Easy Baked Ziti with Creamy Ricotta Topping

Baked ziti is basically everything you want in a cozy pasta dinner. Tender pasta gets mixed with a rich meat sauce, topped with plenty of cheese, and baked until hot and bubbly. My version uses a homemade tomato sauce with ground beef, lots of basil and oregano, a little brown sugar, and Worcestershire sauce for extra flavor. Then I top it with a creamy mixture of ricotta, cream cheese, and mozzarella before it goes into the oven.

Baked ziti is one of those dinners I make without really measuring much. I brown the beef, add onion and garlic, build a tomato sauce, stir in the pasta, pile the creamy cheese mixture on top, and bake it until everything is bubbly and golden.

The problem with cooking like that is that every time I think, “I should really put this on the blog,” I realize I have no idea how much of anything I actually used. So this time I slowed down, measured what I normally reach for, and finally turned it into a recipe.

The sauce is what really makes this one for me. I use plenty of basil and oregano, a little brown sugar to balance the tomatoes, and a splash of Worcestershire sauce for extra depth. Then instead of layering plain ricotta throughout the ziti, I mix ricotta with cream cheese and mozzarella and spread it over the top before baking.

It is rich, cheesy, saucy, and exactly the kind of dinner that disappears fast around here. Add garlic bread or a simple salad and call it dinner.

Why You’ll Love This Baked Ziti

It’s hearty without being complicated. This is the kind of dinner that feels like a big comfort-food meal, but most of the work is just making the sauce, boiling the pasta, and layering everything together.

The sauce has real flavor. I don’t like a bland tomato sauce, so this one gets plenty of basil and oregano, plus a little brown sugar and Worcestershire sauce to round everything out.

The cheese topping is extra creamy. Ricotta is good on its own, but mixing it with cream cheese and mozzarella makes the top layer richer, smoother, and a little more indulgent.

It’s great for feeding a family. A full pan goes a long way, which makes it perfect for busy weeknights, back-to-school dinners, or anytime you need something filling.

The leftovers are just as good. This is one of those meals that reheats beautifully and might even taste better the next day after everything has had time to settle together.

It’s easy to make your own. You can use more beef, swap the cheese, add extra mozzarella, or make the sauce a little sweeter or more savory depending on how your family likes it.

Ingredients You’ll Need

For the Meat Sauce

Ground beef: I’m writing the recipe with 1 pound of ground beef because it keeps the sauce balanced with the pasta and cheese. If your house is full of serious meat-eaters, you can absolutely use 2 pounds.

Yellow onion: One medium onion adds plenty of flavor to the sauce without taking over.

Garlic: I like a good amount of garlic here, usually about 4 cloves.

Tomato paste: Cooking the tomato paste for a minute or two before adding the tomatoes gives the sauce a deeper, richer tomato flavor.

Crushed tomatoes: One 28-ounce can forms the main base of the sauce.

Tomato sauce: One 15-ounce can smooths everything out and gives the sauce a little more body.

Dried basil and oregano: I use a full tablespoon of each. This is not the place for shy seasoning.

Garlic powder and onion powder: These add another layer of flavor to the sauce even though we’re already using fresh garlic and onion.

Brown sugar: I always add a little brown sugar to tomato sauce. It balances the acidity without making the sauce taste sweet.

Worcestershire sauce: Just a splash gives the meat sauce extra savory depth.

Salt and black pepper: Season to taste once the sauce has had a chance to simmer.

For the Pasta

Ziti: One pound is the right amount for a full baking dish and gives you plenty of pasta without drying out the sauce.

For the Creamy Cheese Topping

Ricotta cheese: This gives the topping that classic creamy baked-ziti texture.

Cream cheese: Mixing a little cream cheese into the ricotta makes the topping richer and smoother.

Mozzarella: Some goes into the creamy cheese mixture and more goes over the top for that bubbly, golden finish.

Parmesan: Adds a little salty, nutty flavor to the cheese layer.

Garlic powder and dried herbs: Just enough to make sure the cheese mixture has flavor of its own instead of relying completely on the sauce.

How to Make Baked Ziti

1. Brown the Ground Beef

Heat a large skillet or Dutch oven over medium heat.

Add the ground beef and cook until browned, breaking it apart as it cooks.

Drain off any excess grease if needed.

2. Add the Onion and Garlic

Add the diced onion to the beef and cook for about 4 to 5 minutes, until it begins to soften.

Stir in the minced garlic and cook for about 30 seconds, just until fragrant.

3. Cook the Tomato Paste

Add the tomato paste and stir it into the beef and onions.

Let it cook for 1 to 2 minutes before adding the tomatoes. This helps deepen the tomato flavor and gives the sauce a richer taste.

4. Make the Meat Sauce

Stir in the crushed tomatoes, tomato sauce, basil, oregano, garlic powder, onion powder, brown sugar, Worcestershire sauce, salt, and black pepper.

