The first time I made this baked ziti recipe, it was on one of those nights where everyone was hungry, impatient, and absolutely not in the mood to wait for lasagna layers to behave. I needed something comforting, fast, and almost impossible to mess up. This baked ziti checked every box. Cheesy, saucy, and unapologetically hearty, it felt like a small win in the middle of a chaotic evening.
What I love about this baked ziti recipe is how reliably good it is. It does not demand perfection or fancy techniques. It simply delivers that cozy, stick to your ribs satisfaction people crave after a long day. If you want a dinner that feels generous, familiar, and deeply comforting, you are in the right place.
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Why You’ll Love This Recipe
- No-Fuss Comfort Food: This recipe skips the stress of layering like lasagna but keeps all the flavor. Just mix, bake, and serve.
- Crowd-Pleaser Approved: It’s rich, cheesy, and satisfying. Whether it's a family dinner or a potluck, there won’t be leftovers for long.
- Make-Ahead Friendly: You can prep it in advance and bake it later. Perfect for busy weeknights or prepping before guests arrive.
- Freezer-Ready: Make one for now and freeze another for later. It reheats like a dream.
- Flexible Ingredients: Don’t have ziti? Use penne or rigatoni. No ricotta? Cottage cheese works. It’s built to adapt to your pantry.
- Deep, Savory Flavor: The combo of Italian sausage, beef, and three cheeses means every bite hits hard with comfort and depth.
Ingredients You'll Need
- 2 tablespoons olive oil – For sautéing the aromatics and adding a smooth base flavor.
- 1 large onion, diced – Adds sweetness and depth to the meat sauce.
- 3 cloves garlic, minced – Because garlic makes everything better.
- 1 pound Italian sausage – Brings spice and bold, savory flavor.
- 1 pound ground beef – Adds richness and balances the sausage.
- 1 can (28 oz) whole tomatoes, with juice – Crushed slightly by hand for a rustic texture.
- 2 cans (14.5 oz each) tomato sauce or marinara – Builds out the body of the sauce.
- 2 teaspoons Italian seasoning – A dependable blend of oregano, basil, and more.
- ½ teaspoon red pepper flakes – Optional, but great if you like a little heat.
- Kosher salt and black pepper, to taste – Season generously throughout.
- 16 oz ziti or similar pasta (like penne or rigatoni) – Cooked just shy of al dente so it doesn’t over-soften in the oven.
- 15 oz whole milk ricotta cheese – Creamy, rich, and essential to the filling.
- 1½ pounds mozzarella cheese, shredded and divided – Melts into gooey, golden goodness.
- ½ cup grated parmesan cheese – Adds sharpness and saltiness.
- 1 egg – Helps bind the cheese mixture.
- Fresh parsley, chopped (optional) – For garnish and a touch of color.
How to Make Baked Ziti
Step 1: Make the Meat Sauce
Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, cooking until softened. Stir in the Italian sausage and ground beef. Cook until browned, breaking up the meat as it cooks. Drain excess fat, leaving a little for moisture. Add the whole tomatoes (crush them gently by hand), tomato sauce, Italian seasoning, red pepper flakes, salt, and pepper. Simmer uncovered for about 25 to 30 minutes, stirring occasionally. Remove 3 to 4 cups of the sauce and let it cool slightly.
Step 2: Boil the Pasta
Cook the ziti in salted water until just shy of al dente. Drain and rinse briefly with cool water to stop cooking.
Step 3: Mix the Cheese Filling
In a large bowl, combine ricotta cheese, 2 cups of shredded mozzarella, parmesan, egg, and a pinch of salt and pepper. Stir gently—don’t overmix. You want visible pockets of ricotta for creaminess.
Step 4: Combine Pasta, Sauce, and Cheese
Add the cooled pasta to the cheese mixture and toss lightly. Pour in the cooled portion of meat sauce and mix until just combined. It should be creamy and saucy, but not overly wet.
Step 5: Assemble the Dish
Spoon half of the pasta mixture into a large baking dish. Layer with half of the remaining meat sauce, then half of the remaining mozzarella. Repeat with the rest of the pasta, sauce, and mozzarella.
