Baked Ziti with Ground Beef

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This Baked Ziti with Ground Beef is everything you want in a comforting baked pasta dinner—tender ziti, a rich homemade meat sauce, creamy ricotta, and plenty of gooey melted mozzarella cheese. It delivers all the cozy, satisfying flavors of lasagna, but with far less fuss.

It’s one of my favorite meals to make when I need a guaranteed family pleaser. Whether you’re feeding a hungry crowd, bringing dinner to a friend, or stocking the freezer for busy nights, this hearty pasta casserole always disappears fast.

If you love comforting baked pasta dishes, be sure to try my Baked Ziti with Ricotta, Five Cheese Ziti al Forno, and Baked Ziti with Italian Sausage next. Looking for more easy family dinners? Browse my full collection of Casserole Recipes.

Why This Recipe Works

✨ Ground beef adds rich, hearty flavor. This version leans into classic comfort food with seasoned ground beef simmered in marinara sauce.

✨ Three cheeses create the perfect texture. Ricotta keeps the filling creamy, mozzarella delivers that irresistible cheese pull, and Parmesan adds savory depth.

✨ Easy enough for weeknights. The sauce comes together while the pasta cooks, making this a surprisingly simple dinner to get on the table.

✨ Feeds a crowd. Whether you’re serving family, bringing a dish to a potluck, or stocking the freezer, baked ziti is always a dependable favorite.

✨ Even better the next day. The flavors continue to develop as it rests, making leftovers something to look forward to.

Before You Begin

✨ Cook the pasta just shy of al dente. The ziti will continue cooking in the oven, so slightly undercooking it helps prevent mushy pasta.

✨ Drain the beef well. If your ground beef releases a lot of fat, drain it before adding the marinara sauce so the finished casserole doesn’t become greasy.

✨ Let the ricotta come closer to room temperature. It mixes more easily and distributes more evenly throughout the casserole.

✨ Reserve a little mozzarella for the top. A generous final layer creates that golden, bubbly cheese crust everyone loves.

✨ Rest before serving. Allow the baked ziti to sit for 10-15 minutes after baking. This helps it set up and makes serving much easier.

✨ Food Safety Tip: Ground beef should be cooked to an internal temperature of 160°F before combining it with the sauce. Leftovers should be refrigerated within 2 hours of serving.

Baked Ziti With Meat Ingredients

One of the best things about this amazing baked ziti with meat recipe is that it doesn’t require any crazy tools or ingredients. It comes together relatively quickly with wholesome familiar ingredients. Here’s a little about the mainstays.

Meat – I like to use a combination of ground beef and sausage in this baked ziti with meat recipe. It gives the dish more savory layers of yummy flavor that work to form one cohesive dish.

Veggies – You’ll need to sauté your veggies for your meat sauce. I know you hear that a lot, but it is vital! Sautéing your veggies gets rid of that harsh bite and brings out their mellow balanced flavors.

Pasta – Try not to overcook your ziti pasta or you’ll end up with a mushy mess when it comes out of the oven. Salt it well and boil it just until al dente, then get it into the marinara immediately after draining.

Marinara – Of course homemade marinara sauce tastes best in this baked ziti with meat but jarred marinara is convenient and works just fine. If you opt for the jar, spring for the kind you really like. It’s a big part of this dish and so totally worth it!

Cheese – You’ve got your ricotta mixture, your parmesan, and your mozzarella. The creamy decadent combination of white cheeses really takes this dish to the next level! You’re all-in now.

Secret Ingredient – The secret ingredient in this baked ziti with meat recipe is nutmeg. It goes into the ricotta mixture and it changes everything about this dish! Just be sure not to be too heavy-handed.

Pro Tips

Build It: Making this is a bit like building a lasagna. It’s more of a craft than anything else! Just remember that there are three main component layers and they’ll have to be crafted separately before they can be put together to make the perfect dish. I know it’s tempting to just mix it all up and toss it in a dish, but you don’t want to do that. Crafting the layers, even loosely, will give you that incredible crave-worthy work of art you’re after.

Sauce It: First, be sure to sauce your pasta immediately after draining. This allows you to take advantage of its starchy characteristic and put it to work for you. The hot starch helps the sauce stick to the ziti pasta and evenly coat each noodle for a perfectly balanced baked ziti with meat recipe.

Baking Dish: The volume of this recipe, exceeds the capacity of standard a 9X13 inch pyrex baking dish. Metal 9×13 inch baking dishes general have higher sides. Here’s the metal 9X13 baking pan I use. I love the heavy gauge of this baby. (affiliate link. I make a little bit of money, if you purchase from this link. It helps me make a living so I can keep the recipes coming! You’re NEVER charged even a penny more using this like! I really appreciate your help!!! Here’s a link to an extra deep Pyrex 9X13 inch baking dish.

