This Baked Ziti Ground Beef Casserole Is Your Weeknight Power Move (Creamy, Cheesy, Crowd-Approved)

Cut the overwhelm, keep the flavor. This Baked Ziti Ground Beef Casserole hits the table like a mic drop—melty cheese, saucy beef, and a crisp-chewy top that screams “seconds.” It’s big-batch comfort food that actually respects your time and budget. The kind of dish that feeds a small army, reheats like a champ, and makes you look like you planned ahead.

Spoiler: you didn’t. You just made a smart, delicious move.

What Makes This Recipe Awesome

This casserole layers al dente ziti with savory ground beef, a garlicky tomato sauce, and a creamy ricotta blend—then finishes with a two-cheese blanket for golden, bubbly edges. It’s balanced: saucy but not soggy, cheesy but not heavy, and structured enough to cut into clean squares.

The ingredients are affordable, and the method is forgiving, so you can cook once and eat well all week. Plus, it’s wildly customizable—spicy, veggie-packed, or extra cheesy? Your call.

Ingredients Breakdown

• Ziti (1 pound) – Tube pasta that holds sauce.

  Penne or rigatoni work in a pinch.

• Ground beef (1 to 1.25 pounds, 85–90% lean) – Rich, meaty base. Drain if greasy.
• Olive oil (1–2 tablespoons) – For sautéing and flavor.
• Yellow onion (1 medium, finely chopped) – Sweetens the sauce.
• Garlic (4 cloves, minced) – Punchy aroma and depth.
• Crushed tomatoes (28 ounces) – Simple, robust tomato backbone.
• Tomato paste (2 tablespoons) – Adds body and umami.
• Italian seasoning (2 teaspoons) – Classic herb blend; or use oregano + basil.
• Red pepper flakes (1/2 teaspoon, optional) – For a little heat.
• Sugar (1 teaspoon) – Balances acidity (skip if your tomatoes are sweet).
• Salt and black pepper – To taste, but don’t be shy.
• Ricotta cheese (1.5 cups) – Creamy layer that keeps everything moist.
• Egg (1 large) – Binds the ricotta mixture.
• Fresh parsley (1/4 cup, chopped) – Bright, fresh finish in the cheese mix.
• Mozzarella (3 cups shredded) – Melty, stretchy top and middle layers.
• Parmesan (1 cup grated) – Salty, nutty edge and golden top.
• Whole milk or pasta water (2–4 tablespoons) – Loosens ricotta mixture if too thick.
• Butter (1 tablespoon, optional) – Dot on top for extra browning and richness.

Step-by-Step Instructions

1. Preheat and prep. Heat oven to 375°F (190°C). Grease a 9×13-inch baking dish.

   Set a large pot of salted water to boil.

2. Cook the pasta. Boil ziti to shy of al dente (about 1–2 minutes less than package). Drain and toss with a little olive oil so it doesn’t clump.
3. Brown the beef. In a large skillet over medium-high heat, warm olive oil. Add ground beef, season with salt and pepper, and cook until browned.

   Drain excess fat if needed.

4. Build the sauce. Add onion to the beef; sauté 3–4 minutes until soft. Stir in garlic for 30 seconds. Add crushed tomatoes, tomato paste, Italian seasoning, red pepper flakes, sugar, and more salt/pepper.

   Simmer 8–10 minutes until thick and glossy.

5. Mix the ricotta layer. In a bowl, combine ricotta, egg, parsley, half the Parmesan, a pinch of salt/pepper, and 2 tablespoons milk or pasta water. It should be spreadable, not stiff; add another tablespoon if needed.
6. Combine pasta and sauce. Toss ziti with about two-thirds of the meat sauce so every piece is coated. Reserve one-third for layering on top.
7. Layer like a pro. Spread a thin slick of reserved sauce in the baking dish.

   Add half the sauced pasta. Dollop and gently spread half the ricotta mixture. Sprinkle with one-third of the mozzarella.

   Repeat: remaining pasta, remaining ricotta, more mozzarella. Spoon the last of the sauce on top, then finish with remaining mozzarella and the rest of the Parmesan. Dot with butter if using.

8. Bake. Cover with foil (tent so it doesn’t steal your cheese).

   Bake 20 minutes. Uncover and bake 10–15 minutes more until the top is bubbly and golden with crispy edges.

9. Rest and serve. Let it sit 10–15 minutes so the layers set. Slice, garnish with extra parsley, and try not to fight over corner pieces.

