Cheesy Baked Ziti with Meat Sauce

If your family loves lasagna but you do not always have the time for layering noodles, this cheesy baked ziti is the answer. Tender pasta tubes are tossed with a rich beef and sausage tomato sauce, dotted with creamy ricotta and topped with plenty of mozzarella, then baked until the edges are crisp and the cheese is bubbling and golden.

In this post I cover why this baked ziti recipe works, the best ingredients, step-by-step instructions, how to make it ahead, flavor variations, common mistakes and how to store and freeze leftovers. The printable recipe card with exact measurements and estimated nutrition is at the bottom of the page.

Why This Cheesy Baked Ziti Works

Baked ziti is simple comfort food, but a few details separate a creamy, saucy pan from a dry, bland one. This version is built around those details, and it comes together with one pot for the pasta and one for the sauce.

• Undercooked pasta. The ziti boils for about 2 minutes less than the package says, because it keeps softening in the oven while it absorbs sauce.
• A flavorful meat sauce. Ground beef and Italian sausage give the sauce depth, and a little tomato paste makes it taste like it simmered all afternoon.
• Three kinds of cheese. Ricotta adds creaminess, mozzarella adds stretch and Parmesan adds a salty, nutty bite.
• Plenty of sauce. Pasta drinks up liquid as it bakes, so this recipe uses a generous amount to keep every bite saucy.

The result is a cheesy, hearty pasta bake that is easy enough for a Tuesday and special enough for company. It also makes enough for leftovers, which taste even better the next day.

Ingredients You Will Need

Nothing here is hard to find, and you can swap several items depending on what is in your pantry. This is what I use and why.

• Ziti pasta: One pound (450 g). Penne or rigatoni work equally well because their hollow shapes trap sauce.
• Ground beef and Italian sausage: Half a pound of each gives a savory, slightly spiced sauce. You can use all beef if you prefer.
• Crushed tomatoes and marinara: The combination gives a thick sauce with a bright, fresh tomato flavor.
• Tomato paste, garlic and onion: The flavor base that makes the sauce taste homemade.
• Whole milk ricotta: Creamy and mild. Part-skim works, but whole milk gives the best texture.
• Shredded mozzarella: Shred it yourself from a block for the best melt, since bagged shreds contain anti-caking starch.
• Parmesan cheese: Adds salty depth to both the ricotta mixture and the topping.
• Egg, Italian seasoning and fresh basil: The egg helps set the ricotta, and the herbs bring everything together.

I like to use a combination of whole milk mozzarella for stretch and a little provolone for flavor when I have it on hand. If you want a lighter bake, ground turkey is an easy substitute for the beef, though add a splash more olive oil since it is leaner.

Choosing the Right Pasta and Cheese

Because there are so few ingredients, the quality of the pasta and cheese shows. Choose a bronze-cut or ridged ziti if you can find it, since the rough surface grips the sauce much better than slick, smooth pasta. Skip the no-boil shortcuts here, because they absorb too much liquid.

For the cheese, buy a block of low-moisture whole milk mozzarella and shred it at home. Fresh mozzarella packed in water is wonderful on pizza, but it releases too much liquid in a baked pasta and can leave the bottom watery. If your ricotta looks wet, spoon it into a fine mesh strainer for 15 minutes before mixing it with the egg.

A good Parmesan also matters. Look for a wedge you can grate yourself, and save the rind to simmer in your next pot of sauce or soup for a savory boost.

How to Make Cheesy Baked Ziti

The full measurements are in the recipe card, but here is the process so you know what to expect.

1. Heat the oven and boil the pasta. Preheat the oven to 375°F (190°C). Cook the ziti in well-salted water for 2 minutes less than the package directions, then drain.
2. Brown the meat. In a large deep skillet, cook the beef, sausage and onion over medium-high heat for 7 to 8 minutes, breaking it up, until no pink remains and the onion is soft. Drain excess fat if needed.
3. Build the sauce. Stir in the garlic and tomato paste and cook for 1 minute. Add the crushed tomatoes, marinara, Italian seasoning, salt and pepper and simmer for 10 minutes.
4. Mix the ricotta. In a bowl, stir together the ricotta, egg, half of the Parmesan, a handful of mozzarella and a pinch of salt.
5. Combine and layer. Toss the drained pasta into the sauce. Spread half in a 9×13-inch (23×33 cm) baking dish, dot with spoonfuls of the ricotta mixture, then add the remaining pasta.
6. Top and bake. Cover with the remaining mozzarella and Parmesan. Bake covered with foil for 25 minutes, then uncovered for 15 to 20 minutes until bubbling and golden.
7. Rest and serve. Let the ziti sit for 10 minutes so it sets, then scatter with fresh basil and serve.

For an extra golden top, switch the oven to broil for the final 2 minutes. Keep a close eye on it, because cheese goes from golden to burnt very quickly.

Tips for the Best Baked Ziti Recipe

• Do not overcook the pasta. Mushy ziti is the number one problem with pasta bakes. Pull it while it still has a firm bite.
• Keep the sauce a little loose. It should look slightly too saucy before baking, because the pasta will absorb a lot.
• Cover for the first half. Foil traps steam so the pasta heats through without drying out, and removing it lets the cheese brown.
• Use room temperature ricotta. It mixes smoothly and spreads more easily than cold cheese.
• Let it rest. Ten minutes on the counter lets the cheese and sauce set so the portions hold together on the plate.

