Baked Ziti Casserole (Cheesy Make-Ahead Family Dinner)

Cheesy, saucy and bubbling at the edges, this Baked Ziti Casserole is the family dinner that disappears every single time. Tender pasta is tossed in a hearty meat sauce, layered with creamy ricotta, then buried under mozzarella and baked until golden.

It’s easy enough for a weeknight, big enough for a potluck, and it can be made a day ahead. If you love cozy casseroles, try my chicken pot pie casserole next, or go for this lasagna soup when you want the same flavors in a bowl.

Table of Contents

Why You’ll Love This Baked Ziti

Lasagna flavor, half the work. No layering noodles one by one, just toss and bake.
Feeds a crowd. One 9×13 pan serves 8 hungry people.
Make-ahead friendly. Assemble it the night before and bake when you need it.
Freezer hero. Bake one, freeze one for a busy night.
Creamy in every bite. A seasoned ricotta layer keeps it from ever tasting dry.

Ingredients Explained

Ziti or penne: Tubes catch the sauce inside. Cook them 2 minutes short of al dente so they don’t turn mushy in the oven.
Ground beef and Italian sausage: A mix gives the sauce rich, savory depth. Use all beef, all sausage, or ground turkey if you prefer.
Marinara sauce: A good jarred sauce saves time. Plain crushed tomatoes plus garlic and herbs work too.
Onion and garlic: Sautéed with the meat for flavor.
Ricotta: Whole-milk ricotta is creamiest. It’s mixed with egg, Parmesan and parsley so it sets softly.
Mozzarella: Low-moisture, shredded from a block, for that stretchy golden top.
Parmesan: Salty, nutty finish in the ricotta and on top.
Italian seasoning and red pepper flakes: Classic herbs and a whisper of heat.

How to Make Baked Ziti Casserole

Heat the oven. Preheat to 375°F and grease a 9×13-inch baking dish.
Boil the pasta. Cook ziti in well-salted water 2 minutes less than the package says. Drain.
Make the meat sauce. Brown the beef and sausage with the onion, breaking it up. Add garlic for 1 minute, drain excess fat, then stir in marinara, Italian seasoning and pepper flakes. Simmer 10 minutes.
Mix the ricotta. Stir ricotta with the egg, half the Parmesan, parsley and a pinch of salt.
Toss and layer. Toss the pasta with most of the sauce. Spread half in the dish, dollop on the ricotta and add 1 cup mozzarella. Top with the rest of the pasta, remaining sauce, mozzarella and Parmesan.
Bake. Cover with foil and bake 20 minutes, uncover and bake 15–20 more, until bubbly and golden. Rest 10 minutes before serving.

Tips for the Best Baked Ziti

Save some sauce. Pasta drinks up sauce as it bakes. Keeping a cup for the top keeps it saucy.
Undercook the pasta. It finishes cooking in the oven and stays tender, not soft.
Broil for color. Want a deeper golden top? Broil 2 minutes at the end and watch closely.
Let it rest. Ten minutes out of the oven helps it hold together when you scoop.

What to Serve With It

Pair it with garlic bread, a crisp Caesar salad, or roasted green beans. For an easy Sunday spread, add a cozy soup starter like my creamy potato soup.

Make Ahead, Storage and Freezing

Assemble, cover and refrigerate up to 24 hours; add 10 minutes to the covered bake time. Leftovers keep in the fridge for 4 days. To freeze, wrap the unbaked casserole tightly in plastic and foil for up to 3 months, thaw overnight in the fridge, then bake as directed.

Frequently Asked Questions

What’s the difference between baked ziti and lasagna?

They share the same flavors, but baked ziti uses tube pasta tossed with the sauce instead of flat noodles layered one at a time, so it’s faster to assemble.

Can I make baked ziti without ricotta?

Yes. Use cottage cheese blended smooth, or stir ½ cup sour cream into the sauce for creaminess.

Why is my baked ziti dry?

Usually the pasta was fully cooked first or there wasn’t enough sauce. Undercook the pasta and save a cup of sauce for the top.

Can I make it meatless?

Definitely. Skip the meat and add sautéed mushrooms, zucchini and spinach to the marinara.

More Comfort Food Dinners You’ll Love

Baked Ziti Casserole Recipe

Prep: 20 min | Cook: 50 min | Servings: 8

Ingredients

1 lb ziti or penne pasta
½ lb lean ground beef
½ lb mild Italian sausage, casings removed
1 medium onion, diced
3 cloves garlic, minced
2 jars (24 oz each) marinara sauce
1½ tsp Italian seasoning
¼ tsp red pepper flakes
15 oz whole-milk ricotta
1 large egg
¾ cup grated Parmesan, divided
2 tbsp chopped fresh parsley
3 cups (12 oz) shredded mozzarella, divided
Salt and pepper to taste; fresh basil to serve

Instructions

Preheat oven to 375°F. Grease a 9×13-inch baking dish.
Cook pasta in salted water 2 minutes less than package directions; drain.
Brown beef, sausage and onion; add garlic 1 minute, drain fat. Stir in marinara, Italian seasoning and pepper flakes; simmer 10 minutes.
Mix ricotta, egg, ¼ cup Parmesan, parsley and a pinch of salt.
Toss pasta with all but 1 cup of sauce. Layer half the pasta, the ricotta and 1 cup mozzarella, then the remaining pasta, reserved sauce, remaining mozzarella and Parmesan.
Bake covered 20 minutes, uncovered 15–20 minutes until bubbly. Rest 10 minutes and top with basil.

Nutrition (estimated, per serving): about 610 calories, 34 g protein, 56 g carbs, 4 g fiber, 27 g fat.

Love this cheesy casserole? Save it to your Pinterest dinner board for your next family night!