Best Baked Ziti You’ll Ever Make

Baked ziti is pure comfort in a casserole dish , easy, cheesy, and absolutely delicious. This classic recipe layers tender ziti pasta with savory ground beef, rich spaghetti sauce, tangy sour cream, and three types of melted cheese that bubble up golden and irresistible.

Love More Dinner Recipes? Try My Palmini Baked Feta Pasta or this Loaded Veggie Baked Ziti next.

Why You’ll Love This Recipe

• Super simple to put together — just layer and bake, no fancy techniques required
• Uses everyday ingredients you probably already have in your pantry and fridge
• Perfect for feeding a crowd or meal prepping for the week ahead
• The sour cream adds amazing creaminess that makes this version extra special
• Leftovers taste even better the next day when all the flavors have melded together

Print

Ingredients You’ll Need

For the Pasta:

• 1 pound ziti pasta

For the Meat Sauce:

• 1 pound lean ground beef
• 1 onion, chopped
• 2 (26-ounce) jars spaghetti sauce

For the Cheese Layers:

• 6 ounces provolone cheese, sliced
• 1½ cups sour cream
• 6 ounces mozzarella cheese, shredded
• 2 tablespoons Parmesan cheese, grated

Feel free to use your favorite jarred sauce or homemade marinara if you’ve got it simmering on the stove

Why These Ingredients Work

The ziti pasta is perfect because those hollow tubes soak up all the delicious sauce and hold pockets of melted cheese in every bite. Lean ground beef keeps things hearty without being greasy, while the chopped onion adds natural sweetness that balances the tomato sauce beautifully.

The real magic happens with the three-cheese combination, provolone brings a subtle smoky flavor, sour cream creates tangy creaminess that cuts through the richness, and mozzarella gives you those gorgeous cheese pulls everyone loves.

That final sprinkle of Parmesan on top gets golden and slightly crispy in the oven, adding wonderful texture contrast to the tender pasta underneath.

Essential Tools and Equipment

• Large pot for boiling pasta
• Large skillet for browning meat
• Colander for draining pasta
• 9×13 inch baking dish, greased
• Wooden spoon for stirring
• Aluminum foil (optional)

Step-by-Step Instructions

Step 1: Preheat and Prep Your Pasta

Preheat your oven to 350°F so it’s ready when you need it. Bring a large pot of lightly salted water to a rolling boil, add your ziti pasta, and cook until al dente, about 8 minutes. You want it tender but still with a little bite since it’ll continue cooking in the oven. Drain the pasta well in a colander and set it aside.

Step 2: Brown the Beef and Onion

While your pasta cooks, heat a large skillet over medium heat and add the ground beef and chopped onion. Break up the meat with your spoon and cook until the beef is completely browned and the onion is soft and translucent, about 8 to 10 minutes. Drain off any excess fat so your sauce doesn’t get greasy.

Step 3: Simmer the Sauce

Add both jars of spaghetti sauce to your browned beef and onion mixture, stirring everything together. Let it simmer on low heat for just a few minutes so all those flavors can get cozy together. This is also a great time to taste and adjust seasoning if needed.

Step 4: Start Layering Your Baked Ziti

Grease your 9×13 inch baking dish generously so nothing sticks. Now comes the fun part — layering! Start with half of your cooked ziti spread across the bottom of the dish. Next, lay all of the provolone cheese slices evenly over the pasta. Spread all of the sour cream over the provolone in an even layer (don’t worry if it’s not perfect — it’ll melt and spread as it bakes). Spoon half of your meat sauce over the sour cream layer.

Step 5: Add the Final Layers

Add the remaining ziti pasta on top of the meat sauce, spreading it out evenly. Sprinkle all of the shredded mozzarella cheese over the pasta. Pour the rest of your meat sauce over everything, letting it seep down into all the nooks and crannies. Finish with a generous sprinkle of grated Parmesan cheese across the top.

Step 6: Bake Until Bubbly and Golden

Slide your baking dish into the preheated oven and bake uncovered for about 30 minutes. You’ll know it’s done when the cheeses are completely melted, bubbling around the edges, and the whole thing looks golden and gorgeous. Your kitchen will smell absolutely amazing.

Step 7: Rest Before Serving

Allow your baked ziti to stand for 5 to 10 minutes before serving. This lets everything set up so you get beautiful slices instead of a saucy mess. Use this time to toss a quick salad or warm up some garlic bread.

You Must Know

The resting time after baking isn’t optional, it really does make a difference in how your baked ziti slices and serves. If you cut into it too soon, all that gorgeous cheese and sauce will run everywhere and you’ll end up with a soupy plate instead of neat portions.

Personal Secret: I like to spread my sour cream layer a little thicker in the middle and thinner at the edges because the center takes longer to heat through, and this helps everything cook evenly.

