Baked Ziti Casserole with Beef and Three Cheeses

Name: Baked Ziti Casserole with Beef and Three Cheeses
Prep time: 25 min
Cook time: 1 h 2 min
Total time: 1 h 27 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 1 lb (454 g) dried ziti; 1 tbsp (18 g) kosher salt, for the pasta water; 1 tbsp (15 ml) extra-virgin olive oil; 1 lb (454 g) ground beef (85% lean), cold from the fridge; 1 medium (about 8 oz) (225 g) yellow onion, finely chopped (about 1½ cups); 4 cloves (12 g) garlic cloves, minced; 1 tsp (1 g) dried oregano; ¼ tsp (½ g) red pepper flakes (optional); 5 cups (about 40 oz) (1200 ml) marinara sauce, good-quality jarred or homemade; kosher salt and freshly ground black pepper, to taste; 15 oz (about 1¾ cups) (425 g) whole-milk ricotta cheese, at room temperature; 1 large (50 g) large egg, at room temperature, lightly beaten; 1 cup (90 g) Parmesan cheese, finely grated (about 3 oz), divided: ½ cup for the cheese layer, ½ cup for the top; ¼ cup (15 g) fresh flat-leaf parsley, finely chopped; 12 oz (about 3 cups) (340 g) low-moisture whole-milk mozzarella, coarsely shredded, divided: 8 oz (225 g) for layering, 4 oz (115 g) for the top; 8 leaves (4 g) fresh basil leaves, torn (optional)

From the MyKitchenBank Kitchen

Tender ziti tossed in a meaty marinara, layered with a creamy ricotta-Parmesan mixture and blanketed in bubbling mozzarella. A classic Italian-American crowd-pleaser that bakes in one 9×13-inch dish and reheats beautifully.

Prep: 25 min
Cook: 1 hr 2 min
Wait: 10 min
Total: 1 hr 37 min
Makes: 1 (9×13-inch) casserole, 8 generous servings

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Ingredients

8 servings

For the pasta
1 lb (454 g) dried ziti
1 tbsp (18 g) kosher salt, for the pasta water
For the meat sauce
1 tbsp (15 ml) extra-virgin olive oil
1 lb (454 g) ground beef (85% lean), cold from the fridge
1 medium (about 8 oz) (225 g) yellow onion, finely chopped (about 1½ cups)
4 cloves (12 g) garlic cloves, minced
1 tsp (1 g) dried oregano
¼ tsp (0.5 g) red pepper flakes (optional)
5 cups (about 40 oz) (1200 ml) marinara sauce, good-quality jarred or homemade
kosher salt and freshly ground black pepper, to taste
For the cheese layer
15 oz (about 1¾ cups) (425 g) whole-milk ricotta cheese, at room temperature
1 large (50 g) large egg, at room temperature, lightly beaten
1 cup (90 g) Parmesan cheese, finely grated (about 3 oz), divided: ½ cup for the cheese layer, ½ cup for the top
¼ cup (15 g) fresh flat-leaf parsley, finely chopped
12 oz (about 3 cups) (340 g) low-moisture whole-milk mozzarella, coarsely shredded, divided: 8 oz (225 g) for layering, 4 oz (115 g) for the top
To finish
8 leaves (4 g) fresh basil leaves, torn (optional)

Equipment (8)

9×13-inch (23×33 cm) baking dish, about 3 quarts
Large pot (at least 6-quart / 5.5 L) for the pasta
Large deep skillet or Dutch oven (12-inch / 30 cm)
Colander
Aluminum foil
Box grater
Medium mixing bowl
Instant-read thermometer

Steps

Before you start

Set the ricotta and egg out 30 minutes ahead so the cheese mixture stirs together smoothly.
Shred the mozzarella from a block if you can; it melts more evenly than pre-shredded cheese, which is coated to prevent clumping.
The pasta is boiled only until barely tender (about 5 minutes less than the package says) because it finishes cooking in the oven. Check your package time before you start.
Plan on about 1 hour 40 minutes from start to table, including a 10-minute rest before serving.

