Baked Ziti is not for the faint of heart! This ultimate comfort food is calling all Italian food lovers! Image steaming, rich, meaty pasta coated in a herby, tomatoey sauce, smothered in ooey-gooey mozzarella and Parmesan cheese. Oh Mamma mia! This is the pasta bake meal everyone will die for—and I mean it!

Before we keep going, I have to make a quick disclaimer: This is not the meal for you if you’re on a diet—or if your doctor warned you to watch your cholesterol. This is pure indulgence! That “I just survived a crazy week and I deserve this” kind of meal! 😜

Baked Ziti

Baked ziti (Italian: ziti al forno) is a classic Italian-American pasta bake casserole (pasta al forno), featuring pasta smothered in cheesy sauce and rich ragù (usually with ground meat, Italian sausages, or meatballs), topped with a golden layer of melted cheese. The namesake ziti (hollow, straight tubes with square-cut ends) hails from Sicily, where its name means “brides” or “grooms.” Traditionally served at weddings across all social classes—the proof is in the pudding—this dish has proved itself a certified crowd-pleaser! 🤗

Now that we’re talking about my recipe here, I’ll admit—this isn’t the most traditional baked ziti. I’ve put my own spin on it with cream cheese (instead of ricotta), penne pasta, and a touch of balsamic vinegar for sweetness. But the beauty of home cooking is: there are no rigid rules! Everyone adds their own personal touch (I think even an Italian granny would agree with me). Hey—your kitchen, your rules… as long as it’s delicious! 😋

What You Will Need

Ingredient List

For this pasta casserole, I use ground beef as the star. This recipe serves 8 people (a pretty decent portion size, IMO – though if you’re a natural-born pasta eater like me, you might want to call it 6 servings 😝).

Pasta: Ziti or Penne.For some reason, I can’t find ziti at my local shops, so I use penne instead. Both penne and rigatoni work great! The trick is cook your pasta one minute less than the package instructions indicate, because it will finish cooking in the oven.
Meat: For the meat, I prefer ground beef—it’s a classic choice. You could also use a half-and-half mix of ground pork and beef for richer flavor. If you opt for Italian sausage (just remove the casings first), go easy on the salt. Always taste before adding more, since sausage is already well-seasoned!
Onion and garlic: Yellow onion, finely diced with minced garlic.
Tomato paste: We’ll need a few tablespoons to deepen the tomato flavor.
Tomato sauce/Passata: The tomato sauce is the backbone of this dish.
Cream cheese: I’ve tried ricotta in this recipe, but I find cream cheese adds even more flavor! Use the spreadable kind from a tub (not the firm baking blocks).
Regular mozzarella and Parmesan: Mozzarella brings the melt, Parmesan brings the punch.
Beef Bouillon Powder/Granules/Cubes (optional): Professional chefs often use bouillon to boost umami depth in commercial kitchens. For home cooking, it’s totally optional.
Balsamic vinegar: It adds a subtle sweetness while binding all the flavors together.
Seasonings: Italian seasoning, dried oregano, red chili flakes, salt and pepper to taste.

How To Make

Instruction

Preheat the oven at 356°F (180°C) fan-forced. In a cast-iron pan or skillet, add cooking oil and sauté diced onion over medium heat until soften, then add minced garlic and cook for one more minute until fragrant.
Add ground beef cook until browned. Drain excess fat.

Stir in tomato paste, tomato sauce, balsamic vinegar, bouillon powder (if using), and seasonings. Mix well and bring it to a boil, then turn the heat down to simmer for 10 mins on a very low heat.
Meanwhile boil water in a large pot, cook pasta 1 minute less than package instructions (it’ll finish in the oven). Drain and set aside.

Add the meat sauce in to the cooked pasta (reserve 2 cups for later use), mix well and fold in cream cheese until melted and creamy.
Spread the pasta mixture in a 9×13″ baking dish.

Spread the remaining 2 cups of meat sauce on the top evenly.
Top with mozzarella and Parmesan and bake at 356°F (180°C) for 25 mins until golden. Enjoy!

Our Tips

Undercooking pasta prevents mushiness.
Soften cream cheese to room temp first—it’ll blend into the sauce seamlessly.
Garnish with chopped parsley, torn basil or red pepper flakes for freshness/heat.

What To Serve With

Here are some pairings ideas to complement your baked ziti:

Breads:

Crusty bread
Garlic knots

Fresh Salads:

Crisp Green Salad

Try this recipe tonight and let the compliments roll in! ❤️ Share your creations on the comment section with your photos! We’d love to see your delicious results!