There’s something incredibly satisfying about a cozy, cheesy pasta dish bubbling hot from the oven. This Baked Ziti with Rich Meat Sauce Recipe hits all the right notes—comforting layers of tender pasta, luscious ricotta, melted mozzarella, and a deeply flavorful meat sauce that feels like a warm hug. Trust me, it’s a keeper!

A large serving spoon lifts a portion of baked pasta from a white casserole dish. The pasta has three main layers: the bottom layer is soft tube-shaped noodles covered in thick, red tomato sauce mixed with ground meat; the middle layer is a generous spread of rich red sauce and more pasta, with melted white cheese stretching as it is lifted; the top layer is golden melted cheese sprinkled with chopped green herbs. The background is a white marbled surface, and the overall look is warm and cheesy with a mix of red, white, and green colors. 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 Baked Ziti with Rich Meat Sauce Recipe
Top Tip
How to Serve Baked Ziti with Rich Meat Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Baked Ziti with Rich Meat Sauce Recipe

Why You'll Love This Recipe

I can’t get over how this Baked Ziti with Rich Meat Sauce Recipe brings together simple ingredients to create magic in the kitchen. Every time I make it, the house fills with an irresistible aroma and the family begs for seconds!

Deep, meaty flavor: The combination of lean ground beef and Italian sausage makes the sauce rich without being greasy, giving you layers of savory yum.
Creamy texture contrast: The ricotta mixed with sour cream and fresh basil adds a silky softness that perfectly balances the zesty meat sauce.
Cheese lover’s dream: Using freshly shredded mozzarella and Parmesan cheese ensures a gooey, melty top that browns beautifully in the oven.
Make-ahead friendly: I love that you can assemble this dish ahead of time or freeze it for busy weeknights or unexpected guests.

A white rectangular baking dish holds a layered lasagna with rich deep red tomato sauce and browned cooked ground meat visible between layers. The lasagna has several layers, with melted white cheese spread thickly and unevenly across the top, dotted with green herbs sprinkled all over. A spoon scoops out a portion from one corner, revealing layers of pasta, sauce, meat, and cheese inside. Bright green basil leaves are also scattered on top, adding fresh color contrast. The dish sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each component plays a role in making this baked ziti extraordinary. The mix of proteins creates depth, the pasta holds the sauce perfectly, and the cheeses add richness and creaminess. Quick tip: pick quality canned tomatoes—they really elevate the sauce’s flavor.

Flat lay of dry uncooked ziti pasta tubes, a handful of chopped fresh onion pieces, a small pile of diced carrot cubes, diced celery stalk pieces, several whole garlic cloves peeled, a few sprigs of fresh basil leaves, a whole uncracked brown egg with clean shell, two piles of shredded mozzarella cheese and freshly grated Parmesan cheese, a mound of whole milk ricotta cheese, a small white ceramic bowl of sour cream, a small white ceramic bowl with deep red crushed tomatoes, another small white ceramic bowl filled with smooth tomato sauce, a small white ceramic bowl containing thick tomato paste, a small white ceramic bowl of clear water, a small white ceramic bowl with dark soy sauce, a small white ceramic bowl holding brown sugar granules, a small white ceramic bowl filled with dark balsamic vinegar, raw lean ground beef portion, raw mild Italian sausage without casings, a fresh bay leaf, and small white ceramic bowls with dried basil, dried parsley, dried oregano, dried thyme, salt, black pepper, and red pepper flakes arranged symmetrically and balanced, placed 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: The hollow tubes are perfect for holding sauce inside, but if you can’t find ziti, penne is a great, easy-to-find substitute.
Mozzarella cheese: Shredded mozzarella works better here than fresh balls because it melts evenly without adding too much moisture.
Parmesan cheese: Freshly grated gives a sharper, nutty kick and melts seamlessly on top.
Lean ground beef: I always use 93/7 lean to avoid greasy sauce and drain off excess fat for the best texture.
Mild Italian sausage: Adds signature fennel and seasoning, making the meat sauce authentic and flavorful.
Onion, carrot, and celery: The classic soffritto base adds subtle sweetness and layers of flavor.
Garlic and red pepper flakes: Essential for that punch of heat and aromatic depth.
Crushed tomatoes, tomato sauce, tomato paste: These create a rich tomato backbone, thick and luscious.
Soy sauce and balsamic vinegar: Little boosts of umami and brightness, balancing the sauce beautifully.
Herbs (basil, parsley, oregano, thyme): Dried or fresh, they bring the quintessential Italian flavor bouquet.
Ricotta cheese: Combined with sour cream, egg, basil, and nutmeg, this mixture adds creaminess and a hint of spice that lightens the dish.
Sour cream: Adds tang and creaminess, making the ricotta layer irresistibly smooth.
Egg: Helps bind the ricotta mixture so the cheese layer holds up well when baked.

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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 things I love most about this Baked Ziti with Rich Meat Sauce Recipe is how versatile it is—feel free to tweak it based on what you have or your preferences.

Vegetarian variation: Swap out the meats for sautéed mushrooms, eggplant, and finely chopped walnuts for that meaty texture without the beef or sausage.
Spicy twist: Add extra red pepper flakes or a dash of hot sauce to the Bolognese for a bit more kick—I’ve done this when the mood strikes and it’s fantastic.
Cheese swap: Try adding a layer of fresh mozzarella slices for a different texture, just be sure to pat them dry to avoid excess moisture.
Seasonal herbs: Fresh basil or parsley from your garden add such bright flavor—one summer I used a mix of fresh herbs and it really elevated the dish.

