Baked Ziti is a wonderfully comforting pasta casserole that combines tender tubes of ziti (or similar) with savory meat sauce, creamy ricotta‑mozzarella layers and golden melted parmesan on top. It’s a dish that hits those warm, cheesy, rich comfort‑food notes and yet is approachable enough for a family weeknight. With 15 minutes of prep and about 45 minutes in the oven (plus simmering), you’ll have a crowd‑pleasing sheet‑pan style bake ready in about an hour.
Why You’ll Love This Baked Ziti
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It brings together bold flavours: Italian sausage and ground beef, rich tomato sauce seasoned with garlic/onion/Italian herbs and a little red pepper heat.
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The texture is irresistible: the pasta is cooked just short of al dente, then baked so the edges get bubbly and slightly crisp, while the inside stays gooey and tender.
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Cheese lovers rejoice: with ricotta, mozzarella, and parmesan, it becomes a triple‑cheese comfort dish.
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It’s versatile and share‑friendly: Makes 12 generous servings according to the recipe, meaning it’s great for feeding a crowd or enjoying leftovers the next day.
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It has nostalgic, homey vibes – like a lasagna without the heavy layering. It’s easier, less fiddly, but still gives that satisfying “baked Italian pasta” feel.
Ingredients
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2 Tbsp olive oil
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1 large onion, diced
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3 cloves garlic, minced
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1 lb (≈ 450 g) Italian sausage
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1 lb (≈ 450 g) ground beef
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1 (28‑oz) can whole tomatoes, with juice
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2 (14.5‑oz) cans tomato sauce or marinara sauce
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2 tsp Italian seasoning
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½ tsp red pepper flakes
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Kosher salt, to taste
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Ground black pepper, to taste
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16 oz (≈ 450 g) ziti or mostaccioli, cooked until not quite al dente
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15 oz whole‑milk ricotta cheese
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1½ lb (≈ 680 g) mozzarella cheese, grated & divided
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½ cup grated parmesan cheese
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1 egg
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Freshly chopped parsley (for sprinkling over top)
Step‑by‑Step: How to Make Baked Ziti
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Pre‑heat your pot: Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic. Sauté until the onion begins to soften and the garlic is aromatic—several minutes.
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Brown your meats: Add the Italian sausage and ground beef. Break them up and cook until fully browned. Drain off excess fat, leaving a bit behind for flavour and moisture.
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Build your sauce: Into the browned meat add the whole tomatoes (with their juice), the tomato sauce or marinara, Italian seasoning, red pepper flakes, salt and black pepper. Stir to combine. Simmer for about 25–30 minutes, allowing the flavours to meld. After this time, remove 3–4 cups of the meat‑tomato sauce into a separate bowl and set aside to cool slightly.
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Prepare the oven & cheese‑pasta mix: While the sauce simmers, pre‑heat your oven to 375 °F (≈ 190 °C). In a separate bowl mix together the ricotta cheese, 2 cups of the grated mozzarella, the parmesan, the egg, and a little salt and pepper. Stir just a couple of times; you don’t need to smooth it totally—some lumps are fine.
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Cook your pasta: Drain the ziti or mostaccioli when it’s just short of al dente (it will finish baking later). Rinse under cool water to stop the cooking and help it handle gently.
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Combine pasta with cheese mixture & sauce: Pour the drained pasta into the bowl with the cheese mixture and gently toss so the pasta gets coated (but don’t blend completely smooth—visible cheese pockets are a plus). Then add the reserved cooled meat‑tomato sauce and toss again until combined.
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Assemble & bake: In a large casserole dish, add half of the coated pasta mixture. Spoon half of the remaining sauce over it, then sprinkle half of the remaining grated mozzarella cheese. Add the second layer: the rest of the pasta, then the rest of the sauce, then the remaining mozzarella on top. Bake in the oven until bubbling and the cheese is melted and golden—about 20 minutes.
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Finish & serve: Remove from the oven and let stand for about 5 minutes before serving (this helps it set a bit so portions hold). Garnish with freshly chopped parsley right before serving.