Step 6: Bake Until Bubbly
Bake at 375°F for about 20 to 25 minutes, or until the cheese is melted and the edges are bubbling. Let it rest for 5 to 10 minutes before serving. Top with chopped parsley if you like.
Pro Tips from My Kitchen
✓ Let the Sauce Simmer Longer (If You Have Time) – Even an extra 10 minutes makes the sauce deeper and richer. It gives the tomatoes time to mellow and the meat time to soak up the seasoning.
✓ Cool the Sauce Before Mixing with Cheese – Hot sauce can scramble the egg in your ricotta mixture. Letting it cool slightly helps everything stay creamy and well blended.
✓ Don’t Overcook the Pasta – Pull it off the stove just before it hits al dente. It’ll finish cooking in the oven, and no one wants mushy noodles.
✓ Cheese Placement Matters – Reserve enough mozzarella for the top layer—it gives you that golden, stretchy, photo-worthy finish. Also, don’t mix the cheese filling too much. Big chunks of ricotta create perfect creamy bites.
✓ Use a Deep Dish – This isn’t a flat casserole. Give it space to breathe and bubble. A deep 9x13-inch dish or similar will do the trick.
Frequently Asked Questions about Baked Ziti
Lasagna uses wide, flat noodles and layers everything in a very specific order. Baked ziti is more relaxed—you mix pasta with sauce and cheese, then layer it once or twice before baking. Same comfort, less pressure.
Yes. Skip the sausage and beef, and boost flavor with sautéed mushrooms, zucchini, or lentils. Just keep the same sauce base and seasoning.
Cottage cheese works well, especially if you blend it for a smoother texture. You can also mix in mascarpone or cream cheese for extra richness.
Stored in an airtight container, it stays good for about 4 days. Reheat covered in the oven or microwave until warmed through.
Absolutely. Let the baked ziti cool completely, then cut it into portions and freeze them separately in airtight containers. Reheat in the oven or microwave when ready to eat.
Totally. Use 3 to 4 cups of your favorite jarred sauce to save time. You’ll still get a delicious result.
Baked Ziti Recipe
Ingredients
- 2 tablespoons olive oil for sautéing
- 1 large onion diced
- 3 cloves garlic minced
- 1 pound Italian sausage can substitute with turkey sausage
- 1 pound ground beef
- 28 oz whole tomatoes with juice crushed by hand
- 29 oz tomato sauce or marinara
- 2 teaspoons Italian seasoning
- ½ teaspoon red pepper flakes optional
- 1 to taste kosher salt and black pepper
- 16 oz ziti pasta or penne/rigatoni
- 15 oz whole milk ricotta cheese
- 1 ½ pounds mozzarella cheese shredded and divided
- ½ cup grated parmesan cheese
- 1 egg
- 1 tablespoon fresh parsley chopped, optional garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and garlic; cook until softened.
- Stir in Italian sausage and ground beef. Cook until browned, breaking up meat as it cooks. Drain excess fat, leaving some moisture.
- Add whole tomatoes (crushed by hand), tomato sauce, Italian seasoning, red pepper flakes, salt, and pepper. Simmer uncovered for 25–30 minutes. Reserve 3–4 cups of sauce to cool slightly.
- Boil ziti pasta in salted water until just shy of al dente. Drain and rinse with cool water.
- In a large bowl, combine ricotta, 2 cups mozzarella, parmesan, egg, and a pinch of salt and pepper. Stir gently to keep ricotta pockets visible.
- Mix cooled pasta with cheese mixture, then add reserved sauce. Toss until combined but not overly wet.
- Layer half of pasta mix in a baking dish, followed by half of remaining meat sauce and mozzarella. Repeat layers with remaining ingredients.
- Bake at 375°F (190°C) for 20–25 minutes until cheese is melted and edges are bubbling. Let rest 5–10 minutes before serving. Garnish with parsley if desired.
Notes
- Let sauce simmer longer for deeper flavor.
- Cool sauce slightly before mixing with cheese to avoid curdling.
- Don’t overcook pasta—it finishes in the oven.
- Use a deep baking dish for best results.
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