Storing + Freezing + Make-Ahead

This mouth-watering baked ziti with meat recipe will call to every hungry tummy within smelling distance. If you do happen to have leftovers, they’ll need to go into the fridge in a covered container. It’s best not to store this one in a bag.

How Long Can You Keep This? If stored properly, your baked ziti will stay fresh in the fridge for up to 4 days. I doubt it’ll last that long without being sacrificed for a midday snack but if it does, then those awesome flavors will continue to develop.

Can You Freeze This? Unfortunately, I don’t recommend freezing this baked ziti with meat. The pasta and the cheese sauce are both finicky in freezing temperatures, to say the least. This is just one of those dishes that is best enjoyed fresh.

Make-Ahead Tips: If meal prep is just your thing, you can always make the meat sauce ahead of time and freeze it until you’re ready to make your dish. I like to whip up a batch of this baked ziti after we’ve had holiday leftovers a couple of times. It usually gets gobbled up and I’m lucky if there’s enough left for a couple of lunches the next day.

Serving Recommendations

This is delicious with my fully loaded Mediterranean salad, Italian inspired roasted green beans with pancetta and shallots, simple roasted peppers, super easy roasted broccoli, garlic bread, or olive garden breadsticks.

How To Make Baked Ziti With Meat

1. Cook the meat sauce mixture.
2. Assemble: Layer half of the ziti, spread all the ricotta mixture, sprinkle half the: parmesan, mozzarella and sauce
3. Spread the remaining ziti, then the remaining sauce, mozzarella, and Parmesan.
4. Bake and serve.

***See the full instructions below.

Recipe Variations

This baked ziti with meat is absolutely awesome just like it is and I recommend at least trying it before making changes. However, there are a few subtle ways you can tweak this recipe for a new flavor twist. Here are a couple of suggestions.

• Make it with meatballs instead of meat sauce. It’s really delicious this way. Check out my baked ziti with meatballs.
• Try using all sausage or no sausage at all.
• Lose the meat and make it vegetarian.
• Switch out the mozzarella for different cheeses like provolone.

Frequently Asked Questions

♦ Can I make baked ziti with ground beef ahead of time?

Yes! Assemble the casserole up to 24 hours in advance, cover tightly, and refrigerate. When ready to bake, let it sit at room temperature for about 30 minutes while the oven preheats, then bake as directed.

♦ Do I need to cook the ground beef before baking baked ziti?

Yes. Ground beef should be fully browned and cooked before it’s combined with the sauce and pasta. This ensures the meat is safe to eat and allows excess grease to be drained before assembling the casserole.

♦ Can I freeze baked ziti with ground beef?

Absolutely. Baked ziti freezes well either before or after baking. Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating for best results.

♦ What’s the difference between baked ziti and lasagna?

Both dishes use similar ingredients, but baked ziti is typically easier to make because the ingredients are mixed or layered loosely rather than assembled in distinct layers like lasagna. The result is the same comforting combination of pasta, sauce, meat, and cheese with less effort.

♦ Why is my baked ziti dry?

Dry baked ziti is usually caused by overbaking or not using enough sauce. The pasta continues to absorb liquid as it bakes, so it’s important to use plenty of sauce and remove the casserole from the oven as soon as the cheese is melted and bubbly.

♦ Can I use Italian sausage instead of ground beef?

Yes! Italian sausage adds extra seasoning and richness. Many cooks use a combination of ground beef and Italian sausage for even more flavor.

Still have questions? Drop them in the comments — I love helping you cook with confidence! 💗

More Baked Pasta Recipes

If you love comforting baked pasta dinners, try one of these family favorites next:

Baked Rigatoni — A close cousin to baked ziti with hearty pasta, rich sauce, and lots of melted cheese.

Lasagna — The classic layered Italian comfort food that’s always a crowd-pleaser.

Stuffed Shells — Jumbo pasta shells filled with a creamy cheese mixture and baked in marinara sauce.

Million Dollar Spaghetti — A rich, cheesy baked spaghetti casserole that’s perfect for feeding a crowd.

Johnny Marzetti Casserole — A hearty Midwestern favorite loaded with pasta, beef, tomato sauce, and cheese.

Pizza Casserole — All the flavors of pizza baked into an easy family-friendly pasta casserole.

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Thanks for stopping by my kitchen today — happy cooking, friends! 💗 Kathleen

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Baked Ziti With Ground Beef

This baked ziti with ground beef is a classic baked ziti with meat recipe loaded with marinara, ricotta, mozzarella, and Parmesan cheese. Easy, hearty, and perfect for family dinners.

