This classic Baked Ziti with Ricotta layers al dente ziti, a rich ground beef sauce, and creamy ricotta under a golden mozzarella top. It’s bubbling, gorgeous comfort food.
As a food scientist, I add one ingredient to my tomato sauce that most people never think to reach for: baking soda! It neutralizes the acidic, metallic taste of canned tomatoes. I also caramelize the tomato paste to deepen the umami and cook out the raw flavor. These 2 tricks make for a next-level, rich and delicious sauce. Get ready for compliments!
Baked Ziti with Ricotta Ingredients
Here’s everything that goes into this layered, cheesy pasta bake.
- Ziti pasta: Cooked about 1 minute shy of al dente so it finishes in the oven.
- Ground beef: I love comforting ground beef recipes like this.
- Onion and garlic: garlic powder works in a pinch, but fresh is best.
- Tomato paste: Darkened in a hot pan to deepen the tomato flavor.
- Strained tomatoes or passata: The base of the sauce.
- Baking soda: I love to use a pinch of baking soda in recipes with canned tomatoes. It neutralizes the extra acid they add during canning and makes them taste rich instead of tinny and raw.
- Salt and pepper
- Ricotta
- Egg: Keeps the ricotta filling intact instead of running right into the tomato sauce.
- Parmesan
- Parsley: Dried or fresh, stirred into the ricotta layer and used as a garnish.
- Mozzarella: 1 cup goes into the ricotta layer for creaminess, the rest goes on last for a melty mozzarella topping.
Full recipe quantities listed in the recipe card at the bottom of the article.
Variations and Substitutions
The base recipe is forgiving. Here is how I switch it up.
- Half beef, half italian sausage: Combining the two builds more savory flavor with no extra work.
- Lighter version: Use a ground turkey recipe swap for the beef.
- Cottage cheese swap: Use cottage cheese in place of ricotta cheese. Mix with the egg and Parmesan as usual.
- Other short pasta: Penne pasta or rigatoni work just as well as ziti.
- Add veggies: Stir fresh spinach or sauteed mushrooms into the meat sauce.
- Herbs and spices: The recipe is plenty flavorful as is, but feel free to add Italian seasoning and/or red pepper flakes.
- Shortcut jar: Use 4-5 cups jarred marinara sauce and reduce the salt.
Grab These Tools
Standard kitchen gear handles this one. Here is what makes it easy.
- Large pot or Dutch oven: For browning the beef and simmering the sauce.
- 9×13 baking dish: The right size for layering and even cooking.
- Large mixing bowl: For the ricotta filling and for tossing the pasta with sauce.
- Colander: For draining the pasta.
- Aluminum foil: Cover the dish for the first half of baking.
How to Make Baked Ziti with Ricotta: An Easy Guide
This recipe comes together in about an hour. Take your time browning the beef and the tomato paste.
Boil the Pasta
Bring a large pot of well-salted water to a boil. Add the ziti and cook about 1 minute shy of al dente. Drain and set aside while you build the sauce.
Brown the Meat
Heat a large pot over medium-high for a few minutes. Add the olive oil and heat until shimmering. Add the ground beef in an even layer and let it sear undisturbed for about 5 minutes. Break it up and continue cooking until well browned.
Soften the Aromatics
Add the minced onion, salt, and pepper to the pot. Cook for about 5 minutes until softened. Stir in the minced garlic and cook 30 seconds more until fragrant.
Caramelize the Tomato Paste
Add the tomato paste and cook, stirring often, for 3 to 4 minutes. Let it darken and start sticking to the bottom of the pot. Don’t rush this. It adds a lot of flavor and color.
Build the Sauce
Pour in both cans of strained tomatoes and stir in the baking soda. Bring to a simmer and cook 15 to 20 minutes, until slightly thickened but still loose and saucy. Taste and adjust the salt.
Mix the Ricotta Filling
In a large bowl, stir together the ricotta, egg, Parmesan, parsley, and 1 cup of the mozzarella until smooth. The egg helps the layer set into pillowy pockets instead of running into the sauce.
Combine the Pasta and Sauce
In a large bowl, toss the cooked ziti with about three-quarters of the beef sauce. The pasta should look generously coated and slightly saucy. Keep the remaining sauce for the top.
