This baked ziti recipe is layers of pasta with meat sauce and three types of cheese, all cooked together to golden brown perfection. A hearty dinner option that’s perfect for feeding a crowd!

Baked pasta is comfort food at its finest – you can’t go wrong with chicken parmesan pasta, pizza pasta, or this cheesy ziti. It’s sure to get rave reviews!

Baked Ziti Recipe | #pasta #cheese #comfortfood #sausage #dinner #dinneratthezoo Baked Ziti Recipe | #pasta #cheese #comfortfood #sausage #dinner #dinneratthezoo

A serving of baked ziti with meat sauce and ricotta cheese.

When I’m craving a hot, cheesy meal on a cold day, I turn to this classic baked ziti. It’s got layers of tender pasta, a super flavorful meat sauce, and plenty of melted cheese. It’s my go-to recipe for parties and potlucks, and everyone always comes back for seconds!

This baked ziti is perfect with a fresh Italian salad, an antipasto platter or some fried ravioli. If you are feeding a crowd you could make them all for an amazing Italian meal!

How do you make baked ziti?

To make baked ziti, you need pasta, a creamy ricotta mixture and meaty marinara sauce. First make the sauce by cooking pieces of ground beef and Italian sausage in a pan with a little salt and pepper. While the meat is cooking, add chopped onion to the pan and cook it all until the meat is browned and the onion is translucent. Add garlic to the pan and briefly heat it before adding marinara sauce. Once everything simmers a bit, the sauce will be ready. While the sauce simmers, in a bowl mix together ricotta, parmesan cheese, mozzarella cheese, an egg and seasoning.

When the sauce is done, build the dish by layering in a baking pan the sauce, cooked ziti pasta, the ricotta mixture, more ziti, the sauce again and finally mozzarella cheese on top. After a quick bake in the oven, the dish will be ready to serve.

Meat sauce in a skillet.

Tips for the perfect baked pasta

  • When you layer the pasta, make sure you have enough sauce to cover all the pasta. Covering the pasta in sauce helps it to cook evenly without drying out.
  • The meat sauce can be made up to 2 days in advance. Sometimes I even make a double batch and freeze some for another night.
  • I typically use 90% lean ground beef. It has plenty of flavor but is not overly greasy.
  • This pasta can be assembled up to 2 hours before you plan to bake it. Store the pasta in a covered dish in the fridge until you’re ready to put it in the oven.
  • Make sure to remove the sausage from the casings before placing the sausage in a pan to cook.

Pasta with dollops of pasta sauce and ricotta cheese.

Baked ziti variations

You can easily customize this dish to add other flavors to the mix.

  • Meat: You can use all ground beef or all sausage instead of a combination of beef and sausage. Feel free to use ground turkey instead of beef. Always use 93% lean ground turkey instead of 99% lean ground turkey.
  • Pasta: Feel free to use other pasta tube shapes instead of ziti, as sometimes it can be difficult to find. Penne pasta and rigatoni may be easier to find and also work well.
  • Cheese: Try mixing the mozzarella with other cheeses that melt well such as fontina or provolone.
  • Veggies: You can add your favorite vegetables to the sauce such as mushrooms, peppers, zucchini, spinach, olives or artichokes.

A baking dish of pasta topped with shredded cheese.

What is the difference between lasagna and baked ziti?

Baked ziti is lasagna’s informal cousin. Lasagna noodles are long and flat while ziti noodles are small tubes. The flavors are very similar, but instead of carefully layering lasagna noodles, ziti layers can be heaped in the baking pan. The ziti tubes also help pick up the sauce and cheeses.

What does ziti pasta look like?

Ziti pasta looks like small round tubes of pasta. They are smooth tubes cut flat and perpendicular to the tube instead of some pastas which are cut at an angle.

A spoon serving up a portion of baked ziti pasta.

This recipe makes a meaty, cheesy baked pasta that is Italian comfort food at its finest. The tender ziti is the perfect way to carry all the hearty flavor of this dish from fork to mouth. Give this recipe a try, it will become one of your favorites!