Bring the sauce to a gentle simmer.

Let it cook for about 15 to 20 minutes, stirring occasionally, so the flavors have time to come together.

Taste the sauce before moving on and adjust the salt, pepper, or brown sugar if needed.

5. Cook the Ziti

While the sauce simmers, bring a large pot of salted water to a boil.

Cook the ziti until just al dente, usually about 1 to 2 minutes less than the package directions.

Drain the pasta well.

You don’t want to overcook it because it will continue to soften in the oven.

6. Mix the Pasta and Sauce

Add the drained ziti to the meat sauce and gently stir until all of the pasta is coated.

Transfer the mixture to a greased 9×13-inch baking dish.

7. Make the Creamy Cheese Topping

In a medium bowl, stir together the ricotta cheese, softened cream cheese, mozzarella, Parmesan, garlic powder, and dried herbs until well combined.

Spoon the cheese mixture evenly over the top of the ziti.

It doesn’t have to be perfectly smooth. I actually like leaving a few little peaks and pockets because they brown nicely in the oven.

8. Add More Mozzarella

Sprinkle the remaining mozzarella over the top.

If you like a really cheesy baked ziti, this is the moment to be generous.

9. Bake

Bake at 375°F for about 25 to 30 minutes, or until the sauce is bubbling around the edges and the cheese is melted and lightly golden.

If you want a little more color on top, broil it for 1 to 2 minutes at the end, watching closely so the cheese doesn’t burn.

10. Let It Rest Before Serving

Let the baked ziti rest for about 10 minutes before serving.

This gives everything a chance to settle and makes it much easier to scoop without the cheese and sauce running everywhere.

Tips for the Best Baked Ziti

Don’t overcook the pasta. Cook the ziti just until al dente, or even a minute or two shy of the package directions. It will keep cooking in the oven, and starting with softer pasta can leave you with a mushy casserole.

Taste the sauce before assembling. Once the tomatoes and seasonings have simmered together, give the sauce a taste. This is the best time to adjust the salt, pepper, brown sugar, or Worcestershire sauce before everything gets mixed with the pasta.

Use enough sauce. Baked pasta soaks up sauce as it cooks, so you want the ziti to look nicely coated before it goes into the oven. If it already looks a little dry before baking, it will definitely be dry afterward.

Let the tomato paste cook. Give the tomato paste a minute or two in the pan before adding the crushed tomatoes and tomato sauce. That little step helps deepen the flavor of the whole sauce.

Soften the cream cheese first. Room-temperature cream cheese mixes much more easily with the ricotta and mozzarella and gives you a smoother topping.

Don’t skimp on the cheese topping. The ricotta, cream cheese, and mozzarella layer is one of the best parts of this recipe. Spread it over the pasta in plenty of little spoonfuls so you get some with every serving.

Let it rest before serving. Give the baked ziti about 10 minutes after it comes out of the oven. It helps the pasta and cheese settle, makes it easier to scoop, and gives everyone a fighting chance of keeping the roof of their mouth intact.

Broil only if needed. If the cheese is melted and bubbly but still looks pale, a minute or two under the broiler will give it a little more color. Stay close because it can go from golden to scorched very quickly.

Variations and Substitutions

Use more ground beef: I write this recipe with 1 pound of ground beef because it keeps the sauce, pasta, and cheese nicely balanced. If your family likes a meatier baked ziti, you can use 2 pounds without changing the rest of the recipe.

Swap the pasta: Ziti is the classic choice, but penne or rigatoni will work just as well. Use another sturdy tube-shaped pasta that can hold onto plenty of sauce.

Use a different cheese blend: Mozzarella keeps things classic, but you can mix in provolone, fontina, or another good melting cheese if you want to change the flavor a little.

Skip the cream cheese: If you prefer a more traditional ricotta topping, you can leave out the cream cheese. The topping will still be creamy, just a little lighter.

Add vegetables: Sautéed mushrooms, spinach, zucchini, or bell peppers can be added to the meat sauce if you want to sneak in a few extra vegetables.

Make it without meat: Leave out the ground beef and make the sauce with the onion, garlic, tomatoes, and seasonings for an easy meatless baked ziti.

Use your favorite tomato sauce: If you already have a homemade tomato sauce you love, you can use it in place of the crushed tomatoes and tomato sauce. Just make sure you have enough sauce to generously coat the pasta before baking.

How to Store, Reheat, and Freeze Baked Ziti

Storing Leftovers

Allow the baked ziti to cool, then cover the baking dish tightly or transfer leftovers to an airtight container.

Store in the refrigerator for up to 3 to 4 days.

How to Reheat Baked Ziti

For the best texture, reheat baked ziti covered so the pasta doesn’t dry out.

