Baked Ziti with Ground Beef and Mozzarella

The aroma of my baked ziti bubbling in the oven takes me straight back to Sunday gatherings at my grandmother's cramped Brooklyn apartment. We'd all squeeze around her tiny table, elbows touching, as steam rose from the ceramic dish placed ceremoniously in the center. Her version never had a precise recipe – just handfuls of this and pinches of that – but over the years I've created my own version that captures that same comforting magic.

Last winter, during that terrible snowstorm, I made this baked ziti when my neighbors lost power and crowded into our living room. The casserole stretched further than I thought possible, and something about sharing that cheesy, comforting pasta made us feel like family rather than just people who happened to live on the same street. Someone brought candles, another found a board game, and suddenly the power outage became an unexpected block party.

Ingredients

• Ziti Pasta: Cook it just shy of al dente since it will continue baking in the oven – I learned this the hard way after serving mushy pasta at my first dinner party.
• Ground Beef: Look for 80/20 ground beef which has enough fat to keep the sauce rich and flavorful without becoming greasy.
• Ricotta Cheese: The secret to avoiding watery ricotta is to drain it in a fine-mesh strainer lined with cheesecloth for about 30 minutes before using.
• Mozzarella: Grate your own instead of using pre-shredded – it melts more evenly and doesnt have the anti-caking agents that can make cheese clump.
• Crushed Tomatoes: San Marzano tomatoes are worth the splurge here, their natural sweetness balances the acidity without needing added sugar.

Instructions

Prepare the pasta foundation:

Cook your ziti in generously salted water until its still slightly firm to the bite. Youll know youve nailed it when the pasta has just a slight resistance when you bite through it.

Build the meat sauce:

Sauté onions until they become translucent and fragrant before adding the garlic – this layering of aromatics creates a depth you cant achieve by tossing everything in at once. When the beef joins the pan, let it develop some browned bits before breaking it up completely.

Create the cheese mixture:

Fold the ricotta, half the mozzarella and Parmesan into your pasta with gentle turns of your spatula. The goal is an even distribution without crushing the pasta tubes or overworking the cheese.

Layer like a lasagna:

Start with a thin layer of sauce on the bottom to prevent sticking, then add your pasta mixture, remaining sauce, and finish with a generous blanket of cheese. This building-block approach ensures every bite has the perfect balance of flavors.

Master the two-stage bake:

Cover with foil for the first 20 minutes to heat everything through without burning the top. When you remove that foil for the final bake, position your dish in the upper third of the oven to achieve that irresistible golden cheese crust.

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My daughter requested this baked ziti for her high school graduation dinner, choosing it over any restaurant meal we could have offered. As we sat in our backyard with her friends and our family, watching the sun set on her childhood, I realized food isnt just about flavor – its about marking moments. The familiar comfort of this dish somehow made the bittersweet transition easier for all of us.

Make-Ahead Magic

Ive discovered this baked ziti actually improves with an overnight rest in the refrigerator. The flavors meld together, and the pasta absorbs just enough sauce to become infused with flavor without getting soggy. Just add about 10 extra minutes to the baking time if youre starting with a cold casserole, and keep it covered until the last 15 minutes.

Cheese Choices Matter

After years of experimentation, Ive found the perfect cheese ratio is equal parts mozzarella and ricotta with half as much Parmesan. The mozzarella provides that Instagram-worthy cheese pull, the ricotta creates pockets of creamy richness, and the Parmesan adds that umami punch that makes you go back for seconds. Full-fat cheeses make a noticeable difference here – save the part-skim versions for another dish.

Serving and Storing

A simple green salad dressed with lemon and olive oil makes the perfect counterpoint to the richness of this baked ziti. The acidity cuts through the cheese and refreshes the palate between bites. For leftovers, individual portions reheat beautifully in the microwave for lunch, but if youre reheating the entire dish, a 350°F oven for 20 minutes brings back that fresh-baked quality.

• If the top starts to get too brown during reheating, loosely tent with foil until warmed through.
• Leftover baked ziti freezes well for up to 3 months in airtight containers.
• A drizzle of fresh olive oil just before serving revives refrigerated leftovers.

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This baked ziti has been the cornerstone of countless gatherings in my home, from casual weeknight dinners to celebrations that mark lifes milestones. I hope it brings your table the same warmth and connection it has brought to mine.

Recipe Questions & Answers

→ Can I prepare this dish ahead of time?

Yes, you can assemble the entire casserole up to 24 hours in advance. Cover it tightly with plastic wrap and refrigerate. When ready to bake, add 5-10 minutes to the baking time since it will start cold.

→ What's the best way to prevent a watery casserole?

Cook the pasta slightly al dente (2 minutes under package time) to prevent overcooking. Additionally, drain the ground beef thoroughly after browning to remove excess fat, and simmer the sauce long enough for flavors to concentrate.

→ Can I freeze this casserole?

Absolutely. Freeze the assembled, unbaked casserole for up to 3 months. Bake from frozen, adding 15-20 minutes to the total baking time. Alternatively, freeze leftovers in individual portions for easy reheating.

→ What cheeses work best as substitutes?

For mozzarella, use a mix of whole milk and low-moisture varieties for better texture. Ricotta can be replaced with cottage cheese or a combination of mascarpone and cream cheese. Parmesan can be swapped with Pecorino Romano for a sharper taste.

→ How do I achieve crispy, golden cheese on top?

Bake covered with foil for the first 20 minutes to trap moisture, then remove the foil for the final 10-15 minutes to allow the cheese to brown and bubble. For extra browning, place under the broiler for 1-2 minutes at the end.

→ Can I make this without ricotta cheese?

Yes, you can omit ricotta entirely or replace it with the same amount of cottage cheese, mascarpone, or a béchamel sauce. The casserole will have a different texture but will still be delicious and satisfying.