Beefy Baked Ziti with Ricotta & Mozzarella Your Family Will Love

Is there anything more comforting than a big, bubbly dish of pasta coming out of the oven? You know the one I mean—the kind that makes the whole house smell like an Italian grandmother’s kitchen and has everyone lingering around the stove, waiting for that first cheesy scoop. This Beefy Baked Ziti with Ricotta & Mozzarella is exactly that kind of meal. It’s my go-to on those nights when I need something hearty, satisfying, and frankly, a little bit celebratory, without spending my whole evening in the kitchen. It’s the hero of easy weeknight dinners, and honestly, it’s so much better than anything you can get delivered.

Top Reasons To Make It

Let’s get right to it. First, it’s a one-dish wonder. You’ll brown the beef, simmer the sauce, and bake it all together in one pan. Less cleanup is always a win in my book. Second, it’s a crowd-pleaser. Between the savory beef, the tangy tomato sauce, and those dreamy, melty cheeses, it’s a guaranteed hit with kids and adults alike. Third, it’s incredibly forgiving. Forget to get a specific ingredient? We’ll talk about swaps. Short on time? I’ve got make-ahead tips. This recipe is designed for real life, not a perfect TV kitchen.

Ingredients

• 1 tablespoon olive oil – for sautéing
• 1 yellow onion, diced – the sweet, savory base
• 3 cloves garlic, minced – because flavor is everything
• 1 pound lean ground beef – for that hearty, beefy backbone
• 1 (24-ounce) jar of your favorite marinara sauce – no shame in a good jarred sauce!
• 1 (16-ounce) box ziti pasta – the perfect tube for holding all that goodness
• 1 (15-ounce) container whole milk ricotta cheese – for creaminess
• 1 large egg – to bind the ricotta layer
• 1/4 cup fresh parsley, chopped – a little fresh herb lift
• 3 cups shredded mozzarella cheese, divided – because you can never have too much cheese
• 1/4 cup grated Parmesan cheese – for a salty, nutty kick
• 1 teaspoon dried oregano – classic Italian flavor
• Salt and black pepper to taste – the essential seasonings

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. Bring a large pot of salted water to a boil. Cook the ziti according to package directions for al dente, usually about 8-9 minutes. It will continue to cook in the oven, so you want it a little firm. Drain and set aside.
3. While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
4. Add the ground beef to the skillet, breaking it up with a spoon. Cook until no pink remains. Drain off any excess grease.
5. Stir in the marinara sauce and dried oregano. Let it simmer for about 5 minutes to let the flavors get to know each other. Taste and season with salt and pepper.
6. In a medium bowl, mix together the ricotta cheese, egg, 1 cup of the mozzarella, Parmesan, and chopped parsley until well combined.
7. Time to assemble! Spread about a cup of the meat sauce on the bottom of the prepared baking dish. Add the drained ziti on top. Dollop the ricotta mixture over the ziti, then gently spread it as best you can—it doesn’t have to be perfect. Pour the remaining meat sauce over everything and top with the last 2 cups of mozzarella cheese.
8. Bake, uncovered, for 25-30 minutes, or until the cheese is melted, bubbly, and maybe even a little golden in spots.
9. Let it rest for about 10 minutes before serving. This is crucial—it lets everything set up so you get perfect slices instead of a saucy puddle. So good.

Beefy Baked Ziti Tips For Success

• Don’t overcook the pasta! Al dente is your friend here. It soaks up the sauce without turning to mush.
• Let the baked ziti rest after it comes out of the oven. I know it’s hard to wait, but those 10 minutes make all the difference for clean servings.
• Use whole milk ricotta for the best, creamiest texture. The low-fat versions can be a bit grainy.
• Get a little color on your beef. Let it sit for a minute in the hot pan before stirring to develop a nice, deep flavor.
• For a golden, speckled top, pop the dish under the broiler for the last minute or two—just keep a close eye on it!
• And my best tip? Make a double batch. You’ll thank yourself later.

Variations & Substitutions

This recipe is a fantastic base for all sorts of easy dinner ideas. Vegetarian? Swap the beef for a plant-based ground crumble or finely chopped mushrooms. Want to lighten it up for healthy dinner ideas? Use ground turkey or chicken and part-skim cheeses. Short on ingredients? No ricotta? A container of small-curd cottage cheese blended until smooth works in a pinch. Out of mozzarella? A Italian cheese blend is just fine. You can even stir a handful of fresh spinach into the meat sauce for an extra veggie boost. See? So flexible.

Make-Ahead & Freezer Options

This is a lifesaver for meal prep. You can assemble the entire dish up to a day ahead, cover it tightly, and keep it in the fridge. Just pop it in the oven straight from the fridge; you might need to add 5-10 minutes to the baking time. To freeze, assemble the unbaked ziti in a freezer-safe dish, wrap it tightly in a couple layers of plastic wrap and foil, and freeze for up to 3 months. Thaw it overnight in the refrigerator before baking as directed.

Storage & Reheating

Leftovers will keep in an airtight container in the refrigerator for 3-4 days. The best way to reheat is in the oven at 350°F until warmed through, which keeps the texture perfect. The microwave works in a pinch, but it can make the pasta a bit soft. If the pasta seems dry, add a tiny splash of water or extra sauce before reheating. You can also freeze individual portions for a quick and easy healthy dinner later.

Frequently Asked Questions

Can I use a different pasta?

Absolutely! Penne, rigatoni, or even medium shells are great substitutes for ziti. Any short, sturdy pasta will work well for these pasta dinner recipes.

Is this one of those cheap dinners for a family?

It sure is! Ground beef and pasta are budget-friendly staples, making this a fantastic option for feeding a crowd without breaking the bank.

Do I have to use the egg in the ricotta?

The egg helps the ricotta layer stay firm and not runny, but if you’re out, you can leave it out. The texture will just be a bit creamier.

Can I make this spicy?

Of course! Add a pinch of red pepper flakes to the meat sauce while it simmers. Honestly, if you love a little kick, it’s a great addition.

What should I serve with baked ziti?

A simple green salad with a sharp vinaigrette and some garlic bread are the classic, perfect partners. It rounds out the meal beautifully. I hope this Beefy Baked Ziti with Ricotta & Mozzarella becomes a new favorite in your dinner rotation. It’s the kind of simple, satisfying meal that feels like a hug in a dish.