Layer the Casserole
Spread a thin layer of meat sauce on the bottom of the pan. Add half the pasta mixture, then dollop half the ricotta over the top. Repeat with the remaining pasta and ricotta. Spoon the rest of the sauce over the top, then sprinkle the 2 1/2 cups mozzarella evenly over the surface.
Bake
Cover the dish loosely with foil and bake at 375F for 30 minutes. Uncover and bake 15 to 20 minutes more, until the cheese is golden and bubbling at the edges. Let it rest 15 minutes before slicing so the layers set, then garnish with parsley.
Here are some other favorite recipes with meat sauce.
5 Common Mistakes When Making Baked Ziti with Ricotta
Here are the most frequent mix-ups to avoid when making baked pasta recipes:
- Overcooking the pasta: Tender ziti at the boil turns mushy in the oven. Cook it about 1 minute shy of al dente so it can finish baking in the sauce.
- Skipping the tomato paste step: Caramelizing tomato paste builds savory depth. A few minutes of darkening it in a hot pan changes the whole sauce.
- Slicing too soon: Cutting in right out of the oven means everything slides apart. Let the dish rest 15 minutes so the layers set.
- Using cold ingredients: Cold ricotta and mozzarella take longer to melt and heat through. Set them on the counter while you make the sauce.
- Skipping the foil cover: Foil traps steam so the cheese melts evenly. Without it the top scorches before the inside heats through.
Make Ahead and Storage
Baked ziti is a make-ahead hero. Here is how I store, freeze, and reheat it.
Storing Leftovers
- Cool first: Let the dish cool to room temperature before sealing.
- Airtight container: Refrigerate for up to 4 days.
- Make ahead: Assemble the whole casserole the night before, cover, and refrigerate. Add 30 to 40 minutes to the bake time.
Freezing
- Freezer-safe dish: Assemble in a foil pan or freezer-safe baking dish.
- Wrap tight: Plastic wrap then foil on top so it doesn’t dry out.
- Up to 3 months: Store frozen for up to 3 months.
- Bake from frozen: 350F for about 1 hour 15 minutes covered.
Reheating Baked Ziti
- Oven method: Cover with foil and reheat at 350F for about 20 minutes.
- Microwave method: Heat individual portions in 1-minute bursts until warmed through.
- Splash of water: Add a tiny splash to keep the pasta from drying out.
How to Serve This Baked Ziti Recipe
Baked ziti is a complete meal, but a good side rounds it out. Check my guide to good sides for pasta for more ideas.
Toppings for Baked Ziti
- Fresh parsley: Minced and scattered on top right before serving.
- Fresh basil: Torn leaves are a nice alternative to parsley.
- Extra Parmesan: I personally like a heavy shower of grated Parmesan over the top.
- Cracked black pepper
Side Dishes for Baked Ziti
- Garlic bread: My homemade garlic bread is the classic pairing.
- Cheesy pull-apart bread: Try my no-knead cheesy garlic bread fingers for a crowd.
- Italian salad: A simple green salad with my homemade Italian dressing.
- Pasta salad: Or go all in with my pasta salad on the side.
How to Make the Best Baked Ziti: Final Notes + Secrets
A few small choices separate good baked ziti from great. Keep these in mind as you cook.
- Undercook the pasta on purpose: About 1 minute shy of al dente. The pasta finishes in the oven and stays toothsome.
- Two-stage browning: Sear the meat hard, then darken the tomato paste. Both layers of Maillard build the sauce’s depth.
- A pinch of baking soda: It neutralizes the acid in canned tomatoes so the sauce tastes rich, not raw.
- Egg in the ricotta: The egg sets the ricotta into pillowy pockets. Without it, the layer runs into the sauce.
- Toss the pasta first: Coating the ziti in three-quarters of the sauce before layering means every bite is saucy.
- Foil first, uncovered finish: Foil traps the steam so the cheese melts evenly. Pulling it off lets the top brown.
- Rest before slicing: Wait 15 minutes after pulling it from the oven. Cleaner slices, better-set layers.
FAQs About Baked Ziti with Ricotta
Just skimming through? Here are some quick answers to the commonly-asked questions.
