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Easy baked ziti with ricotta and mozzarella cheese in a baking dish

Easy Baked Ziti with Creamy Ricotta Topping

This easy baked ziti is made with tender pasta, a rich homemade ground beef and tomato sauce, and a creamy ricotta, cream cheese, and mozzarella topping. It’s hearty, cheesy, and perfect for busy weeknights, family dinners, or feeding a crowd.
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Prep Time 20 minutes
Cook Time 45 minutes
Rest Time 10 minutes
Total Time 1 hour 15 minutes
Course: Main Course
Cuisine: Italian-Inspired
Ingredients Method Notes

Ingredients
  

Meat Sauce
  • 1 lb ground beef
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 28-ounce can crushed tomatoes
  • 1 15-ounce can tomato sauce
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper
Pasta
  • 1 lb ziti
  • Salt for the pasta water
Creamy Ricotta Topping
  • 15 ounces ricotta cheese
  • 8 ounces cream cheese softened
  • 1½ cups shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano or basil
  • Pinch of salt
  • Pinch of black pepper
For the Top
  • 1 to 1½ cups shredded mozzarella cheese

Method
 

  1. Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish.
  2. Add the ground beef to a large skillet or Dutch oven over medium heat. Cook until browned, breaking the beef apart as it cooks. Drain excess grease if needed.
  3. Add the diced onion and cook for 4 to 5 minutes, until softened.
  4. Stir in the minced garlic and cook for about 30 seconds.
  5. Add the tomato paste and cook for 1 to 2 minutes, stirring frequently.
  6. Stir in the crushed tomatoes, tomato sauce, basil, oregano, garlic powder, onion powder, brown sugar, Worcestershire sauce, salt, and black pepper.
  7. Bring the sauce to a gentle simmer and cook for 15 to 20 minutes, stirring occasionally. Taste and adjust the seasonings if needed.
  8. While the sauce simmers, bring a large pot of salted water to a boil. Cook the ziti until just al dente, about 1 to 2 minutes less than the package directions.
  9. Drain the pasta well.
  10. Add the cooked ziti to the meat sauce and gently stir until all of the pasta is well coated.
  11. Transfer the sauced pasta to the prepared 9×13-inch baking dish.
  12. In a medium bowl, combine the ricotta, softened cream cheese, 1½ cups mozzarella, Parmesan, garlic powder, dried oregano or basil, salt, and black pepper.
  13. Spoon the creamy cheese mixture evenly over the pasta. It does not have to be perfectly smooth.
  14. Sprinkle the remaining 1 to 1½ cups mozzarella cheese over the top.
  15. Bake uncovered for 25 to 30 minutes, or until the sauce is bubbling around the edges and the cheese is melted and lightly golden.
  16. If you want more color on top, broil for 1 to 2 minutes, watching closely.
  17. Let the baked ziti rest for about 10 minutes before serving.

Notes

  • Ground beef: I use 1 pound for the written recipe because it keeps the pasta, sauce, and cheese nicely balanced. For a meatier baked ziti, you can use 2 pounds without changing the remaining ingredients.
  • Don't overcook the pasta: Cook the ziti just until al dente because it will continue cooking in the oven.
  • Taste the sauce: Give the meat sauce a taste after it has simmered and adjust the salt, pepper, brown sugar, or Worcestershire sauce before mixing in the pasta.
  • Keep it saucy: The pasta will absorb sauce as it bakes. Make sure the ziti is generously coated before it goes into the oven.
  • Soften the cream cheese: Room-temperature cream cheese blends much more easily with the ricotta and mozzarella.
  • Let it rest: Give the baked ziti about 10 minutes after baking before serving. This helps everything settle and makes it easier to scoop.
  • Make ahead: Assemble the baked ziti, cover tightly, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if it goes into the oven cold.
  • Storage: Refrigerate leftovers in an airtight container for up to 3 to 4 days.
  • Freezing: Assemble and freeze before baking, or freeze cooked leftovers, for up to 3 months.