There are some meals that just feel like a warm hug in a dish, and for our family, this Baked Ziti With Ground Beef is exactly that. It’s the dish we turn to after a long week, the one that fills the kitchen with the most incredible aroma of simmering tomatoes and garlic, and the one that always, without fail, leaves everyone at the table content and happy. This particular baked ziti recipe is the result of many Sunday afternoons spent tweaking and tasting in my kitchen, and I’m so excited to finally share the definitive version with you.

What makes this pasta bake stand out is the balance we achieve in the sauce. It’s a rich, deeply savoury ground beef ragu, not too acidic and not too heavy, that clings perfectly to each piece of ziti pasta. Then there are the layers – a creamy ricotta mixture, generous handfuls of gloriously melty mozzarella, and a sharp hit of Parmesan cheese on top that crisps up beautifully in the oven. It’s a symphony of textures and tastes that comes together in the most satisfying way.

This is a fantastic meal for a relaxed weekend dinner, and it’s also brilliant for feeding a gathering of friends or family. The components can be prepared ahead of time, making assembly straightforward when you’re ready to bake. It’s a hearty, generous dish that always gets compliments.

Recipe Overview

This Baked Ziti With Ground Beef recipe involves three main stages: creating a flavourful beef sauce, cooking the pasta, and layering everything together before baking to perfection. After testing this recipe five times, I finally got the cheese-to-sauce ratio just right so it’s creamy but not greasy. The result is a substantial and delicious pasta bake where every bite is a perfect combination of tender pasta, rich meat sauce, and gooey, golden cheese.

• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes
• Servings: 8 people
• Difficulty: Medium

Why You’ll Love This Baked Ziti With Ground Beef

• Genuine Flavour: We build flavour at every step, from properly browning the beef mince to simmering the sauce with aromatic herbs. The final dish has a depth that you just don’t get from a jarred sauce.
• Comes Together in About an Hour: While the sauce simmers, you can cook the pasta and prepare the cheese mixture, making the process efficient and manageable for a weeknight if you’re organised.
• Flexible Recipe: You can easily swap the beef mince for turkey or even a plant-based mince. Feel free to add finely chopped vegetables like carrots or courgettes to the sauce for extra nutrition.
• Works Beautifully for Batch Cooking: This ziti recipe freezes exceptionally well, either baked or unbaked. It’s a brilliant meal to have on standby for a busy day.
• Family Tested: My kids always ask for seconds of this pasta bake, and my husband says it’s even better the next day for lunch! It’s one of those recipes that truly everyone in our house enjoys.

Baked Ziti With Ground Beef

⏱️ 20 min prep  •  🍳 65 min cook  •  👥 8 servings

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Ingredients You’ll Need

For the best results, I recommend using a good quality lean beef mince (around 10-15% fat) and good quality tinned tomatoes, like Mutti or Cirio, as they form the heart of the sauce’s flavour. Here’s everything you’ll need to gather.

• For the Sauce:
• 1 tbsp olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 500g lean ground beef mince
• 2 x 400g tins of chopped tomatoes
• 150ml beef or vegetable stock
• 2 tbsp tomato purée
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp caster sugar (optional, to balance acidity)
• Salt and freshly ground black pepper to taste
• For the Pasta and Cheese Layers:
• 500g ziti or penne pasta
• 400g full-fat ricotta cheese
• 100g grated Parmesan cheese, divided
• 1 large egg, lightly beaten
• A handful of fresh parsley, chopped
• 300g mozzarella cheese, coarsely grated

Kira’s Tip: Don’t be tempted to use pre-grated mozzarella in a bag if you can help it. Grating a block of mozzarella yourself ensures it melts far more smoothly without the anti-caking agents often found in pre-shredded varieties.

How to Make Baked Ziti With Ground Beef

The process is all about layering flavours. We’ll make a robust sauce, undercook the pasta just slightly so it can finish cooking in the oven, and then assemble everything for the final bake. Let’s get started.

1. Sauté the Aromatics: Heat the olive oil in a large, heavy-based pan or Dutch oven over a medium heat. Add the chopped onion and cook for 5-7 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
2. Brown the Mince: Increase the heat to medium-high, add the ground beef mince to the pan. Break it up with a wooden spoon and cook until it’s nicely browned all over. I find that letting it sit for a minute or two without stirring helps develop a really good crust, which adds a lot of flavour. Drain off any excess fat.
3. Simmer the Sauce: Stir in the tomato purée and cook for a minute. Add the tinned chopped tomatoes, beef stock, dried oregano, basil, and the optional sugar. Season well with salt and pepper. Bring to a simmer, then reduce the heat, cover, and let it gently bubble away for at least 20 minutes for the flavours to meld.
4. Cook the Pasta: While the sauce is simmering, bring a large pot of salted water to a rolling boil. Add the ziti or penne and cook according to package directions, but undercook it by 2 minutes. It should be very al dente. This is a crucial step to prevent a mushy pasta bake. Drain the pasta well and set it aside.
5. Preheat and Prepare Cheeses: Preheat your oven to 180°C (160°C fan/Gas Mark 4). In a medium bowl, mix together the ricotta cheese, half of the grated Parmesan (50g), the beaten egg, and the chopped fresh parsley. Season with a little salt and pepper.
6. Combine Pasta and Sauce: In a large bowl, combine the drained pasta with about two-thirds of the beef sauce. Mix gently until every piece of pasta is coated.
7. Assemble the Layers: Spread a thin layer of the remaining meat sauce on the bottom of a large (approx. 23x33cm) baking dish. Top with half of the pasta mixture. Dollop half of the ricotta mixture over the pasta, then sprinkle with half of the grated mozzarella. Repeat the layers: the remaining pasta, the rest of the ricotta mixture, and the remaining meat sauce.
8. Bake to Perfection: Sprinkle the top evenly with the remaining mozzarella and the rest of the Parmesan cheese. Bake, uncovered, for 25-30 minutes, or until the cheese is golden brown and the sauce is bubbling around the edges. Let it rest for 10 minutes before serving. This allows it to set slightly, making it much easier to slice and serve.