Storage Instructions

• Fridge: Cool completely, cover tightly, and refrigerate up to 4 days.

  Reheat covered at 350°F for 20–25 minutes, or microwave individual squares.

• Freezer (unbaked): Assemble in a freezer-safe dish, wrap twice, and freeze up to 3 months. Bake from frozen at 350°F for 60–75 minutes covered, then uncover 10 minutes to brown.
• Freezer (baked): Cool, portion, wrap well, and freeze up to 3 months. Reheat covered at 350°F until hot, or microwave gently.
• Pro tip: Add a splash of water or marinara before reheating to revive sauciness.

What’s Great About This

• High reward, low effort: No béchamel, no drama.

  Just build, bake, boom.

• Feeds many: 8–10 generous servings with leftovers that don’t disappoint.
• Textural win: Creamy middle, stretchy cheese, crispy edges. The trifecta.
• Make-ahead friendly: Assemble earlier, bake later. Peak weeknight strategy.
• Budget-friendly: Pantry tomatoes + ground beef + pasta = big flavor per dollar.

Avoid These Mistakes

• Overcooking the pasta: It keeps cooking in the oven.

  Aim for firm-tender before baking.

• Skipping the rest time: Cutting immediately turns it into a delicious landslide.
• Sauce too thin: Watery sauce equals soggy casserole. Simmer until it clings to a spoon.
• Under-seasoning: Salt in layers—beef, sauce, ricotta—so the whole dish pops.
• Cheese monotony: Use Parmesan for salty depth, not just mozzarella. Big difference.

Recipe Variations

• Spicy “Arrabbiata” Ziti: Boost red pepper flakes, add a pinch of chili powder, and finish with fresh basil.
• Three-Meat Special: Swap half the beef for Italian sausage and a little pancetta for smoky-salty dimension.
• Veggie-Loaded: Sauté mushrooms, bell peppers, and spinach with the onions.

  Add an extra 1/2 cup sauce to compensate.

• White Ziti Twist: Use a garlicky Alfredo or béchamel in place of tomato; add rotisserie chicken and peas. Different vibe, still cozy.
• Lighter Lean: Use 93% lean beef or ground turkey, part-skim ricotta, and reduce mozzarella by 1/2 cup. Still satisfying, IMO.
• Herb Bomb: Stir fresh basil and oregano into the ricotta; finish with lemon zest for surprise brightness.

FAQ

Can I make this ahead of time?

Yes—assemble up to 24 hours ahead, cover, and refrigerate.

Add 10–15 minutes to the bake time if it goes into the oven cold. It’s the ultimate party or meal-prep hack.

What’s the best pasta substitute if I can’t find ziti?

Penne, rigatoni, or even mostaccioli work well. You want a short tube shape that grabs sauce and stacks neatly.

Avoid long pasta; it turns messy fast.

Is ricotta necessary?

Not mandatory, but recommended. Ricotta keeps the middle creamy and prevents dryness. If you must sub, use cottage cheese blitzed smooth with a splash of milk and Parmesan.

How do I keep it from drying out?

Make sure your sauce is well-seasoned and slightly thick, but not paste-like.

Layer generously, don’t skimp on mozzarella, and cover with foil for the first part of baking.

Can I make it gluten-free?

Yes—use your favorite gluten-free ziti or penne and check labels on tomatoes and cheeses. Cook GF pasta a touch under al dente to withstand baking.

What if I only have jarred marinara?

Totally fine. Brown the beef with onion and garlic, then stir in 3 to 4 cups of marinara.

Taste and adjust seasoning with Italian herbs and a little Parmesan.

How spicy is this recipe?

As written, it’s mild with optional heat. For spicy lovers, double the red pepper flakes or add a chopped Calabrian chili. FYI, spice blooms as it bakes.

Can I halve the recipe?

Yes—use an 8×8-inch dish and reduce baking time by 5–10 minutes.

Or bake the full batch and freeze half for a future you that will be very grateful.

My Take

This Baked Ziti Ground Beef Casserole nails that weeknight sweet spot: minimal decision-making, maximum payoff. The trick is restraint—slightly undercook the pasta, simmer the sauce until it hugs the spoon, and season every layer like it matters. The rest is just stacking and waiting for the cheese to do its glorious, bubbly thing.

It’s reliable, adaptable, and honestly, the leftovers might be better than night one. Not mad about that at all.