Name: Baked Ziti Casserole
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 12 ounces ziti pasta; 1 pound ground beef; 2 cups marinara sauce; 1 cup ricotta cheese; 2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 2 cloves garlic, minced; 1 tablespoon olive oil; 1 teaspoon dried Italian seasoning; Salt and pepper to taste

Let Me Tell You About Baked Ziti (And Why My Socks Are Sometimes Missing!)

Hey pal, so picture this: it’s a rainy Tuesday, I’ve lost (yet again) one of my socks, and dinner needs to appear like magic. This baked ziti casserole is my secret weapon for evenings like that. Honestly, it’s the thing I make when I want something that feels like a warm hug in a dish—or when I just want leftovers I actually look forward to. Once, I tried making it for a potluck, and let’s just say two people cornered me for the recipe and a third tried to trade me her famous banana bread for the last piece. (No dice, Marsha! That last bit is always mine.)

Why You’ll Be Making This on Repeat

I make this when I’m craving something easy but still a little fancy, or when my family’s in that weird mood where nobody agrees on dinner but everybody’s happy when cheese is involved. My kids go wild for it—probably because it’s got that gooey, stretchy cheese layer that everyone fights over. And, to be honest, it’s practically impossible to mess up (unless you forget to boil the pasta, which I’ve done once. Maybe twice. Don’t ask!).

Gather Your Goodies (And Some Swaps If You Need ‘Em)

1 box (about 450g/1lb) ziti pasta – elbow macaroni works too if it’s what you’ve got. I’ve even used penne in a pinch.
2 cups marinara sauce – I sometimes use the store brand when I’m in a hurry (don’t tell my Italian aunt!) but homemade is lovely if you have time. Here’s a quick marinara recipe I like.
1 cup ricotta cheese – cottage cheese also works, though it’s less creamy.
2 cups shredded mozzarella – honestly, any melty cheese will do; I’ve used cheddar when the fridge was bare.
1/2 cup grated parmesan – or skip it if you’re out, I have more times than I care to admit.
1 egg – don’t stress if you forget; the casserole still holds together.
1/2 pound ground beef or Italian sausage (optional) – veggie crumbles work fine, or skip it altogether for a meatless vibe.
1 small onion, chopped – or, I mean, use onion powder if you really don’t feel like chopping.
2 cloves garlic, minced (I sometimes just squirt that pre-minced stuff from the jar, no shame)
Salt & pepper (to taste)
Fresh basil or parsley for garnish – or not. It’s just for show, really.

How I Actually Throw This Together

First, preheat your oven to 375°F (190°C). If you forget, like me half the time, just stick the casserole in and pretend you wanted it to warm up slowly (it still works, mostly).
Boil the ziti in a big pot with plenty of salt until it’s just al dente. Not mushy, not crunchy. This is where I usually sneak a noodle to check and maybe burn my tongue—classic.
While that’s happening, heat a skillet and brown your meat with the onion and garlic. If you’re skipping the meat, just soften the onion and garlic with a splash of olive oil. Don’t worry if the onions get a little color, honestly I think it adds flavor.
Drain the pasta, then dump it in a giant mixing bowl. Add the ricotta, half the mozzarella, most of the parmesan, and egg if you remembered. Give it a good mix (I use my hands sometimes, but a giant spoon is probably less messy).
Stir in the marinara sauce and the cooked meat (if using). Don’t freak out if it looks weirdly pink and gloppy now; it gets better in the oven, I promise.
Pour the whole thing into a big old casserole dish (I use a 9×13″ but honestly, any ovenproof pan works if you don’t mind a bit of spillage).
Top with the rest of the mozzarella and a sprinkle of parmesan. I sometimes add a few dots of butter for extra richness—but that’s totally optional and a bit over-the-top.
Bake uncovered for about 25-30 minutes, until bubbly and golden. If the top isn’t browned enough, maybe broil it for a minute or two. But keep an eye on it—once I wandered off to water my plants and came back to cheese that looked like the surface of the moon.
Let it sit a few minutes before serving. It helps everything firm up (and saves you from scalding your mouth, ask me how I know).

What I’ve Learned Along the Way (Aka Notes)

Actually, I find it works better if you mix a little sauce with the pasta first before adding the cheese—less dry that way.
The kind of pasta isn’t life or death. I once used half rigatoni, half penne because the boxes were almost empty. It was…fine! Maybe even better?
If you want extra veggies, throw in a handful of chopped spinach or some roasted peppers. Don’t overthink it.

Variations I’ve Tried (Not All Were Winners)

I’ve swapped the meat for mushrooms and zucchini—made it a bit lighter, and nobody complained (or maybe they just didn’t notice).
One time, I tried a buffalo chicken version—let’s just say blue cheese doesn’t really belong here. Lesson learned, moving on.
Adding a swirl of pesto on top before baking? Honestly, pretty good if you’re feeling fancy.

Equipment You’ll Probably Want (But Not Need, Exactly)

A big pot for boiling pasta. If you don’t have one, just do it in two batches—yep, I’ve had to do this in my old tiny apartment.
A large mixing bowl (or the pasta pot, no judgment, I do it all the time).
A casserole dish. If you don’t have one, use any oven-safe pan—just put a baking sheet underneath to catch drips.

How to Store It (If It Lasts That Long!)

Leftovers go in the fridge, covered, for about 3 days. You can freeze single portions too—zap them in the microwave or reheat in the oven. Though honestly, in my house it never lasts more than a day! If you want to freeze the whole thing before baking, just double-wrap in foil, and bake from frozen (add extra time, obviously).

Serving Up This Bundle of Joy

I usually serve big, messy scoops with a simple green salad and garlic bread. Sometimes, if I’m feeling extra, we do a side of roasted broccoli. My youngest insists on ketchup (don’t ask). On Sundays, we sometimes eat it straight out of the pan in front of the TV—pure bliss.

What I Wish I Knew From the Start (Pro Tips)

I once tried rushing the baking step because I was starving—ended up with cold cheese in the middle. Not worth it, trust me.
Salt your pasta water like the sea. Pasta needs flavor, otherwise the casserole can taste a bit flat.
Let it rest at least 5 minutes after baking. Otherwise, it falls apart and you end up with a cheesy puddle (which is still tasty, but not as pretty).

Questions I’ve Been Asked (And My Actual Honest Answers!)

Can I make this ahead? Yep, absolutely. I sometimes assemble the whole thing in the morning, cover it, and bake it off in the evening. You’ll need to add a few more minutes if it’s straight from the fridge.
Is it okay to use gluten-free pasta? Yes! I did this for a friend once. Just cook it a tiny bit less, or it can get mushy.
Do I have to use ricotta? Not really. Cottage cheese works, or skip it altogether—just add extra mozzarella. No casserole police here.
How spicy can I make it? Want more kick? Add some red pepper flakes to the sauce or swap in spicy sausage. Once I added a bit too much and, well, let’s just say I drank a lot of water that night!
What’s the difference between baked ziti and lasagna? Good question! It’s mostly the shape and layering; lasagna is more organized (like my sister), ziti is more like a big family free-for-all.

By the way, if you want more pasta ideas, Smitten Kitchen’s version is a fun read and worth checking out. Or just call me, and I’ll talk your ear off about pasta for an hour. But maybe bring your own wine (I’m always running low, for some mysterious reason).