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

Step 1: Cook Pasta Just Right

Boil salted water like you would for any pasta and cook your ziti until just al dente. This means it should still have a slight firmness because it'll finish cooking in the oven. I usually test my pasta 2-3 minutes before the package suggests to get the timing just right. Once cooked, drain and rinse with cold water to stop cooking and keep the noodles from sticking.

Step 2: Build That Rich Meat Sauce

In a large Dutch oven or heavy pot, brown the ground beef, Italian sausage (casings removed), chopped onion, carrot, and celery over medium heat. When everything looks golden and fragrant, toss in the garlic and red pepper flakes—just 30 seconds more is enough to wake up their flavors without burning. Drain grease, then stir in crushed tomatoes, tomato sauce, tomato paste, soy sauce, sugar, balsamic vinegar, beef bouillon, and your dried herbs and spices. Let it simmer uncovered for 15 minutes, stirring occasionally—it melds all those flavors wonderfully.

Step 3: Prepare the Creamy Ricotta Mixture

While your sauce simmers, mix together whole milk ricotta, sour cream, an egg, fresh basil, ground nutmeg, and Parmesan in a bowl until smooth and combined. This creamy blend is what will turn the baked ziti into a rich, luscious masterpiece.

Step 4: Assemble the Layers Like a Pro

Mix the cooked pasta with the Bolognese sauce gently, but only when you’re ready to assemble—if you do it too early, the pasta can become mushy. In a 9×13-inch baking pan coated with cooking spray, layer half the ziti mixture, then dollop half the ricotta mixture over the top in small blobs, spreading it as best you can with the back of a spoon. Sprinkle half the shredded mozzarella evenly over that. Repeat those layers with the remaining ziti, ricotta, and mozzarella, then top it all with freshly grated Parmesan. Cover tightly with foil.

Step 5: Bake to Golden, Cheesy Perfection

Bake at 350°F for 30 minutes covered, then remove the foil and bake for another 15 to 30 minutes until bubbly and golden on top. If you want that perfect crust, you can broil for 1-2 minutes at the end—just keep a close eye!

Top Tip

After making this Baked Ziti with Rich Meat Sauce Recipe multiple times, I’ve learned that small details make a big difference. Here are my tried-and-true tips to help you achieve the tastiest result every time.

Brown meat thoroughly: Take your time browning the beef and Italian sausage to build deep flavor and reduce moisture in the sauce, which prevents it from turning watery.
Drain grease well: No one likes greasy baked ziti—drain the excess fat carefully after cooking meat to keep the dish balanced and rich but not oily.
Don’t overcook pasta: Pasta will soften more in the oven, so watch closely during boiling to keep it just firm enough for the perfect bite.
Shred your own cheese: Avoid pre-shredded mozzarella and Parmesan—they have additives that hinder melting and flavor. Freshly shredded cheese melts beautifully and tastes so much better!

How to Serve Baked Ziti with Rich Meat Sauce Recipe

Garnishes

I usually sprinkle fresh chopped parsley or basil on top right before serving—it adds a pop of color and a fresh herbal note that brightens the rich flavors. Sometimes a little extra Parmesan never hurts either!

Side Dishes

This baked ziti pairs wonderfully with a simple crisp green salad tossed with lemon vinaigrette or a classic Caesar salad. I also love serving it alongside garlicky roasted broccoli or a loaf of crusty garlic bread for dunking in any leftover sauce.

Creative Ways to Present

For holidays or dinner parties, I’ve served this baked ziti in mini individual ramekins for a charming personal touch. It’s also great layered in clear glass dishes so the vibrant layers show through—that always gets compliments!

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully in an airtight container in the fridge for up to 4 days. When you’re ready to enjoy, I recommend reheating covered in the oven at 350°F to keep the sauce nice and moist.

Freezing

I often assemble and freeze the entire baked ziti before baking. Wrapping tightly in plastic wrap and foil preserves flavor and texture. When freezing leftovers or pre-baking, I thaw in the fridge for about 48 hours before baking and add extra time in the oven to ensure it’s heated through.

Reheating

For reheating, covering with foil and warming at 350°F is key to prevent drying out. Microwaving works for single servings but I prefer oven reheating to keep that fresh-baked texture and gooey melted cheese intact.

Frequently Asked Questions:

Can I use different pasta shapes in this baked ziti recipe?

Absolutely! While traditional ziti is ideal because of its tubular shape holding onto the sauce, penne is a perfect substitute and often easier to find. Just make sure to cook to al dente.

How do I prevent the baked ziti from becoming too watery?

The key is to drain excess grease after cooking the meat and avoid overcooking the pasta. Also, wait to mix the pasta with the sauce until right before assembling to keep the pasta from absorbing too much liquid.

Can I make the meat sauce ahead of time?

Yes! You can make the Bolognese sauce up to 3 days in advance and refrigerate or freeze it for up to 3 months. Just warm the sauce before combining with pasta or add extra baking time if using cold sauce in assembly.

Is it better to use fresh or pre-shredded cheese for this recipe?

Always go for freshly shredded mozzarella and Parmesan when possible. Pre-shredded cheese often contains anti-caking agents that prevent smooth melting and affect flavor, whereas freshly shredded cheese melts beautifully and tastes richer.

Final Thoughts

This Baked Ziti with Rich Meat Sauce Recipe is one of those dishes I turn to when I want something both comforting and impressive without fuss. It’s become a go-to for my family gatherings and weeknight dinners alike. Once you master the layers and those fantastic flavors, I promise you’ll feel like a kitchen rockstar every time you dig in. Give it a try—you’ll love sharing this crowd-pleaser with the people around your table.