Name: Baked Ziti with Meat and Ricotta Recipe
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: 1 pound ziti pasta (may substitute penne); 4 cups freshly shredded mozzarella cheese (more or less to taste); 1 cup freshly grated Parmesan cheese; 1 pound lean ground beef (93/7 recommended); 1 pound mild Italian sausage (casings removed); 1 onion, chopped (may substitute 1 ½ tsp onion powder); 1 carrot, diced (optional); 1 stalk celery, diced (optional); 6-8 garlic cloves, minced (may substitute 1 ½ tsp garlic powder); ¼-½ teaspoon red pepper flakes; 1 28 oz can crushed tomatoes in puree; 2 15 oz cans tomato sauce; 3 tablespoons tomato paste; ½ cup water; 1 tablespoon reduced sodium soy sauce; 1 tablespoon sugar (more or less to taste); 1 ½ teaspoons balsamic vinegar; 1 tablespoon beef bouillon or better than bouillon; 1 ½ tablespoons dried basil; 1 ½ tablespoons dried parsley (may substitute ¼ cup fresh each); 2 teaspoons dried oregano; ½ teaspoon dried thyme; ½ teaspoon salt; ½ teaspoon pepper; 1 bay leaf; 3 cups whole milk ricotta cheese; ½ cup sour cream; 1 egg; ¼ cup chopped fresh basil or 1 tablespoon dried basil; ¼ teaspoon ground nutmeg

There’s something so comforting about a warm, cheesy pasta bake, and this Baked Ziti with Meat and Ricotta Recipe delivers just that. It’s rich, hearty, and layered with flavors that feel like a big, cozy hug shared across the dinner table.

A large serving spoon lifts a portion of baked pasta from a white casserole dish. The pasta has three main layers: the bottom layer is soft tube-shaped noodles covered in thick, red tomato sauce mixed with ground meat; the middle layer is a generous spread of rich red sauce and more pasta, with melted white cheese stretching as it is lifted; the top layer is golden melted cheese sprinkled with chopped green herbs. The background is a white marbled surface, and the overall look is warm and cheesy with a mix of red, white, and green colors. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Baked Ziti with Meat and Ricotta Recipe
Top Tip
How to Serve Baked Ziti with Meat and Ricotta Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Baked Ziti with Meat and Ricotta Recipe

Why You'll Love This Recipe

This Baked Ziti with Meat and Ricotta Recipe has become one of my absolute favorites for family dinners because it’s a perfect blend of flavors and textures that everyone enjoys. It’s the kind of dish that makes you feel like you’ve truly cooked a meal full of love.

Comfort in Every Bite: Melty mozzarella, creamy ricotta, and savory meat sauce come together in a cozy pasta bake that feels like homemade warmth.
Layered Flavors: The slow-simmered Bolognese sauce is packed with herbs and a touch of sweetness that balance the richness of the cheese perfectly.
Family Friendly: It’s easy to double or halve this recipe and suits picky eaters and seasoned foodies alike.
Make-Ahead Magic: You can prep it in advance or freeze it, making busy weeknights much less stressful.

A white rectangular baking dish holds a layered lasagna with rich deep red tomato sauce and browned cooked ground meat visible between layers. The lasagna has several layers, with melted white cheese spread thickly and unevenly across the top, dotted with green herbs sprinkled all over. A spoon scoops out a portion from one corner, revealing layers of pasta, sauce, meat, and cheese inside. Bright green basil leaves are also scattered on top, adding fresh color contrast. The dish sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Baked Ziti with Meat and Ricotta Recipe is thoughtfully chosen to create layers of authentic Italian flavor and texture. Here’s a peek at the essentials and why they’re so important.

