Baked Ziti Ground Beef Marinara

My kitchen filled with the smell of browning beef one weeknight when I was fresh out of college, broke but trying to impress my roommates with something more than frozen pizza. I threw together what I had—a box of ziti, some ground beef, a jar of marinara—and the result was so unexpectedly good that it became my signature move for years. Now, baked ziti is less about impressing anyone and more about the comfort of knowing I can feed people something warm and satisfying without overthinking it.

I still remember the first time my partner's family asked me to bring something to a potluck dinner, and I nervously carried this baked ziti to their table. His mom took one bite and asked for the recipe—not to judge, but because she actually wanted to make it. That moment taught me that food doesn't need to be fancy to matter.

Ingredients

• Ziti or penne pasta, 1 pound: These shapes are perfect because they hold onto the sauce and cheese; don't use delicate shapes that fall apart or long noodles that are awkward to layer.
• Ground beef, 1 pound (85% lean): The fat content matters here—too lean and the sauce tastes thin; too fatty and you're draining tablespoons of grease into the sink.
• Marinara sauce, 3 cups: I've used homemade when I have time and jarred when I don't; both work beautifully, so choose based on your energy level that day.
• Onion, 1 medium, finely chopped: This adds sweetness that balances the tanginess of the tomato sauce in a way most people can't quite identify but always appreciate.
• Garlic, 2 cloves, minced: Don't skip this or use garlic powder; fresh garlic makes a noticeable difference in depth.
• Olive oil, 2 tablespoons: This is your cooking base, so use something you'd actually taste in a salad dressing.
• Ricotta cheese, 1 1/2 cups: This is the binding agent that keeps everything creamy and prevents the dish from becoming dense or rubbery.
• Mozzarella cheese, shredded, 2 cups: Use the kind you shred yourself if you can; pre-shredded cheese has coatings that prevent melting as smoothly.
• Parmesan cheese, grated, 1/2 cup: This adds a salty, nutty note that rounds everything out; buy it freshly grated if possible.
• Italian herbs, 1 teaspoon: A blend of basil and oregano works, or adjust to what you have on hand.
• Salt and black pepper: Taste as you go; you'll know when it's right.
• Red pepper flakes, 1/4 teaspoon (optional): Add this if you like a whisper of heat without making anyone uncomfortable.

Instructions

Get your oven and pan ready:

Preheat your oven to 375°F and grease a 9x13-inch baking dish—I use a little olive oil and rub it around with my hands so I know every corner is covered. This step takes thirty seconds and saves you from pasta sticking to the bottom.

Cook the pasta until it's just shy of done:

Boil salted water in a large pot and cook the ziti until it's al dente, which usually means a minute or two before the package says it's ready. The pasta will continue cooking in the oven, so if you cook it all the way now, it'll turn to mush.

Brown the onion and beef while the pasta cooks:

Heat olive oil in a skillet over medium heat and add your chopped onion, stirring occasionally until it softens and turns translucent—this takes about three minutes and smells wonderful. Add the minced garlic, let it toast for just a minute until fragrant, then crumble in the ground beef and break it apart with the back of a spoon as it browns.

Drain and season the meat mixture:

Once the beef is cooked through and no longer pink, spoon off any excess fat if there's a slick puddle sitting on top. Stir in your marinara sauce, Italian herbs, salt, pepper, and red pepper flakes if you're using them, then let it simmer for five minutes so the flavors meld.

Build the creamy cheese layer:

In a large bowl, combine your drained pasta with half of the meat sauce, all of the ricotta, and about one cup of mozzarella. Mix gently so you don't crush the pasta, but make sure everything is distributed evenly.

Layer everything into the baking dish:

Pour half of your pasta mixture into the prepared dish, then top it with half of the remaining sauce and half of the Parmesan. Add the rest of the pasta mixture, then finish with the remaining sauce, mozzarella, and Parmesan scattered on top.

Bake covered, then uncovered:

Cover the dish with foil and bake for 25 minutes so the cheese heats through gently. Remove the foil and bake for another 10 to 15 minutes until the top is bubbly and golden—the cheese should look a little browned in spots, not just melted.

Rest before serving:

Let the baked ziti sit for 10 minutes after it comes out of the oven; this lets everything settle so it holds together when you scoop it onto a plate instead of sliding everywhere.

Save

One winter evening, my neighbor came over to borrow something and ended up staying for dinner because the smell of that baked ziti pulled her right in. We ate at the kitchen counter without placemats or any pretense, and she told me this was exactly what she'd been craving without knowing it. That's when I understood that baked ziti isn't just a casserole—it's permission to feed people without fuss.

The Magic of Layering

The reason this dish tastes so much better than just mixing everything together comes down to layering. When sauce touches pasta in some places and cheese in others, your fork encounters different textures and flavors as you eat, which keeps it interesting. I learned this by accident once when I was too tired to mix properly and just assembled it in hasty layers—it turned out to be my favorite version.

Cheese Choices That Matter

The ricotta is what makes this creamy instead of dry, and it has to be mixed in with the pasta so it distributes evenly. The mozzarella should be shredded yourself from a block if possible because the anti-caking agents in pre-shredded cheese prevent it from melting smoothly, and smooth is what you're after here. Parmesan adds a sharp, salty finish that prevents the whole dish from tasting one-note.

Timing and Temperature Tips

Baking at 375°F strikes the balance between cooking everything through and browning the top without drying out the pasta underneath. I've tried higher temperatures trying to rush it, and the cheese browns too fast while the pasta stays cold in the middle. Patience is genuinely the secret here, along with that ten-minute rest at the end, which lets the cheese set just slightly so it holds together.

• If your oven runs hot, start checking at 20 minutes under foil so you don't miss the perfect moment.
• Leftover baked ziti reheats beautifully in a 350°F oven covered with foil for about 20 minutes.
• You can assemble this the night before and bake it the next day straight from the fridge, adding about 10 minutes to the baking time.

Save

This is the kind of dish that turns an ordinary Tuesday into something worth remembering, the kind you make when you want people to feel cared for without complicated techniques. It's been my reliable friend through moves, breakups, and Tuesday nights when inspiration ran out.

Recipe FAQs

→ Can I substitute the ground beef with another protein?

Yes, ground turkey or Italian sausage can be used as alternatives to ground beef for different flavor profiles.

→ What type of pasta works best in this dish?

Ziti or penne pasta hold sauce well and maintain their shape through baking, making them ideal choices.

→ How can I make a vegetarian version?

Omit the meat and add sautéed vegetables like mushrooms, zucchini, or spinach to retain heartiness.

→ Should I cover the dish while baking?

Cover with foil for the first 25 minutes to retain moisture, then bake uncovered to brown the cheese topping.

→ How long should the dish rest after baking?

Allow it to rest about 10 minutes to let flavors meld and the casserole set for easier serving.

→ What herbs enhance the flavor best?

Dried Italian herbs like basil and oregano add authentic aromatic notes that complement the sauce and cheese.