Ricotta
Cheesy baked ziti with a hearty beef marinara, creamy ricotta layer and bubbling mozzarella on top. Feeds a crowd, freezes well, ready in about an hour.
25% of it needs you at the counter
- Hands-on
- 15 min
- Cooking
- 40 min
- Resting
- 5 min
- Serves
- 8
- Calories
- 585
- Protein
- 35 g
- Per serving
- $2.90
Why this recipe works
Baked ziti is the dish for nights when you want leftovers, or need to feed a crowd. Assemble it ahead and bake it straight from the fridge.
- Undercooking the pasta by 2 minutes means it finishes in the oven without going mushy.
- A creamy ricotta layer in the middle keeps every bite moist instead of dry.
- Plenty of sauce matters: the pasta keeps absorbing it as it bakes.
Ingredients
To serve
You will need
- 9 x 13 inch baking dish
- Large pot
- Large skillet
Method
Tap a step number to mark it done.
Cook the pasta
Heat the oven to 375°F (190°C). Cook the ziti in salted boiling water for 2 minutes less than the package time, then drain.
Make the meat sauce
Meanwhile, brown the beef and onion in the skillet, breaking up the meat. Spoon off excess fat, add the garlic for 1 minute, then the marinara, crushed tomatoes, Italian seasoning and salt. Simmer 5 minutes.
Mix the ricotta
Stir the ricotta, egg, 1 cup of mozzarella and half the Parmesan together.
Layer
Toss the pasta with two thirds of the sauce. Spread half in the baking dish, dollop over the ricotta mixture, then cover with the remaining pasta, the rest of the sauce, the remaining mozzarella and Parmesan.
Bake
Cover with foil and bake for 20 minutes, then uncover and bake until bubbling and golden in spots.
Rest and serve
Rest for 5 minutes so it slices neatly, then scatter with basil.
Techniques in this recipe
- Fish and seafood145°F / 63°C
- Pork chops, tenderloin, whole cuts of beef145°F / 63°C
- Ground beef, pork and sausage160°F / 71°C
- Chicken and turkey (all cuts)165°F / 74°C
Source: USDA safe minimum internal temperatures. Measure the thickest part, away from bone. Is it done? Safe temperatures
The internal temperatures that tell you chicken, pork, beef, fish and ground meat are cooked safely, and when to pull them early for juicier results.
Read the full guide
Cook's notes
- Do not skip undercooking the pasta; fully cooked pasta turns soft in the oven.
- Assemble up to 24 hours ahead, refrigerate covered and add 10 minutes to the covered baking time.
- To freeze, assemble in a freezer-safe dish, wrap well and bake from frozen at 375°F for about 75 minutes, covered for the first hour.
Nutrition per serving
585 calories
$2.90 estimated cost per serving
Where the calories come from
| Protein | 24% of calories | 35 g |
|---|---|---|
| Carbs | 42% of calories | 61 g |
| Fat | 34% of calories | 22 g |
| Fiber | 5 g | |
| Sodium | 950 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
Why is my baked ziti dry?
There was not enough sauce, or the pasta was fully cooked first. Use plenty of sauce and undercook the pasta so it finishes by absorbing the sauce.
Do you have to use ricotta in baked ziti?
No. Some cooks use sour cream or skip it, but ricotta makes a creamy middle layer that keeps the dish moist.
What is the difference between baked ziti and lasagna?
Baked ziti uses tube-shaped pasta tossed with sauce and cheese instead of flat noodles layered in sheets, so it is faster and easier to assemble.
