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Creamy baked ziti in a white dutch oven with two bowls in the background.
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5 from 10 votes

Creamy Baked Ziti With Meat

Course Main Dish
Cuisine Italian
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 servings
Calories 612kcal
Author Kristine Underwood

Ingredients

  • 16 ounces ziti pasta (may use penne or rotini)
  • 1 TBS olive oil
  • 1/2 sweet onion (chopped)
  • 1/2 pound lean ground beef
  • 1/2 pound ground Italian sausage
  • 1 tsp minced garlic (jarred or 2 cloves minced)
  • 24 ounces spaghetti sauce (24-32 ounce jar)
  • 1/4 cup water (or broth)
  • 16 ounces ricotta cheese
  • 1 cup sour cream
  • 1 tsp sea salt
  • 1/2 tsp pepper
  • 1 tsp Italian seasoning
  • 1/4 cup grated parmesan
  • 1 cup shredded mozzarella (may reduce to 1/2 up or use up to 1 1/2 cups, to taste)

Instructions

  • Bring a large pot of salted water to a boil and cook the pasta just shy of al dente. Drain and set aside.
  • In a large Dutch oven, heat olive oil over medium heat. Add chopped onion and cook until softened, about 4–5 minutes. Add ground beef and sausage. Cook until browned, breaking it up as it cooks. Drain excess grease if needed.
  • Stir in the garlic and cook for about 30 seconds. Add the spaghetti sauce and ½ cup water or broth. Simmer for 5–10 minutes.
  • In a bowl, combine ricotta, sour cream, parmesan, salt, pepper, and Italian seasoning. Stir until smooth.
  • Add the cooked pasta and ricotta mixture to the meat mixture in the Dutch oven. Stir until evenly combined.
  • Top with 1 cup shredded mozzarella and a few sprinkles of Italian seasoning (optional).
  • Bake at 375°F for 20-25 minutes, until bubbly and lightly golden on top. For a more golden, bubbly cheese top, broil for the last 1–2 minutes, watching closely so it doesn’t burn.
  • Let it sit for 10-15 minutes before serving (it thickens up slightly as it rests).
  • Store baked ziti in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.
Notes
  • Cook the pasta just shy of al dente since it will continue cooking in the oven.
  • Rotini works great in this recipe too and honestly might even hold the sauce better. Just cook it slightly shy of al dente like you would ziti or penne.
  • A 32-ounce jar of sauce works best and keeps the baked ziti creamier instead of drying out.
  • If the mixture looks a little saucy before baking, that’s okay. The pasta absorbs quite a bit as it bakes and rests.
  • For a little heat, add a pinch of red pepper flakes to the sauce.
  • If you’d rather use a casserole dish, transfer everything to a greased 9x13 baking dish before topping with mozzarella and baking. Bake for 25-30 minutes.
  • To cut this recipe in half, divide all ingredients in half, prepare as written, and bake in a smaller 8x8 inch baking dish at 375°F for 15–20 minutes. Broil the top for the last minute or two.
  • Let the baked ziti rest for 10-15 minutes before serving so it can thicken slightly and scoop more easily.
Nutrition
Serving: 1 serving | Calories: 612kcal | Carbohydrates: 53g | Protein: 29g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 99mg | Sodium: 1097mg | Potassium: 676mg | Fiber: 3g | Sugar: 7g | Vitamin A: 948IU | Vitamin C: 8mg | Calcium: 285mg | Iron: 3mg