Introduction

Baked ziti is one of those classic “feed-a-crowd” dinners that tastes like you cooked all day—without actually doing it. This version layers tender ziti with a hearty beef-and-marinara sauce, slices of provolone for a stretchy bite, and a creamy middle layer that keeps everything rich and scoopable. Then it’s finished with a blanket of mozzarella and a sprinkle of Parmesan until bubbly and golden.

It’s ideal for busy weeknights, casual get-togethers, or Sunday meal prep when you want leftovers that reheat like a dream. The flavors are cozy and familiar: savory beef, sweet-tangy tomato sauce, and lots of gooey cheese in every forkful.

Why You’ll Love This Recipe

• Big comfort-food payoff: Saucy pasta + melty cheese + beefy marinara = always a win.

• Easy layering, no fuss: Simple steps and store-bought marinara keeps it weeknight-friendly.

• Creamy (not dry!): The creamy layer helps the casserole stay soft and luscious after baking.

• Perfect for leftovers: Reheats well, freezes well, and tastes even better the next day.

Equipment

• 9×13-inch baking dish

• Large pot (for pasta)

• Colander

• Large deep skillet (or Dutch oven)

• Mixing bowl (optional, for seasoning tweaks)

• Measuring cups and spoons

• Spatula or wooden spoon

• Knife + cutting board

• Foil (optional, if you need to prevent over-browning)

Ingredients

Main Ingredients

• 1 lb ziti pasta

• 1 lb 90% lean ground beef

• 2 cups chopped onion (about 1 large onion)

• 2 jars marinara sauce (23–24 oz each)

• 8 oz provolone cheese, sliced

• 1½ cups sour cream

• 8 oz mozzarella cheese, shredded (about 2 cups)

• 2 Tbsp grated Parmesan cheese

• Salt + black pepper, to taste (for seasoning the beef sauce)

Optional Ingredients (highly recommended for extra flavor)

• 2–3 cloves garlic, minced

• 1–2 tsp Italian seasoning

• ½ tsp crushed red pepper flakes (for heat)

• 1–2 Tbsp chopped fresh basil or parsley (for topping)

• 1 tsp sugar (if your marinara is very tangy)

• ½ cup ricotta (swap for part of the sour cream if you like)

Instructions

Step 1: Preparation

1. Preheat your oven to 350°F.

2. Grease a 9×13-inch baking dish (nonstick spray or a light oil rub).

3. Bring a large pot of salted water to a boil and cook the ziti until al dente (tender but still slightly firm). Drain well.

Why al dente matters: Pasta continues cooking in the oven. If it’s too soft on the stove, it can turn mushy after baking.

Step 2: Mixing / Building the Sauce

1. In a large deep skillet over medium heat, cook the ground beef and chopped onion together.

2. Break the meat into small crumbles as it browns. Cook until the beef is no longer pink and the onions are soft and translucent.

3. If there’s excess grease, carefully drain it off.

4. Stir in the marinara sauce and let it simmer a few minutes so the flavors blend.

Flavor boost tip: Add garlic, Italian seasoning, and a pinch of red pepper flakes to make jarred marinara taste more “slow-simmered.”

Step 3: Assembling the Casserole

1. Add half the cooked ziti to the greased baking dish and spread it out evenly.

2. Spoon half the meat sauce over the pasta.

3. Layer provolone slices across the top.

4. Spread the sour cream evenly (it’s okay if it looks rustic—just try to cover most areas).

5. Add the remaining ziti, then top with the remaining meat sauce.

6. Finish with shredded mozzarella and Parmesan.

Why the creamy layer works: It melts into the pasta as it bakes, creating a rich, velvety center so the casserole stays moist.

Step 4: Cooking / Baking + Resting / Finishing

1. Bake uncovered until the cheese is fully melted and the edges are bubbling.

2. If the top starts browning too quickly, loosely tent with foil.

3. Let the baked ziti rest 10 minutes before slicing and serving—this helps it set so you get clean, hearty scoops.

4. Top with fresh basil or parsley for a bright finish.

Tips & Notes

• Best texture: Drain pasta well and don’t overcook it—al dente is your best friend.

• Better flavor: Season the beef and onion mixture with salt and pepper while it cooks, not just at the end.

• Avoid a watery casserole: Use a thicker marinara, and don’t rinse pasta (rinsing can make sauce slip off).

• Cheese control: If you like a super cheesy pull, add a little extra mozzarella on top in the last 10 minutes.

Variations

Ingredient Variations

• Vegetable swaps: Add sautéed mushrooms, bell peppers, zucchini, or spinach to the meat sauce.

• Sauce switch: Use a spicy arrabbiata marinara or a roasted garlic marinara.

• Extra creamy: Replace ½ cup sour cream with ricotta for a more “lasagna-like” feel.

Protein Alternatives

• Swap beef for Italian sausage, ground turkey, or ground chicken.

• Go half-and-half: ½ lb beef + ½ lb sausage for deeper flavor.

Dietary Variations

• Vegetarian: Replace meat with sautéed mushrooms + lentils or a plant-based crumble.

• Gluten-free: Use gluten-free ziti and verify your marinara is GF.

• Dairy-free: Use dairy-free sour cream and vegan cheese shreds (texture will be softer, but still tasty).

Storage & Make-Ahead

• Refrigerator: Store leftovers in an airtight container for 3–4 days.

• Reheat: Warm in the microwave with a splash of water or marinara to keep it saucy, or bake at 350°F until hot.

• Freezer: Wrap tightly (or portion into freezer containers) and freeze up to 2–3 months. Thaw overnight in the fridge before reheating.

• Make-ahead tip: Assemble the full casserole, cover, and refrigerate up to 24 hours. Add 5–10 minutes to bake time if baking straight from cold.

Serving Suggestions

• Side dishes: Garlic bread, cheesy breadsticks, or roasted broccoli.

• Salads: Crisp Caesar, arugula salad with lemon dressing, or a simple cucumber-tomato salad.

• Beverage pairings: Sparkling water with lemon, iced tea, or a bold red wine (if you’re serving adults).

Time Breakdown

• Preparation Time: 10–15 minutes

• Cooking Time: 20 minutes (stovetop + pasta boiling, done in parallel)

• Baking Time: 40 minutes

• Total Time: about 1 hour (plus 10 minutes resting time)

• Servings: 6

Nutritional Information (Per Serving)

(Approx. per serving, about 2 cups)

• Calories: 871

• Protein: 49g

• Carbohydrates: 86g

• Fat: 38g

• Sodium: 1,222mg

Frequently Asked Questions

Can I use leftovers or substitutions?
Yes. Leftover cooked meat sauce works great here. You can also swap ziti for penne or rigatoni. If using a very lean protein (like turkey), add a drizzle of olive oil or a spoon of Parmesan into the sauce for richness.

Can I make this recipe ahead of time?
Absolutely. Assemble it, cover, and refrigerate up to 24 hours. Bake when ready, adding a little extra time since it starts cold.

How do I reheat it properly?
For single servings: microwave with a splash of water or marinara, covered, so it steams and stays moist. For a larger portion: cover with foil and reheat at 350°F until hot through.

Can I freeze this recipe?
Yes—baked ziti is a freezer superstar. Freeze whole or in portions. Thaw overnight in the fridge for best texture, then reheat covered until bubbling.

Conclusion

This baked ziti is the kind of dependable, cheesy, saucy dinner you’ll want on repeat—especially when you need something comforting that feeds a crowd and leaves you with amazing leftovers. Make it as written for classic flavor, or customize it with extra veggies, a different protein, or a spicier marinara. Either way, it’s a cozy casserole that belongs in your regular rotation.