Description

Indulge in this One-Pan Ziti Pasta Bake, where tender tubes of ziti intertwine with a savory tomato-garlic sauce and a triple-cheese blend for the ultimate comfort food experience. Ready in under an hour, it’s designed for busy weeknight meals, effortlessly combining protein, pasta, and cheese in a single skillet. Golden and bubbling on top, each forkful reveals creamy ricotta swirled with melted mozzarella and a punch of Parmesan, making it a surefire hit for both family-friendly dinners and casual entertaining.

Ingredients

Scale

1 pound (450 g) ziti or penne pasta
1 tablespoon olive oil
1 pound (450 g) lean ground beef
1 small onion, finely chopped
2 garlic cloves, minced
1 (24-ounce) jar tomato pasta sauce
1 (15-ounce) container ricotta cheese
1 cup (100 g) grated Parmesan cheese, divided
2 cups (200 g) shredded mozzarella cheese, divided
1½ teaspoons dried Italian seasoning
½ teaspoon red pepper flakes (optional)
Kosher salt and freshly ground black pepper, to taste
Chopped fresh basil or parsley, for garnish

Instructions

Cook the pasta in a large pot of boiling salted water until al dente; drain and set aside.

Meanwhile, heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.

Add the ground beef, season with salt and pepper, and cook, breaking up with a spoon, until no longer pink, about 6–8 minutes. Drain any excess fat.

Stir the tomato sauce, Italian seasoning, and red pepper flakes (if using) into the beef mixture and simmer for 5 minutes to meld flavors. Taste and adjust seasoning.

In a large bowl, combine the cooked pasta, beef-tomato sauce, ricotta cheese, and half of the Parmesan and mozzarella. Toss gently until well coated.

Spoon half of the pasta mixture into a greased 9×13-inch (23×33 cm) baking dish. Sprinkle with one cup of mozzarella and one-half cup of Parmesan. Top with the remaining pasta mixture and finish with the remaining mozzarella and Parmesan.

Bake in a preheated 375 °F (190 °C) oven until the cheese is melted and bubbly, about 20 minutes. For a golden top, broil on high for 2–3 minutes, watching closely.

Let rest for 5 minutes before serving. Garnish with chopped basil or parsley.

Notes

Advance Prep: Layer ingredients up to 24 hours before baking; keep covered in the refrigerator.
Freezing Instructions: Bake first, cool completely, then portion and freeze for up to 2 months—reheat at 350 °F (175 °C) until warmed through.
Vegetarian Swap: Replace meat with sautéed mushrooms and spinach or use plant-based crumbles for a meatless option.
Sauce Customization: Stir in a splash of red wine or a pinch of smoked paprika for deeper flavor complexity.
Cheese Substitutes: Try fontina or gouda for a nuttier profile, or mix in pepper jack for a spicy kick.
Serving Size & Storage: Serves 6–8; leftovers keep airtight in the fridge for up to 4 days—perfect as a make-ahead dinner or easy freezer meal.