Pro Tips & Cooking Hacks

• Use room temperature sour cream so it spreads more easily and blends better with the hot layers
• Tear the provolone slices into smaller pieces if you want more even cheese distribution throughout
• Add Italian seasoning to your meat sauce if your jarred sauce needs a flavor boost
• Don’t overcook the pasta — it should be slightly firm when you drain it because it cooks more in the oven
• Cover with foil halfway through if the top is browning too quickly
• Let ground beef drain thoroughly on paper towels for an even lighter dish
• Double the recipe easily and freeze one pan for a future busy weeknight

Flavor Variations & Suggestions

Swap the lean ground beef for Italian sausage (mild or spicy depending on your family’s preference) for deeper, more complex flavor. You can also use ground turkey or chicken for a lighter version that’s still satisfying.

For a vegetarian twist, replace the meat with sautéed mushrooms, diced zucchini, and fresh spinach, the sour cream and cheese keep it hearty even without meat. Try mixing half ricotta and half sour cream in the creamy layer for an even richer, more traditional Italian texture.

Add a teaspoon of red pepper flakes to your meat sauce if you like a little heat, or stir in some fresh basil and oregano for garden-fresh flavor. You can also experiment with different pasta shapes like penne or rigatoni if that’s what you have on hand.

Make-Ahead Options

Baked ziti is one of the best make-ahead meals you can have in your back pocket. Assemble the entire casserole up to one day in advance, cover it tightly with plastic wrap and aluminum foil, and refrigerate until you’re ready to bake. Just add about 5 to 10 extra minutes to the baking time since you’re starting with a cold dish.

You can also freeze unbaked ziti for up to 2 to 3 months, wrap it really well in two layers of foil and label it with the date. Thaw it overnight in the refrigerator before baking, or bake from frozen at 350°F covered for about 45 minutes, then uncovered for 15 to 20 minutes until hot and bubbly throughout.

What to Serve With Baked Ziti

This hearty pasta pairs beautifully with a crisp green salad dressed with a tangy Italian vinaigrette to cut through all that richness.

Garlic bread or warm crusty bread is absolutely essential for soaking up every last bit of sauce on your plate.

Roasted vegetables like broccoli, green beans, or zucchini make wonderful lighter sides that balance the cheesy pasta.

Caesar salad is always a hit and feels a little fancy for Sunday dinner. For drinks, pour a medium-bodied red wine like Chianti or Merlot for the grown-ups, and Italian sodas or sparkling water with lemon for the kids.

Keep dessert simple with store-bought tiramisu, biscotti dipped in coffee, or fresh berries with whipped cream.

Allergy Information

This recipe contains several common allergens including wheat in the pasta, dairy in all the cheeses and sour cream.

For a gluten-free version, substitute your favorite gluten-free ziti or penne pasta and follow the package directions for cooking time since it varies by brand.

Dairy-free baked ziti is challenging but possible using cashew-based sour cream alternatives and dairy-free mozzarella and provolone substitutes, though the texture and flavor won’t be quite the same. Always check your jarred spaghetti sauce label carefully as some brands contain hidden allergens or additives.

If you’re cooking for someone with food allergies, read every label twice to be absolutely certain.

Storage & Reheating

Store leftover baked ziti in an airtight container in the refrigerator for up to 4 days, it honestly tastes even better the next day when all the flavors have had time to marry.

Reheat individual portions in the microwave for 2 to 3 minutes, covering with a damp paper towel to keep the pasta from drying out. For larger portions, reheat covered with foil in a 350°F oven for about 20 minutes until heated through.

You can freeze cooked leftovers for up to 2 to 3 months in a freezer-safe container. Thaw overnight in the refrigerator before reheating for best results.

Questions I Get Asked A Lot

Can I use a different type of pasta?

Absolutely! Penne, rigatoni, or even mostaccioli work perfectly in this recipe. Just stick with a tubular pasta shape so the sauce gets inside those little tubes for maximum flavor in every bite.

What if I don’t have sour cream?

You can substitute plain Greek yogurt or ricotta cheese for the sour cream layer. The flavor will be slightly different but still delicious and creamy. Some people even mix half sour cream and half ricotta for the best of both worlds.

Can I make this without meat?

Yes! Just skip the ground beef and either use two jars of your favorite meatless marinara sauce, or bulk up the sauce with sautéed mushrooms, bell peppers, and zucchini for a hearty vegetarian version.

Why is my baked ziti dry?

This usually happens when there’s not enough sauce or the pasta was overcooked before baking. Make sure to use the full two jars of sauce and cook your pasta just to al dente. You can also cover the dish with foil for the first 20 minutes of baking to trap moisture.

Can I use fresh mozzarella instead of shredded?

You can, but fresh mozzarella releases more water as it melts, which can make your baked ziti watery. If you want to use it, pat it very dry with paper towels first and use a little less than the recipe calls for.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear what you thought and whether you added any special twists. Did your family love it as much as mine does? Share your experience!