Just six ingredients needed to make this shortcut version of Easy Baked Ziti. Layer it up and the oven does the rest. It comes together with only 10 minutes prep, thanks to two jarred sauces that keep things quick and easy without sacrificing that rich, creamy, cheesy bite!
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This easy baked ziti recipe is a layered pasta casserole built on a base of ziti pasta. Alternate seasoned ground beef, jarred pasta sauce and Alfredo sauce and Italian pre-shredded cheese and bake together until bubbly and golden.
My super simple version is slightly different from a classic baked ziti since I use a bottle of Alfredo sauce. But I found it mimics a homemade béchamel or cheese sauce without you having to get out that whisk! Talk about easy!
I've been making this recipe for easy baked ziti for over 20 years, y'all, and I mean that literally. My kids grew up on it, and now that they're grown and have kitchens (and kids) of their own, they make it for their own families!
This hamburger casserole started as a weeknight fix when I needed something filling and comforting using ingredients I already had. But it's become my go-to casserole whenever I need to feed a crowd or bring a dish to a friend in need, right alongside my Cheesy Chicken Broccoli and Rice Casserole and my Easy Shepherd's Pie!
Here in Alabama, we're a hunting family, so I'll let you in on a little secret: I make this just as often with ground venison from the freezer as I do with ground chuck, and nobody at my table has ever known the difference. Whether it's a Sunday dinner for the grandkids, a potluck, or a casserole I'm making for new parents bringing home baby, this cheesy baked ziti is always a slam dunk!
Shortcuts
- Jarred Alfredo sauce stands in for a homemade cheesy béchamel sauce, and honestly, it tastes just as rich without you having to stand at the stove whisking butter, flour, and milk together.
- A bottle of tomato basil pasta sauce saves you a ton of time compared to simmering a homemade marinara from scratch. A good quality jar tastes remarkably close to homemade.
- Pre-shredded mozzarella or Italian blend cheese is a real time-saver here. No blocks to grate, and it melts beautifully right on top.
Ingredients
Scroll down to printable recipe for exact ingredient quantities.
- Ziti pasta – About 8 ounces, or 3 cups uncooked. Penne works just as well if that's what's in your pantry.
- Ground chuck or hamburger – A pound of 80/20 ground chuck gives good flavor without being greasy.
- Onion – Just a half cup, chopped, for a little sweetness and depth of flavor in the meat.
- Salt – Optional. A small amount to season the meat as it browns. There's enough sodium in the jarred sauces and cheese but a tiny bit in the meat helps to sweat the onion.
- Tomato basil pasta sauce – One 24- to 28-ounce jar. Use your favorite brand, since this is the base flavor of the whole casserole.
- Alfredo sauce – One 15-ounce jar, layered in the middle for that creamy, from-scratch texture.
- Ricotta cheese – Optional, but it adds extra body, richness and protein. Whole milk or part-skim both work fine.
- Mozzarella cheese – For that cheesy, melty layer in the middle and on top!
How to Make Baked Ziti
Scroll down to the bottom for the printable recipe with detailed instructions.
- Preheat your oven to 350°F and lightly grease a 13x9-inch casserole dish.
- Cook the ziti according to the shortest time on package directions.
- While the pasta cooks, brown the ground chuck, onion, and salt together in a large skillet, stirring to crumble the meat, until no longer pink. Drain any excess fat.
- As soon as you drain the pasta, stir in the pasta sauce, then add the cooked beef mixture.
- Spoon half of the pasta mixture into the casserole dish and spread it to the edges. Pour the Alfredo sauce over the top, staying about ½ inch from the edge. If you're using ricotta, dollop it evenly over the Alfredo layer.
- Sprinkle with 1 cup of the cheese.
- Spoon the remaining pasta mixture over that layer and top with the rest of the cheese. Bake for 30 minutes, or until bubbly around the edges and golden on top.
Little tip: Let the alfredo baked ziti rest for about 5 to 10 minutes after it comes out of the oven before you slice into it. It'll firm up just enough to hold its layers when you serve it, instead of sliding all over the plate.
Gild the Lily
If you really want to take this over the top, don't skip the ricotta. It's listed as optional in the recipe because I've made this easy baked ziti recipe plenty of times without it and it's still fabulous, but when you do add it, that ricotta layer gives the casserole extra body and turns it into the cheesiest baked ziti you've ever pulled out of the oven!
Pro Tips
- Don't overcook the ziti. Since the pasta bakes again in the oven, cook it just to al dente (a minute or two shy of the package directions) so it doesn't turn mushy by the time the casserole is done.
- Let it rest before serving. I know it's tempting to dig in the second it comes out of the oven, but a short rest lets the layers set up so your slices hold together instead of falling apart on the plate.
