Baked Ziti with Beef
A comforting baked ziti dish with layers of tender ziti, hearty beef and marinara sauce, creamy provolone, and melty mozzarella, perfect for busy weeknights or meal prep.
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
- 1.5 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
- 2–3 cloves garlic, minced
- 1–2 tsp Italian seasoning
- 0.5 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
- 0.5 cup ricotta optional, swap for part of the sour cream
Instructions
Preparation
- Preheat your oven to 350°F.
- Grease a 9×13-inch baking dish (nonstick spray or a light oil rub).
- Bring a large pot of salted water to a boil and cook the ziti until al dente (tender but still slightly firm). Drain well.
Mixing / Building the Sauce
- In a large deep skillet over medium heat, cook the ground beef and chopped onion together.
- Break the meat into small crumbles as it browns. Cook until the beef is no longer pink and the onions are soft and translucent.
- If there’s excess grease, carefully drain it off.
- Stir in the marinara sauce and let it simmer a few minutes so the flavors blend.
Assembling the Casserole
- Add half the cooked ziti to the greased baking dish and spread it out evenly.
- Spoon half the meat sauce over the pasta.
- Layer provolone slices across the top.
- Spread the sour cream evenly (it’s okay if it looks rustic—just try to cover most areas).
- Add the remaining ziti, then top with the remaining meat sauce.
- Finish with shredded mozzarella and Parmesan.
Cooking / Baking + Resting / Finishing
- Bake uncovered until the cheese is fully melted and the edges are bubbling.
- If the top starts browning too quickly, loosely tent with foil.
- Let the baked ziti rest 10 minutes before slicing and serving.
- Top with fresh basil or parsley for a bright finish.
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.