I love this recipe because it’s hearty, easy to assemble, and always a hit at the table. The sauce combines beef, sausage, tomatoes, garlic, and herbs for a rich, savory flavor, while the ricotta and mozzarella mixture creates that irresistible creamy texture baked ziti is famous for. It’s simple enough for a weeknight but special enough for a gathering.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1/4 cup olive oil 4 cloves garlic, chopped 1 medium white onion, chopped 1/2 tsp salt 1/4 tsp black pepper 1 tsp dried basil 1/2 pound ground beef 1/2 pound ground Italian sausage (sweet or spicy) 2 T tomato paste 28 oz San Marzano tomatoes, whole and peeled 16 oz whole milk ricotta 1/2 cup heavy cream 1/2 cup Parmigiano-Reggiano, grated (plus extra for topping) 1 pound ziti pasta, cooked 1/2 pound fresh mozzarella, grated 1/4 pound mozzarella, sliced
Directions
I begin by making the marinara sauce. I heat the olive oil in a large saucepan over medium heat, add the chopped onion, and cook until it becomes translucent.
I add the garlic and cook for another minute, then add the ground beef and sausage. I break them up with a spoon and cook until browned.
I stir in the tomato paste and the canned tomatoes. I season with salt, pepper, and dried basil, then lower the heat and let the sauce simmer for 15–20 minutes, stirring occasionally. I set it aside once ready.
In a medium bowl, I combine the ricotta, heavy cream, Parmigiano-Reggiano, and grated mozzarella until creamy.
I place about 1/4 cup of the marinara in the bottom of a 9×13 casserole dish. Then I layer 1/3 of the cooked ziti, 1/3 of the sauce, and 1/3 of the cheese mixture. I repeat this layering until everything is used.
I top the dish with the mozzarella slices and an extra sprinkle of Parmigiano-Reggiano.
I bake the ziti in a 450°F oven for 30–40 minutes, or until the cheese is melted, golden, and bubbly around the edges.
Servings and Timing
This recipe serves 8 people. It takes about 20 minutes to prepare and 40 minutes to bake, for a total time of around 1 hour.
Variations
I sometimes add sautéed mushrooms or spinach to the sauce for extra flavor. When I want a spicier version, I use hot Italian sausage or add crushed red pepper flakes. I also love swapping ziti for rigatoni or penne when I want more tube-shaped pasta to catch the sauce. For a lighter option, I mix part-skim ricotta and reduce the cream.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm portions in the oven at 350°F until heated through or microwave gently, adding a splash of water if needed. This dish freezes beautifully—I assemble it, skip baking, wrap tightly, and freeze for up to 3 months. When ready, I bake it from frozen, covered, then uncover near the end to brown.
FAQs
Can I assemble this dish ahead of time?
Yes, I often assemble it a day ahead, refrigerate it, and bake it just before serving.
Can I freeze baked ziti?
Absolutely. It freezes well both before and after baking.
Can I use another type of pasta?
Yes, penne, rigatoni, or any short, sturdy pasta works well.
Do I need to cook the pasta fully?
No, I cook it al dente so it finishes perfectly in the oven.
Can I swap the sausage for more beef?
Yes, I sometimes use all beef or even ground turkey.
Can I use jarred sauce?
Yes, but homemade sauce adds much richer flavor.
Should I cover the ziti while baking?
I usually leave it uncovered so the cheese browns nicely, but you can cover halfway if you prefer it softer.
Can I make it vegetarian?
Yes, I skip the meat and add vegetables like mushrooms, spinach, or zucchini.
Why add heavy cream to the ricotta mix?
It makes the filling extra rich and creamy, helping prevent dryness.
What mozzarella works best?
I prefer fresh mozzarella for melting, but low-moisture works too and browns more easily.
Conclusion
I love making baked ziti because it’s hearty, comforting, and always welcome at the table. The layers of pasta, savory sauce, and creamy cheese bake into the perfect family-style dish that feels both indulgent and familiar. Whether I prepare it for guests or freeze it for later, it’s one of my favorite baked pasta recipes to return to again and again.
A classic Italian-American comfort dish, baked ziti combines layers of ziti pasta, rich meat sauce, creamy ricotta, and melted mozzarella for a hearty, crowd-pleasing meal. Perfect for family dinners, potlucks, or make-ahead freezer meals.
Total Time:1 hour
Yield:8 servings
Ingredients
1/4 cup olive oil
4 cloves garlic, chopped
1 medium white onion, chopped
1/2 tsp salt
1/4 tsp black pepper
1 tsp dried basil
1/2 lb ground beef
1/2 lb ground Italian sausage (sweet or spicy)
2 tbsp tomato paste
28 oz canned San Marzano tomatoes, whole and peeled
16 oz whole milk ricotta cheese
1/2 cup heavy cream
1/2 cup grated Parmigiano-Reggiano (plus extra for topping)
1 lb ziti pasta, cooked al dente
1/2 lb fresh mozzarella, grated
1/4 lb mozzarella, sliced
Instructions
Preheat the oven to 450°F (230°C).
Heat olive oil in a large saucepan over medium heat. Add onion and cook until translucent.
Add garlic and cook for 1 minute, then add ground beef and sausage. Break up the meat and cook until browned.
Stir in tomato paste, canned tomatoes, salt, pepper, and dried basil. Simmer for 15–20 minutes, stirring occasionally. Set aside.
In a bowl, mix ricotta, heavy cream, grated Parmigiano-Reggiano, and grated mozzarella until creamy.
Spread 1/4 cup of sauce in the bottom of a 9×13-inch casserole dish. Layer 1/3 of the ziti, 1/3 of the sauce, and 1/3 of the cheese mixture. Repeat twice more to create three layers.
Top with mozzarella slices and an extra sprinkle of Parmigiano-Reggiano.
Bake uncovered for 30–40 minutes until the cheese is melted, golden, and bubbly around the edges.
Let rest 10 minutes before serving for easier slicing.
Notes
Add spinach or mushrooms to the sauce for extra flavor.
Use hot Italian sausage or crushed red pepper flakes for a spicy kick.
Substitute ziti with rigatoni or penne if preferred.
Mix part-skim ricotta and reduce cream for a lighter version.
Assemble ahead and refrigerate or freeze before baking for easy meal prep.