Yes, cottage cheese works as a substitute. Blend it until smooth first, then mix with the egg and Parmesan. The texture will be slightly different but still delicious.
Cover the casserole with foil for the first 30 minutes of baking. If the top starts browning too quickly even after uncovering, place the foil back on loosely until done.
Absolutely. Skip the meat and double the ricotta mixture. Sauteed mushrooms or fresh spinach in the sauce add great body and replace the meat’s substance well.
Ziti is traditional, but rigatoni and penne work equally well. Use any short, ridged pasta shape that holds onto sauce. Avoid very small shapes like ditalini that get lost.
Leftover baked ziti lasts up to 4 days in an airtight container. Reheat covered in a 350-degree oven for about 20 minutes until heated through, or microwave portions in 1-minute bursts.
Yes, 4 to 5 cups of jarred marinara or meat sauce saves time. The recipe still turns out great. You can skip or reduce the seasonings since jarred sauce is already seasoned.
This recipe browns the beef in olive oil and does not call for draining. If your beef renders a lot of fat, spoon off the excess fat before adding the tomato paste so the finished sauce isn’t greasy.
Yes, assemble the entire casserole the night before and refrigerate, covered. Add 30 to 40 minutes to the bake time since it starts cold. The flavors meld even better overnight.
Other Pasta Bake Recipes You’ll Love
- Lazy Lasagna (3-Ingredient)
- Stovetop Lasagna
- Crockpot Lasagna
- Ridiculously Easy Hamburger Casserole
- Healthy Chicken Recipes
Baked Ziti with Ricotta
Video
Ingredients
- 1 lb dry ziti pasta
- kosher salt for pasta water
For the Beef Sauce
- 2 tbsp olive oil
- 1 ¾ lb ground beef
- 1 large onion minced
- 1 ¾ tsp kosher salt
- ½ tsp black pepper
- 2 tbsp minced garlic
- 1 6 oz can tomato paste
- 2 28 oz cans strained tomatoes or passata
- ¼ tsp baking soda see notes
For the Ricotta Layer
- 15 oz whole milk ricotta
- 1 large egg
- ½ cup grated Parmesan cheese
- 1 tsp dried parsley or 1 tbsp fresh
- 1 cup freshly-grated mozzarella cheese
For Topping
- 2 ½ cups freshly-grated mozzarella cheese
Instructions
- Preheat oven to 375°F. Bring a large pot of well-salted water to a boil. Cook ziti 1 minute shy of al dente. Drain and set aside.
- Heat a large pot over medium-high heat for 3 to 4 minutes to preheat. Add oil and let it heat up to shimmering hot, another 30 to 60 seconds. Add ground beef and break it up a bit, but let it cook undisturbed until browned and caramelized on the bottom, about 5 minutes. Stir and continue browning until deeply colored.
- Add onion, salt, and pepper. Cook until softened, about 5 minutes. Add garlic and cook 30 seconds.
- Add tomato paste and cook, stirring frequently, until it darkens and begins sticking to the bottom of the pot, about 3 to 4 minutes (don’t rush this, it adds a lot of flavor and color).
- Pour in both cans of tomatoes and add the baking soda. Bring to a simmer and cook 15 to 20 minutes, stirring occasionally, until slightly thickened but still loose and saucy. Taste and adjust salt if needed.
- In a bowl, mix ricotta, egg, Parmesan, and 1 cup of the mozzarella until smooth.
- In a large bowl, combine the cooked ziti with about three-quarters of the beef sauce. The pasta should look generously coated and slightly saucy.
- Spread a thin layer of sauce in the bottom of a 9×13 inch baking dish. Add half the pasta mixture, then dollop half the ricotta mixture over the top. Repeat with remaining pasta and ricotta. Spoon remaining sauce over the top.
- Sprinkle the 2 1/2 cups mozzarella evenly over the surface. Cover loosely with foil.
- Bake 30 minutes covered. Remove foil and bake 15 to 20 minutes more, until bubbling and golden at the edges.
- Rest 15 minutes before slicing so the layers set properly. Sprinkle with more parsley before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
That perfect cheesy-saucy ratio. The ricotta layer makes it so creamy and the top got beautifully golden. Made a big pan and reheated leftovers for lunch all week.
I’m not seeing the Italian seasoning in the actual recipe.