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5 from 25 votes

Baked Ziti

AuthorSara Welch
A serving of baked ziti with meat sauce and ricotta cheese.
This baked ziti recipe is layers of pasta with meat sauce and three types of cheese, all cooked together to golden brown perfection. A hearty dinner option that's perfect for feeding a crowd!
Prep Time20 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 35 minutes
Course Main
Cuisine Italian
Serves 8


For the sauce

  • 2 teaspoons olive oil
  • 1 pound ground beef I use 90% lean
  • 1 pound mild Italian sausage casings removed
  • 1/2 cup onion finely chopped
  • 2 teaspoons garlic minced
  • 24 ounce jar marinara sauce
  • 8 ounce can tomato sauce
  • salt and pepper to taste

For the ricotta mixture

  • 15 ounces ricotta cheese
  • 1 egg
  • 1/2 cup Parmesan cheese grated
  • 3/4 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup mozzarella cheese shredded

For assembly

  • 16 ounces ziti pasta cooked according to package directions
  • 2 cups mozzarella cheese shredded
  • 2 tablespoons chopped parsley
  • cooking spray


  • Preheat the oven to 350 degrees F. Coat a 9"x13" pan with cooking spray.

For the sauce

  • Heat the olive oil in a large pan over medium high heat. Add the ground beef and sausage to the pan. Season the meat with salt and pepper to taste.
  • Cook the meat for 3 minutes, breaking it up into small pieces with a spatula. Add the onion to the pan. Cook for an additional 5 minutes or until meat is browned and cooked through and onion is tender. Drain any excess grease from the pan.
  • Add the garlic and cook for 30 seconds. Add the marinara sauce and tomato sauce to the pan and bring the sauce to a simmer.
  • Let the sauce simmer for 5 minutes.

For the ricotta

  • While the sauce is simmering, stir together the ricotta, egg, parmesan cheese, Italian seasoning, salt, pepper and 1 cup of mozzarella cheese. Mix until thoroughly blended.

For assembly

  • Place 1/3 of the sauce in the bottom of the pan. Add 1/2 the pasta on top of the sauce.
  • Place dollops of the ricotta cheese mixture over the ziti, along with 1/3 of the sauce.
  • Add another layer of ziti pasta, then the remaining sauce on top. Sprinkle 2 cups of mozzarella cheese over the top.
  • Bake covered for 20 minutes, then uncover and bake for another 15-20 minutes or until pasta is bubbly and cheese is melted and browned.
  • Sprinkle with parsley, then serve.


Calories: 699kcal | Carbohydrates: 53g | Protein: 47g | Fat: 34g | Saturated Fat: 20g | Cholesterol: 165mg | Sodium: 711mg | Potassium: 943mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1090IU | Vitamin C: 10mg | Calcium: 450mg | Iron: 4mg

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5 from 25 votes (3 ratings without comment)

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Recipe Rating


  1. 5 stars
    I no longer expect anything less than delicious from your recipes. This one did not disappoint! My 98 year old father in law, my two teenaged granddaughters and my husband devoured it with gusto!

  2. 5 stars
    I’ve made this recipe about 5 times so far. It’s a favorite of mine. I follow the recipe but I use extra sauce (I like my pasta saucy) and I use my favorite pasta – orechetti. It’s like little bowls that hold the sauce, etc. It’s my favorite pasta dish because its made up of all my favorite ingredients. And so easy. I call it lasagnas lazy cousin. Mine does take longer to bake, maybe a half hour more. Thanks for sharing this yummy recipe.

  3. Hi Zoo Mom,
    I can’t wait to try this recipe. I have all the ingredients and just finished cooking the ziti. Did you use a special ziti? Mine (Barilla brand) came out bigger than what yours looks like. I’m sure it won’t affect the taste but I just think the smaller tubes would be easier to eat.
    I love all your recipes and can’t wait to try more. I love how they are so simple and delicious. I made your meatloaf several times and my family raves about it. A lot of your recipes remind me of food my mom use to make. Delicious and not complicated.
    Anyway, I’m just curious about the ziti. Thanks for your help and for your recipes.

    1. I also used Barilla brand so you should be fine! If you prefer smaller pasta it’s fine to substitute that in next time. Hope you enjoy!

      1. Thanks for your answer. That’s weird that you also used Barilla ziti. The size difference must just be an inconsistency of that brand. I know they make a mini penne too so maybe I’ll try that next time.
        Love this recipe for the taste and simplicity. Can’t wait to try more.
        Thanks again.
        P.S. I love how you have a whole category for peanut butter desserts. We like the same foods!

    1. That should be fine, just be aware that the pasta will soak up some of the sauce as it sits in the fridge.