This Baked Ziti with Ground Beef is the ultimate comfort food! It’s a satisfying, meaty, and cheesy dinner that can easily be made ahead of time and is freezer-friendly.
This is one of my favorite pasta recipes (originally published in 2018) that I have updated with new photos and slightly revised the recipe to give it even more flavor.
It’s a family-friendly meal that’s incredibly hearty, cheesy, and delicious. Serve it with a crisp green salad and garlic bread for the ultimate pasta dinner everyone will love!
How to Make Baked Ziti with Ground Beef
This is a brief overview; please see the recipe card toward the bottom for the list of ingredients and detailed instructions.
- Cook the pasta: Begin cooking the pasta.
- Prepare the ground beef sauce mixture while the pasta is cooking.
- Begin assembling: In a prepared baking dish, spread ½ of the cooked and drained ziti.
- Arrange slices of provolone cheese over the ziti.
- Dollop ricotta cheese over the provolone slices.
- Spoon ½ of the meat sauce mixture over the ricotta cheese.
- Arrange the remaining ½ of the ziti over the sauce mixture.
- Sprinkle with shredded mozzarella cheese.
- Spoon the remaining sauce mixture over the mozzarella cheese.
- Sprinkle with additional mozzarella cheese and Parmesan cheese.
- Bake in a preheated oven until cheese is melted and bubbling around the edges. Broil to lightly brown the top if desired.
Helpful Tips
- Undercook the pasta: Cook pasta 2 minutes before the package instructions for al dente to prevent it from being mushy once it is baked.
- Shred your own cheese: Shred the mozzarella and Parmesan from a block instead of using pre-shredded cheese. Pre-shredded cheese often contains additives that prevent it from melting as well as freshly shredded cheese.
- Use a deep 9×13 baking dish (lasagna baking dish).
Recipe Variations
- Customize the sauce with your favorite veggies, herbs, and seasonings.
- Swap out the ground beef for ground Italian sausage (or use a combination of both!).
- Pasta substitutions: Penne, rigatoni, and rotini all work well in this recipe.
Common Questions
Yes! The ziti can be assembled, covered, and refrigerated for up to 2 days before baking. When ready to bake, remove from the fridge about 30 minutes before baking and bake according to the instructions.
Yes, it can be frozen for up to 3 months if stored properly in an airtight freezer storage container. I cover it tightly with plastic wrap before placing the top on the storage container.
To reheat, defrost in the fridge overnight and reheat in an oven-safe dish covered with aluminum foil at 350 degrees F until heated through.
Once cooled, store in an airtight container in the fridge for up to 3 to 4 days.
More Pasta Deliciousness
Baked Ziti with Ground Beef
Ingredients
- 1 (16 ounce) package ziti pasta cooked 2 minutes short of al dente directions and drained
- 1 pound lean ground beef
- 1 ½ cups chopped yellow onion
- 1 tablespoon minced fresh garlic
- 2 teaspoons Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 (24 ounce) jars of marinara sauce
- 1 (8 ounce) package sliced provolone cheese
- 1 ½ cups ricotta cheese
- 2 cups shredded mozzarella cheese divided, 8 ounces
- ⅓ cup grated Parmesan cheese 1 ounce
- 1 tablespoon chopped fresh parsley optional garnish
Instructions
- Preheat your oven to 350 degrees F. Spray a 9×13 deep baking dish with cooking spray.
- While the pasta is cooking, cook ground beef and onion in a large sauté pan or Dutch oven over medium heat, crumbling the beef with a wooden spoon as it cooks. Cook until beef is browned and no longer pink. Drain off fat.
- Add garlic, Italian seasoning, salt, and pepper. Stir and cook until garlic is fragrant (about 30 seconds).
- Add marinara sauce and stir to combine. Simmer for 5 minutes, stirring occasionally.
- Evenly spread ½ of the cooked and drained ziti in the bottom of the baking dish. Arrange slices of provolone cheese over the ziti. Dollop the ricotta cheese evenly over the provolone cheese. Spoon ½ of the meat sauce over the ricotta cheese.
- Layer the remaining ziti, HALF of the mozzarella cheese, and the remaining sauce mixture.
- Evenly sprinkle with the reamining mozzarella cheese and Parmesan cheese.
- Bake (uncovered) for 30 to 35 minutes or until the cheese is melted and bubbling around the edges. Turn your oven broiler on high and broil for approximately 2 minutes or until the top is browned (watch carefully while broiling, as oven broilers vary).
- Allow to cool 10 minutes before serving. Sprinkle with chopped fresh parsley when serving if desired.
Notes
- Storage: Once cooled, store in an airtight container in the fridge for up to 3 to 4 days.
- To freeze: Freeze baked ziti for up to 3 months in an airtight freezer storage container. I cover it tightly with plastic wrap before placing the top on the storage container. To reheat, defrost in the fridge overnight and reheat in an oven-safe dish covered with aluminum foil at 350 degrees F until heated through.
- Make ahead: The ziti can be assembled, covered, and refrigerated for up to 2 days before baking. When ready to bake, remove from the fridge about 30 minutes before baking and bake according to the instructions.
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Janice
This is one of the most robust baked ziti recipes I’ve found with plenty of meat. Family loved it!