Name: Baked Ziti Ground Beef Recipe
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Ingredients: 1 tbsp olive oil; 1 large onion (finely chopped); 3 cloves garlic (minced); 500 g lean ground beef (beef mince); 2 x 400g tins chopped tomatoes; 100 g tomato purée; 2 tsp dried oregano; 1 tsp salt; ½ tsp black pepper; 500 g ziti or penne pasta; 450 g full-fat ricotta cheese; 50 g grated Parmesan cheese (plus extra for topping); 1 large egg (beaten); A handful of fresh basil leaves (chopped); 250 g block mozzarella (coarsely grated)

Pin1

1 Shares

There is something undeniably satisfying about pulling a bubbling, golden-brown pasta bake from the oven, the scent of rich tomato sauce and melted cheese filling the kitchen. This baked ziti ground beef recipe is the very definition of that feeling. It’s a generous, hearty dish layered with tender pasta, a deeply savoury meat sauce, creamy ricotta, and a glorious blanket of melted mozzarella and Parmesan. My kids absolutely devour this every time I make it, and honestly, so do I.

Unlike some pasta casseroles that can feel a bit heavy, this one strikes a beautiful balance. The meat sauce is robust but not overpowering, seasoned simply with garlic, onion, and oregano to let the quality of the tomatoes and beef shine through. The layer of creamy, basil-flecked ricotta in the middle is the secret, I think. It adds a lovely lightness and prevents the dish from being too dense. It’s the kind of meal that works wonderfully for a relaxed Sunday dinner with the family, but is also straightforward enough to assemble for a special weeknight treat. It’s a recipe that always gets compliments and has become a true staple in our home.

Recipe Overview

This baked ziti recipe layers three key components: a rich and savoury ground beef and tomato sauce, pasta cooked just to al dente, and a luscious blend of three cheeses. The result is a substantial and deeply flavourful pasta casserole that bakes to perfection, with a beautifully browned, cheesy top. After making this many times, I’ve found that letting it rest for a good 10 minutes before serving is essential—it allows the layers to set, ensuring you can serve neat, satisfying portions.

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8 people
Difficulty: Easy

Why You’ll Love This Baked Ziti Ground Beef Recipe

Genuine Flavour: We simmer the ground beef with garlic, onions, and oregano, creating a sauce with real depth. The three-cheese combination of creamy ricotta, wonderfully stretchy mozzarella, and salty Parmesan ensures every bite is interesting.
Ready in About an Hour: From starting the sauce to pulling the finished dish from the oven, the entire process takes just 60 minutes, making it achievable even on a busier day.
A Flexible Recipe: Feel free to add 200g of chopped spinach to the ricotta mixture for extra greens, or swap the ground beef for a mix of beef and pork mince for a different flavour profile. A pinch of red chilli flakes in the sauce adds a lovely warmth.
Ideal for Family Dinners: This dish is brilliant for feeding a family or a small gathering. It’s substantial, satisfying, and everyone seems to love it. It also travels well if you need to bring a dish to a potluck.
Family Tested: I make this at least once a month—it’s become a real family favourite. The empty plates at the end of the meal are always a testament to how good it is!

Baked Ziti Ground Beef Recipe

⏱️ 20 min prep • 🍳 65 min cook • 👥 8 servings

📌 Pin This Recipe

Ingredients You’ll Need

For the best flavour, I recommend using good-quality tinned chopped tomatoes. I often use Mutti Polpa as their natural sweetness really enhances the sauce without needing to add any sugar. The same goes for the beef; using a lean ground beef (mince) with around 10-15% fat gives you plenty of flavour without making the sauce greasy.

For the Meat Sauce:
1 tbsp olive oil
1 large onion, finely chopped
3 cloves garlic, minced
500g lean ground beef (beef mince)
2 x 400g tins chopped tomatoes
100g tomato purée
2 tsp dried oregano
1 tsp salt
½ tsp black pepper
For the Pasta and Cheese Layers:
500g ziti or penne pasta
450g full-fat ricotta cheese
50g grated Parmesan cheese, plus extra for topping
1 large egg, beaten
A handful of fresh basil leaves, chopped
250g block mozzarella, coarsely grated

Ashley’s Tip: Don’t be tempted to use pre-grated mozzarella. Grating a block yourself ensures it melts into a smooth, gloriously stretchy layer without the anti-caking agents found in packaged shredded cheese.

How to Make Baked Ziti with Ground Beef

The process is quite methodical and comes together smoothly. We’ll prepare the sauce and pasta simultaneously before layering everything in a baking dish. The final bake melts all the flavours together into a truly delicious casserole.

