Baked Ziti with Ground Beef and Ricotta Recipe
Baked ziti with ricotta is the ultimate comfort dish, layering tender pasta, savory meat sauce, and creamy ricotta under a golden, melty mozzarella blanket. Each bite offers hearty, cheesy satisfaction.
This baked ziti with ricotta is a guaranteed crowd-pleaser, perfect for gatherings or cozy family dinners. With simple ingredients and bold flavors, it’s a classic Italian-American favorite that never disappoints.
Star Ingredients That Make Baked Ziti with Ricotta Irresistible
- Ground Beef – Rich and savory, it builds the heart of the meat sauce, offering deep, beefy flavor to the dish.
- Ricotta Cheese – The star of the creamy filling, adding luxurious texture and a mild, delicate flavor that balances the rich sauce.
- Mozzarella Cheese – Shredded and melted over the top, it creates that irresistible gooey, cheesy finish everyone craves.
- Ziti Pasta – Sturdy and tube-shaped, ziti holds onto the sauce and ricotta for the perfect pasta bite every time.
- Spaghetti Sauce – A ready-made shortcut packed with tomato richness and Italian herbs, it ties the meat and pasta together effortlessly.
- Onions and Garlic – The aromatic foundation that deepens the meat sauce flavor, making every bite even more mouthwatering.
How to Make Baked Ziti with Ricotta: A Quick Look
Start by simmering a savory sauce of onions, garlic, and seasoned ground beef, then enriching it with jarred spaghetti sauce and Italian seasoning. Meanwhile, whip up a simple ricotta filling by blending ricotta, eggs, nutmeg, seasoning, mozzarella, and Parmesan.
Cook the ziti just until al dente, then layer everything in a baking dish: a little sauce first, then pasta, sauce, and ricotta — repeating for maximum flavor. Cover and bake until bubbling and heated through. Uncover, add more mozzarella, and bake again until irresistibly golden. Let it rest before slicing into hearty, delicious portions..
Tips and Tricks for Perfect Baked Ziti with Ricotta
For the most flavorful pasta, heavily salt your pasta water — it makes a noticeable difference. Always cook ziti to al dente, so it doesn’t turn mushy when baked.
Carefully layering the ingredients ensures the best balance of flavors and textures in every bite. Begin with a light coat of sauce at the bottom to prevent sticking, then always layer pasta, sauce, and ricotta in that order.
Let the baked ziti rest at least 10 to 15 minutes after baking. Resting helps the dish firm up and makes serving much cleaner and easier — plus, it enhances the flavor meld!
If your baking dish is filled to the brim, place it on a rimmed sheet before baking to catch any accidental spillovers and ease oven transfer.
How to Store and Reheat Baked Ziti with Ricotta
Store any leftover baked ziti with ricotta in an airtight container in the refrigerator for up to four days. To freeze, wrap the entire dish tightly in foil and freeze for up to three months.
When ready to reheat, thaw overnight in the refrigerator if frozen. Reheat covered in a 350°F oven until warmed through, adding a little extra mozzarella on top if desired for a refreshed melty finish.
Baked Ziti with Ground Beef and Ricotta Recipe
Ingredients
Sauce:
- 1 tablespoon garlic minced
- 2 pounds ground beef
- 2 tablespoons olive oil
- 1 teaspoon black pepper
- 3 teaspoons Italian seasoning
- 1 1/2 teaspoons salt
- 2 jars 24-ounce each spaghetti sauce
- 1 cup onion chopped
Ricotta Filling:
- 24 ounces ricotta cheese
- 1 teaspoon Italian seasoning
- 2 large eggs
- 1/4 teaspoon nutmeg
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
Pasta:
- 12 ounces uncooked ziti pasta
Topping:
- 2 cups shredded mozzarella cheese
Instructions
- Preheat the oven to 350°F (177°C).
- For the sauce, heat the olive oil in a large, high-sided skillet over medium-high heat. Add the chopped onion and sauté until translucent, about 5–7 minutes, reducing the heat as necessary to avoid browning. Lower the heat to medium-low, add minced garlic, and cook for an additional 1–2 minutes until fragrant. Incorporate the ground beef, salt, and pepper, cooking until the meat is no longer pink; drain excess fat if needed. Stir in the spaghetti sauce and Italian seasoning, combining thoroughly.
- For the ricotta filling, in a large mixing bowl, blend together the ricotta cheese, eggs, nutmeg, Italian seasoning, shredded mozzarella, and grated Parmesan until smooth and fully incorporated.
- Prepare the pasta by cooking the ziti according to the package instructions until al dente. Drain well.
- To assemble, spread 1/2 cup of the meat sauce across the bottom of a 13×9-inch baking dish. Layer half of the cooked pasta evenly over the sauce, followed by half of the remaining meat sauce, then dollop and spread half of the ricotta mixture over the top. Repeat these layers, finishing with the ricotta layer.
- Place the dish onto a rimmed baking sheet to catch any potential overflow. Cover the dish with foil and bake for 40 minutes, or until the internal temperature reaches 160°F. Remove the foil, sprinkle the remaining 2 cups of mozzarella cheese over the top, and bake uncovered for an additional 10 minutes until the cheese is melted and bubbly. Let the baked ziti rest for 15 minutes before slicing and serving.
