Baked Ziti: a cozy home-cooked favorite with big flavor, practical prep, and servings worth fighting over—in a friendly way.
Sunday-Style Baked Ziti for Weeknights
Hearty, cheesy, and forgiving—this baked ziti turns simple pantry staples into a bubbling, crowd-pleasing supper you'll want on repeat.
There are dinners that demand ceremony and dinners that quietly solve the weeknight scramble—this baked ziti is the latter with a celebratory finish. It feeds a crowd without fuss, fills the house with comforting tomato-and-browned-beef aromas, and comes out of the oven with edges so satisfyingly crisp you’ll understand why servings sometimes become a friendly fight.
The recipe leans on a few smart moves: cook the ziti just shy of al dente so the pasta finishes perfectly in the oven, and stir ricotta through for creamy pockets that cut the sauce’s brightness without weighing it down. Crushed tomatoes and a spoonful of tomato paste build layered tomato flavor, while browned 80/20 ground beef, soft onion, garlic, and a sprinkle of dried oregano and basil keep the sauce savory and familiar.
It’s also practical. The 20-minute prep lets you brown the meat, mix the cheeses, and assemble a 9x13 pan before the oven does the rest. You can assemble the dish a day ahead and bake straight from the fridge (add a few extra minutes), or portion and freeze for a future no-brainer dinner. Leftovers reheat beautifully—just cover and warm until bubbly.
Pulling it from the oven is the best part: bubbling cheese, flecks of browned edges, and a fragrant steam that announces dinner is served. Serve with a simple green salad and something crusty to sop up sauce, and you’ve got a cozy, reliable supper that’s as good for a casual weeknight as it is for gathering friends.
Ingredients
How to Make Baked Ziti
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with a little olive oil.
- Bring a large pot of salted water to a boil and cook the ziti until 1 minute shy of the package al dente time (about 8–9 minutes). Drain and set aside.
- While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes, then add minced garlic and cook 30–45 seconds until fragrant.
- Add the ground beef to the skillet, break it up with a spoon, and brown until no pink remains, about 6–8 minutes. Drain excess fat if there is more than 1 tablespoon left.
- Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, 1 teaspoon salt, and 1/4 teaspoon black pepper. Simmer uncovered for 8–10 minutes to thicken slightly; taste and adjust seasoning.
- In a medium bowl combine the ricotta, egg, grated Parmesan, chopped parsley, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper; stir until smooth.
- Combine the drained ziti with the meat sauce in the pot or a large bowl so pasta is evenly coated. Spoon half of the pasta mixture into the prepared baking dish, dollop and spread half the ricotta mixture over it, sprinkle with 1 cup of the mozzarella, then add the remaining pasta, ricotta, and finish with the remaining mozzarella.
- Bake uncovered for 20–25 minutes until the cheese is melted and bubbly and edges are lightly browned. If you want a browned top, broil 1–2 minutes while watching closely. Let rest 10 minutes before serving so slices hold together.
Recipe Card
Baked Ziti
Baked Ziti: a cozy home-cooked favorite with big flavor, practical prep, and servings worth fighting over—in a friendly way.
- Prep
- 20 min
- Cook
- 40 min
- Servings
- 6
Ingredients
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with a little olive oil.
- Bring a large pot of salted water to a boil and cook the ziti until 1 minute shy of the package al dente time (about 8–9 minutes). Drain and set aside.
- While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes, then add minced garlic and cook 30–45 seconds until fragrant.
- Add the ground beef to the skillet, break it up with a spoon, and brown until no pink remains, about 6–8 minutes. Drain excess fat if there is more than 1 tablespoon left.
- Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, 1 teaspoon salt, and 1/4 teaspoon black pepper. Simmer uncovered for 8–10 minutes to thicken slightly; taste and adjust seasoning.
- In a medium bowl combine the ricotta, egg, grated Parmesan, chopped parsley, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper; stir until smooth.
- Combine the drained ziti with the meat sauce in the pot or a large bowl so pasta is evenly coated. Spoon half of the pasta mixture into the prepared baking dish, dollop and spread half the ricotta mixture over it, sprinkle with 1 cup of the mozzarella, then add the remaining pasta, ricotta, and finish with the remaining mozzarella.
- Bake uncovered for 20–25 minutes until the cheese is melted and bubbly and edges are lightly browned. If you want a browned top, broil 1–2 minutes while watching closely. Let rest 10 minutes before serving so slices hold together.
Nutrition
- Carbohydrates
- 64
- Saturated Fat
- 13
- Sodium
- 1200
- Fiber
- 4
- Unsaturated Fat
- 20.5
- Protein
- 42
- Fat
- 34
- Cholesterol
- 170
- Trans Fat
- 0.5
- Calories
- 784
- Sugar
- 3