Name: Cheesy Baked Ziti with Meat Sauce Recipe
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: 1 pound ziti pasta (may substitute penne); 4 cups freshly shredded mozzarella cheese (more or less to taste); 1 cup freshly grated Parmesan cheese; 1 pound lean ground beef (93/7 recommended); 1 pound mild Italian sausage, casings removed; 1 onion, chopped (may substitute 1 ½ tsp onion powder); 1 carrot, diced (optional); 1 stalk celery, diced (optional); 6-8 garlic cloves, minced (may substitute 1 ½ tsp garlic powder); 1/4-1/2 teaspoon red pepper flakes; 1 28 oz. can crushed tomatoes in puree; 2 15 oz. cans tomato sauce; 3 tablespoons tomato paste; 1/2 cup water; 1 tablespoon reduced sodium soy sauce; 1 tablespoon sugar (more or less to taste); 1 1/2 teaspoons balsamic vinegar; 1 tablespoon beef bouillon or better than bouillon; 1 1/2 tablespoons dried basil; 1 1/2 tablespoons dried parsley (may substitute ¼ cup fresh each); 2 teaspoons dried oregano; 1/2 teaspoon dried thyme; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 bay leaf; 3 cups whole milk ricotta cheese; 1/2 cup sour cream; 1 egg; 1/4 cup chopped fresh basil or 1 tablespoon dried basil; 1/4 teaspoon ground nutmeg

Nothing quite beats the comforting hug of a pasta bake that’s ooey-gooey and full of flavor. This Cheesy Baked Ziti with Meat Sauce Recipe is one of my all-time favorites because it’s rich, layered with meaty goodness, and loaded with melty cheese that just pulls you in bite after bite.

A close-up of a large spoon lifting a serving of baked pasta from a white baking dish resting on a white marbled surface. The pasta has three visible layers: the bottom layer is tube-shaped pasta mixed with thick red tomato sauce and ground meat, the middle layer is rich red sauce with meat, and the top layer consists of melted white cheese sprinkled with fresh green herbs. The cheese is gooey and stringy, stretching from the spoon to the dish, with small bits of green herbs adding contrast. The background is blurred with bright lighting highlighting the vibrant reds, whites, and greens. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cheesy Baked Ziti with Meat Sauce Recipe
Top Tip
How to Serve Cheesy Baked Ziti with Meat Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cheesy Baked Ziti with Meat Sauce Recipe

Why You'll Love This Recipe

There’s just something so satisfying about layering tender pasta with a hearty meat sauce and the perfect mix of cheeses, then baking it to bubbly perfection. I find this recipe hits that sweet spot of comfort food and impressive meal all at once.

Perfectly Balanced Flavor: The meat sauce is rich and savory but never overwhelming thanks to fresh herbs and a touch of sweetness.
Cheese Heaven: Combining mozzarella, ricotta, and Parmesan creates that irresistible, creamy texture and taste.
Easy to Customize: You can swap pasta types or adjust seasonings easily to make it your own.
Make-Ahead Friendly: It’s perfect for prepping in advance and even freezes beautifully for future dinners.

A white rectangular baking dish filled with a lasagna showing five visible layers: a deep red tomato sauce mixed with cooked ground meat forms the main base and middle layers, creamy white melted cheese layers spread thickly on top and between the meat sauce layers, and fresh green parsley sprinkled generously over the top with a few small basil leaves scattered for color contrast. The sides of the dish show the baked tomato sauce and cheese slightly browned and baked into the edges. A metal spoon rests inside the bottom left corner where a portion has been served, revealing the rich layers clearly. The dish sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe is a celebration of Italian-inspired ingredients that marry perfectly. From the pasta that holds onto every bit of sauce, to the combo of cheeses that melt and mingle beautifully—it’s all about layers of flavor and texture working together.