If you love Italian-style comfort food, you will also enjoy my classic beef lasagna for a special occasion, the cozy one pot lasagna soup for a quicker fix, and plenty more in the easy dinner ideas category.

Easy Baked Ziti Variations

This is a flexible base recipe. Here are the versions I rotate through when I want something a little different.

• Vegetarian baked ziti: Skip the meat and add sauteed mushrooms, zucchini and spinach to the sauce.
• Chicken baked ziti: Stir in 3 cups of shredded rotisserie chicken in place of the beef and sausage.
• Spicy baked ziti: Use hot Italian sausage and add a pinch of red pepper flakes to the sauce.
• Three cheese upgrade: Add a cup of shredded provolone or fontina to the mozzarella for extra flavor.
• No ricotta: Replace the ricotta with 1 cup of cottage cheese blended until smooth, or simply add extra mozzarella.
• Crunchy topping: Mix panko breadcrumbs with melted butter and Parmesan and sprinkle over the top for the last 10 minutes.

What to Serve With Baked Ziti

A big pan of pasta needs something crisp and fresh on the side. A simple green salad with a sharp vinaigrette cuts through the richness, and a loaf of warm garlic bread is never a bad idea. In the fall, my harvest salad with seasonal fruit and nuts is a lovely match.

Roasted broccoli, sauteed green beans or a pan of roasted vegetables also round out the plate. For a crowd, double the recipe and bake it in two dishes, or serve it alongside a pot of soup for a hearty potluck table.

Common Mistakes and How to Fix Them

Even a simple pasta bake can go sideways. Use this table to troubleshoot.

Make Ahead, Storage and Reheating

To make ahead, assemble the ziti up to 24 hours in advance, cover tightly and refrigerate, then add 10 to 15 minutes to the covered baking time. Refrigerate leftovers within 2 hours of cooking and keep them in an airtight container for 3 to 4 days. The USDA recommends reheating leftovers to 165°F (74°C), and you can read more in their guide to leftovers and food safety.

To freeze, assemble the ziti in a freezer-safe dish without the final cheese layer, wrap it well and freeze for up to 3 months. Thaw overnight in the refrigerator, add the cheese and bake until hot in the center. Individual portions reheat well in the microwave in 2 to 3 minutes, or in a 350°F (175°C) oven for 15 to 20 minutes covered with foil.

Frequently Asked Questions

Ready to cook? Here is the full printable cheesy baked ziti recipe with exact measurements and estimated nutrition.

Cheesy Baked Ziti

Tender ziti tossed in a savory beef and sausage tomato sauce, layered with creamy ricotta and topped with golden bubbling mozzarella and Parmesan.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Resting 10 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 8 servings

Course: Main Course

Cuisine: Italian-American

Calories: 560

Ingredients Method Notes

Ingredients

  

Pasta and sauce

• 1 pound ziti pasta (450 g)
• 1 tablespoon olive oil
• 1/2 pound lean ground beef (225 g)
• 1/2 pound Italian sausage casings removed (225 g)
• 1 medium yellow onion diced
• 4 cloves garlic minced
• 2 tablespoons tomato paste
• 1 can crushed tomatoes 28 ounces (794 g)
• 1 cup marinara sauce (240 ml)
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Cheese layer

• 15 ounces whole milk ricotta (425 g)
• 1 large egg lightly beaten
• 3 cups shredded mozzarella divided (about 12 ounces or 340 g)
• 1/2 cup grated Parmesan divided (50 g)

To finish

• 2 tablespoons fresh basil chopped

Method

 

Cook the pasta and sauce

1. Preheat the oven to 375°F (190°C). Boil the ziti in well-salted water for 2 minutes less than the package directions, then drain.
2. Heat the olive oil in a large deep skillet over medium-high heat. Cook the beef, sausage and onion for 7 to 8 minutes, breaking up the meat, until browned and no pink remains. Spoon off excess fat.
3. Stir in the garlic and tomato paste and cook for 1 minute. Add the crushed tomatoes, marinara, Italian seasoning, salt and pepper and simmer for 10 minutes.

Assemble and bake

1. Stir together the ricotta, egg, 1/4 cup Parmesan, 1 cup mozzarella and a pinch of salt.
2. Fold the drained pasta into the sauce. Spread half in a 9×13-inch baking dish, dot with spoonfuls of the ricotta mixture and top with the remaining pasta.
3. Sprinkle with the remaining 2 cups mozzarella and 1/4 cup Parmesan. Cover with foil and bake for 25 minutes.
4. Remove the foil and bake 15 to 20 minutes more, until bubbling and golden. Rest for 10 minutes, garnish with basil and serve.

Notes

Make ahead: Assemble up to 24 hours ahead, refrigerate covered and add 10 to 15 minutes to the covered bake time.

Freezing: Freeze for up to 3 months and thaw overnight before baking.

Nutrition is an estimate per serving.

I hope this cheesy baked ziti becomes a regular on your table, especially when you need a dinner that pleases everyone. If you make it, please leave a comment and a star rating below and tell me how you customized it. Happy cooking, friends!