Substitutions & Variations
- Pasta: If you can't find ziti or you've just got penne in the pantry, that will work just fine. No need to make a special trip to the store.
- Cottage cheese baked ziti: Cottage cheese is all the rage right now for a protein boost, so if you keep it on hand like I always do, swap it in for the ricotta for a little extra protein without sacrificing flavor.
- Cheese blend: Monterey Jack, Colby Jack, or a blend of provolone, mozzarella, and Parmesan all work beautifully in place of straight mozzarella.
- Meat: Ground turkey, chicken, or lamb are all good lean substitutes if ground chuck isn't your thing, and as I mentioned, ground venison is a regular in my kitchen.
What to Serve with Cheesy Baked Ziti
This baked ziti pasta is rich and hearty on its own, so there is really no need for sides. However, if you want something fresh on the side, try it with a mixed lettuce salad or my Caprese Salad with Cherry Tomatoes or Mozzarella Tomato Basil Salad! It would also go great with a loaf of Artisan Bread on the side to soak up extra sauce.
Storage
- To store: Store leftover baked ziti covered in the refrigerator for up to 4 days.
- To reheat: Warm individual portions in the microwave, or cover the whole dish with foil and reheat in a 350°F oven until heated through.
- Freeze baked ziti: Let the pasta cool completely, then wrap tightly (or portion into freezer-safe containers) and freeze for up to 3 months.
- Freeze before baking: Assemble the baked ziti up to the point of baking, cover tightly, and freeze unbaked. Thaw overnight in the refrigerator before baking as directed. Or, bake frozen baked ziti in a 350F oven still frozen and covered. It will take about 20 minutes longer to bake.
- Thawing: Move the frozen ziti to the refrigerator the night before you plan to reheat or bake it for the best texture.
FAQ's
The real flavor boost comes from browning your ground meat with onion and stirring it right into the pasta sauce. A good quality jarred tomato basil sauce and full-fat Alfredo also go a long way toward making this taste like it simmered all day, even though it didn't.
You can, but it works best with recipes specifically designed for it, since raw pasta needs extra liquid and a longer covered bake time to soften properly. For this particular recipe, you need to boil the ziti first!
Yes! Assemble the whole casserole up to a day ahead, cover, and refrigerate it unbaked. When you're ready to eat, just pop it in the oven, adding a few extra minutes to the bake time since it's starting out cold.
Not at all. The ricotta is optional and this casserole is still delicious without it. It simply adds extra creaminess and body if you happen to have it on hand.
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Easy Creamy Baked Ziti
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Equipment
Ingredients
- 8 ounces ziti pasta uncooked (about 3 cups)
- 1 pound ground beef or ground chuck
- ½ cup chopped onion
- ¼ teaspoon salt (optional)
- 1 (24 to 28 ounce) jar tomato basil pasta sauce
- 1 (15 ounce) jar alfredo sauce
- 1 cup whole milk ricotta cheese or part skim ricotta cheese (optional)
- 3 cups (12 ounces) shredded mozzarella cheese or Italian blend , divided
Instructions
- Preheat oven to 350F. Lightly grease a 13x9 inch casserole dish.
- Cook pasta according to the package directions' shortest time.
- Meanwhile, cook the ground chuck, onion and salt (if using) in a large skillet, stirring to crumble, until the meat is no longer pink and is done. Drain any fat.
- Immediately after draining the pasta, stir in pasta sauce. Then, add the cooked hamburger mixture.
- Spoon half of the pasta mixture in the casserole dish, spreading to the edges. Pour the alfredo sauce over it to within ½ inch of the edge. If using ricotta, dollop it evenly over the Alfredo sauce.
- Sprinkle with 1 cup of the mozzarella cheese.
- Then, spoon the remaining half of the pasta mixture over it and top with the remaining 2 cups mozzarella cheese. Bake, uncovered, for 30 minutes or until bubbly around the edges and golden on top.
- Yield: 8 servings
Notes
- Ricotta cheese is optional. It will still rich and cheesy without it, but adding it gives extra body and creaminess.
- Cook the ziti just to al dente, since it will finish cooking in the oven and can turn mushy if boiled too long.
- Salt the pasta water well; it's your best chance to season the noodles themselves.
- Let the casserole rest 5 to 10 minutes after baking so the layers set up and hold together when sliced.
- Ground turkey, chicken, or venison can be substituted for the ground chuck.
- Store leftovers covered in the refrigerator for up to 4 days.
- To freeze: cool completely, then wrap tightly or portion into freezer-safe containers and freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
- To make ahead: assemble the casserole up to a day in advance, cover, and refrigerate unbaked; add a few extra minutes to the bake time since it will start out cold.
Nutrition
Nutrition analysis on GritsAndGouda.com recipes are mostly calculated on an online nutrition calculator. I am not a dietitian and nutritional information is an estimate and can vary based on products used.
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