Flat lay of dry uncooked ziti pasta tubes, a small white ceramic bowl of bright red crushed tomatoes in puree, a small white ceramic bowl of deep red tomato sauce, a small white ceramic bowl of rich red tomato paste, fresh whole brown onion bulb, a small white ceramic bowl of diced orange carrot cubes, a fresh celery stalk with leaves, a small white ceramic bowl filled with peeled garlic cloves, a small white ceramic bowl of dark red chili flakes, raw lean ground beef portion, raw mild Italian sausage meat formed in a natural shape, a small white ceramic bowl of soy sauce, a small white ceramic bowl of granulated white sugar, a small white ceramic bowl of balsamic vinegar, a fresh bay leaf, a small white ceramic bowl containing a mix of dried basil, dried parsley, dried oregano, dried thyme, salt, black pepper, a large white ceramic bowl of whole milk ricotta cheese, a small white ceramic bowl of sour cream, one whole clean white egg, a small white ceramic bowl of chopped fresh basil leaves, a small white ceramic bowl of freshly shredded mozzarella cheese, a small white ceramic bowl of freshly grated Parmesan cheese, arranged symmetrically and proportionally on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ziti pasta: Classic pasta shape with tubes perfect for catching sauce inside and out. If ziti is scarce, penne is a great sub with a similar texture.
Ground beef & Italian sausage: The beef gives hearty depth, while the sausage adds seasoning and a touch of fennel—a flavor note I love that screams Italian.
Onion, carrot & celery: The holy trinity of flavor bases that build savory sweetness and complexity in the meat sauce.
Garlic & red pepper flakes: These punch up the sauce with freshness and a bit of heat without overpowering.
Crushed tomatoes, tomato sauce & paste: Combining canned tomatoes layers acidity and richness to create that perfect sauce base.
Basil, oregano, parsley, thyme, bay leaf: Fresh or dried, herbs ground this sauce in classic Italian flavor territory.
Ricotta cheese & sour cream: These add creaminess and a bit of tang that softens the richness of the meat sauce.
Mozzarella & Parmesan cheese: Mozzarella melts beautifully for gooey strings, while Parmesan gives that nutty, savory punch.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the joys of this Cheesy Baked Ziti with Meat Sauce Recipe is how easy it is to personalize. Over time, I’ve enjoyed tinkering with it to fit different tastes or what I have on hand.

Vegetarian variation: I’ve swapped the meat for sautéed mushrooms and lentils to still get a hearty sauce that satisfies without meat.
Herb swaps: Fresh herbs give you brightness, but dried ones work wonders if you’re short on time. I sometimes add a dash of smoked paprika for a subtle twist.
Cheese upgrade: Sometimes I mix in a bit of sharp provolone with the mozzarella for extra depth—highly recommend trying it!
Spice it up: Add an extra pinch of red pepper flakes or even a splash of hot sauce if you want more heat.

Step-by-Step: How I Make Cheesy Baked Ziti with Meat Sauce Recipe

Step 1: Cook the pasta just right

Start by boiling your ziti in salted water until just al dente—this means the pasta should still have a little bite to it. I usually set a timer for 2–3 minutes less than the package recommends and do a quick taste test. Rinsing with cold water after draining stops the cooking process so the pasta doesn’t get mushy when it bakes.

Step 2: Build your meat sauce base

In a large Dutch oven or heavy pot, brown the ground beef and Italian sausage along with diced onion, carrot, and celery. These veggies bring a lovely sweetness to balance the meat. Once the meat is browned and crumbled, toss in garlic and red pepper flakes for a quick 30 seconds to wake up the flavors. Then drain any excess grease—you’ll want a rich but not greasy sauce.

Step 3: Simmer your sauce

Add crushed tomatoes, tomato sauce, tomato paste, and all your seasonings including basil, parsley, oregano, thyme, bay leaf, soy sauce, sugar, and vinegar. Bring it to a gentle simmer uncovered and let it bubble away for about 15 minutes. Stir occasionally to meld those flavors together—this step is where the magic happens.

Step 4: Mix the ricotta filling

In a separate bowl, whisk together the ricotta, sour cream, egg, fresh or dried basil, nutmeg, and Parmesan cheese. This creates creamy dollops that contrast beautifully with the hearty sauce and pasta.

