Name: Baked Ziti with Rich Meat Sauce 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); 1/4-1/2 teaspoon red pepper flakes; 1 28 oz. can crushed tomatoes in puree; 2 15 oz. cans tomato sauce; 3 tablespoons tomato paste; 1/2 cup water; 1 tablespoon reduced sodium soy sauce; 1 tablespoon sugar (more or less to taste); 1 1/2 teaspoons balsamic vinegar; 1 tablespoon beef bouillon or better than bouillon; 1 1/2 tablespoons dried basil; 1 1/2 tablespoons dried parsley (may substitute 1/4 cup fresh each); 2 teaspoons dried oregano; 1/2 teaspoon dried thyme; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 bay leaf; 3 cups whole milk ricotta cheese; 1/2 cup sour cream; 1 egg; 1/4 cup chopped fresh basil or 1 tablespoon dried basil; 1/4 teaspoon ground nutmeg

There’s something so comforting about a cheesy pasta bake bubbling fresh from the oven. This Baked Ziti with Rich Meat Sauce Recipe combines hearty meat sauce, creamy ricotta, and layers of melty mozzarella for a cozy dinner that feels like a warm hug on a plate. Trust me, it’s worth every step.

A close-up of a large spoon lifting a serving of baked pasta from a white baking dish resting on a white marbled surface. The pasta has three visible layers: the bottom layer is tube-shaped pasta mixed with thick red tomato sauce and ground meat, the middle layer is rich red sauce with meat, and the top layer consists of melted white cheese sprinkled with fresh green herbs. The cheese is gooey and stringy, stretching from the spoon to the dish, with small bits of green herbs adding contrast. The background is blurred with bright lighting highlighting the vibrant reds, whites, and greens. 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 Rich Meat Sauce Recipe
Top Tip
How to Serve Baked Ziti with Rich Meat Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Baked Ziti with Rich Meat Sauce Recipe

Why You'll Love This Recipe

I couldn’t wait to share this Baked Ziti with Rich Meat Sauce Recipe because it’s genuinely one of those dishes that’s surprisingly simple to make but tastes like you’ve been slaving over the stove all day. Every bite bursts with rich flavor and just the right amount of gooey cheese.

Deeply Flavorful Sauce: The meat sauce simmers to perfection with layers of herbs, balsamic vinegar, and a hint of sweetness that balances out the acidity.
Perfectly Cheesy Layers: The mix of ricotta, mozzarella, and Parmesan creates a luscious, creamy texture that melts in your mouth.
Family-Friendly Comfort: Whether you’re feeding a crowd or meal-prepping for the week, it’s the kind of dish everyone loves and asks for again.
Make-Ahead Magic: It’s brilliant for prepping in advance or freezing, so you can stash it away for a busy day without sacrificing flavor.

A white rectangular baking dish filled with a lasagna showing five visible layers: a deep red tomato sauce mixed with cooked ground meat forms the main base and middle layers, creamy white melted cheese layers spread thickly on top and between the meat sauce layers, and fresh green parsley sprinkled generously over the top with a few small basil leaves scattered for color contrast. The sides of the dish show the baked tomato sauce and cheese slightly browned and baked into the edges. A metal spoon rests inside the bottom left corner where a portion has been served, revealing the rich layers clearly. The dish sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe blends classic Italian flavors and textures that complement each other beautifully. From the savory meat sauce to the fresh cheeses, every ingredient plays a crucial role—and I’ve included tips so you can make the best choices while shopping.

