Easy Baked Ziti for a Crowd

If you ask me, baked ziti is the answer to feeding a hungry crowd.

This Italian-American classic combines tender pasta, rich tomato sauce, and plenty of melted cheese into one satisfying casserole. Ground beef and Italian sausage add a hearty touch, while herbs and garlic bring that familiar homestyle flavor we all love.

The whole thing gets layered with creamy ricotta and mozzarella, then baked until the cheese turns golden and bubbly. A sprinkle of fresh basil at the end adds just the right finish.

It’s a no-fuss dish that makes everyone happy, perfect for potlucks, family gatherings, or when you need leftovers for the week ahead.

What Kind of Pasta Should I Use?

While this recipe calls for ziti or penne, you’ve actually got several tubular pasta options that’ll work great here. Ziti is the classic choice with its smooth exterior and straight-cut ends, while penne has those signature diagonal cuts and ridges that help sauce cling better. You could even swap in rigatoni, which is wider and has deeper ridges, or mostaccioli if that’s what you have in your pantry. Just make sure to cook your pasta until it’s just shy of al dente since it’ll continue cooking in the oven – nobody wants mushy pasta in their baked ziti! When shopping, go for a good quality pasta that’s made from durum wheat semolina, as it holds its shape better during baking.

Options for Substitutions

This crowd-pleasing pasta dish is pretty adaptable! Here are some handy swaps you can try:

• Ziti or penne pasta: Any medium-sized tube pasta works great here – try rigatoni, mostaccioli, or even rotini. Just make sure to cook it al dente since it’ll continue cooking in the oven.
• Ground beef and sausage: Feel free to use ground turkey or chicken for a lighter version. You can also go all-sausage or swap in ground pork. For vegetarian options, try plant-based ground meat alternatives or finely chopped mushrooms.
• Sour cream: Plain Greek yogurt makes a great substitute – it adds the same tangy creaminess with extra protein. Just make sure to use full-fat for the best texture.
• Ricotta cheese: If you’re out of ricotta, you can blend cottage cheese until smooth as a substitute. The texture will be slightly different but still tasty.
• Cheese blend: While the combo of provolone, mozzarella, and parmesan is great, you can mix and match with other Italian cheeses like fontina, asiago, or romano. Just keep the total amount of cheese the same.
• Jarred sauce: Any pasta sauce works here – marinara, tomato and basil, or even meat sauce. You can also use homemade sauce if you prefer.

Watch Out for These Mistakes While Cooking

The biggest challenge when making baked ziti for a crowd is preventing the pasta from becoming mushy – always cook it 2-3 minutes less than the package directions suggest since it will continue cooking in the oven. A common mistake is layering the ingredients without proper planning, which can lead to dry spots or uneven cheese distribution – try creating distinct layers and make sure to spread the ricotta mixture evenly throughout. To avoid a watery casserole, drain your ricotta cheese in a fine-mesh strainer for about 30 minutes before mixing it with the other ingredients, and let the baked ziti rest for 15-20 minutes after coming out of the oven so the sauce can settle and thicken. For the best cheese pull and golden-brown top, save some mozzarella for the final layer and broil for the last 2-3 minutes, watching carefully to prevent burning.

What to Serve With Baked Ziti?

This hearty pasta dish calls for some lighter sides to balance out the rich, cheesy goodness! A simple green salad with a light vinaigrette dressing helps cut through the richness of the ziti – I like to toss together some crisp romaine, cherry tomatoes, and cucumber with a basic Italian dressing. Garlic bread is always welcome at the table, though you might want to go easy since the pasta dish is already pretty filling. For a veggie option that’s not salad, try some roasted broccoli or sautéed green beans with a squeeze of lemon – they’re simple but work perfectly with this crowd-pleasing pasta.

Storage Instructions

Keep Fresh: This big batch of baked ziti is perfect for leftovers! Place any extras in an airtight container and pop it in the fridge – it’ll stay good for up to 4 days. The flavors actually get even better as they meld together, making it a great make-ahead meal for busy weeknights.

Freeze: Baked ziti is a fantastic freezer meal! You can freeze it either before or after baking. Just wrap it tightly in foil, then place in a freezer bag or container. It’ll keep well for up to 3 months. Pro tip: divide it into smaller portions before freezing for easier reheating later.

Reheat: When you’re ready to enjoy your leftover ziti, cover it with foil and warm it in a 350°F oven for about 20-30 minutes until heated through. If frozen, thaw overnight in the fridge first. You can also microwave individual portions, just add a splash of water or extra sauce to keep it from drying out.

Make Ahead: You can assemble this ziti up to 24 hours before baking – just cover and refrigerate. When ready to serve, let it sit at room temperature for 30 minutes, then bake as directed. Perfect for preparing ahead for parties or big family gatherings!

Preparation Time	20-30 minutes
Cooking Time	30-45 minutes
Total Time	50-75 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4000-4500
• Protein: 250-280 g
• Fat: 220-250 g
• Carbohydrates: 320-350 g

Ingredients

• 2 pounds ziti or penne pasta (dry)
• 1 cup diced onion (frozen is okay)
• 2 pounds lean ground beef
• 1 crumbled link of spicy italian sausage (optional)
• 4 jars spaghetti sauce (26 ounces each)
• 12 ounces sliced provolone cheese
• 1 cup sour cream
• 1 egg, lightly beaten
• 1 container whole milk ricotta cheese (16 ounces)
• 4 cups shredded mozzarella cheese (3/4 pound)
• 1/2 to 1 cup grated parmesan cheese
• 1 tablespoon italian seasoning (optional)

Step 1: Cook the Ziti Pasta

Start by bringing a large pot of lightly salted water to a boil.

Add the ziti pasta and cook until it reaches an al dente texture, approximately 8 minutes.

Once cooked, drain the pasta and set it aside.

Step 2: Prepare the Meat Sauce

In a large skillet over medium heat, brown the onion and ground beef together.

Once the beef is fully cooked and the onions are soft, add the spaghetti sauce.

Reduce the heat to a simmer and let it cook for about 15 minutes, allowing the flavors to meld.

Step 3: Mix the Ricotta Filling

In a medium-sized bowl, combine the ricotta cheese, sour cream, an egg, and Italian seasoning.

Stir these ingredients until they are well mixed, creating a creamy filling for the ziti.

Step 4: Assemble the Baked Ziti

Prepare either one jumbo or two large aluminum foil pans by coating them with cooking spray.

Start layering the ingredients by adding half of the meat sauce at the bottom of the pan.

Follow with half of the ziti pasta, half of the Provolone cheese, and half of the mozzarella cheese.

Repeat this sequence with the remaining sauce, ziti, Provolone, and mozzarella.

Step 5: Add the Ricotta Mixture and Finish

Spread the ricotta and sour cream mixture evenly over the top of the layered ingredients.

Sprinkle Parmesan cheese over the surface for added flavor.

Preheat the oven to 350°F (175°C) and bake the assembled ziti until it is bubbly and heated through.

Step 6: Storing and Serving Options

If Freezing: Prepare the ziti as directed, but do not bake it.

Instead, wrap the pan(s) well, label, and place in the freezer.

To Cook From Frozen: Before serving, transfer the frozen ziti to the refrigerator to thaw for a few days.

Once thawed, bake at 350°F (175°C) until the dish is bubbly.

Allow the baked ziti to rest for at least half an hour before serving to ensure it sets properly.