Step 5: Layer it up and bake

Coat your baking dish with cooking spray and start assembling. Mix half the pasta with the meat sauce, then spread half into the dish. Dot the ricotta mixture over the top and sprinkle with half the mozzarella. Repeat with remaining pasta, ricotta, mozzarella, and top with Parmesan. I always tent mine tightly with foil so it steams and cooks evenly. Bake at 350°F for 30 minutes covered, then uncover and bake another 15–30 minutes until bubbly and golden.

Top Tip

I’ve baked this dish dozens of times and learned a few tricks that make all the difference between good and unforgettable baked ziti.

Don’t overcook your pasta: I can’t stress this enough—overcooked pasta turns mushy in the oven. Keep it al dente before layering.
Drain excess grease: Using lean beef and sausage helps, but always drain extra fat so your sauce isn’t greasy.
Freshly grate your cheeses: Shredded cheese from bags often contains anti-clumping agents that prevent smooth melting. Freshly shredded mozzarella and Parmesan make the texture silky and melty.
Let it rest after baking: Allow the baked ziti to sit 10 minutes before scooping so the layers settle and slices hold their shape nicely.

How to Serve Cheesy Baked Ziti with Meat Sauce Recipe

Garnishes

I love sprinkling fresh chopped parsley or basil over the top for a pop of green and freshness. Sometimes I add a little extra grated Parmesan right after baking—it melts right into the warm surface and elevates every bite.

Side Dishes

A crisp green salad with a tangy vinaigrette balances the richness, and a loaf of crusty garlic bread is the ultimate companion. Roasted vegetables, like broccoli or Brussels sprouts, bring color and texture contrasts as well.

Creative Ways to Present

For a special occasion, I’ve baked this in individual ramekins, turning each into a personal cheesy casserole that feels extra cozy. Layering it in clear glass dishes lets folks admire all those beautiful cheesy layers before digging in—always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I usually cover leftovers tightly in the fridge and eat them within 3–4 days. The flavors actually deepen overnight. When reheating, I find the best way is to warm in a covered dish at 350°F until hot and bubbly again.

Freezing

This recipe freezes beautifully. I assemble the whole casserole in a freezer-safe dish, wrap it tightly with plastic wrap and foil, and it keeps well for up to 3 months. When I’m ready to eat it, I thaw it in the fridge for 48 hours before baking. It’s a total lifesaver for busy nights.

Reheating

To avoid drying out leftovers, I always cover the dish with foil while reheating and add a little splash of water if needed. This keeps the cheese melty and the pasta moist without being soggy. For individual servings, a 3-minute zap in the microwave followed by a quick broil for a crisp top works wonders.

Frequently Asked Questions:

Can I use different pasta shapes for Cheesy Baked Ziti with Meat Sauce Recipe?

Absolutely! While ziti is traditional, penne is a fantastic substitute since it holds sauce just as well. Rigatoni, shells, or even elbow macaroni can work, though the baking time might vary slightly due to different pasta sizes.

How do I prevent the baked ziti from becoming mushy?

Overcooking the pasta before baking is the main culprit. Cook the pasta only until just al dente, then rinse with cold water to stop cooking. Also, wait to mix the pasta with sauce until right before assembly to keep the pasta from soaking up too much liquid before baking.

Can I make the meat sauce ahead of time?

Yes! The meat sauce can be made up to 3 days in advance and refrigerated or frozen for up to 3 months. Just warm it slightly before mixing with the pasta for the best texture.

What’s the best way to reheat leftover Cheesy Baked Ziti with Meat Sauce?

Reheat leftovers in the oven at 350°F covered with foil to retain moisture and melt the cheese evenly. For a quicker option, microwave individual servings, then broil briefly to restore a crusty top.

Final Thoughts

This Cheesy Baked Ziti with Meat Sauce Recipe has become a staple in my home—a real crowd-pleaser that feels like dinner and celebration at the same time. I hope you enjoy making it as much as I do. It’s perfect for busy weeknights, feeding a crowd, or freezing for future meals. Give it a try, and I’m sure it’ll become a favorite in your kitchen too.