✔ Updated · fixed pasta-to-sauce ratio + make-ahead and freezing times
This is my take on the San Giorgio baked ziti recipe, the classic box-style casserole with meat: ziti tossed in a ground beef and marinara sauce, layered with a creamy ricotta and mozzarella filling, then baked at 350°F until the top is bubbly and golden.
At a glance
The one tip that matters: Cook the ziti 2 minutes short of the package time. It keeps soaking up sauce in the oven, so it comes out tender instead of mushy.
It feeds a crowd for little effort, and the key to a saucy, never-dry bake is simple: undercook the pasta by 2 minutes and use a full 32 ounces of sauce for a pound of ziti. Make-ahead, freezing and meatless options are below.
Why You'll Love This Baked Ziti
- Saucy, cheesy layers, with a creamy ricotta middle and a bubbly, golden mozzarella top.
- Feeds a crowd: one 9×13-inch dish makes 8 hearty servings.
- Make-ahead friendly, so you can assemble it a day early or freeze it for later.
What Goes Into San Giorgio-Style Baked Ziti
This is the familiar box-style recipe: pasta, a meaty tomato sauce and three cheeses. Each ingredient has a job, so a few smart choices make a big difference.
- Ziti: the medium tubes trap sauce inside and out. Penne or rigatoni work too if that's what you have. See our guide to types of pasta.
- Ground beef: 85/15 gives the best balance of flavor and juiciness. Swap half for Italian sausage for a spicier, more savory sauce.
- Pasta sauce: use a jar you love or your own marinara. It provides most of the flavor, so pick a good one.
- Ricotta: whole-milk ricotta, mixed with an egg, makes the creamy middle layer.
- Mozzarella and Parmesan: mozzarella gives the stretchy, golden top, and Parmesan adds a salty, nutty bite.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Undercook the pasta. Boil the ziti 2 minutes short of the package time. I set a timer the moment the pasta goes in, so I don’t drift past it. It finishes cooking in the sauce in the oven and stays tender rather than soft and mushy.
- Use plenty of sauce. About 32 ounces of marinara for a pound of ziti keeps the bake saucy. Too little sauce is the main reason baked ziti turns out dry.
- Pick 85/15 beef and drain it. It browns well and stays juicy without a greasy sauce. Cook it to 160°F, then drain off the fat before adding the sauce.
- Add an egg to the ricotta. It helps the cheese layer set creamy instead of grainy and keeps it from running when you cut the ziti.
- Shred your own mozzarella. Block mozzarella melts smoother than pre-shredded cheese, which is coated to stop it from clumping.
- Let it rest. Ten minutes out of the oven lets the layers settle, so each square holds together on the plate.
San Giorgio-Style Baked Ziti With Meat
8
servings15
minutes50
minutes620
kcal1
hour15
minutesA classic box-style baked ziti with meat: ziti cooked just short of al dente, tossed in a ground beef and marinara sauce, layered with a creamy ricotta, mozzarella and Parmesan filling, then baked at 350°F until the cheese is bubbly and golden.
Ingredients
- For the Pasta and Meat Sauce
1 lb ziti pasta (such as San Giorgio)
1 lb lean ground beef (85/15)
1/2 yellow onion, finely chopped
2 garlic cloves, minced
32 oz marinara or pasta sauce (about 4 cups)
1 teaspoon dried basil (or 2 tablespoons chopped fresh basil)
- For the Cheese Layer
15 oz whole-milk ricotta cheese
1 large egg
3 cups shredded mozzarella, divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions
- Cook the Pasta and Sauce
- Heat the oven to 350°F (175°C) and grease a 9×13-inch baking dish. Bring a large pot of well-salted water to a boil, add the ziti and cook it 2 minutes less than the package directions, so it is still firm in the center. Drain and set aside.
- Meanwhile, brown the ground beef with the chopped onion in a large skillet over medium-high heat, breaking it up, for 7 to 8 minutes, until no pink remains and it reaches 160°F. Add the garlic for the last minute, then drain off the excess fat.