1
Preheat and prep dishOven 375°F / 190°C
- Position an oven rack in the center and heat the oven to 375°F (190°C).
- Lightly grease a 9×13-inch (23×33 cm) baking dish with a little of the olive oil.
- Fill a large pot with 4 quarts (4 L) of water, cover, and bring it to a boil over high heat while you prep.
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Ready when: Water is at a full rolling boil with large bubbles.
Tip: Start the water first; a big pot can take 10–15 minutes to boil.
2
Chop and shred
- Finely chop the onion, mince the garlic, chop the parsley, and shred the mozzarella and Parmesan.
- Keep the mozzarella divided into 8 oz (225 g) for layering and 4 oz (115 g) for the top, and the Parmesan into two ½-cup portions.
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Ready when: Onion pieces are about ¼ inch (6 mm) so they soften fully in the sauce.
3
Brown beef and onion
- Heat the remaining olive oil in a 12-inch (30 cm) deep skillet or Dutch oven over medium-high heat until it shimmers.
- Add the ground beef and onion with ½ teaspoon salt.
- Cook, breaking the meat into small crumbles with a wooden spoon, for 8–10 minutes.
- If there is more than 2 tablespoons of liquid fat in the pan, spoon off the excess.
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Ready when: Beef is browned with no pink remaining, and the onion is soft and translucent.
Tip: Don't stir constantly for the first 2–3 minutes; letting the meat sit against the pan builds browned flavor.
4
Simmer the sauce
- Reduce the heat to medium-low.
- Stir in the garlic, oregano, and red pepper flakes (if using) and cook for 30 seconds until fragrant.
- Pour in the marinara, stir, and bring to a gentle simmer.
- Cook, stirring occasionally, for 10 minutes.
- Taste and season with salt and black pepper.
- Remove from the heat.
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Ready when: Sauce is slightly thickened, with small bubbles at the edges, and tastes well seasoned.
Tip: Keep the sauce slightly looser than you'd serve it over pasta; the ziti will absorb some liquid in the oven.
5
Undercook the ziti
- While the sauce simmers, add 1 tablespoon kosher salt to the boiling water, then the ziti.
- Cook, stirring in the first minute to prevent sticking, for 5 minutes less than the package directions (usually 6–7 minutes total).
- Drain well in a colander.
- Do not rinse.
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Ready when: Ziti is flexible but still quite firm with a chalky white center when you bite a piece.
Tip: Fully cooked pasta turns mushy after baking; the undercooked pasta finishes in the sauce.
6
Mix the cheese layer
- In a medium bowl, stir together the ricotta, beaten egg, ½ cup of the Parmesan, the parsley, ¼ teaspoon salt, and a few grinds of black pepper until evenly combined.
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Ready when: Mixture is creamy and uniform with no streaks of egg.
7
Assemble the casserole
- Add the drained ziti and 8 oz (225 g) of the mozzarella to the meat sauce and fold gently until all the pasta is coated.
- Spread half of this mixture in the prepared dish.
- Dollop the ricotta mixture over the top in spoonfuls and spread it gently into a rough layer.
- Cover with the remaining ziti mixture, spreading to the edges.
- Sprinkle with the remaining 4 oz (115 g) mozzarella and the remaining ½ cup Parmesan.
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Ready when: Pasta is evenly coated in sauce with the ricotta layer sandwiched in the middle and the cheese covering the surface.
Tip: The ricotta layer doesn't need to be perfectly smooth; gaps let sauce flow through.
8
Bake coveredOven 375°F / 190°C
- Cover the dish tightly with aluminum foil (lightly grease the underside or use nonstick foil so the cheese doesn't stick).
- Set the dish on a rimmed baking sheet to catch drips.
- Bake at 375°F (190°C) for 25 minutes.
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Ready when: Sauce is bubbling around the edges when you lift a corner of the foil.
Tip: Be careful of escaping steam when you lift the foil.
9
Uncover and brownOven 375°F / 190°C
- Remove the foil and bake at 375°F (190°C) for 12–15 minutes more.
- The casserole is done when the cheese is melted and golden in spots and the center reads 165°F (74°C) on an instant-read thermometer.
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Ready when: Cheese is melted with golden-brown patches, the sauce bubbles at the edges, and the center registers 165°F (74°C).
Tip: For deeper browning, broil on high for 1–2 minutes at the end, watching constantly.
10
Rest and serve
- Let the casserole rest on a wire rack for 10 minutes so the sauce thickens and the layers hold when cut.
- Scatter with the torn basil (if using) and serve hot.
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Ready when: Bubbling has stopped and the sauce no longer runs when a spoon is pulled through.
Tip: Cutting right away produces soupy, sloppy squares.

Good to know

Tips

Shred your own low-moisture mozzarella for the smoothest melt; fresh (water-packed) mozzarella can make the casserole watery.
Keep the sauce a bit loose before assembling; dry-looking pasta and sauce before baking means a dry casserole afterward.
Set the dish on a rimmed baking sheet, as the sauce may bubble over.
Cool leftovers within 2 hours and store promptly for safe, tasty reheating.

Make ahead

"Assemble the casserole through step 7, cover tightly with plastic wrap, and refrigerate up to 24 hours. Let it sit at room temperature for 30 minutes, then bake covered at 375°F (190°C) for 35 minutes, uncover, and bake 15 minutes more until the center reaches 165°F (74°C). To freeze unbaked, wrap in plastic and foil for up to 3 months and thaw overnight in the fridge before baking."

Storage & reheating

"Room temperature: up to 2 hours. Refrigerator: cool completely, then cover and store up to 4 days. Freezer: portion into airtight containers and freeze up to 3 months; thaw overnight in the fridge. Reheat: single portions in the microwave, covered, 2–3 minutes; or cover the dish with foil and warm at 350°F (175°C) for 20–30 minutes until steaming hot (165°F / 74°C)."

Substitutions

ground beef (85% lean) → Italian sausage (casings removed), ground turkey, or a 50/50 mix of beef and pork. With ground turkey, add an extra 1 tablespoon olive oil when browning; sausage is already seasoned so reduce added salt.
dried ziti → Penne rigate or rigatoni. Use the same weight and the same underbaked-cooking approach (5 minutes less than the package).
whole-milk ricotta cheese → Cottage cheese, drained and blended or stirred well. Small-curd cottage cheese gives a similar creaminess; drain it in a sieve for 10 minutes first.
Parmesan cheese → Pecorino Romano. Saltier and sharper, so reduce the salt in the ricotta mixture to a pinch.