Preheat and Prepare: Preheat your oven to 180°C (160°C fan). Lightly grease a large 23×33 cm (9×13 inch) baking dish.
Cook the Pasta: Bring a large pot of salted water to a boil. Add the ziti or penne and cook according to package directions, but undercook it by 2 minutes so it is very al dente. It will finish cooking in the oven. Drain well and set aside.
Start the Sauce: While the pasta cooks, heat the olive oil in a large, deep frying pan or Dutch oven over medium heat. Add the chopped onion and cook for 5-7 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
Brown the Beef: Add the ground beef to the pan. Break it up with a wooden spoon and cook until it is browned all over. Drain off any excess fat.
Simmer the Sauce: Stir in the tomato purée and cook for 1 minute. Then add the tinned tomatoes, oregano, salt, and pepper. Bring to a simmer, then reduce the heat to low, cover, and let it gently bubble away for at least 15 minutes to allow the flavours to meld.
Prepare the Ricotta Layer: In a medium bowl, combine the ricotta cheese, 50g of grated Parmesan, the beaten egg, chopped fresh basil, and a pinch of salt and pepper. Mix until well combined. What works best for me is using a fork to get it evenly mixed without overworking it.
Combine and Layer: In the large pasta pot, gently combine the drained pasta with the meat sauce. Spoon half of the pasta and sauce mixture into the prepared baking dish.
Add the Cheese Layers: Dollop the ricotta mixture evenly over the first pasta layer and gently spread it out. Top with the remaining pasta and sauce mixture. Sprinkle the grated mozzarella and a little extra Parmesan evenly over the top.
Bake to Perfection: Cover the dish with aluminium foil and bake for 20 minutes. Then, remove the foil and bake for another 15-20 minutes, or until the cheese is melted and the casserole is golden brown and bubbling around the edges.
Rest and Serve: Remove from the oven and let it rest for 10-15 minutes before serving. This is a crucial step! It allows the casserole to set, making it much easier to slice and serve. Garnish with more fresh basil if you like.

Tips From My Kitchen

Don’t Overcook the Pasta: The most common mistake is fully cooking the pasta before baking. It will absorb liquid from the sauce and continue to cook in the oven, so pulling it from the water when it’s still quite firm to the bite is key to avoiding a mushy result.
The Secret to a Clean Slice: I learned that letting the baked ziti rest is non-negotiable. Straight from the oven, it’s a molten mix of cheese and sauce. A 10-15 minute rest allows the layers to settle and firm up, so you can serve beautiful, clean portions.
Make-Ahead Magic: You can assemble the entire casserole a day in advance. Simply cover the unbaked dish tightly with foil and refrigerate. When you’re ready to eat, you may need to add 10-15 minutes to the covered baking time.
Storage and Reheating: Leftovers are fantastic! Store them in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or cover the baking dish with foil and warm in a 160°C oven until heated through.

Equipment You’ll Need

Large 23×33 cm (9×13 inch) baking dish
Aluminium foil
Large pot for cooking pasta
Large frying pan or Dutch oven
Mixing bowls
Cheese grater

What to Serve With This Baked Ziti Ground Beef Recipe

This cheesy pasta casserole is a wonderfully complete meal on its own, but a few simple sides can elevate it further. The richness of the dish pairs beautifully with fresh, crisp flavours.

A Simple Green Salad: A crisp lettuce salad with cucumber, tomatoes, and a sharp lemon vinaigrette helps cut through the richness of the cheese and sauce.

– Garlic Bread: A classic pairing for any pasta dish. Homemade or shop-bought garlic bread is ideal for mopping up any leftover sauce on the plate. If you enjoy a hearty meal, my family loves this served alongside my Stuffed Peppers With Rice Recipe on a big family gathering day.

Wine Pairing: A medium-bodied Italian red wine like a Chianti or a Montepulciano d’Abruzzo complements the tomato and beef flavours beautifully.

Frequently Asked Questions

Can I make this ahead of time?

Absolutely. This dish is great for preparing in advance. You can assemble the entire casserole, cover it tightly with foil or cling film, and store it in the refrigerator for up to 24 hours before baking. Just remember to add about 10-15 minutes to the initial covered baking time since it will be going into the oven cold.

Why is my baked ziti sometimes watery?

A watery result usually comes down to two things: the sauce or the ricotta. First, ensure you let the meat sauce simmer for at least 15 minutes to allow it to reduce and thicken properly. Second, some brands of ricotta can have a high water content. If yours looks particularly wet, you can let it drain in a fine-mesh sieve for 20-30 minutes before mixing it with the other ingredients.

