Baked Ziti Ground Beef Mozzarella

There's something about the smell of ground beef browning in a hot skillet that makes you feel like you're doing something right in the kitchen. My neighbor once described baked ziti as the dish that convinced her Italian cooking wasn't some untouchable art form, and I've carried that thought ever since. It's the kind of meal where everything comes together without pretense, building layers of flavor and comfort in one dish. This version keeps things straightforward so you can focus on getting that golden cheese top just right.

I made this for a group of friends on a chilly October evening, and watching people go back for seconds while barely making eye contact told me everything I needed to know about whether it worked. One friend asked if I'd used some secret ingredient, and honestly, there isn't one—it's just about letting the layers do what they're meant to do.

Ingredients

• Ziti pasta (450g): Cook it just shy of fully tender since it'll finish cooking in the oven and you want each piece to hold its shape.
• Ground beef (500g, 80-85% lean): The fat content matters here—too lean and your sauce becomes dry, too fatty and you're fighting grease.
• Yellow onion (1 medium): Finely chopped so it dissolves into the sauce rather than announcing itself in every bite.
• Garlic (3 cloves): Mince it small and add it after the onion softens so it doesn't burn and turn bitter.
• Tomato pasta sauce (700ml): A good quality jarred sauce saves time without sacrificing flavor, and it's worth checking the ingredient list.
• Tomato paste (2 tbsp): This concentrates the tomato flavor and adds a subtle depth that sets this apart from just dumping sauce over pasta.
• Dried oregano and basil (1 tsp each): Dried herbs bloom beautifully when simmered into the sauce, bringing an Italian backbone to the dish.
• Red pepper flakes (½ tsp, optional): A small amount adds a whisper of heat that makes your palate sit up and pay attention.
• Mozzarella cheese (300g, shredded): Use whole milk mozzarella for better melting and that golden bubble effect on top.
• Parmesan cheese (120g, grated): The sharp bite of Parmesan cuts through the richness and keeps each bite from feeling heavy.
• Ricotta cheese (250g): This creates the tender, creamy pockets that make every forkful interesting rather than uniform.
• Olive oil (2 tbsp): A good extra virgin oil for starting the vegetables, though any quality olive oil works.
• Fresh basil (optional garnish): A small handful torn just before serving brings a brightness that jarred sauce can't quite provide on its own.

Instructions

Get your oven ready:

Preheat to 190°C (375°F) and grease a 22x33 cm baking dish with a bit of oil so nothing sticks later.

Cook the pasta:

Bring salted water to a rolling boil, add the ziti, and pull it out after 7 to 8 minutes when it still has a slight resistance to the bite. This matters because it's about to soften more in the oven.

Build the base with vegetables:

Heat olive oil in a large skillet over medium heat, add your chopped onion, and let it soften and turn translucent for about 3 to 4 minutes. Add the minced garlic and cook just 1 minute more so it releases its flavor without burning.

Brown the beef:

Add your ground beef to the skillet and break it apart with a wooden spoon as it cooks, stirring occasionally until it's brown all over with no pink remaining, which takes about 7 minutes. If you notice a lot of grease pooling, drain some off carefully before moving on.

Build the sauce:

Stir in the tomato paste first and let it cook for a minute to deepen its flavor, then add the jarred pasta sauce, oregano, basil, red pepper flakes if you're using them, and a good pinch of salt and pepper. Let it all simmer together for 5 minutes so the flavors get to know each other.

Make the ricotta layer:

In a mixing bowl, combine your ricotta with half the grated Parmesan and a small pinch of salt and pepper, stirring until it's evenly mixed.

Layer the first half:

Spread half your cooked ziti across the bottom of your prepared baking dish, then top with half the meat sauce, then dollop half the ricotta mixture over that, and finish with half the shredded mozzarella.

Layer the second half:

Repeat with the remaining ziti, meat sauce, ricotta, and top everything with the remaining mozzarella and the other half of the Parmesan.

First phase of baking:

Cover the whole dish tightly with foil and bake for 25 minutes so the inside warms through and the cheese begins its transformation.

Finish and golden the top:

Remove the foil and bake for another 10 to 15 minutes, watching until the top is bubbly at the edges and the cheese has turned a light golden color.

Let it rest:

Pull the dish from the oven and let it sit undisturbed for 10 minutes so the pasta absorbs the sauce and everything sets up just enough to cut cleanly. Scatter fresh basil over the top if you have it.

Save

A friend's daughter once asked if I'd made this baked ziti from scratch, and when I told her the sauce came from a jar, she seemed relieved—like she'd just learned that perfection in the kitchen doesn't require being perfect at everything. That moment stuck with me because it reminded me that cooking is about bringing people together, not proving anything.

Why This Works as Comfort Food

Baked ziti works because every element plays its part without competing for attention, and the heat of the oven marries them all together into something cohesive. The ricotta pockets are what separate this from just layering sauce on pasta—they add a creamy richness that coats your mouth in a way that makes the dish feel almost luxurious. The interplay of three cheeses means no single one dominates, which is why it feels balanced rather than heavy.

Making It Ahead and Timing

If you're thinking about assembling this early in the day, go ahead—cover it tightly and refrigerate up to 24 hours before baking. When you pull it from the fridge to bake, add about 10 extra minutes to the cooking time since it's going in cold.

Small Tweaks That Add Personality

While this recipe is wonderful as written, I've learned that good cooking is about knowing when to stay the course and when to listen to what's in your pantry. A handful of sautéed mushrooms or diced bell peppers stirred into the meat sauce adds texture and a subtle earthiness that some people find irresistible.

• Italian sausage swapped for half or all of the ground beef brings a more savory, herb-forward character to the dish.
• A pinch of nutmeg whispered into the ricotta layer creates a subtle depth that's hard to place but makes people ask what your secret is.
• If you prefer a lighter touch, use part-skim ricotta and mozzarella, though the full-fat versions do melt into something more luxurious.

Save

This dish has a way of making your kitchen smell like someone who knows what they're doing, even if you're following a recipe for the first time. It's the kind of meal that fills the table with quiet satisfaction and barely any leftovers.

Recipe FAQs

→ What type of pasta is best for this dish?

Ziti pasta works perfectly due to its tubular shape, holding sauce and cheese well, but similar pasta like penne or rigatoni can be used.

→ Can I prepare the layered dish ahead of time?

Yes, you can assemble the layers up to one day in advance, refrigerate covered, and bake when ready.

→ How do I achieve a bubbly and golden cheese topping?

Bake covered initially, then uncover for the last 10-15 minutes to allow the mozzarella and Parmesan to melt and brown beautifully.

→ Are there alternatives to ground beef?

Italian sausage or ground turkey can be substituted, adjusting seasonings to suit.

→ What spices enhance the sauce’s flavor?

Dried oregano and basil add traditional herbal notes, while crushed red pepper flakes offer optional mild heat.