Creamy cheesy baked ziti layers seasoned ground beef, tender pasta, marinara sauce, and three kinds of cheese into a bubbling casserole that feeds six. It takes about forty five minutes of oven time and always disappears fast.
Ricotta and sour cream stir into the pasta for a rich, creamy base, while mozzarella and Parmesan melt into a golden top. Make it for a family dinner or bring it to a potluck, and leftovers reheat beautifully.
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Why This Creamy Cheesy Baked Ziti Recipe Works
Ricotta and sour cream make the pasta extra creamy, so every bite is rich without drying out in the oven.
Seasoned ground beef and marinara give the casserole a rich meat sauce flavor that everyone enjoys.
You assemble it in one dish and bake it, which makes it ideal for feeding a crowd with very little fuss.
Ingredients for Creamy Cheesy Baked Ziti
- The casserole uses one pound of ground beef, one pound of ziti, one jar of marinara sauce, eight ounces of ricotta, one cup of sour cream, and half a cup of Parmesan.
- The seasonings are one tablespoon of Italian seasoning, one teaspoon of salt, and half a teaspoon of black pepper, and you top it with eight ounces of shredded mozzarella.
Ground beef. It adds a savory, meaty base to the sauce.
Ziti pasta. The tube shape holds the sauce and cheese in every bite.
Ricotta and sour cream. They give the pasta a creamy, rich texture.
Mozzarella. It melts into a stretchy, golden layer on top.
Parmesan. It adds a sharp, salty flavor.
How to Make Creamy Cheesy Baked Ziti
1. Brown the beef. Cook the ground beef in a skillet over medium heat until browned, breaking it into small pieces, then drain the fat.
2. Season. Stir in the salt, pepper, and Italian seasoning and let the flavors mix for two to three minutes.
3. Boil the pasta. Cook the ziti in salted water until al dente, then drain it.
4. Mix. Stir the pasta with the beef, marinara, ricotta, sour cream, and Parmesan until evenly coated.
5. Assemble. Heat the oven to 375 degrees F and spread the mixture in a greased baking dish, topping it with mozzarella.
6. Bake. Cover with foil and bake for twenty five minutes, then uncover and bake fifteen to twenty minutes more until bubbly and golden.
Cook the pasta a minute or two shy of done. The ziti keeps softening in the oven as it absorbs sauce, and fully cooked pasta turns mushy by the time the casserole is ready. Drain it well so the extra water does not thin the sauce, and do not rinse it, because the surface starch helps the sauce cling.
Let the baked ziti rest for ten minutes before cutting into it. The sauce and cheese set slightly as they cool, which lets you cut clean squares instead of a runny scoop. Use this time to toss a green salad or warm some garlic bread so the whole meal comes together at once.
How to Serve Creamy Cheesy Baked Ziti
Serve the ziti hot with a green salad and garlic bread. For more baked pasta dishes, try baked ziti with ground beef, baked pasta primavera, ground beef lasagna, or creamy tomato chicken pasta bake.
How to Store and Reheat Creamy Cheesy Baked Ziti
Cool the leftovers within two hours and refrigerate them in a covered dish for up to four days. Reheat individual portions in the microwave, or warm the whole dish covered with foil in the oven. To freeze, wrap the baked or unbaked casserole tightly and keep it for up to three months, then thaw it overnight.
Tips and Variations for Creamy Cheesy Baked Ziti
Flag the allergens. This casserole contains wheat, milk, and possibly egg, so check the pasta, cheese, and sauce labels.
Do not taste raw beef. Taste the seasoning only after the beef is fully cooked, and wash your hands after handling raw meat.
Check the temperature. Ground beef is safe at 160 F.
Use lean beef. It keeps the sauce from turning greasy.
Add vegetables. Stir in spinach or zucchini for extra nutrition.
Use fresh cheese. Shred mozzarella from a block, since it melts smoother.
Make it ahead. Assemble the casserole a day early and bake it when needed.
Check trusted guidance. Read the Purdue Extension guide to storing leftovers for safe handling of casseroles.
You can swap the ground beef for Italian sausage or ground turkey. Sausage adds fennel and a little heat, while turkey makes a lighter casserole. Either one cooks in the same time, and you can use a mix of half beef and half sausage for the most flavor.
For a crunchy top, mix a handful of breadcrumbs with a spoonful of olive oil and sprinkle it over the cheese before baking. The crumbs toast in the oven and add a pleasing contrast to the soft pasta. Fresh basil on the finished dish also adds color and a bright, herby aroma.
Frequently Asked Questions About Creamy Cheesy Baked Ziti
How do you make creamy cheesy baked ziti extra saucy?
Add an extra half cup of marinara to the pasta mixture and keep the dish covered for the first part of the bake.
Can you make creamy cheesy baked ziti ahead of time?
Yes. Assemble it a day early, refrigerate it, and add a few minutes to the bake time.
Can you freeze creamy cheesy baked ziti?
Yes. Wrap it tightly and freeze for up to three months, then thaw it overnight before baking.
Can I use penne?
Yes. Penne or rigatoni work in the same amount.
Why did my casserole turn dry?
Overcooked pasta or too little sauce is usually the cause, so undercook the pasta slightly and keep it covered.
Creamy Cheesy Baked Ziti
Equipment
- Large skillet
- Large pot
- 9 by 13 inch baking dish
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 lb ziti pasta
- 24 oz marinara sauce jar
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp Italian seasoning
- 8 oz ricotta cheese
- 8 oz shredded mozzarella cheese
- 1 cup sour cream
- ½ cup grated Parmesan cheese
Instructions
Cooking
- Brown. Brown the beef, drain the fat, and stir in the seasonings.
- Boil. Cook the ziti until al dente and drain.
- Mix. Stir the pasta with the beef, marinara, ricotta, sour cream, and Parmesan.
- Assemble. Heat the oven to 375 F, spread in a greased dish, and top with mozzarella.
- Bake. Bake covered 25 minutes, then uncovered 15 to 20 minutes until bubbly.
