Why You’ll Love This Baked Ziti With Ground Beef<\/h2>\n\n- Genuine Flavour:<\/strong> 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.<\/li>\n
- Comes Together in About an Hour:<\/strong> 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.<\/li>\n
- Flexible Recipe:<\/strong> 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.<\/li>\n
- Works Beautifully for Batch Cooking:<\/strong> This ziti recipe freezes exceptionally well, either baked or unbaked. It’s a brilliant meal to have on standby for a busy day.<\/li>\n
- Family Tested:<\/strong> 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.<\/li>\n<\/ul>\n\n\n
![\"Baked](\"https:\/\/www.kirarecipes.com\/wp-content\/uploads\/2026\/01\/baked-ziti-with-ground-beef-pin.webp\")
<\/p>\n\n Baked Ziti With Ground Beef<\/strong><\/p>\n\n \u23f1\ufe0f 20 min prep \u2022 \ud83c\udf73 65 min cook \u2022 \ud83d\udc65 8 servings\n <\/div>\n<\/p><\/div>\n<\/p><\/div>\n
\n \ud83d\udccc Pin This Recipe
\n <\/a>\n<\/div>\nIngredients You’ll Need<\/h2>\n
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.<\/p>\n
\n- For the Sauce:<\/strong><\/li>\n
- 1 tbsp olive oil<\/li>\n
- 1 large onion, finely chopped<\/li>\n
- 2 cloves garlic, minced<\/li>\n
- 500g lean ground beef mince<\/li>\n
- 2 x 400g tins of chopped tomatoes<\/li>\n
- 150ml beef or vegetable stock<\/li>\n
- 2 tbsp tomato pur\u00e9e<\/li>\n
- 1 tsp dried oregano<\/li>\n
- 1 tsp dried basil<\/li>\n
- \u00bd tsp caster sugar (optional, to balance acidity)<\/li>\n
- Salt and freshly ground black pepper to taste<\/li>\n
- <\/li>\n
- For the Pasta and Cheese Layers:<\/strong><\/li>\n
- 500g ziti or penne pasta<\/li>\n
- 400g full-fat ricotta cheese<\/li>\n
- 100g grated Parmesan cheese, divided<\/li>\n
- 1 large egg, lightly beaten<\/li>\n
- A handful of fresh parsley, chopped<\/li>\n
- 300g mozzarella cheese, coarsely grated<\/li>\n<\/ul>\n
Kira’s Tip:<\/strong> 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.<\/p>\nHow to Make Baked Ziti With Ground Beef<\/h2>\n
The process is all about layering flavours. We\u2019ll 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\u2019s get started.<\/p>\n
\n- Saut\u00e9 the Aromatics:<\/strong> 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.<\/li>\n
- Brown the Mince:<\/strong> 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.<\/li>\n
- Simmer the Sauce:<\/strong> Stir in the tomato pur\u00e9e 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.<\/li>\n
- Cook the Pasta:<\/strong> 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.<\/li>\n
- Preheat and Prepare Cheeses:<\/strong> Preheat your oven to 180\u00b0C (160\u00b0C 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.<\/li>\n
- Combine Pasta and Sauce:<\/strong> 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.<\/li>\n
- Assemble the Layers:<\/strong> 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.<\/li>\n
- Bake to Perfection:<\/strong> 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.<\/li>\n<\/ol>\n
Tips From My Kitchen<\/h2>\n\n- Temperature Control:<\/strong> 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.<\/li>\n
- The Secret Step:<\/strong> 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<\/a> on building flavour.<\/li>\n
- Make-Ahead:<\/strong> 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.<\/li>\n
- Storage:<\/strong> 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)<\/a> provides clear guidelines.<\/li>\n<\/ul>\n
What to Serve With Baked Ziti With Ground Beef<\/h2>\n
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.<\/p>\n
\n- A Simple Green Salad:<\/strong> A crisp lettuce salad with a sharp vinaigrette dressing is the perfect contrast. Think rocket, cherry tomatoes, and a light lemon-olive oil dressing.<\/li>\n
- Garlic Bread:<\/strong> A classic pairing for a reason! It’s ideal for mopping up every last bit of that delicious sauce from your plate.<\/li>\n
