Name: Cheesy Baked Ziti with 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); 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 black 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 just something irresistibly comforting about a big pan of warm, bubbly pasta fresh from the oven. This Cheesy Baked Ziti with Meat Sauce Recipe stands out because it perfectly marries rich, savory meat sauce with layers of creamy ricotta and melty mozzarella—making every bite pure joy.

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 Cheesy Baked Ziti with Meat Sauce Recipe
Top Tip
How to Serve Cheesy Baked Ziti with Meat Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cheesy Baked Ziti with Meat Sauce Recipe

Why You'll Love This Recipe

This cheesy baked ziti has become one of my go-to meals whenever I want something that’s filling but still feels like a special treat. It’s like a warm hug on a plate, and the layers of cheese and meat sauce mean everyone at the table finds their favorite bit.

Layers of Flavor: The combination of homemade Bolognese meat sauce and creamy ricotta adds depth and richness you won’t get from store-bought jars.
Cheese Heaven: Freshly shredded mozzarella and Parmesan melt beautifully, creating that perfect gooey, golden crust.
Easy to Make Ahead: It’s a fantastic recipe for prepping in advance or freezing, which is a lifesaver for busy weeknights.
Comfort Food Classic: It satisfies cravings for Italian-American comfort food without complicated techniques or obscure ingredients.

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

What makes this Cheesy Baked Ziti with Meat Sauce Recipe so special is the harmony between fresh cheeses, hearty meat sauce, and perfectly cooked pasta. I always suggest picking quality ingredients where you can—it really pays off in the flavor.

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: This pasta holds sauce well because of its shape and hollow center; if you can’t find ziti, penne is a great stand-in.
Ground beef and Italian sausage: The combo brings a balance of lean protein and flavorful spice; the Italian sausage provides fennel, which adds that classic Italian flavor.
Onion, carrot, celery: These aromatics build a savory base in the sauce and add subtle sweetness and texture.
Garlic and red pepper flakes: Garlic adds warmth while red pepper flakes bring just enough kick without overwhelming the dish.
Crushed tomatoes, tomato sauce, and tomato paste: These anchor the Bolognese giving it richness and body.
Seasonings (basil, oregano, thyme, bay leaf): The dried herbs infuse the sauce with authentic Italian flavors that make all the difference.
Ricotta mixture: Whole milk ricotta mixed with sour cream and egg creates a velvety, creamy layer that balances the meaty sauce perfectly.
Mozzarella cheese: Freshly shredded mozzarella melts into layers of ooey-gooey goodness; avoid fresh mozzarella balls because they’re too watery here.
Parmesan cheese: Freshly grated Parmesan adds a nutty, salty finish and helps form that beautiful crust on top.

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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 making this baked ziti my own by tweaking the layering or adjusting the heat level. It’s such a flexible recipe—you’ll find it easy to adjust based on what’s in your fridge or your family’s tastes.

Spicy Variation: When I’m in the mood for a little heat, I bump up the red pepper flakes or add a pinch of chili powder to the sauce. It wakes up the dish beautifully.
Vegetarian Swap: You can swap the meat for sautéed mushrooms, lentils, or a plant-based ground meat alternative and still get that hearty satisfaction.
Herb Boost: Fresh herbs like basil and parsley added at the end brighten the whole casserole—try throwing some fresh basil in the ricotta mixture.
Cheese Twist: Mixing smoked mozzarella or provolone with the shredded mozzarella can add a deeper, more complex flavor layer if you want to experiment.

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

Step 1: Cook the Pasta Just Right

I always start by boiling the pasta in generously salted water until it’s just al dente—that means it should still have a bit of “bite” when you taste it. This is crucial because the pasta will finish cooking in the oven, and overcooked pasta leads to mushy ziti, which no one wants. Once cooked, I rinse it with cold water to stop the cooking process and prevent sticking.

Step 2: Build a Flavor-Packed Meat Sauce

In a large Dutch oven, I brown the ground beef and Italian sausage with onions, carrots, and celery, stirring until everything is nicely caramelized. Adding garlic and red pepper flakes at the end gives it a fragrant pop. Then, I drain the excess grease to keep the sauce from being too oily. After that, all the tomato ingredients, herbs, and seasonings join the party. I let the sauce simmer gently for about 15 minutes, stirring occasionally. This step really develops a deep, rich flavor that’s the heart of this dish.