Tips From My Kitchen

• Temperature Control: Ensure your oven is fully preheated before the ziti goes in. An accurate oven temperature is key for even cooking and achieving that perfectly golden, melted cheese topping without drying out the inside.
• The Secret Step: I learned that adding a splash of the starchy pasta water (a tablespoon or two) to the meat sauce just before you combine it with the pasta makes it cling even better. For a deeper dive into pasta sauce techniques, Serious Eats has a great guide on building flavour.
• Make-Ahead: You can assemble the entire dish a day in advance. Just cover it tightly with foil and refrigerate. You may need to add 10-15 minutes to the baking time when cooking from chilled.
• Storage: Leftovers are fantastic! Store them in an airtight container in the fridge for up to 3 days. To reheat, you can use a microwave or place it back in the oven, covered with foil, until warmed through. For food safety information on leftovers, the Food Standards Agency (FSA) provides clear guidelines.

What to Serve With Baked Ziti With Ground Beef

This is a hearty dish, so the accompaniments can be kept simple. We love to serve it with something fresh and green to cut through the richness of the cheese and sauce.

• A Simple Green Salad: A crisp lettuce salad with a sharp vinaigrette dressing is the perfect contrast. Think rocket, cherry tomatoes, and a light lemon-olive oil dressing.
• Garlic Bread: A classic pairing for a reason! It’s ideal for mopping up every last bit of that delicious sauce from your plate.
• Roasted Vegetables: A side of simple Crispy Oven Roasted Potatoes Side or tenderstem broccoli tossed in garlic and olive oil works wonderfully.
• Wine Pairing: A medium-bodied Italian red wine like a Chianti or a Barbera complements the tomato and beef flavours beautifully.

Frequently Asked Questions

Baked Ziti With Ground Beef

A hearty and classic comfort food dish featuring layers of ziti pasta, a rich ground beef and tomato sauce, creamy ricotta, and a golden, bubbly topping of mozzarella and Parmesan cheese.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 8 servings

Course: Main Course

Cuisine: Italian-American

Calories: 623

Ingredients Method Notes

Ingredients

  

For the Sauce

• 1 tbsp olive oil
• 1 large onion finely chopped
• 2 cloves garlic minced
• 500 g lean ground beef mince
• 2 x 400g tins of chopped tomatoes
• 150 ml beef or vegetable stock
• 2 tbsp tomato purée
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp caster sugar optional, to balance acidity
• Salt and freshly ground black pepper to taste

For the Pasta and Cheese Layers

• 500 g ziti or penne pasta
• 400 g full-fat ricotta cheese
• 100 g grated Parmesan cheese divided
• 1 large egg lightly beaten
• A handful of fresh parsley chopped
• 300 g mozzarella cheese coarsely grated

Method

 

1. Sauté the Aromatics: Heat the olive oil in a large, heavy-based pan or Dutch oven over a medium heat. Add the chopped onion and cook for 5-7 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
2. Brown the Mince: Increase the heat to medium-high, add the ground beef mince to the pan. Break it up with a wooden spoon and cook until it's nicely browned all over. I find that letting it sit for a minute or two without stirring helps develop a really good crust, which adds a lot of flavour. Drain off any excess fat.
3. Simmer the Sauce: Stir in the tomato purée and cook for a minute. Add the tinned chopped tomatoes, beef stock, dried oregano, basil, and the optional sugar. Season well with salt and pepper. Bring to a simmer, then reduce the heat, cover, and let it gently bubble away for at least 20 minutes for the flavours to meld.
4. Cook the Pasta: While the sauce is simmering, bring a large pot of salted water to a rolling boil. Add the ziti or penne and cook according to package directions, but undercook it by 2 minutes. It should be very al dente. This is a crucial step to prevent a mushy pasta bake. Drain the pasta well and set it aside.
5. Preheat and Prepare Cheeses: Preheat your oven to 180°C (160°C fan/Gas Mark 4). In a medium bowl, mix together the ricotta cheese, half of the grated Parmesan (50g), the beaten egg, and the chopped fresh parsley. Season with a little salt and pepper.
6. Combine Pasta and Sauce: In a large bowl, combine the drained pasta with about two-thirds of the beef sauce. Mix gently until every piece of pasta is coated.
7. Assemble the Layers: Spread a thin layer of the remaining meat sauce on the bottom of a large (approx. 23x33cm) baking dish. Top with half of the pasta mixture. Dollop half of the ricotta mixture over the pasta, then sprinkle with half of the grated mozzarella. Repeat the layers: the remaining pasta, the rest of the ricotta mixture, and the remaining meat sauce.
8. Bake to Perfection: Sprinkle the top evenly with the remaining mozzarella and the rest of the Parmesan cheese. Bake, uncovered, for 25-30 minutes, or until the cheese is golden brown and the sauce is bubbling around the edges. Let it rest for 10 minutes before serving. This allows it to set slightly, making it much easier to slice and serve.

Notes

Let the baked ziti rest for 10 minutes before serving. This allows the layers to set, making it much easier to slice and serve.

I really hope you enjoy making this Baked Ziti With Ground Beef. It’s a true labour of love in our house and one of those reliable recipes that brings everyone to the table. If you give it a try, I would love to hear how it turned out for you. Please leave a comment below and let me know!

Happy cooking,

Kira