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!
Why This Recipe Works
- Saucy, cheesy layers that scream comfort.
- Feeds a crowd with one pan.
- Simple ingredients, big flavor payoff.
- Perfect for cozy nights or potlucks.
Baked Ziti Recipe
For this delicious recipe, you’ll need the following ingredeints:
Ingredients
- 1 teaspoon oregano – Sprinkles in herby, Italian warmth.
- 1 lb dry ziti pasta – Soaks up sauce for hearty, chewy bites.
- 1 lb ground beef – Adds rich, meaty depth to the dish.
- 2 garlic cloves, minced – Brings bold, aromatic flavor.
- 1 onion, chopped – Layers in sweet, savory goodness.
- 1 teaspoon sugar – Balances the sauce’s acidity just right.
- 1 teaspoon salt – Enhances all the flavors in the mix.
- 1 ½ cups sour cream – Adds creamy, tangy richness.
- 2 cups grated mozzarella cheese – Melts into stretchy, gooey bliss.
- 2 (26-ounce) jars spaghetti sauce – Coats everything in tomatoey glory.
- Chopped fresh parsley for garnish – Sprinkles a fresh, green finish.
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:
- 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.
- 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.
- 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.
What Others Are Saying About the Recipe
- Tara: “Cheesy and so easy—fed the whole crew!”
- Dean: “Sour cream’s a game-changer—loved the tang!”
- Rhea: “Perfect for potlucks—gone in minutes!”
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!