Baked Ziti Beef Mozzarella (Printable Version)
Classic baked ziti layered with savory beef sauce and melted mozzarella cheese, perfect for sharing.
# What You'll Need:
→ Pasta
01 - 1 pound ziti pasta
→ Meat Sauce
02 - 1 tablespoon olive oil
03 - 1 pound ground beef
04 - 1 medium yellow onion, finely chopped
05 - 3 cloves garlic, minced
06 - 1 (28-ounce) can crushed tomatoes
07 - 1 (15-ounce) can tomato sauce
08 - 2 tablespoons tomato paste
09 - 1 teaspoon dried oregano
10 - 1 teaspoon dried basil
11 - ½ teaspoon crushed red pepper flakes (optional)
12 - 1 teaspoon salt
13 - ½ teaspoon black pepper
14 - 2 teaspoons sugar
→ Cheese
15 - 2 cups shredded mozzarella cheese, divided
16 - 1 cup grated parmesan cheese
17 - 1 cup ricotta cheese
18 - 1 large egg
→ Fresh Herbs (optional)
19 - 2 tablespoons chopped fresh parsley or basil, for garnish
# How to Make It:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish.
02 - Cook ziti in a large pot of salted boiling water until al dente. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking up with a spoon.
04 - Add chopped onion to the beef and cook for 3–4 minutes until softened. Stir in garlic and cook for 1 more minute.
05 - Stir in crushed tomatoes, tomato sauce, tomato paste, oregano, basil, red pepper flakes (if using), salt, black pepper, and sugar. Simmer for 10–15 minutes, stirring occasionally.
06 - In a bowl, mix ricotta cheese, egg, and half of the parmesan cheese until combined.
07 - Add cooked ziti to the skillet with meat sauce and toss to coat evenly.
08 - Place half of the sauced pasta in the prepared dish. Dot with half the ricotta mixture and sprinkle with half the mozzarella. Repeat layers. Finish with remaining parmesan cheese on top.
09 - Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10–15 minutes until cheese is melted and golden.
10 - Allow to cool 10 minutes before serving. Garnish with fresh parsley or basil if desired.
# Expert Tips:
01 -
- It's the kind of dish you can assemble on a weeknight and forget about while the oven does the work.
- Everyone at the table slows down when this arrives, and that kind of food magic never gets old.
- Leftovers taste even better the next day, which is its own kind of gift.
02 -
- Undercooking your pasta matters more than you think—it keeps the finished dish from becoming mushy and one-note in texture.
- The sugar in the sauce is non-negotiable; it's not sweetness you'll taste, just the complexity that makes people wonder what your secret is.
03 -
- Taste the sauce while it simmers and adjust seasoning before it goes into the casserole—this is your only chance to fix anything before it bakes.
- Grating your own mozzarella makes a visible difference in how smoothly it melts compared to pre-shredded; it's worth the extra minute.