Prep Time20 minutes mins

Cook Time1 hour hr 10 minutes mins

Total Time1 hour hr 30 minutes mins

Servings: 6 servings

Author: Kathleen

Ingredients

• ▢ 1 pound ground beef, 80/20
• ▢ 1/2 pound Italian sausage
• ▢ 1 teaspoon salt
• ▢ 1/2 teaspoon pepper
• ▢ 1 1/2 cups onion, chopped
• ▢ 4 cloves garlic, minced
• ▢ 4 teaspoons Italian seasoning divided
• ▢ 48 ounces homemade marinara sauce, or 2 (24 ounce) jars-divided
• ▢ 1/2 cup water
• ▢ 1/2 cup heavy cream
• ▢ 1 (15-ounce) container ricotta
• ▢ 1 large egg, lightly beaten
• ▢ 1/8 teaspoon nutmeg, optional
• ▢ 1 cup Parmesan,-divided grated
• ▢ 2 cups Mozzarella, -divided shredded
• ▢ 16 ounces ziti

US Customary - Metric

Instructions

• Preheat oven to 350ºF (177ºC). Spray an extra-deep 9X13-inch baking dish (See notes above) with nonstick cooking spray; set aside. Do Not use a standard 13X19. You can use a 9X13 inch baking dish that has sides that are 3 inches high.
• In a large pot over medium-high heat, add the beef (1 pound) and sausage (1/2 pound) and sprinkle with salt (1 teaspoon) and pepper (1/2 teaspoon). Brown mixture, crumbling into large pieces. Transfer to a paper towel-lined plate. Discard all but 2 tablespoons of drippings from the pot. If you don't have that amount remaining, add olive oil to make up the difference.
• Add the onion (1 1/2 cups), garlic (4 cloves), and 3 teaspoons Italian seasoning and saute, over medium-high heat, until soft, about 5-7 minutes. Return beef and sausage to the pot. Add half of the marinara sauce (2 cups or 1 jar), water (1/2 cup), and heavy cream (1/2 cup) to the onion and meat, turn the heat to low and heat through; set aside.
• Meanwhile, bring another large pot of water, with 1 tablespoon of salt, to a boil. Cook ziti (16 ounces) according to the package instructions. Drain well, then return pasta to original pot off the heat, and add the remaining half (2 cups or 1 jar) of marinara sauce to pasta and combine; set aside.
• In a medium bowl, stir together ricotta (1 container), egg (1), remaining 1 teaspoon Italian seasoning, and nutmeg (1/8 teaspoon); set aside.

Assembly:

• Spoon a thin layer, about 1 cup of meat sauce in the bottom of an extra deep 13 by 9-inch pyrex. Pour half the ziti in the baking dish. Spread all the ricotta mixture over ziti, then sprinkle half the parmesan, half the mozzarella, and half the remaining meat sauce.
• Spread the remaining ziti, then the remaining meat sauce, mozzarella, and Parmesan. Bake in preheated oven, uncovered 25-30 minutes or until cheese is golden and sauce is bubbly.

Fans Also Made:

• 
  Baked Mostaccioli
• 
  Baked Spaghetti
• 
  Vegetarian Baked Ziti

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Notes

1. Build It: Making this is a bit like building a lasagna. It’s more of a craft than anything else! Just remember that there are three main component layers and they’ll have to be crafted separately before they can be put together to make the perfect dish. I know it’s tempting to just mix it all up and toss it in a dish, but you don’t want to do that. Crafting the layers, even loosely, will give you that incredible crave-worthy work of art you’re after.
2. Sauce It: First, be sure to sauce your pasta immediately after draining. This allows you to take advantage of its starchy characteristic and put it to work for you. The hot starch helps the sauce stick to the ziti pasta and evenly coat each noodle for a perfectly balanced baked ziti with meat recipe.
3. Baking Dish: The volume of this recipe, exceeds the capacity of standard a 9X13 inch pyrex baking dish. Metal 9×13 inch baking dishes general have higher sides. Here’s the metal 9X13 baking pan I use. I love the heavy gauge of this baby. (affiliate link. I make a little bit of money, if you purchase from this link. It helps me make a living so I can keep the recipes coming! You’re NEVER charged even a penny more using this like! I really appreciate your help!!! Here’s a link to an extra deep Pyrex 9X13 inch baking dish.

Nutrition

Serving: 1/6 of the recipe | Calories: 939kcal | Carbohydrates: 76g | Protein: 48g | Fat: 50g | Saturated Fat: 23g | Cholesterol: 186mg | Sodium: 2433mg | Potassium: 1368mg | Fiber: 7g | Sugar: 14g | Vitamin A: 1720IU | Vitamin C: 20.2mg | Calcium: 496mg | Iron: 6.1mg

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