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Pioneer Woman Baked Ziti with Ground Beef

Pioneer Woman Baked Ziti with Ground Beef - recipe card
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A hearty, crowd-pleasing baked ziti featuring seasoned ground beef, al dente ziti noodles, and a rich, herby marinara sauce, all smothered in a blanket of melted mozzarella and Parmesan. This dish is pure comfort food, with a satisfyingly golden, bubbly cheese crust and a creamy, saucy center that tastes even better than it looks.

Ingredients

Scale
  • 1 lb ziti or penne pasta
  • 1 tbsp olive oil
  • 1 lb ground beef (80/20)
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 tsp dried Italian seasoning
  • 1/2 tsp red pepper flakes (optional, for heat)
  • 1 (24-ounce) jar high-quality marinara sauce
  • 1/2 cup whole milk ricotta cheese
  • 1/2 cup grated Parmesan cheese, divided
  • 8 oz (about 2 cups) shredded low-moisture mozzarella cheese
  • 2 tbsp fresh basil, chopped (for garnish)
  • Additional kosher salt for pasta water

Instructions

  1. Preheat your oven to 375°F (190°C). Bring a large pot of generously salted water to a rolling boil — use about 1 tablespoon of salt per 4 quarts of water to season the pasta from within.
  2. Add the ziti and cook until just al dente, about 2 minutes less than the package directions (usually 8-10 minutes total). You want the pasta to still have a slight bite because it will continue cooking in the oven. Drain the pasta, reserving 1/2 cup of the pasta water, and set aside.
  3. While the pasta cooks, heat olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat until the oil shimmers. Add the ground beef and cook without stirring for 1-2 minutes to allow browning, then break it apart with a wooden spoon. Continue cooking for 5-7 minutes, until the beef is fully browned and no pink remains. If there is excess fat (more than about 1 tablespoon), drain it off to avoid a greasy sauce.
  4. Add the diced onion to the beef and cook over medium heat, stirring occasionally, for 4-5 minutes until the onion softens and turns translucent. Add the minced garlic and cook for 30-60 seconds until fragrant — watch closely so the garlic doesn’t burn and turn bitter.
  5. Season the meat mixture with kosher salt, black pepper, Italian seasoning, and red pepper flakes if using. Stir to combine, letting the spices bloom in the heat for about 30 seconds to deepen their flavor.
  6. Pour the marinara sauce into the skillet and add the reserved pasta water. Stir well, scraping the bottom of the pan to lift any browned bits (this adds flavor). Bring the sauce to a gentle simmer and let it cook for 2-3 minutes, allowing the flavors to meld and the sauce to thicken slightly.
  7. Turn off the heat. Stir the ricotta cheese into the sauce until fully incorporated — this adds a subtle creaminess that balances the acidity of the tomatoes.
  8. Add the drained ziti to the sauce and toss with tongs until every piece is well-coated. Taste and adjust seasoning with more salt or pepper if needed.
  9. Stir in half of the grated Parmesan and half of the shredded mozzarella directly into the pasta mixture. This creates cheesy pockets throughout the dish, not just on top.
  10. Transfer the mixture to a 9×13-inch baking dish (or keep it in the oven-safe skillet). Smooth the top with a spatula to create an even layer. Sprinkle the remaining Parmesan and mozzarella evenly over the surface.
  11. Place the baking dish on the middle rack, uncovered, and bake for 20-25 minutes, until the sauce is bubbly around the edges and the top cheese is melted and starting to turn golden. If you prefer a deeply browned crust, switch to broil for the last 1-2 minutes, watching carefully to avoid burning.
  12. Remove from the oven and let rest for 5-10 minutes before serving — this allows the casserole to set and makes for cleaner portions. Garnish with fresh basil just before serving.

Notes

Storage: Store leftover baked ziti in an airtight container in the refrigerator for up to 4 days. Freezing: Assemble the ziti (without baking) in a freezer-safe dish, cover tightly with foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking. Reheating: For single servings, microwave on high in 30-second intervals until hot through. For a larger portion, reheat in a preheated 350°F (177°C) oven for 10-15 minutes, covering with foil to prevent over-browning. If reheating from frozen, bake at 375°F (190°C) for 45-55 minutes until hot and bubbly.

Nutrition

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