How do I store leftovers?

Leftovers keep very well. Once completely cooled, transfer them to an airtight container and refrigerate for up to 3 days. You can also freeze this dish. For best results, freeze it in individual portions. Let it thaw overnight in the fridge before reheating in the microwave or oven. As per the Food Standards Agency, ensure food is piping hot all the way through before serving.

Can I use a different type of pasta or make it vegetarian?

Yes, to both! If you can’t find ziti, rigatoni or penne are excellent substitutes as their tubular shape and ridges are great for catching the sauce. To make this vegetarian, you can replace the ground beef with 400g of cooked brown or green lentils or a combination of finely chopped mushrooms and aubergine, sautéed until tender. My Hearty Lentil Soup is another great example of how to build flavour with lentils.

Can I freeze the entire baked ziti?

Yes, this recipe freezes beautifully both baked and unbaked. To freeze an unbaked casserole, assemble it in a freezer-safe dish, cover it tightly with a layer of cling film and then a layer of foil. It can be frozen for up to 3 months. You can bake it from frozen, but it will need a much longer cooking time (around 1.5 hours), covered for most of that time. You can also freeze the cooked and cooled casserole.

Baked Ziti Ground Beef Recipe

A hearty and comforting pasta bake featuring ziti layered with a rich ground beef and tomato sauce, a creamy ricotta filling, and a generous topping of melted mozzarella and Parmesan cheese.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1 5

Total Time 1 25

Servings: 8 servings

Course: Main Course

Cuisine: Italian-American

Calories: 655

Ingredients Method Notes

Ingredients

For the Meat Sauce

1 tbsp olive oil
1 large onion finely chopped
3 cloves garlic minced
500 g lean ground beef beef mince
2 x 400g tins chopped tomatoes
100 g tomato purée
2 tsp dried oregano
1 tsp salt
½ tsp black pepper

For the Pasta and Cheese Layers

500 g ziti or penne pasta
450 g full-fat ricotta cheese
50 g grated Parmesan cheese plus extra for topping
1 large egg beaten
A handful of fresh basil leaves chopped
250 g block mozzarella coarsely grated

Method

Preheat and Prepare: Preheat your oven to 180°C (160°C fan). Lightly grease a large 23x33 cm (9x13 inch) baking dish.
Cook the Pasta: Bring a large pot of salted water to a boil. Add the ziti or penne and cook according to package directions, but undercook it by 2 minutes so it is very al dente. It will finish cooking in the oven. Drain well and set aside.
Start the Sauce: While the pasta cooks, heat the olive oil in a large, deep frying pan or Dutch oven over medium heat. Add the chopped onion and cook for 5-7 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
Brown the Beef: Add the ground beef to the pan. Break it up with a wooden spoon and cook until it is browned all over. Drain off any excess fat.
Simmer the Sauce: Stir in the tomato purée and cook for 1 minute. Then add the tinned tomatoes, oregano, salt, and pepper. Bring to a simmer, then reduce the heat to low, cover, and let it gently bubble away for at least 15 minutes to allow the flavours to meld.
Prepare the Ricotta Layer: In a medium bowl, combine the ricotta cheese, 50g of grated Parmesan, the beaten egg, chopped fresh basil, and a pinch of salt and pepper. Mix until well combined. What works best for me is using a fork to get it evenly mixed without overworking it.
Combine and Layer: In the large pasta pot, gently combine the drained pasta with the meat sauce. Spoon half of the pasta and sauce mixture into the prepared baking dish.
Add the Cheese Layers: Dollop the ricotta mixture evenly over the first pasta layer and gently spread it out. Top with the remaining pasta and sauce mixture. Sprinkle the grated mozzarella and a little extra Parmesan evenly over the top.
Bake to Perfection: Cover the dish with aluminium foil and bake for 20 minutes. Then, remove the foil and bake for another 15-20 minutes, or until the cheese is melted and the casserole is golden brown and bubbling around the edges.
Rest and Serve: Remove from the oven and let it rest for 10-15 minutes before serving. This is a crucial step! It allows the casserole to set, making it much easier to slice and serve. Garnish with more fresh basil if you like.

Notes

Let the baked ziti rest for at least 10 minutes before cutting and serving. This allows the layers to set properly for cleaner slices.

I truly hope this baked ziti ground beef recipe becomes a staple in your kitchen, just as it has in mine. It’s a dish filled with warmth and flavour, perfect for sharing with people you love. If you try this recipe, please leave a comment below and let me know how it turned out for you. I always love hearing from you!

Happy cooking,
Ashley