Last weekend, I was hosting a game night with friends, and with everyone yelling at the TV and snacks running low, I needed a dinner that’d feed the horde without chaining me to the stove.

I dug out some pasta and ground beef, and this Baked Ziti came together—cheesy, saucy, and so comforting it hushed the crowd for a solid ten minutes.

It’s my go-to for feeding a pack with minimal effort. If you’re after a hearty, crowd-pleasing dish, let’s get this ziti in the oven!

Baked Ziti Recipe

For this delicious recipe, you’ll need the following ingredeints:

Ingredient	Amount
Oregano	1 teaspoon
Dry ziti pasta	1 lb
Ground beef	1 lb
Garlic, minced	2 cloves
Onion, chopped	1
Sugar	1 teaspoon
Salt	1 teaspoon
Sour cream	1½ cups
Grated mozzarella cheese	2 cups
Spaghetti sauce	2 (26-ounce) jars
Fresh parsley, chopped (for garnish)	—

Tools You’ll Need

• Large pot – Boils the ziti to al dente perfection.
• Skillet – Browns the beef and simmers the sauce.
• Casserole dish – Bakes it all into cheesy goodness.
• Spatula or spoon – Stirs and layers everything smooth.
• Colander – Drains the pasta without a mess.

Step-by-Step Instructions for Baked Ziti

Step 1: Preheat the Oven

Set your oven to 350°F (175°C) and let it warm up—takes about 10 minutes while you get moving. Grab a casserole dish—no need to grease it yet.

Step 2: Cook the Pasta

Fill a large pot with water, add a pinch of salt, and bring it to a boil—toss in the 1 lb dry ziti pasta and cook for 8-10 minutes ‘til al dente (still a bit firm). Drain in a colander and set aside—don’t rinse, keeps the starch for sauce grip.

Step 3: Brown the Beef

In a skillet over medium heat, add a drizzle of oil and the 1 lb ground beef—break it up with a spatula, cooking ‘til it’s browned, about 5-7 minutes. Drain excess fat so it’s not greasy—leave a bit for flavor.

Step 4: Add Onion and Garlic

Toss in the chopped onion and 2 minced garlic cloves—stir and cook for 3-4 minutes ‘til the onion’s soft and the garlic smells like heaven. Should look cozy and fragrant—don’t let the garlic burn.

Step 5: Make the Sauce

Pour in the 2 (26-ounce) jars of spaghetti sauce—stir in the 1 tsp sugar, 1 tsp salt, and 1 tsp oregano. Let it simmer on low for 5 minutes, stirring now and then—tastes like an Italian hug now.

Step 6: Mix Pasta and Sour Cream

In the pot with the drained ziti, add the 1 ½ cups sour cream—toss gently ‘til the pasta’s coated in creamy goodness. Should look like a tangy, white blanket over the noodles—set it aside.

Step 7: Layer and Top

Spread half the pasta in the casserole dish, top with half the meat sauce, then sprinkle 1 cup mozzarella—repeat with the rest of the pasta, sauce, and another cup of cheese. Looks like a cheesy mountain—ready for the oven.

Step 8: Bake and Garnish

Pop the dish in the oven—bake uncovered for 30 minutes ‘til the cheese is melted and bubbly with golden spots. Pull it out, sprinkle with chopped fresh parsley, let it sit 5 minutes, then scoop and serve—pure comfort awaits!

Storage and Serving

Store leftovers in an airtight container in the fridge for up to 4 days—freeze for up to 2 months, though cheese may change texture. Serve hot—great solo or with a side to stretch the meal.

Tips for Success

• Cook pasta al dente—mushy noodles ruin the vibe.
• Drain beef well—greasy sauce is a no-go.
• Layer evenly—keeps every bite balanced.
• Let it rest post-bake—slices cleaner for serving.

Substitutes and Variations

• Swap beef for ground turkey—lighter but still hearty.
• Use ricotta instead of sour cream—more classic Italian.
• Try provolone over mozzarella—sharper melt.
• Add a pinch of red pepper flakes for heat.

Nutritional Breakdown

Nutrient	Per Serving (8 servings total)
Calories	480 kcal
Fat	24g
Protein	22g
Total Carbs	44g
Fiber	4g
Net Carbs	40g

Note: Values are approximate and vary by brands.

Pairing Suggestions

• Serve with garlic bread for a buttery crunch.
• Pair with a Caesar salad for crisp freshness.
• Add roasted zucchini for a veggie boost.
• Enjoy with a glass of red wine—cozy vibes.

Common Mistakes to Avoid

I’ve goofed these up before, so here’s how to skip the traps with some extra clarity:

1. Overcooking the pasta and ending up with a mushy, soggy mess – If you boil the ziti past al dente, it keeps softening in the oven, turning your casserole into a gluey blob that falls apart; I’ve scooped out a sad, pasty batch—pull it at 8-10 minutes when it’s still got bite.
2. Skipping the sour cream mix and losing the creamy layer – If you just layer the pasta without tossing it in sour cream first, you miss that tangy, velvety texture that binds everything; I’ve made a dry batch that felt like plain spaghetti—don’t skip this step.
3. Baking too long and drying out the cheesy goodness – Keeping it in the oven past 30 minutes, especially in a hot oven, sucks the moisture from the sauce and cheese, leaving a tough, chewy top; I’ve chipped away at a parched casserole—check at 25 minutes to be safe.

FAQs

Can I use penne instead of ziti?

Yep, same amount—works just as well.

No spaghetti sauce?

Use canned crushed tomatoes with extra seasoning—about 50 oz. total.

Too tangy?

Cut sour cream to 1 cup next time—still rich.

Final Thoughts

There you have it—my Baked Ziti, the game-night hero that turned a frantic evening into a cheesy triumph. It’s saucy, comforting, and simple enough to whip up while your house is a zoo. Hope it brings some joy to your table—let me know if you give it a try. Now grab that pasta and get cooking—you’re in for a good one!