This baked ziti has been my family’s go-to comfort casserole for Sunday dinners and potlucks for years. I first developed this version on a rainy weekend when I wanted something that felt indulgent but came together from pantry staples. The result is a deeply satisfying combination of tender pasta, a savory meat and tomato sauce, creamy ricotta, and two kinds of melting cheese that creates a golden, slightly crisp top and a creamy interior. Every bite balances acidity, umami, and rich dairy notes.

I love that this dish is both forgiving and reliable. It gives you room to adjust seasoning, swap meats, and make ahead when needed. It brings everyone to the table; kids and adults alike reach for seconds, and leftovers reheat beautifully. The first time I served it to friends, someone asked if it had been in the oven all day — they were astonished at how deep and rounded the flavors were, even though the active hands-on time is relatively short.

Ingredients

• 16 ounces ziti: Dried ziti holds its shape and bakes well without turning mushy. Look for regular or large ziti from brands like Barilla; cook until al dente so it continues to soften in the oven without collapsing.
• 1/2 pound ground beef: Use 80/20 ground beef for a good balance of flavor and juiciness. Ground turkey or Italian sausage are fine substitutes if you prefer a different flavor profile.
• 2 cloves garlic, minced: Fresh garlic brightens the sauce; add it towards the beginning of cooking so it cooks through and mellows.
• 1 large onion, chopped: Yellow onion provides a sweet savory base; sweat it until translucent to build flavor.
• 24 ounces spaghetti sauce: One standard jar adds body and seasoning; choose a plain marinara for a fresher tomato flavor or a seasoned sauce for convenience.
• 8 ounces tomato sauce: A can of plain tomato sauce deepens the tomato backbone and helps the sauce cling to the pasta.
• 1 teaspoon oregano: Dried oregano adds classic Italian seasoning; you can add 1/2 teaspoon dried basil as an option.
• 15 ounces ricotta cheese: Whole-milk ricotta yields the creamiest texture; if your ricotta is watery, drain it in a fine-mesh sieve for 10 minutes.
• 1/2 cup parmesan cheese: Freshly grated Parmigiano-Reggiano gives the best nutty flavor; pre-grated works in a pinch but will be less flavorful.
• 1 1/2 cups mozzarella cheese, divided: Use low-moisture shredded mozzarella for good melting; reserve about 1 cup for an internal layer and 1/2 cup for the topping.

Instructions

Preheat the oven: Preheat your oven to 350°F. Use the middle rack to ensure even browning. A conventional oven at this temp gives a golden top without drying the interior. Cook the pasta: Bring a large pot of salted water to a rolling boil and add 16 ounces of ziti. Cook according to package directions until al dente, usually 8 to 10 minutes. Drain and spread on a sheet pan briefly to stop cooking and prevent sticking. Prepare the meat base: In a large skillet over medium heat, add the 1/2 pound ground beef, chopped onion, and minced garlic. Cook until the beef is browned and the onion is soft, about 6 to 8 minutes. Break up the meat into bite-sized pieces. Drain any excess fat for a cleaner sauce. Add sauces and seasoning: Stir in 24 ounces of spaghetti sauce, 8 ounces of tomato sauce, and 1 teaspoon dried oregano. Bring the mixture to a gentle boil, then reduce the heat and simmer for 3 to 5 minutes to marry flavors. Taste and adjust salt and pepper as needed. Combine pasta and sauce: In a large mixing bowl, combine the drained ziti with 1 cup of the meat and sauce mixture. Toss until the pasta is evenly coated so every piece gets saucy flavor before assembling. Layer the casserole: Spoon half of the ziti mixture into a greased 9x13-inch baking dish. Dollop and spread the 15 ounces of ricotta cheese evenly over the ziti. Sprinkle 1 cup of shredded mozzarella over the ricotta, then add about 1 cup of the remaining sauce on top to keep the ricotta moist. Repeat and cover: Add the remaining half of the ziti mixture and spread the remaining sauce evenly over the top. Cover the dish tightly with aluminum foil to trap steam and bake for 20 minutes. Finish with cheese: Remove the foil and sprinkle 1/2 cup grated parmesan and the remaining 1/2 cup mozzarella over the top. Return uncovered to the oven and bake for an additional 10 minutes until the cheese is bubbly and beginning to brown at the edges. Rest before serving: Let the casserole rest 8 to 10 minutes out of the oven to set. This makes slicing neater and allows the cheese to firm up slightly.

Storage Tips

Store leftover portions in airtight containers in the refrigerator for up to 4 days. For freezing, portion into single-serving airtight containers or freeze the whole casserole covered tightly with plastic wrap and a layer of foil for up to 3 months. When reheating frozen portions, thaw in the refrigerator overnight if possible, then reheat in a 350°F oven covered with foil until warmed through. For the best texture when reheating in the microwave, cover loosely and heat in 1-minute bursts, stirring and checking between intervals to avoid overcooking the pasta.

Ingredient Substitutions

If you prefer a lighter version, substitute ground turkey or chicken for the beef; increase seasoning slightly to make up for milder flavor. For a vegetarian option, swap the meat with two cups of cooked green or brown lentils or a medley of sautéed mushrooms and eggplant for a meaty texture. Cottage cheese can replace ricotta in a pinch; drain excess moisture first. Use a mixture of provolone and mozzarella for a smokier finish, or add 1/2 teaspoon red pepper flakes to the sauce for warmth.

Serving Suggestions

Serve slices with a simple green salad dressed in lemon vinaigrette to cut through the richness, and garlic bread or crisp focaccia to sop up any extra sauce. For a family-style presentation, place the casserole in the center of the table with bowls of grated parmesan, crushed red pepper, and fresh chopped basil. Pair with a medium-bodied red wine like Chianti or Sangiovese, or a sparkling water with lemon for a non-alcoholic option.

Cultural Background

Baked ziti is an Italian-American classic rooted in southern Italian pasta-bake traditions where ziti and similar tube pastas are combined with sauce and cheese and baked until bubbly. In many Italian-American households, this dish is a celebration staple for holidays and gatherings because it feeds a crowd and can be prepared in advance. Regional variations range from adding ricotta and mozzarella in the United States to using simple caciocavallo or pecorino in southern Italy.

Seasonal Adaptations

In winter, add roasted winter squash or caramelized fennel to the meat sauce for seasonal depth. During summer, use fresh tomatoes in place of canned sauce for a brighter finish and fold in fresh basil at the end. For holiday expansions, mix in roasted Brussels sprouts and top with breadcrumbs and a drizzle of olive oil for a festive crunchy finish.

Meal Prep Tips

Assemble the casserole up to 24 hours ahead and store covered in the refrigerator; allow it to sit at room temperature for 20 minutes before baking and add 5–10 minutes to the baking time if baking from chilled. For individual portions, assemble in small oven-safe ramekins and freeze; bake from frozen at 375°F until heated through. Label containers with date and contents to manage freezer rotation.

This baked ziti is the kind of dish that comforts and gathers people; the aromas of garlic, tomato, and melting cheese invite conversation and seconds. Make it your own by tweaking the meat mix or adding a pinch of nutmeg to the ricotta for warmth. Enjoy sharing it with family and friends — it always brings smiles to the table.