Flat lay of dry uncooked ziti pasta tubes, a small white ceramic bowl of bright red crushed tomatoes in puree, a small white ceramic bowl of deep red tomato sauce, a small white ceramic bowl of rich red tomato paste, fresh whole brown onion bulb, a small white ceramic bowl of diced orange carrot cubes, a fresh celery stalk with leaves, a small white ceramic bowl filled with peeled garlic cloves, a small white ceramic bowl of dark red chili flakes, raw lean ground beef portion, raw mild Italian sausage meat formed in a natural shape, a small white ceramic bowl of soy sauce, a small white ceramic bowl of granulated white sugar, a small white ceramic bowl of balsamic vinegar, a fresh bay leaf, a small white ceramic bowl containing a mix of dried basil, dried parsley, dried oregano, dried thyme, salt, black pepper, a large white ceramic bowl of whole milk ricotta cheese, a small white ceramic bowl of sour cream, one whole clean white egg, a small white ceramic bowl of chopped fresh basil leaves, a small white ceramic bowl of freshly shredded mozzarella cheese, a small white ceramic bowl of freshly grated Parmesan cheese, arranged symmetrically and proportionally 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: I love ziti for its tubular shape that holds sauce perfectly, but penne works just as well if you can’t find it.
Mozzarella cheese: Freshly shredded is key for melting evenly and providing that soft gooey layer everyone adores.
Parmesan cheese: Freshly grated Parmesan adds a sharp, nutty flavor and melts beautifully—avoid pre-shredded or powdered versions.
Ground beef and Italian sausage: Using both adds depth of flavor; the sausage brings fennel and seasoning that makes this sauce special.
Onion, carrot, celery: The classic soffritto base brings natural sweetness and complexity to the sauce.
Garlic and red pepper flakes: Fresh garlic infuses the sauce with aroma, while red pepper flakes deliver a subtle kick.
Crushed tomatoes, tomato sauce, and tomato paste: Combining these ensures a rich, thick, and perfectly balanced sauce.
Seasonings (basil, oregano, parsley, thyme, bay leaf): Dried herbs create that authentic Italian flavor—you can swap fresh if you have it!
Balsamic vinegar and sugar: Both are small but mighty, bringing acidity and sweetness that round out the sauce.
Ricotta cheese, sour cream, egg: These mix into a lush, creamy layer that lightens the baked ziti and adds richness.
Fresh or dried basil in ricotta: Adds a burst of herbaceous freshness throughout the casserole.

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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

One of the great things about this Baked Ziti with Rich Meat Sauce Recipe is how versatile it is. I often tweak it based on what I have at home or my mood—feel free to do the same to make it your own.

Variation: I’ve made it meatless by swapping the beef and sausage for sautéed mushrooms and lentils. It’s surprisingly hearty and just as satisfying.
Dairy-free option: Try using vegan ricotta and mozzarella substitutes, plus pasta without eggs—perfect for friends with allergies.
Spice level: Add more red pepper flakes if you like it spicy, or leave them out entirely for a kid-friendly meal.
Herb swaps: Fresh herbs are lovely if you have them on hand; I sometimes add chopped oregano or thyme for a slightly different flavor profile.

Step-by-Step: How I Make Baked Ziti with Rich Meat Sauce Recipe

Step 1: Cooking the pasta just right

Start by boiling salted water and cooking your ziti pasta until just al dente—this means it still has a bit of a bite. I usually check 2-3 minutes before the package suggests because the pasta continues to cook in the oven later. Once done, drain and rinse with cold water to stop the cooking process and prevent sticking.

Step 2: Simmer the rich meat sauce

In a large Dutch oven or heavy-bottomed pot, brown the ground beef and Italian sausage along with onion, carrot, and celery until everything softens and caramelizes beautifully. I add garlic and red pepper flakes last, cooking just 30 seconds more to avoid burning. Drain any excess fat, then stir in crushed tomatoes, tomato sauce, paste, and all seasonings. Let this sauce simmer gently uncovered for 15 minutes, stirring now and then so it thickens and the flavors meld perfectly.

Step 3: Prepare the creamy ricotta mixture

While the sauce simmers, mix the ricotta, sour cream, egg, Parmesan, chopped basil, and a pinch of nutmeg in a bowl. This combo creates the luscious, creamy layer that balances the meat sauce perfectly. I find this step easy to do early on while your sauce finishes.