Oven: Cover the baking dish with foil and reheat at 350°F until warmed through, usually about 20 to 25 minutes depending on how much you’re reheating.

Microwave: Place an individual portion on a microwave-safe plate, cover loosely, and heat in short intervals until hot.

If the pasta seems a little dry after sitting in the refrigerator, spoon a small amount of tomato sauce over the top before reheating.

Can You Freeze Baked Ziti?

Yes. Baked ziti freezes very well, which makes it a great make-ahead dinner.

You can freeze it either before or after baking.

To freeze before baking: Assemble the ziti in a freezer-safe baking dish, cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

To freeze after baking: Let the ziti cool completely, then wrap tightly or transfer individual portions to freezer-safe containers. Freeze for up to 3 months.

Thaw overnight in the refrigerator before reheating.

Can I Make Baked Ziti Ahead of Time?

Absolutely. Assemble the entire dish, cover it tightly, and refrigerate for up to 24 hours before baking.

When you’re ready to cook it, let the baking dish sit at room temperature while the oven preheats, then bake as directed. You may need to add a few extra minutes since the ziti will be starting out cold.

Frequently Asked Questions

Do you have to use ricotta in baked ziti?

No. Ricotta is traditional in baked ziti, but you can leave it out if you prefer. In this recipe, I mix ricotta with cream cheese and mozzarella for a richer, creamier topping. If ricotta isn’t your thing, you can use extra mozzarella and cream cheese instead.

What pasta is best for baked ziti?

Ziti is the obvious choice, but penne and rigatoni also work really well. I like using a sturdy tube-shaped pasta because it holds onto the meat sauce and stands up well to baking.

Should baked ziti be covered while baking?

I usually bake it uncovered so the cheese on top can melt and get lightly golden. If the top starts browning too quickly before the center is hot, loosely cover the dish with foil for the remaining bake time.

How do you keep baked ziti from drying out?

The biggest thing is making sure the pasta is generously coated in sauce before it goes into the oven. Also, don’t overcook the pasta before baking. It should be just al dente since it will continue cooking in the oven.

Can I assemble baked ziti the night before?

Yes. Assemble the entire dish, cover it tightly, and refrigerate it for up to 24 hours. When you’re ready to bake, let it sit out while the oven preheats and plan on adding a few extra minutes to the baking time since it will be cold.

Can I use jarred pasta sauce?

Absolutely. If you need a shortcut, use your favorite jarred pasta sauce in place of the homemade meat sauce. I’d still brown the ground beef and onion first, then stir in the sauce and let it simmer for a few minutes before combining it with the pasta.

How do I know when baked ziti is done?

The sauce should be bubbling around the edges and the cheese on top should be completely melted and lightly golden. The center should be hot all the way through. Let it rest for about 10 minutes before serving so everything has a chance to settle.

What to Serve With Baked Ziti

Baked ziti is already a pretty hearty dinner, so I usually keep the sides simple.

Garlic bread: This is probably my first choice. Something warm and buttery on the side is perfect for scooping up any extra sauce left on the plate.

Simple garden salad: A crisp salad with a tangy dressing helps balance all the rich pasta and cheese.

Roasted vegetables: Broccoli, zucchini, green beans, or Brussels sprouts all work well if you want something warm on the side.

Steamed green beans: Easy, simple, and a nice way to add something fresh to the plate.

Homemade dinner rolls: If you want a really cozy comfort-food dinner, soft rolls are always a good idea.

Helpful Tools for Making Baked Ziti

You don’t need anything fancy to make baked ziti, but a few basic kitchen tools make the process easier.

Large skillet: You’ll want plenty of room for browning the beef and simmering the homemade meat sauce without making a mess all over the stove.

9×13-inch baking dish: The finished ziti fits nicely in a standard 9×13-inch baking dish with enough room for all that creamy cheese topping.

Large pasta pot: A roomy pot helps the ziti cook evenly without sticking together.

Colander: For draining the pasta well before mixing it with the meat sauce.

As an Amazon Associate, I earn from qualifying purchases.

More Easy Dinner Recipes

If you’re looking for more hearty dinners that are easy enough for a busy weeknight, here are a few more favorites from The Pickled Farmhouse:

• Salisbury Steak with Mushroom Gravy: Tender beef patties simmered in a rich homemade onion and mushroom gravy. It’s old-fashioned comfort food at its best.
• Sloppy Joes: An easy ground beef dinner with a homemade sweet and savory sauce that’s perfect for busy nights.
• Creamy Mac and Cheese: Rich, extra-creamy homemade mac and cheese made with a simple roux and plenty of freshly shredded cheese.
• Creamy Chicken and Stuffing Bake: Tender chicken, creamy homemade sauce, and buttery stuffing baked together in one cozy casserole.
• Homemade Hamburger Helper: A quick ground beef and pasta dinner with plenty of cheesy homemade flavor.