- Roasted Vegetables:<\/strong> A side of simple Crispy Oven Roasted Potatoes Side<\/a> or tenderstem broccoli tossed in garlic and olive oil works wonderfully.<\/li>\n
- Wine Pairing:<\/strong> A medium-bodied Italian red wine like a Chianti or a Barbera complements the tomato and beef flavours beautifully.<\/li>\n<\/ul>\n
Frequently Asked Questions<\/h2>\n\n\nCan I make this ahead of time?<\/div>\nAbsolutely. You can assemble the entire baked ziti up to 24 hours in advance. Cover the dish tightly with foil and store it in the refrigerator. When you’re ready to bake, remove it from the fridge while the oven preheats and add about 10-15 minutes to the total baking time. You can also freeze the unbaked dish for up to 3 months.<\/div>\n<\/p><\/div>\n\nHow do I prevent my baked ziti from being dry?<\/div>\nThe key is to have enough sauce and to not overcook the pasta initially. My recipe ensures there’s ample sauce to keep the dish moist as it bakes. Also, undercooking the pasta by 2 minutes means it will absorb some of the sauce in the oven without turning mushy or dry. Using full-fat ricotta also adds essential moisture and creaminess.<\/div>\n<\/p><\/div>\n\nHow do I store leftovers?<\/div>\nLeftovers keep wonderfully. Once the dish has cooled completely, cover it tightly or transfer portions to airtight containers. It will last in the refrigerator for up to 3 days. Reheat individual portions in the microwave or cover the dish with foil and warm in the oven at 160\u00b0C until heated through.<\/div>\n<\/p><\/div>\n\nCan I use a different type of mince or make it vegetarian?<\/div>\nYes, this recipe is very adaptable. You can substitute the beef mince with ground turkey, pork, or even a mix. For a vegetarian version, use a good quality plant-based mince or replace the meat with finely chopped mushrooms, lentils, and diced carrots for a rich, textured sauce. For another hearty family meal, check out my Meatloaf With Stove Top Stuffing Recipe<\/a>.<\/div>\n<\/p><\/div>\n\nWhat’s the best pasta to use if I can’t find ziti?<\/div>\nZiti can sometimes be hard to find in UK supermarkets. Penne is the perfect substitute as its ridges and hollow shape are great for catching the sauce. Rigatoni is another excellent choice, as its larger tubes hold the sauce and cheese beautifully. Any short, tubular pasta will work well in this pasta bake.<\/div>\n<\/p><\/div>\n<\/div>\n<\/div>\n \n \n ![\"Baked](\"https:\/\/www.kirarecipes.com\/wp-content\/uploads\/2026\/01\/baked-ziti-with-ground-beef.webp\")
<\/div>\n <\/div>\n \n \n \n <\/div>\n Baked Ziti With Ground Beef<\/h2>\n <\/div>\n \n <\/div>\n 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.<\/div>\n <\/div>\n \n Rezept drucken<\/a>\n Pin Recipe<\/a>\n \n <\/div>\n <\/div>\n <\/div>\n \n <\/div>\n Vorbereitungszeit <\/span>20 Minuten<\/span><\/span> Min.<\/span><\/span><\/div>Zubereitungszeit <\/span>1 Stunde<\/span><\/span> Std.<\/span> 5 Minuten<\/span><\/span> Min.<\/span><\/span><\/div>Gesamtzeit <\/span>1 Stunde<\/span><\/span> Std.<\/span> 25 Minuten<\/span><\/span> Min.<\/span><\/span><\/div><\/div>\n
<\/p>\n 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.<\/p>\n Kira’s Tip:<\/strong> 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.<\/p>\n The process is all about layering flavours. We\u2019ll 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\u2019s get started.<\/p>\n 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.<\/p>\n
\n \ud83d\udccc Pin This Recipe
\n <\/a>\n<\/div>\nIngredients You’ll Need<\/h2>\n
\n
How to Make Baked Ziti With Ground Beef<\/h2>\n
\n
Tips From My Kitchen<\/h2>\n
\n
What to Serve With Baked Ziti With Ground Beef<\/h2>\n
\n
Frequently Asked Questions<\/h2>\n
![\"Baked](\"https:\/\/www.pinterest.com\/pin\/create\/button\/?url=&media=https%3A%2F%2Fwww.kirarecipes.com%2Fwp-content%2Fuploads%2F2026%2F01%2Fbaked-ziti-with-ground-beef-pin.webp&description=Try%20this%20amazing%20Baked%20Ziti%20With%20Ground%20Beef%20recipe%21%20%F0%9F%8D%BD%EF%B8%8F\")
<\/div>\n <\/div>\n Baked Ziti With Ground Beef<\/h2>\n