Step 4: Layer it up and bake

Preheat your oven to 350°F and spray a deep 9×13 baking dish with cooking spray. Combine the cooked pasta with the meat sauce just before assembling so the pasta doesn’t get overly soft. Then layer half of this mixture into the pan, dollop half the ricotta mixture over it, and sprinkle half the mozzarella cheese. Repeat the layers and top with Parmesan. Cover tightly with foil to keep moisture in, then bake for 30 minutes. Remove the foil and bake another 15 to 30 minutes until the top is golden and bubbly.

Top Tip

Over the years, I’ve learned a few tricks that make this Baked Ziti with Rich Meat Sauce Recipe come out just right every time. These tips have saved me from common pitfalls, so I wanted to share them with you.

Don’t overcook the pasta: Pasta continues cooking in the oven with the sauce, so keep it firm when boiling to avoid mushy baked ziti.
Drain the meat well: Even with lean beef, draining excess fat prevents a greasy sauce which can weigh down the dish.
Use fresh cheese: Always shred your own mozzarella and Parmesan instead of buying pre-shredded—it melts so much better!
Let it rest: After baking, letting the ziti sit for 10 minutes before serving helps it set up and makes slicing neater.

How to Serve Baked Ziti with Rich Meat Sauce Recipe

Garnishes

I like to sprinkle chopped fresh parsley or basil on top just before serving—it adds a pop of color and an herbal brightness that cuts through the richness beautifully. Sometimes I add a little extra grated Parmesan at the table for those who love an extra cheesy finish.

Side Dishes

This baked ziti pairs wonderfully with a crisp green salad dressed lightly with lemon or balsamic vinaigrette, plus crusty garlic bread to mop up the sauce. Roasted vegetables like asparagus or broccoli also complement the meal without overwhelming it.

Creative Ways to Present

For special occasions, I sometimes serve this baked ziti in individual ramekins for a charming single-serving presentation. You can also layer it in a deep ceramic casserole dish surrounded by candles for an inviting dinner party vibe. Adding a colorful herb garnish or a drizzle of good olive oil on top gives it that restaurant-worthy touch.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, and they usually last about 3-4 days. To keep the baked ziti tasting fresh, I allow it to cool completely before refrigerating to avoid sogginess from steam.

Freezing

Freezing works wonders for this recipe—either freeze the assembled casserole before baking or portion out leftovers. I wrap the dish well with plastic wrap and foil to prevent freezer burn, and it holds up beautifully for up to 3 months.

Reheating

To reheat, I cover the leftovers with foil and warm them in the oven at 350°F until hot and bubbly, usually about 20-30 minutes depending on the portion size. Microwaving works too but can sometimes dry it out—adding a little splash of water or sauce before reheating helps.

Frequently Asked Questions:

Can I use penne instead of ziti in this recipe?

Absolutely! Penne is a great substitute for ziti because it’s a similar tubular pasta that holds sauce well, so your baked ziti will still come out delicious.

How do I prevent the baked ziti from becoming mushy?

The key is to cook the pasta just until al dente before assembling and baking. Also, don’t mix the pasta and sauce too early to avoid the pasta absorbing too much liquid before baking.

Can I make this recipe ahead of time?

Yes! You can assemble the entire baked ziti the day before, keep it refrigerated, and bake it just before serving. This actually helps the flavors meld together beautifully.

What’s the best way to reheat leftovers?

Oven reheating at 350°F covered with foil keeps the pasta moist and heated evenly. Microwaving works if you’re short on time—add a splash of water and cover loosely to keep it from drying out.

Final Thoughts

There’s a reason I keep coming back to this Baked Ziti with Rich Meat Sauce Recipe—it’s like a little slice of Italian comfort you can count on any night. Whether you’re feeding family, friends, or just treating yourself, this dish delivers hearty, cheesy satisfaction that feels like a warm hug. I really hope you enjoy making and sharing it as much as I do!