This baked ziti is all about simple, whole ingredients. No jarred store-bought sauces here! Just a garlicky tomato sauce simmered with herbs and ground beef. Then it’s topped with a creamy ricotta and cream cheese mixture that melts into the pasta for a cheesy, irresistible finish that’ll have you craving the leftovers!
For more baked pasta, try our Most Amazing Lasagna or our Cheesy Baked Spaghetti.
Why My Recipe
- A homemade tomato sauce that’s easy to make and impresses everyone.
- Cream cheese + ricotta topping = extra creamy (different from mozzarella-heavy versions).
- Bakes up in under an hour and it’ll be ready to feed a crowd.
Baked ziti is one of those dinners that makes the whole table quiet because everyone’s too busy eating! It’s quick (under an hour), easy to scale up, and feeds a crowd pretty easily. It’s perfect for weeknights, weekends, impressing guests, and stashing in the freezer for future you who will be most grateful.
Ingredient Notes
- Ground Beef: We use regular ground beef here, but you can also use ground turkey or chicken if you prefer something leaner.
- Olive Oil: Any neutral oil will work here. Vegetable or avocado oil are a great alternative.
- Garlic: Freshly minced garlic brings the best flavor, but pre-minced jarred garlic also works.
- Onion: White or yellow onions both work well in this recipe.
- Mushrooms: Optional, but a great way to add flavor and texture. Use white button or cremini mushrooms.
- Tomato Paste: Open both ends of the can and push it through for an easy, mess-free way to get it all out.
- Crushed Tomatoes & Tomato Sauce: If you like a super smooth sauce, blend the crushed tomatoes first or use extra tomato sauce.
- Ziti Pasta: Can’t find ziti? Penne or rigatoni are great substitutes with a similar size and shape.
- Cream Cheese: Make sure it’s softened for a smooth, easy-to-mix topping.
- Ricotta Cheese: Whole milk ricotta gives the creamiest result. You can sub in cottage cheese and use the same amount.
- Parmesan Cheese: Freshly grated is best for flavor and melting. Pre-shredded just doesn’t hit the same.
Pasta Options
Ziti is the traditional pasta used for this dish (it’s named after it!), but it isn’t always easy to find, depending on where you live! If you need to substitute, head for the Penne pasta or rigatoni. They are both a similar shape and size, and hold onto the sauce really well.
Rigatoni is increasingly favored by chefs and foodies for baked ziti because of the ridges and slightly larger tubes.
Whatever shape you use, cook your pasta just to al dente so it doesn’t end up overcooking and turning mushy in the oven.
Make-Ahead Option
This is a great make-ahead meal. Assemble it up to the point of baking, then cover tightly and refrigerate for up to 24 hours. When you’re ready to bake, let it sit on the counter while the oven preheats. You may need to add 5 to 10 minutes to the baking time since it’s starting cold.
Storage & Reheating
Refrigerate leftovers in an airtight container for 3-4 days.
To freeze before baking, fully assemble the dish, cover with plastic wrap or an airtight lid, and place it in the freezer for up to 3 months. Thaw in the fridge overnight before baking.
To freeze after baking, divide up into portions and freeze in resealable plastic freezer bags or other freezer-safe containers for up to 3 months. Thaw in the fridge before reheating.
Microwave portions in 30-second increments until warmed through.
To reheat larger portions, bake at 350°F until heated through. Cover with foil to keep the moisture in.
More delicious pasta recipes…
Made this for a family party last night. Eleven guests so I doubled the recipe. Not a drop left!!
– Debi
Clean and good but there’s something missing. It may be a little sweetness to the sauce or it may be it’s too much cream cheese or not enough salt or spice or something. Can’t put my finger on it.
Can you freeze it? If so, with the cheese on it or should you add cheese after you take it out of the freezer, add it and then bake???
It works well whether you freeze it before or after baking, and you can go ahead and add the cheese before freezing. When you’re ready to eat, thaw it in the fridge overnight, then bake as directed. If it’s still a little cold in the middle, just give it an extra 10–15 minutes.
If you freeze it after baking, let it cool completely first. Thaw overnight, then reheat in the oven, covered, until warmed through. If you want that extra bubbly, golden top, you can always sprinkle on a little fresh cheese before baking, but it’s not necessary.
Delicious
Can you prepare it early and freeze it???
Yes, you can prepare baked ziti ahead of time and freeze it. Just assemble it with the sauce and cheese, cover it tightly, and freeze. When you’re ready to bake, let it thaw in the fridge overnight and then cook as directed, adding a little extra time if it’s still cold in the center. You can also bake it first, let it cool, and then freeze, reheating it later in the oven until warmed through.