- Stir in the marinara sauce and the basil, lower the heat and simmer for 10 minutes. Taste and season with a little salt if needed.
- Layer and Bake
- In a bowl, mix the ricotta, egg, 1 cup of the mozzarella, 1/4 cup of the Parmesan, the salt and the pepper until smooth.
- Add the drained ziti to the meat sauce and toss until every piece is coated.
- Spread half the saucy ziti in the baking dish. Spoon the ricotta mixture over it in dollops and spread it gently into an even layer.
- Top with the rest of the ziti, then sprinkle over the remaining 2 cups of mozzarella and 1/4 cup of Parmesan.
- Cover the dish with foil and bake for 25 minutes. Uncover and bake for 10 to 15 minutes more, until the cheese is melted, bubbly and starting to brown.
- Let the baked ziti rest for 10 minutes so it holds together when sliced, then serve with a green salad or garlic bread.
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How to Make Baked Ziti Ahead and Freeze It
Baked ziti is one of the best make-ahead dinners there is. Assemble it completely, but hold back the final bake.
| Starting point | Covered at 350°F | Uncovered | Keeps |
|---|---|---|---|
| Freshly assembled | 25 minutes | 10 to 15 minutes | Serve right away |
| Assembled, refrigerated | 35 to 40 minutes | 10 to 15 minutes | Up to 24 hours before baking |
| Frozen, thawed overnight | 40 to 50 minutes | 10 to 15 minutes | Up to 3 months in the freezer |
Variations
- Sausage ziti: use half ground beef and half mild or hot Italian sausage, cooked to 160°F.
- Meatless: skip the beef and add sautéed mushrooms, zucchini, bell peppers or a few handfuls of spinach.
- Extra creamy: stir 1/2 cup sour cream into the ricotta mixture.
- Lighter: use part-skim ricotta and mozzarella and lean ground turkey (cooked to 165°F).
What to Serve With Baked Ziti
A crisp green salad and warm garlic bread are the classic partners. For more Italian-American comfort food, try our sour cream lasagna, start with Olive Garden-style Zuppa Toscana, or browse all our Italian recipes.
Frequently Asked Questions
How long do you bake baked ziti at 350°F?
Bake it covered with foil for 25 minutes, then uncover and bake for 10 to 15 minutes more, until the cheese is melted, bubbly and golden. If you assembled it ahead and it is cold from the fridge, add 10 to 15 minutes to the covered time.
Can I make baked ziti without meat?
Yes, and I often do. Skip the ground beef and simmer the onion and garlic in a tablespoon of olive oil before adding the sauce. For more heartiness, add sautéed mushrooms, zucchini or spinach. The baking time stays the same.
Can you make baked ziti ahead of time?
Yes. Assemble it, cover it tightly and refrigerate it for up to 24 hours. Bake it straight from the fridge, covered, for 35 to 40 minutes, then uncovered for 10 to 15 minutes until bubbly and hot in the center.
Can you freeze baked ziti?
Yes. Freeze it baked or unbaked, wrapped tightly in plastic wrap and foil, for up to 3 months. Thaw it in the fridge overnight, then bake at 350°F, covered, for 40 to 50 minutes and uncovered for 10 to 15 minutes, until it is steaming hot in the center.
What is the difference between baked ziti and lasagna?
Both layer pasta, tomato sauce and cheese, but baked ziti uses short tube pasta tossed in the sauce, while lasagna uses flat sheets stacked in neat layers. Ziti is quicker to assemble and has a looser, saucier texture.
How long does baked ziti last in the fridge?
Store leftovers in an airtight container in the fridge for 3 to 4 days. Reheat single portions in the microwave with a splash of water or sauce, or reheat larger amounts covered in a 350°F oven until hot all the way through.
I made the Baked Ziti a day ahead. Should I still bake it at 350′ and for how long? Thank you!
Yes, still bake it at 350°F. Straight from the fridge, bake it covered with foil for 35 to 40 minutes, then uncovered for 10 to 15 minutes more, until the cheese is bubbly and the center is hot (165°F).