Step 3: Mix Ricotta for Creaminess

While the sauce simmers and pasta cools, I whisk together ricotta, sour cream, egg, fresh basil, nutmeg, and Parmesan. This silky mixture adds lightness and a dreamy texture between the ziti and sauce layers.

Step 4: Layer and Bake to Perfection

Now for the fun part! I toss the ziti with the meat sauce just before assembling, then layer half of it in a baking dish. Dolloping ricotta in little spoonfuls, layering mozzarella, and repeating creates those irresistible layers. The Parmesan tops it all off. I cover the dish tightly with foil to keep it moist during the first part of baking, then uncover near the end so the cheese browns and bubbles beautifully. This is when your kitchen starts to smell absolutely divine!

Top Tip

After years of making baked pasta dishes, I’ve learned these little tips make all the difference. They’ve helped me nail the perfect texture and flavor balance every time, and I want you to have the same success!

Don’t Rinse Your Pasta Too Much: I rinse with cold water to stop cooking, but make sure it's not too cold or too long, so the noodles don’t get gummy or too chewy.
Drain the Meat Well: Removing excess grease from the meat sauce keeps the casserole from feeling greasy. It’s a game-changer for clean flavors!
Use Freshly Shredded Cheese: I shred my mozzarella and Parmesan myself to avoid anti-clumping agents that prevent proper melting and flavor release.
Layer Properly: Dotting the ricotta instead of spreading ensures you get little creamy pockets throughout the ziti rather than clumps.

How to Serve Cheesy Baked Ziti with Meat Sauce Recipe

Garnishes

I’m a big fan of simple garnishes here. Freshly chopped parsley or basil sprinkled on top adds a bright pop of color and herbal freshness that cuts through the richness perfectly. A few cracked black peppercorns right before serving adds just a hint of sharpness.

Side Dishes

To balance the richness, I usually serve this baked ziti with a crisp green salad dressed in a tangy vinaigrette. Garlic bread is an obvious crowd pleaser too—soft on the inside with crispy edges and just the right amount of buttery garlic flavor.

Creative Ways to Present

For dinner parties or holiday meals, I like to bake individual servings in mini casserole dishes or even using ramekins. It looks charming on the table and prevents any awkward slicing fights—you just hand out individual portions. Throw on a fresh basil leaf or a mini mozzarella ball for an elegant finishing touch.

Make Ahead and Storage

Storing Leftovers

Leftover baked ziti is fantastic and tastes even better the next day after the flavors have melded. I store mine in airtight containers in the fridge for up to 3 days, and the texture holds up really well. Just be sure to cool it down before refrigerating to keep it fresh longer.

Freezing

I often prepare a big batch of this recipe and freeze it unbaked. I wrap the assembled casserole tightly with plastic wrap and foil, then freeze for up to 3 months. When I’m ready, I thaw it in the fridge for 48 hours before baking, adding some extra time in the oven to make sure it’s heated through.

Reheating

To reheat, I cover leftover slices with foil to retain moisture and bake at 350°F until warmed through, usually about 20-25 minutes. It helps restore that fresh-baked vibe without drying out the cheesy layers. Microwaving works in a pinch but can make textures a little less creamy.

Frequently Asked Questions:

Can I substitute another pasta for ziti?

Absolutely! Penne pasta is the easiest substitute since it has a similar shape and texture that holds sauce well. Just cook it to al dente and proceed with the recipe.

How do I prevent the baked ziti from being too dry?

Covering the casserole tightly with foil during the first half of baking traps moisture, preventing dryness. Also, don’t overcook the pasta beforehand, and include ricotta and plenty of sauce to keep everything creamy.

Can I make this recipe ahead of time?

Definitely! You can assemble the casserole a day in advance and refrigerate it unbaked. It actually improves the flavor as the sauce and cheese meld. Just bake it when ready, adding a little more baking time if your dish is cold from the fridge.

What type of cheese is best for this recipe?

Freshly shredded whole milk mozzarella and grated Parmesan are key. Avoid pre-shredded or frozen cheeses because additives can affect how they melt and taste. The ricotta mixture adds creaminess and balances the savory sauce perfectly.

Final Thoughts

This Cheesy Baked Ziti with Meat Sauce Recipe is truly one of those dishes that brings people together. I’ve lost count of how many times I’ve made it for gatherings, and it never fails to get rave reviews. It’s approachable for home cooks but feels like you went the extra mile. Trust me, once you try it, you’ll want to keep it in your rotation for cozy dinners and celebrations alike. Give it a go—you won’t regret it!