Flat lay of dry uncooked ziti pasta tubes, a handful of chopped fresh onion pieces, a small pile of diced carrot cubes, diced celery stalk pieces, several whole garlic cloves peeled, a few sprigs of fresh basil leaves, a whole uncracked brown egg with clean shell, two piles of shredded mozzarella cheese and freshly grated Parmesan cheese, a mound of whole milk ricotta cheese, a small white ceramic bowl of sour cream, a small white ceramic bowl with deep red crushed tomatoes, another small white ceramic bowl filled with smooth tomato sauce, a small white ceramic bowl containing thick tomato paste, a small white ceramic bowl of clear water, a small white ceramic bowl with dark soy sauce, a small white ceramic bowl holding brown sugar granules, a small white ceramic bowl filled with dark balsamic vinegar, raw lean ground beef portion, raw mild Italian sausage without casings, a fresh bay leaf, and small white ceramic bowls with dried basil, dried parsley, dried oregano, dried thyme, salt, black pepper, and red pepper flakes arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ziti pasta: Holds sauce well due to its tube shape; if you can’t find ziti, penne works beautifully as a substitute.
Mozzarella cheese: I prefer freshly shredded mozzarella for better melt and flavor—avoid pre-shredded to keep gooey goodness.
Parmesan cheese: Freshly grated adds sharpness and nutty richness that pre-grated just can’t match.
Ground beef and Italian sausage: Combining these gives a nice balance of lean meat with that classic fennel-flavored richness from sausage.
Onion, carrot & celery: The classic soffritto base adds subtle sweetness and depth to the sauce.
Garlic and red pepper flakes: Provide fragrant warmth and just a hint of heat.
Crushed tomatoes and tomato sauce: Create a luscious, thick base that’s neither too watery nor too dense.
Tomato paste, soy sauce & balsamic vinegar: These add umami and balance the acidity for a well-rounded sauce.
Ricotta cheese, sour cream, egg, and nutmeg: Creamy, slightly tangy, and rich, this mix keeps the ricotta layer velvety and helps it hold shape after baking.
Fresh or dried herbs: Basil, parsley, oregano, thyme and a bay leaf add aromatic complexity that makes this dish sing.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love sharing this recipe as a starting point, but the beauty is you can easily tweak it to suit your mood or pantry. I often throw in sautéed mushrooms or spinach to sneak in some veggies when feeding the kids.

Variation: One time, I swapped out Italian sausage for spicy chorizo for a smoky twist that had everyone asking for seconds.
Vegetarian version: Use lentils or mushrooms instead of meat for a hearty, plant-based take that still satisfies.
Cheese swaps: Feel free to add a bit of fontina or provolone for extra creaminess and complex flavor layers.
Spice it up: Adding a pinch more red pepper flakes or a splash of hot sauce helps if you like a bit more kick.

Step-by-Step: How I Make Baked Ziti with Meat and Ricotta Recipe

Step 1: Cook Pasta with Care

Start by boiling your ziti in salted water until it’s just al dente—this means it should still have a little “bite” because it will keep cooking in the oven. Avoid overcooking or your pasta will turn mushy after baking. Drain and rinse with cold water to stop the cooking process, then set aside.

Step 2: Simmer the Bolognese Sauce

In a Dutch oven or large pot, brown the ground beef, Italian sausage, onion, carrot, and celery over medium heat. Toss in the garlic and red pepper flakes for the last 30 seconds before draining excess fat. Then add the crushed tomatoes, tomato sauce, tomato paste, and all the other sauce ingredients. Let it simmer gently, uncovered, for about 15 minutes so all those flavors meld together beautifully.

Step 3: Mix the Ricotta Layer

While your sauce simmers, whisk together ricotta, sour cream, egg, fresh or dried basil, grated Parmesan, and a touch of nutmeg in a bowl. This mixture adds richness and creaminess to offset the savory meat sauce perfectly.

Step 4: Assemble the Bake

Coat your baking pan with cooking spray, then combine the drained pasta with the Bolognese sauce, but only when you're ready to layer. Start with half the pasta mixture, dot half the ricotta mixture in spoonfuls on top, then add half the shredded mozzarella. Repeat once more and finish with a generous sprinkle of Parmesan cheese.

