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Creamy Baked Ziti with Meat Sauce

This Creamy Baked Ziti with Meat Sauce is a comforting, cheesy, and hearty Italian-American classic perfect for family dinners or meal prep.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Servings: 6 servings

Ingredients

  • 12 oz ziti pasta tubular pasta that holds the sauce well
  • 1 lb ground beef lean and fresh
  • 1 small onion diced, for a subtle sweetness
  • 2 cloves garlic minced, adds vibrant aroma and depth
  • 28 oz crushed tomatoes can, forms the base of the meat sauce
  • 2 tsp dried oregano classic Italian herb
  • 1 tsp dried basil adds fragrant herbal notes
  • Salt and pepper to taste, essential seasonings
  • 2 cups ricotta cheese creamy, mild, and soft
  • 2 cups shredded mozzarella cheese for gooey meltiness
  • 1/2 cup grated Parmesan cheese sharp, nutty flavor
  • 1 large egg helps bind the ricotta mixture
  • 2 tbsp olive oil for sautéing

Instructions

  • Bring a large pot of salted water to a boil. Add the 12 oz of ziti pasta and cook according to package instructions until al dente. Drain and set aside. Reserve about a cup of pasta water in case you want to loosen the sauce later.
  • Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant. Add 1 lb of ground beef, breaking it apart with a spoon, and cook until browned and cooked through. Season with salt and pepper.
  • Once the beef is browned, pour in the 28 oz can of crushed tomatoes. Add 2 teaspoons dried oregano and 1 teaspoon dried basil. Stir well and let the sauce simmer gently for 15-20 minutes until it thickens slightly. Taste and adjust seasoning as needed.
  • In a medium mixing bowl, combine 2 cups ricotta cheese, 1 egg, and half of the grated Parmesan cheese. Mix until smooth and creamy. This mixture will add richness and help bind the layers together.
  • Preheat your oven to 375°F (190°C). In the 9x13-inch baking dish, spread a thin layer of meat sauce on the bottom. Add half of the cooked ziti pasta over the sauce. Dollop and spread half of the ricotta mixture over the pasta. Sprinkle with 1 cup of shredded mozzarella.
  • Repeat the layers with the remaining pasta, ricotta mixture, meat sauce, and top everything with the remaining mozzarella and Parmesan cheese.
  • Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese on top is melted, bubbly, and golden brown. Let it rest for 5 minutes before serving.

Equipment

  • Large Pot
  • Large skillet or sauté pan
  • Mixing Bowl
  • 9x13 inch Baking Dish
  • Colander
  • Wooden Spoon or Spatula

Notes

  • Don’t overcook the pasta; al dente is key since it will cook more in the oven.
  • Be sure to brown the beef thoroughly for the best flavor and texture.
  • Mix the egg into the ricotta well to avoid lumps and ensure binding.
  • Cover the dish while baking to keep moisture in, then uncover near the end for a golden top.
  • Assemble a day ahead for convenient meal prep and refrigerate before baking.