Baked Ziti with Ricotta
A comforting pasta casserole layered with tender ziti, flavorful meat sauce, creamy ricotta, and gooey mozzarella. This easy baked ziti is perfect for weeknight dinners, potlucks, or meal prep—ready in under an hour with big, crowd-pleasing flavor.
Equipment
- 1 large pot (for boiling pasta)
- 1 large skillet (for cooking beef and sauce)
- 1 medium bowl (for ricotta mixture)
- 1 Wooden spoon (for stirring)
- 1 colander (for draining pasta)
- 1 9×13-inch baking dish
- 1 oven (for baking)
- 1 cheese grater (for Parmesan or mozzarella)
Ingredients
- 16 ounces ziti pasta
- 1 pound ground beef
- 1 tablespoon butter
- ½ onion chopped
- 4 cloves garlic minced
- 26 ounces spaghetti sauce
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 15 ounces ricotta cheese
- 1 large egg
- 1 –2 teaspoons sugar
- ½ teaspoon salt
- ½ cup Parmesan cheese grated
- 2 cups mozzarella cheese shredded
Instructions
- Prepare the oven and baking dish: Preheat your oven to 375°F (190°C) so it is fully heated by the time you are ready to bake. Lightly grease a 9x13-inch baking dish with nonstick spray or butter. This step ensures the pasta does not stick to the pan and makes serving much easier later.
- Cook the pasta to perfection: Bring a large pot of salted water to a rolling boil. Add the ziti pasta and cook it until just shy of al dente, about 1–2 minutes less than the package directions. Since the pasta will continue to cook in the oven, undercooking slightly prevents it from becoming mushy. Drain the pasta well and set aside. If desired, toss with a small drizzle of oil to keep it from sticking together.
- Brown the ground beef: In a large skillet over medium-high heat, add the ground beef and cook while breaking it apart with a wooden spoon. Continue until the beef is browned evenly and no pink remains, usually 5–7 minutes. Drain off any excess grease to avoid an overly oily sauce, then transfer the cooked beef to a plate and set aside.
- Sauté the aromatics for flavor: Using the same skillet, melt the butter over medium heat. Add the chopped onion and cook until it softens and turns translucent, about 2–3 minutes. Stir in the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it burn. This creates the flavor foundation for your sauce.
- Create the savory sauce: Pour the spaghetti sauce into the skillet with the onion and garlic mixture. Stir in the onion powder, Italian seasoning, and half a teaspoon of salt. Mix well so the flavors blend together, then reduce the heat and let the sauce simmer for 5–7 minutes. This allows the seasonings and aromatics to infuse into the tomato base.
- Combine pasta, beef, and sauce: Return the browned ground beef to the skillet and stir it into the sauce. Once incorporated, add the drained ziti pasta and mix thoroughly. Every piece of pasta should be coated in the flavorful sauce so the final casserole has balanced flavor throughout.
- Prepare the creamy ricotta mixture: In a medium bowl, combine the ricotta cheese, large egg, sugar, and half of the grated Parmesan cheese. Stir until smooth and well blended. The egg helps the cheese mixture hold together when baked, the sugar balances the tangy tomato sauce, and Parmesan gives a sharp, nutty depth. Add a small pinch of salt if you prefer a slightly more seasoned filling.
- Layer the casserole base: Spoon half of the pasta and sauce mixture into the prepared baking dish, spreading it into an even layer. Place dollops of the ricotta mixture across the pasta, then gently smooth it out into a thin, creamy layer without mixing it into the sauce. This creates the signature cheesy layer in baked ziti.
- Add the first cheese layer: Sprinkle half of the shredded mozzarella evenly over the ricotta. This layer begins the gooey, melty cheese texture that makes baked ziti so comforting.
- Complete the final layers: Spread the remaining pasta and sauce mixture over the mozzarella, smoothing it evenly across the dish. Finish with the remaining mozzarella and the rest of the Parmesan cheese, covering the top completely so it bakes into a golden, bubbly crust.
- Bake until golden and bubbly: Place the dish in the preheated oven and bake uncovered for 25–30 minutes. The casserole is done when the cheese topping has melted, turned golden in places, and the edges are bubbling. This ensures the inside is hot and the flavors are fully melded.
- Rest before serving: Remove the dish from the oven and allow it to rest for about 5 minutes. This step helps the layers set, making it easier to serve neat portions without the pasta slipping apart.
- Serve and enjoy: Cut into squares or scoop with a large serving spoon, ensuring each serving has pasta, sauce, ricotta, and melted cheese. Pair with a crisp salad and garlic bread for a complete Italian-American dinner that’s satisfying and crowd-pleasing.
Notes
- Slightly undercook the pasta since it will finish softening while baking in the oven.
- Letting the casserole rest before serving keeps the layers intact and prevents a runny mess.
- Using whole milk ricotta and full-fat mozzarella gives the creamiest, richest flavor.
- A pinch of sugar in the ricotta mixture balances the acidity of the tomato sauce.
- Customize the dish by adding Italian sausage, spinach, or mushrooms for extra flavor.
