Description
This easy baked ziti pasta casserole combines tender pasta, savory ground beef, creamy ricotta, and melty mozzarella baked to perfection with a rich marinara sauce. It’s a comforting Italian-American classic that’s perfect for family dinners or potlucks, featuring fresh basil and a crispy cheesy topping browned under the broiler for added flavor and texture.
Ingredients
Scale
Pasta
- 1 lb ziti pasta (or penne pasta or gluten-free pasta)
Meat Sauce
- 1 lb ground beef (85% lean)
- 1 onion (chopped)
- 2 garlic cloves (minced)
- 1 tsp salt
- 1/2 tsp black pepper
- 5 cups marinara sauce
Cheese and Herbs
- 15 oz fresh ricotta
- 10 fresh basil leaves
- 12 oz mozzarella cheese (shredded, divided)
- 1 cup grated parmesan cheese (divided)
Instructions
- Cook Pasta: Cook the pasta in salted boiling water following the package instructions until just al dente. Drain well but do not overcook, as the pasta will continue cooking in the oven.
- Prepare Meat Sauce: Heat a deep pan or Dutch oven over medium-high heat. Add ground beef and chopped onion, breaking up the meat, and cook until beef is fully browned and onions have softened, about 5-7 minutes. Add minced garlic, salt, and pepper, sauté for another minute until fragrant. Stir in marinara sauce, bring to a simmer, and cook for 5 more minutes. Remove from heat.
- Start Casserole Layer: Ladle a portion of the meat sauce into the bottom of a 9×13 inch casserole dish and spread evenly.
- Mix Ricotta and Basil: Chop basil leaves and add to the remaining meat sauce in the pan. Spoon in the ricotta cheese and gently fold in the cooked pasta until noodles are just coated, preserving the ricotta’s creamy texture.
- Assemble Layers: Transfer half of the coated pasta mixture into the casserole dish over the sauce layer. Sprinkle half of the shredded mozzarella and half of the grated parmesan evenly on top. Add the remaining pasta and then top with the remaining mozzarella and parmesan cheeses.
- Bake and Broil: Wipe the edges of the dish clean to avoid burning cheese. Bake uncovered in a preheated oven at 350°F (175°C) for 25 minutes. Then broil for 1-2 minutes to achieve a golden brown, bubbly cheese crust. Let the casserole cool for 5 minutes before serving.
- Garnish and Serve: Optionally garnish with additional fresh basil leaves for a bright herbal finish and serve warm.
Notes
- Do not overcook the pasta during boiling; it should be firm because it continues baking in the oven.
- Use fresh ricotta for best creaminess and flavor.
- Broiling at the end adds a delicious golden crust but watch closely to prevent burning.
- You can substitute ground beef with ground turkey or Italian sausage for variation.
- Gluten-free pasta works well to make this casserole gluten-free.