Helpful Tips
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Don’t overcook the pasta. Since it will be baked again, aim to cook the ziti until just under al dente—this prevents a mushy pasta bake.
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Let the sauce simmer long enough. 25–30 minutes gives time for the flavours (garlic, onion, meat, tomato) to meld and for water to reduce slightly, giving a richer sauce.
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Cool a portion of sauce before mixing. Removing a few cups of the cooked sauce to cool helps when mixing with cheese mixture—this avoids too high heat cooking the egg in the cheese prematurely.
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Layer smartly. The bottom layer holds the bulk, middle gives flavour contrast, top layer ensures a satisfying cheesy crust.
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Rest before serving. Let the casserole sit ~5 minutes after baking so it settles and slicing produces nicer pieces.
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Make‑ahead friendly. You can assemble up to the baking step (covered) and refrigerate. Add additional bake time if coming straight from fridge.
Substitutions And Variations
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Pasta shape swap: If you don’t have ziti, use penne, rigatoni or even mostaccioli—any tubular pasta that holds sauce.
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Vegetarian version: Skip the meats; sauté extra vegetables (zucchini, mushrooms, spinach, bell pepper) and use vegetable‑based sauce.
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Lower fat / lighter version: Use turkey sausage or lean ground beef instead of regular sausage, reduce amount of cheese or use part‑skim ricotta/milk mozzarella.
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Spice it up: Increase red pepper flakes or add sausage with fennel seeds for extra flavour.
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Cheese variations: Swap out/ supplement with provolone or fontina, or add a hint of goat cheese for tang.
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Sauce variations: Use a homemade marinara or add a splash of red wine while simmering for depth.
Storage Instructions
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Refrigerator: Store any leftovers in an airtight container for 3‑4 days. Reheat in the oven at ~350 °F (175 °C) until warmed through, to maintain texture of pasta and melted cheese.
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Freezer: Once the bake is fully cooled, cover tightly (foil + plastic wrap or freezer‑safe container) and freeze for up to 2 months. Thaw overnight in the fridge, then add ~10 minutes extra baking time.
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Reheating tip: If microwaving, cover with a damp paper towel to help retain moisture, or better yet reheat in oven for even melting and texture.
Nutritional Information
Here’s a rough nutritional snapshot for a dish like this:
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A 2‑cup serving of baked ziti has about 579 calories, 19 g fat, 71 g carbohydrates, 29 g protein.
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A 1-cup serving comes in around 375 calories, 15.85 g fat, 34.16 g carbs, 23.01 g protein.
Because this recipe includes meat and three cheeses, each of the 12 servings is hearty and rich in protein and fats. Adjust portion sizes as needed based on your dietary goals.
Serving Suggestions
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Serve with a crisp green salad (arugula + lemon vinaigrette) to balance the richness.
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Add garlic bread or a loaf of crusty bread—great for scooping up extra sauce.
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Pair with roasted vegetables like broccoli or green beans.
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A glass of red wine (Chianti or similar) pairs beautifully; non-alcoholic? Try sparkling water with citrus.
Frequently Asked Questions About Baked Ziti
Q: Can I use a different pasta if I don’t have ziti?
Yes — any tubular or short pasta that holds sauce well will work, such as penne, rigatoni or mostaccioli. The important thing is that it has enough “bite” to carry the sauce and cheese.
Q: Can I skip the meat and make it vegetarian?
Absolutely. You can leave out the sausage and ground beef, and instead add sautéed vegetables like zucchini, mushrooms, spinach and bell pepper. Using a hearty marinara and extra cheese will still give it a full flavour.
Q: How can I make this ahead of time?
You can fully prepare the pasta‑cheese mixture and the sauce, then assemble the casserole dish, cover it tightly in the fridge, and bake later (just add extra baking time if going from chilled). It also freezes well if you bake once, cool, wrap and freeze for future reheating.
Q: My cheese didn’t brown on top – what happened?
If your oven didn’t get hot enough (375 °F) or you covered the dish too much while baking, the top may not brown. Also, if the dish sits too long before serving, the cheese may settle rather than crisp. To get a golden top, you can switch on the oven’s broiler for the last 1‑2 minutes (watch carefully).
