This Baked Ziti is made with a slow-simmered bolognese sauce tossed with ziti, layered with ricotta and mozzarella, and baked until bubbly on top. The bolognese takes a little longer than a quick jarred sauce, but it’s what gives this dish its deeper, meatier flavor.

I make this on a weekend when I have time to let the sauce simmer, since most of that time is hands-off. It’s also a great one to make ahead and bake the next day. I like serving this next to Lasagna with Spinach, Ricotta and Feta or Old Fashioned Baked Spaghetti and Beef Pie for a bigger baked pasta night.

If you like slow-simmered, cheesy baked pastas like this one, these are worth trying too:

Baked Ziti Pasta with Bolognese Sauce and Cheese

Ingredients You’ll Need

A proper bolognese needs time to simmer, so plan for at least 45 minutes on the stove before it goes anywhere near the oven. Undercooking the ziti slightly keeps it from turning mushy once it bakes a second time.

Ingredients

1 lb ziti pasta
2 tbsp olive oil
1 lb ground beef
1 medium onion, diced
2 carrots, finely diced
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1/2 cup milk
1 tsp dried oregano
1 cup ricotta cheese
2 cups shredded mozzarella cheese, divided
1/2 cup grated parmesan cheese
Salt and pepper, to taste

Directions

Heat the olive oil in a large pot over medium heat.
Add the ground beef, onion, and carrots, cooking and breaking the beef apart until browned, about 8 minutes.
Stir in the garlic and cook for 30 seconds, just until fragrant.
Add the crushed tomatoes and oregano, stirring to combine.
Bring to a simmer, then reduce the heat to low and cook, partially covered, for 35 to 40 minutes, stirring occasionally.
Stir in the milk during the last 5 minutes – it rounds out the acidity of the tomatoes and adds a subtle richness.
This one takes a bit of patience, just so you know, but a properly simmered bolognese is worth the wait over a quick sauce.
Season the sauce with salt and pepper.
Preheat your oven to 375°F while the sauce finishes simmering.
Bring a large pot of salted water to a boil and cook the ziti for 2 minutes less than the package instructions, until just shy of al dente.
Drain and set aside – the pasta will finish cooking in the oven.
Grease a 9×13-inch baking dish.
In a large bowl, combine the cooked ziti, bolognese sauce, ricotta, 1 cup of the mozzarella, and half of the parmesan.
Stir until evenly combined and transfer to the prepared baking dish.
Sprinkle the remaining mozzarella and parmesan over the top.
Cover with foil and bake for 20 minutes, then uncover and bake for another 10 to 15 minutes, until golden and bubbly.
Let it rest for 5 minutes before serving.
Serve hot and enjoy!

Important Recipe Notes

Let the bolognese simmer the full time. A properly simmered sauce, at least 35 to 40 minutes, has a much deeper flavor than one rushed on high heat.
Stir in the milk near the end of simmering. This classic bolognese trick rounds out the acidity of the tomatoes and adds a subtle richness you won’t get from tomatoes alone.
Undercook the ziti slightly. Since it bakes again in the oven, starting it just shy of al dente keeps it from turning mushy by the time the dish is done.
This is a great make-ahead dish. Assemble it the day before, refrigerate, and bake when you’re ready, adding a few extra minutes to the covered bake time since it’ll be starting cold.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F for the best texture, or in the microwave if you’re short on time.
This freezes well once fully cooled. Freeze in an airtight container for up to 3 months and thaw overnight in the fridge before reheating in the oven.

How to Serve, Store & Customize This Recipe

Serving: Serve hot straight from the baking dish with garlic bread and a simple green salad on the side. This is filling enough on its own to make a complete dinner.

Storing: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F, covered with foil, until warmed through.

Customizing: Swap the ground beef for a mix of beef and Italian sausage for more flavor, or add sautéed mushrooms to the sauce. A pinch of red pepper flakes adds some heat if you want it spicier.