Easy Baked Ziti Recipe

If you need a cozy, hearty dinner that’s both kid-approved and easy on your schedule, this easy baked ziti recipe is it!

Tender pasta, flavorful meat sauce, and creamy ricotta are layered together and baked until gooey and bubbly. It’s the perfect comfort food for busy weeknights—and it makes a fantastic freezer meal, too!

Even better? There is nothing complicated or fussy about this pasta bake. This version comes together in just 20 minutes of prep, then the oven does the rest. You can even double the recipe to freeze one for later or share with a friend.

Either way, this baked ziti with ricotta is a family-style pasta casserole that is always a hit around the table.

Why You’ll Love This Easy Baked Ziti Recipe

• Quick to prep – 20 minutes and you’re done.
• Family-approved – kids and adults both love it.
• Great for meal prep – freezes beautifully.
• Budget-friendly – simple pantry staples.
• Comfort food classic – cheesy, saucy, and satisfying.

Ingredients

Note: this recipe makes a lot, so you can half the ingredients and use an 8×8″ pan for a smaller amount. Or, you can keep the ingredients the same and use two 8×8″ pans, then stick one in the freezer! I’ll show you exactly how to freeze and reheat this dish below.

• Pasta: I like the classic ziti noodle, but you can also substitute it with penne, rigatoni, or even gluten-free pasta if you need to.
• Ground beef: Not a ground beef fan? Swap for ground turkey, chicken, or even Italian sausage for more flavor.
• Pasta sauce: My favorite is Raos! I’ve tried other brands, and that’s the one I always come back to. It’s a bit more expensive than other brands, but totally worth it!
• Eggs
• Ricotta Cheese: If you don’t have ricotta, you can replace it with cottage cheese or mascarpone. But, I highly recommend giving ricotta a try!
• Mozzarella cheese, shredded
• Parmesan cheese, grated
• Basil: Fresh basil is definitely better than dried here!

How to Make Baked Ziti

First, start by cooking the ziti pasta according to the package directions. Now’s the time to go ahead and preheat the oven, too!

Next, cook the ground beef over medium heat until it’s fully cooked and no longer pink.

Stir in the pasta sauce and let it simmer over low heat, stirring occasionally.

In the meantime, mix the eggs, ricotta cheese, 1.5 cups of mozzarella cheese, and Parmesan cheese in a large bowl.

Drain the pasta, add to the cheese mixture, and gently toss. The hot pasta will melt the cheese together.

Now it’s time to assemble the baked ziti casserole!

Spoon a third of the meat sauce into the bottom of a 9x13x2″ baking dish.

Then, top with half of the pasta mixture.

Spoon half of the remaining meat mixture on the pasta.

Top with the rest of the cheesy pasta.

Add the remaining meat sauce and spread on top, leaving a little room at the edges.

Cover the casserole with aluminum foil and bake it at 350 degrees for 40 minutes. Then, uncover the baked ziti and sprinkle the top with the remaining 1/2 cup of mozzarella cheese.

Return the dish to the oven and bake for 5-10 more minutes until that cheese is nice and gooey.

Top the baked ziti with basil leaves if you are using them (so yummy!) Then, let the dish stand for 10-15 minutes before serving.

Tips

• Don’t overcook the pasta – slightly firm pasta holds up better.
• Add veggies – spinach, mushrooms, or zucchini sneak in extra nutrition.
• Make it spicy – use hot Italian sausage or add red pepper flakes.
• Double it – make one for tonight and freeze one for later, especially if ground beef is on sale!

Storage & Freezer Instructions

• Fridge: Store leftovers in an airtight container up to 4 days.
• Reheat: Microwave single servings or bake at 350°F until warmed through.
• Freezer: Wrap tightly in foil and freeze for up to 3 months. Bake straight from frozen at 375°F, covered, for about 1 hour, then uncover and bake for another 10–15 minutes.

I have to add that because this is such a tasty, easy to make dinner, this is my go-to recipe whenever I make a meal for someone in need.

Sometimes I’ll even bring two of these – one frozen version and a baked one in foil pans so they have two meals at their disposal! 

Should you freeze baked ziti before or after baking?

Baked ziti, just like any pasta casserole, should be frozen after you assemble the dish but before baking. So, layer the dish as described in the recipe card below, then instead of putting it in the oven, wrap the dish with foil and put it in the freezer.

Time-Saving Tips

When you’re a busy mom, every minute counts, so, here are a few ways to make preparing baked ziti even easier:

• Prep Ahead: Assemble the baked ziti earlier in the day (or even the night before) and store it in the fridge until you’re ready to bake. Just add 10–15 minutes to the baking time if starting from cold.
• Store-Bought Shortcuts: No shame in saving time! Use a high-quality jarred marinara sauce and pre-shredded cheese to cut down on prep time. Look for marinara with simple, wholesome ingredients.
• Simplify Cleanup: Use a disposable aluminum baking dish if you’re prepping for the freezer or delivering a meal to a friend.

FAQs

What can I use instead of ground beef?

As delicious as this meal is, it’s also filled with good-for-you protein too. This recipe calls for 2 pounds of ground beef, and that’s how I (and my family!) like it best. But, if you aren’t a ground beef fan or are trying to be a little more health-conscious, you can swap it out for ground turkey or chicken.

I’ve also tried this baked ziti with meat using ground sausage, and it was delicious!

If you want to stretch your grocery budget a little, you can also cut down on the meat used. Instead of 2 pounds of ground beef, using just one pound works fine, too.

Can I use penne or another pasta shape?

Absolutely! Penne, rigatoni, or any tubular pasta works just as well as ziti. The key is to use pasta that holds the sauce well.

What is the difference between baked ziti vs. lasagna?

Baked ziti and lasagna are both classic Italian-American comfort foods, but they differ in several ways.

First of all, the pasta used in each is different. Baked ziti is made with tubular pasta, like ziti or sometimes penne, which is mixed with a cheesy sauce before being baked in a casserole dish.

Lasagna, on the other hand, features those classic wide, flat noodles that are layered with sauce, cheese, and fillings to create a more structured layered dish.

Personally, I find lasagna isn’t as big a hit with my family as baked ziti or baked penne, so I rarely make it!

Help! Why is my baked ziti so watery?

If your baked ziti turns out watery, it could be due to a few common issues:

• Overcooked pasta: Boiling the pasta for too long can cause it to release excess starch and water during baking. Be sure to cook the pasta al dente—it will finish cooking in the oven.
• Too much sauce: Using too much marinara sauce or a sauce with high water content can make the dish soupy. Opt for a thicker sauce (like Rao’s, the sauce I swear by!).
• Not draining the pasta well: Make sure to drain the pasta thoroughly after cooking; even a little leftover pasta water can add unnecessary moisture.
• Skipping the cheese layer: A layer of cheese on top acts as a barrier, helping to lock in moisture while preventing excess liquid from pooling.

By tweaking these steps, you’ll end up with perfectly creamy, non-watery baked ziti every time!

Final Thoughts

This easy baked ziti recipe is the ultimate crowd-pleaser. With gooey cheese, flavorful sauce, and creamy ricotta, it’s everything you want in a comforting pasta dinner. Serve it with a side salad and garlic bread for the perfect weeknight meal—or double the recipe and share one with a friend.

More Dinner Recipes to Try

• Hearty + Cheesy Baked Penne Casserole
• Easy Slow Cooker Sloppy Joes
• The Best Easy Taco Pizza Dinner
• Easy Beef and Bean Enchiladas

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