Q: The pasta is getting soft – how do I stop it?
Because this dish gets baked after boiling, the initial pasta should be cooked just short of al dente (it should still have a tiny bite). That way it finishes in the oven without becoming mushy. Rinsing or cooling the pasta slightly before mixing also helps reduce carry‑over cooking.
Conclusion
Thank you for cooking along with me! I hope this Baked Ziti becomes a go‑to in your home as it has in mine. It’s simple, flavourful, crowd‑friendly and filled with cheesy comfort—ideal for gatherings or a cosy family dinner. I absolutely love how the sauce, cheese and pasta come together to create something warm and satisfying with minimal fuss. Wishing you a joyful cooking experience, may your oven timer ding at just the right moment, and may every bite bring a smile. Happy cooking and happy eating — thanks for being part of our food‑loving community!
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Baked Ziti
- Total Time: 1 hour
- Yield: 12 servings 1x
Description
Baked Ziti is a cheesy, meaty pasta casserole with hearty tomato sauce, Italian sausage, and layers of ricotta, mozzarella, and parmesan. Easy to prep and family-friendly!
Ingredients
2 Tbsp olive oil
1 large onion, diced
3 garlic cloves, minced
1 lb Italian sausage
1 lb ground beef
1 (28-oz) can whole tomatoes, with juice
2 (14.5-oz) cans tomato sauce or marinara
2 tsp Italian seasoning
½ tsp red pepper flakes
Kosher salt, to taste
Black pepper, to taste
16 oz ziti or mostaccioli, cooked just shy of al dente
15 oz whole milk ricotta cheese
1½ lb mozzarella cheese, grated & divided
½ cup grated parmesan cheese
1 egg
Fresh parsley, chopped (for garnish)
Instructions
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Pre‑heat your pot: Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic. Sauté until the onion begins to soften and the garlic is aromatic—several minutes.
-
Brown your meats: Add the Italian sausage and ground beef. Break them up and cook until fully browned. Drain off excess fat, leaving a bit behind for flavour and moisture.
-
Build your sauce: Into the browned meat add the whole tomatoes (with their juice), the tomato sauce or marinara, Italian seasoning, red pepper flakes, salt and black pepper. Stir to combine. Simmer for about 25–30 minutes, allowing the flavours to meld. After this time, remove 3–4 cups of the meat‑tomato sauce into a separate bowl and set aside to cool slightly.
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Prepare the oven & cheese‑pasta mix: While the sauce simmers, pre‑heat your oven to 375 °F (≈ 190 °C). In a separate bowl mix together the ricotta cheese, 2 cups of the grated mozzarella, the parmesan, the egg, and a little salt and pepper. Stir just a couple of times; you don’t need to smooth it totally—some lumps are fine.
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Cook your pasta: Drain the ziti or mostaccioli when it’s just short of al dente (it will finish baking later). Rinse under cool water to stop the cooking and help it handle gently.
-
Combine pasta with cheese mixture & sauce: Pour the drained pasta into the bowl with the cheese mixture and gently toss so the pasta gets coated (but don’t blend completely smooth—visible cheese pockets are a plus). Then add the reserved cooled meat‑tomato sauce and toss again until combined.
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Assemble & bake: In a large casserole dish, add half of the coated pasta mixture. Spoon half of the remaining sauce over it, then sprinkle half of the remaining grated mozzarella cheese. Add the second layer: the rest of the pasta, then the rest of the sauce, then the remaining mozzarella on top. Bake in the oven until bubbling and the cheese is melted and golden—about 20 minutes.
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Finish & serve: Remove from the oven and let stand for about 5 minutes before serving (this helps it set a bit so portions hold). Garnish with freshly chopped parsley right before serving.
Notes
Don’t overcook pasta—stop just shy of al dente.
You can assemble in advance and refrigerate or freeze.
Add extra chili flakes for a spicier version.
Let cool before cutting to help it hold shape.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
Nutrition
- Serving Size: 1 portion
- Calories: 579 kcal
- Sugar: 6.2 g
- Carbohydrates: 71 g
- Protein: 29 g