Baked Ziti

12 servings
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes

Ultimate Italian Baked Ziti creamy casserole with a homemade meat sauce, super EASY to make and super cheesy (three cheeses!) filling in under an hour.

Baked Ziti is the ultimate in Italian Casserole dishes and I’d feel like I was holding back if I didn’t tell you that if you love this ziti I need you to try our Baked Million Dollar Spaghetti and Ultimate Meat Lasagna. They’re basically all best friends in the cheesy meat pasta category.

Cross section of Baked Ziti in baking pan


If you love layered pasta casserole, don’t limit yourself to lasagna. Baked ziti is lasagna’s delicious cousin and a long-time favorite comfort food. Because of the savory richness of the cheese, meat and sauce it’s very filling and great for large gatherings.

Also, the baked ziti you made last night tastes even better as leftovers, so save some for later. If this is your first time building a pasta casserole, don’t worry. Baked ziti is easy to make and the steps are easy to follow.

If you’re looking for more Pasta Recipes, we’ve got over 100 for you to pick from!

Baked Ziti before baking in baking pan


How to Make Baked Ziti

  1. Cook the pasta in a large pot for one minute shorter than the directions on the bag tell you to – This is so your pasta turns out al dente, or slightly firm when you bite it.
  2. Combine your ground beef and onions together in a dutch oven until the ground beef is cooked through.
  3. Add your Marinara Sauce and let it simmer, then take half of the ziti and set it in a casserole dish.
  4. Layer your meat sauce, cheeses, and the other half of the ziti on top. All that’s left after that is to put it in the oven and relax for 30 minutes while it bakes.

If you liked this pasta recipe and want to try more like it, you should look up our Slow Cooker Lasagna Soup or Easy Skillet Baked Ziti.

More Classic Italian Recipes:

And for dessert you can have an Easy Vanilla Cake or Red Velvet Cake!


  • Italian sausage: try switching out your ground beef for Italian sausage. The sausage has a  different texture than the ground beef, and the meat’s Italian seasoning makes for a delicious variation. You can use a Sweet Italian Sausage or a classic ground pork, they’re both very flavorful. 
  • Ricotta cheese: A favorite for lasagna fans, ricotta cheese would bring in more of a lasagna flair. You could also use cottage cheese or cream cheese.
  • Fresh Basil: Adding just a pinch of chopped fresh basil to the top of your baked ziti compliments the richness of the tomato sauce. You can also sprinkle on some oregano and red pepper flakes as well.
  • Garlic Cloves: Dice up a few garlic cloves and mix them in with the ground beef and sauce before layering the pasta.

Baked Ziti in baking pan after baking


What’s the difference between rigatoni and ziti? Ziti is usually thinner than rigatoni, and rigatoni is shorter and can have a little bit of a bend to it. Ziti is also similar to penne pasta, but you can always tell penne apart by its angled edges. For this particular pasta dish, using ziti is a must.


“Ziti” comes from the word “zita,” which is short for “maccheroni di zita.” “Maccheroni di zita,” or “macaroni of the bride” in Italian, according to the Merriam-Webster Dictionary, was a favorite meal at weddings, because of how easy it is to make and how simple it is to adjust the serving size to feed a lot of people.

Bowl of Baked Ziti with cheese


Casseroles are considered fully cooked and ready to eat at 165 degrees F (73.9 degrees C) according to the USDA’s website.  Also, if you intend to freeze or refrigerate the baked ziti, make sure to let the pasta completely cool to room temperature before you put it away.


  • Serve: don’t leave baked ziti out at room temperature for any longer than two hours.
  • Store: you can refrigerate any leftovers for up to 3 days.
  • Freeze: If you seal your pasta in an airtight container, it will be good for up to 3 months.

This baked ziti recipe is a classic Italian-American comfort food that is hearty, filling and great for crowds. Great for both potluck dinners and cozy nights in.


top down shot of baked ziti in bowl

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Baked Ziti

Ultimate Italian Baked Ziti creamy casserole with a homemade meat sauce, super EASY to make and super cheesy (three cheeses!) filling in under an hour.
Yield 12 servings
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Main Dish, pasta
Cuisine Italian
Author Sabrina Snyder


  • 1 pound dry ziti pasta
  • 1 yellow onion , chopped
  • 1 pound ground beef , (85/15)
  • 6 cups Marinara Sauce
  • 1 1/2 cups sour cream
  • 1 1/2 cups mozzarella cheese , shredded
  • 8 slices provolone cheese
  • 1/4 cup Parmesan cheese , shredded


  • Cook pasta one minute shy of the directions and drain.
  • Preheat oven to 350 degrees.
  • Add beef and onions to a large dutch oven and cook until beef is fully cooked on medium high.
  • Add in marinara sauce and let simmer for 20 minutes on medium heat.
  • Layer in 9x13 baking dish in order: half the pasta, half the meat sauce, all the sour cream, ½ the mozzarella, all of the provolone cheese, the rest of the pasta, the rest of the meat sauce, the rest of the mozzarella and all of the Parmesan cheese.
  • Bake uncovered, on a baking sheet, for 30 minutes, until golden brown and bubbly.


Calories: 271kcal | Carbohydrates: 9g | Protein: 18g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 65mg | Sodium: 975mg | Potassium: 617mg | Fiber: 2g | Sugar: 7g | Vitamin A: 985IU | Vitamin C: 9.5mg | Calcium: 291mg | Iron: 2.3mg

Pictures from original publishing date of 6/2019

Baking pan of baked ziti casseroleBaked Ziti

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Baked Ziti is such a great party dish. Perfect for potlucks and family get togethers. Your recipe is delicious and I’ll definitely have to put this on the regular rotation!

  2. The absolute BEST! My son never eats anything with sauce and he loved it! My husband rarely eats leftovers and he ate it for lunch and dinner until it was gone! They’ve both requested it a week later. It’s a total hit! Thank you!!!

  3. Huge hit at my daughter’s first birthday party!! I added extra beef (Almost double) and cut back the sauce a bit for a thicker sauce. Everyone thought I ordered it from a fancy restaurant. I got lots of compliments, will definitely be a go to for other parties.

  4. Has anyone made this the day before, refrigerated it and then baked the next day? Wondering if it would come out mushy. Any thoughts would be appreciated.

    1. I would cut the baking time a little early, so the noodles are just shy of al dente. That way they will keep their form when reheating. Hope this helps!

  5. Yuuummmmmm! This was so delicious and easy to make. We had leftovers too which we ate quickly! ? Thanks for sharing!

    1. It’s just for the creaminess for the cheese mixture. You could substitute ricotta if you don’t like sour cream. It won’t be as tangy but sounds like you may enjoy it more.

  6. There are no actual comments as to how this recipe turned out for anyone. My chief concern is that it’s baked ‘uncovered’, so I’m wondering if it turns out dry. Personally, I’d cook it covered, then uncover it for the last 15 minutes or so. Any suggestions? This is a great dish to bring to an ‘event’, so I don’t want to mess it up.

    1. I baked it uncovered with no issue of it drying out but you can do a half and half covering if you prefer. 🙂

  7. I love this classic recipe! So full of flavor and is always a family favorite meal! Looking forward to making this tonight!

  8. Coming from an Italian background, this is one of my favorite meals. Nothing beats a good ziti. You had me at 3 cheeses!

  9. Baked ziti is the best! Creamy and pure comfort food! I love all your suggestions to serve with it!

  10. There is just nothing like a great baked ziti dish. I love all the different varieties you’ve suggested to change it up a bit! Yum!