A bubbling casserole of tender ziti in a rich, meaty tomato sauce layered with creamy ricotta and gooey mozzarella, finished with a golden, slightly crisp cheese top. Serve warm as a hearty family-style main with a green salad or crusty bread.
A Sunday-Style Baked Ziti for Any Night
Comforting, hands-off, and endlessly satisfying, this baked ziti layers al dente pasta with a savory meat sauce and creamy cheeses for a bubbling, golden centerpiece the whole table will reach for.
Think of this as the casserole that answers the “what’s for dinner?” question without drama. Browning both ground beef and Italian sausage gives the sauce a rounded, savory backbone while a spoonful of tomato paste and crushed tomatoes build a deeply flavored, slightly sweet base. Aromatics—onion and garlic—melt into the sauce, and a pinch of oregano, basil and red pepper flakes keep it familiar with a little lift. The result is rich and meaty, the kind of sauce that clings to every hollow of the ziti.
A small but crucial move: cook the ziti until just under al dente so the noodles finish perfectly in the oven. Tossing the pasta with a bit of sauce before assembling helps every piece get saucy, then dollops of creamy ricotta and shredded mozzarella create pockets of richness and stretch. When the dish comes out of the oven it should be bubbling at the edges, the cheese melted and gooey beneath a golden, slightly crisp top—comfort on a plate and great for serving family-style.
Assembly is forgiving, which makes this a go-to for weeknights and potlucks alike. Layering keeps the cheese from sliding off and gives you those melty bites with meaty sauce in each forkful. If you like a browned top, a minute or two under the broiler will do it; if you want to transport it, cover it and reclaim the crunch at home.
This is also an excellent make-ahead: assemble it a day in advance and bake when you’re ready, or freeze before baking for an easy future dinner. Leftovers reheat beautifully and often taste even better the next day, making this dish a reliable staple when you want something homey, satisfying, and essentially effortless. Serve with a crisp green salad and crusty bread to sop up every last delicious bit.
Ingredients
How to Make Hearty Baked Ziti
- Preheat oven to 375°F (190°C) and lightly oil a 9x13-inch baking dish.
- Bring a large pot of salted water to a boil and cook the ziti for 1–2 minutes less than package directions so it is very al dente; drain and return to the pot.
- While the pasta cooks, heat the olive oil in a large skillet over medium-high heat, add the onion and sauté until soft, about 4 minutes, then add the garlic and cook 30 seconds until fragrant.
- Add the ground beef and Italian sausage, breaking up with a spoon, and cook until no pink remains and the mixture is browned, about 6–8 minutes; drain excess fat if necessary.
- Stir in the crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, salt, and black pepper; reduce heat and simmer the sauce gently for 12–15 minutes to thicken and meld flavors.
- In a large bowl combine the drained ziti with half of the sauce and the ricotta, stirring until the pasta is evenly coated.
- Spread a thin layer of the remaining sauce in the bottom of the prepared baking dish, add the pasta-ricotta mixture, top with the remaining sauce, then sprinkle evenly with mozzarella and Parmesan.
- Bake uncovered for 20–25 minutes until the cheese is melted and bubbly and the top is lightly golden; if desired, broil 1–2 minutes to brown the top but watch carefully to avoid burning.
- Let rest 5–10 minutes before serving to set; garnish with extra grated Parmesan or chopped parsley if you like.
Recipe Card
Hearty Baked Ziti
A bubbling casserole of tender ziti in a rich, meaty tomato sauce layered with creamy ricotta and gooey mozzarella, finished with a golden, slightly crisp cheese top. Serve warm as a hearty family-style main with a green salad or crusty bread.
- Prep
- 20 min
- Cook
- 50 min
- Servings
- 4
Ingredients
Instructions
- Preheat oven to 375°F (190°C) and lightly oil a 9x13-inch baking dish.
- Bring a large pot of salted water to a boil and cook the ziti for 1–2 minutes less than package directions so it is very al dente; drain and return to the pot.
- While the pasta cooks, heat the olive oil in a large skillet over medium-high heat, add the onion and sauté until soft, about 4 minutes, then add the garlic and cook 30 seconds until fragrant.
- Add the ground beef and Italian sausage, breaking up with a spoon, and cook until no pink remains and the mixture is browned, about 6–8 minutes; drain excess fat if necessary.
- Stir in the crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, salt, and black pepper; reduce heat and simmer the sauce gently for 12–15 minutes to thicken and meld flavors.
- In a large bowl combine the drained ziti with half of the sauce and the ricotta, stirring until the pasta is evenly coated.
- Spread a thin layer of the remaining sauce in the bottom of the prepared baking dish, add the pasta-ricotta mixture, top with the remaining sauce, then sprinkle evenly with mozzarella and Parmesan.
- Bake uncovered for 20–25 minutes until the cheese is melted and bubbly and the top is lightly golden; if desired, broil 1–2 minutes to brown the top but watch carefully to avoid burning.
- Let rest 5–10 minutes before serving to set; garnish with extra grated Parmesan or chopped parsley if you like.
Nutrition
- Carbohydrates
- 75
- Saturated Fat
- 20
- Sodium
- 2040
- Fiber
- 4
- Unsaturated Fat
- 35
- Protein
- 61
- Fat
- 54
- Cholesterol
- 195
- Trans Fat
- 0
- Calories
- 1080
- Sugar
- 8