Baked Ziti with Ground Beef and Ricotta

I grew up watching casseroles come out of my mama’s oven in a rhythm — stir, layer, wait — and this Baked Ziti with Ground Beef and Ricotta is the kind of dish that fits right into that slow, sensible groove (and yes, the house smells like Sunday all over again). One small note: I always let it sit five minutes before serving so the cheese settles — patience, I promise, is rewarded.

The first bite is warm and saucy, with ricotta giving a soft, pillow-y contrast to the meaty sauce and chewy ziti (it’s comfort food that doesn’t try too hard). If you want a quick sister-dish for busy weeknights, it pairs beautifully with a slice of freshly baked 20-minute homemade bread — grab a towel and some butter and you’re set.

Why this ziti wins dinner night

• Layers of ricotta and mozzarella mean every forkful has melty, creamy contrast (no sad cheese corners here).
• Ground beef keeps it honest and filling — great for feeding a crowd without fuss.
• Tomato-forward sauce brightens the richness; a splash of basil makes it feel less like a casserole and more like a meal someone put actual love into.
• It’s forgiving: swap in veal or Italian sausage if you’re feeling fancy (or short on ingredients).

A tiny kitchen snapshot

I once tossed this together after a long day of picking beans at my aunt’s farm and everyone inhaled it right out of the dish (true story — and no one complained about the dirt on their boots). It’s the sort of meal that forgives late dinners and hungry children.

What you need

1 pound ziti pasta, 1 pound ground beef, 2 cups marinara sauce, 1 cup ricotta cheese, 2 cups shredded mozzarella cheese, 1/2 cup grated Parmesan cheese, 1 onion, chopped, 2 cloves garlic, minced, 1 teaspoon Italian seasoning, Salt and pepper to taste, Fresh basil for garnish (optional)

Step-by-step directions

1. Preheat your oven to 375°F (190°C).
2. Cook ziti pasta according to package instructions; drain and set aside.
3. In a large skillet, cook chopped onion and minced garlic over medium heat until softened.
4. Add ground beef to the skillet; cook until browned. Drain excess fat.
5. Stir in marinara sauce, ricotta cheese, Italian seasoning, salt, and pepper; mix well.
6. Combine the cooked ziti and meat sauce mixture in a large bowl.
7. Layer half of the ziti mixture in a baking dish, then top with half of the mozzarella cheese. Repeat layers with the remaining ziti and mozzarella, then sprinkle with grated Parmesan.
8. Cover with aluminum foil and bake for 25 minutes.
9. Remove the foil and bake for an additional 10-15 minutes until cheese is bubbly and golden.
10. Let it cool for a few minutes, garnish with fresh basil if desired, and serve.

Cooking Unit Converter — helpful little tool

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One small tip (because I’m practical like that)

If you want less fuss, brown the beef in advance and keep it in the fridge — it’ll save ten minutes on a weeknight (and if you’re into one-pan dinners, you might like this other simple recipe I often turn to: one-pot ground Mongolian beef ramen noodles). Also, stirring a bit of pasta water into the sauce before combining makes everything silkier (trust me on this one; I learned it the hard way one rainy evening).

Hope it warms you up and makes the house smell like company’s coming — serve with a green salad or just more bread and let the good talk begin.

Answers to common questions

Daily Calorie Needs Calculator — figure your portions

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