Step 5: Bake Until Bubbly

Cover the dish tightly with foil to keep the moisture in and bake at 350°F for 30 minutes. Then remove the foil and bake for another 15 to 30 minutes until the top is golden and bubbly. Let it rest for about 10 minutes to set before serving—this is key to keeping everything together when you cut into it.

Top Tip

I’ve made baked ziti dozens of times and noticed that the key to perfect texture is all in the pasta timing and layering. Here’s what helps every bake turn out just right.

Don’t Overcook Pasta: Al dente pasta is your best friend here. Resist the urge to cook it fully in the pot because it cooks again in the oven, and overcooked pasta leads to mushy texture.
Freshly Shredded Cheese: Skip pre-shredded mozzarella and Parmesan—freshly grating your cheese melts better and boosts flavor remarkably.
Layer Wisely: Dotting the ricotta in small spoonfuls rather than spreading it creates little pockets of creaminess throughout the ziti.
Cover and Uncover: Keeping the dish covered for the first part of baking traps moisture, then uncovering it lets the cheese brown perfectly without drying out the pasta.

How to Serve Baked Ziti with Meat and Ricotta Recipe

baked ziti with meat - Serving Suggestion

Garnishes

I always sprinkle fresh parsley or torn basil leaves on top just before serving. It adds a burst of color and a fresh herbal note that balances out the richness of the cheese and meat sauce beautifully.

Side Dishes

To keep things balanced, I like to serve this baked ziti with a crisp green salad dressed lightly with lemon vinaigrette or a simple roasted vegetable medley. Garlic bread or a warm crusty loaf is also perfect for sopping up the leftover sauce.

Creative Ways to Present

For special occasions, I’ve baked individual portions in ramekins for guests, turning this crowd-pleaser into elegant personal servings. Pair it with a small side salad and a glass of red wine for an impressive yet comforting feast.

Make Ahead and Storage

Storing Leftovers

After a meal, any leftover baked ziti goes straight into an airtight container and into the fridge. I usually find it tastes even better the next day as the flavors develop, and quality stays great for up to 3 days refrigerated.

Freezing

This recipe freezes beautifully! I assemble the ziti in a freezer-safe dish, wrap it tightly with plastic wrap then foil, and freeze it for up to 3 months. It’s perfect for meal prepping or big family gatherings.

Reheating

Reheat leftovers in a covered dish at 350°F until warmed through to avoid drying out the pasta. Adding a splash of water or extra sauce before reheating helps keep it moist and melty.

Frequently Asked Questions:

Can I use penne instead of ziti?

Absolutely! Penne is a fantastic substitute for ziti since their tubular shapes are similar and both hold sauce well, so your Baked Ziti with Meat and Ricotta Recipe will still turn out delicious.

How long can I keep the assembled baked ziti in the fridge before baking?

You can assemble the entire dish and keep it refrigerated for up to 24 hours before baking. In fact, letting it sit allows the flavors to meld, often improving the taste.

Can this recipe be made vegetarian?

Yes! Swap the meat for sautéed mushrooms, lentils, or a plant-based ground meat substitute. Adjust seasonings accordingly and you’ll still enjoy a hearty & creamy baked pasta dish.

What’s the best way to reheat leftover baked ziti?

Reheat leftovers covered in the oven at 350°F for about 20-30 minutes. Add a splash of water or extra sauce if it seems dry. You can also microwave individual portions in short intervals until heated through.

Final Thoughts

This Baked Ziti with Meat and Ricotta Recipe has become one of my go-to dishes when I want the ultimate comfort food fix. It’s forgiving, dependable, and endlessly adaptable—even my pickiest eaters can’t resist it. I hope you find it as satisfying and worthwhile as I do. Cooking and sharing this dish will fill your kitchen with delicious memories—give it a try and enjoy every cheesy, saucy bite!