Here is my go-to baked ziti bolognese recipe, with a rich meat sauce, perfectly cooked pasta, and layers of melted cheese that come together in one comforting dish.
This pasta bake is what my kids ask for most on Sunday nights. I often make a double batch so we can have leftovers for busy weekday dinners. Nothing beats having a ready-to-heat meal in the fridge, right?
Why You’ll Love This Baked Ziti
- Make-ahead friendly – You can prepare this dish in advance and pop it in the oven when you’re ready to serve, making it perfect for busy weeknights or weekend gatherings.
- Classic comfort food – The combination of rich meat sauce, perfectly cooked pasta, and melted cheese creates that satisfying, homestyle Italian flavor everyone craves.
- Feeds a crowd – This hearty pasta dish makes enough to feed a family with potential leftovers that taste even better the next day.
- Simple ingredients – Using basic pantry staples and easy-to-find ingredients, you can create this restaurant-quality dish right in your own kitchen.
- Customizable recipe – You can easily swap the meats or adjust the cheese amounts to suit your taste, making it a flexible recipe that works with what you have on hand.
What Kind of Ground Beef Should I Use?
For a classic baked ziti bolognese, you’ll want to strike the right balance with your ground beef selection. An 80/20 blend (that’s 80% lean meat to 20% fat) is ideal for this dish since it provides enough fat to keep the sauce rich and flavorful, but not so much that it becomes greasy. If you prefer leaner meat, 85/15 will work too, though you might want to add a splash more olive oil to keep things moist. When shopping, look for beef that’s bright red in color and avoid any packages with excess liquid at the bottom – this usually means the meat isn’t as fresh as it could be. Just remember to bring your ground beef to room temperature before cooking for the most even browning.
Options for Substitutions
This baked ziti recipe is pretty adaptable – here’s what you can swap if needed:
- Ziti pasta: Can’t find ziti? No worries! Penne, rigatoni, or even regular tube pasta work just fine. Just make sure to pick a pasta with ridges to hold the sauce better.
- Ground beef: Feel free to use ground pork, turkey, or even a meat-free alternative. Keep in mind that turkey will give you a lighter flavor, so you might want to add an extra splash of wine for depth.
- Provolone cheese: Mozzarella makes a great substitute here, or try fontina for a different but equally good flavor. Just make sure it’s a good melting cheese.
- Red wine: If you prefer not to use wine, substitute with beef broth plus 1 tablespoon of balsamic vinegar to get that rich taste.
- Sausage/bacon: These are interchangeable as noted in the recipe, but you could also use pancetta or even skip it altogether if you prefer.
- Fresh basil: If fresh basil isn’t available, you can use dried basil (about 1 teaspoon) or even try fresh oregano for a different but tasty twist.
Watch Out for These Mistakes While Cooking
The biggest challenge when making baked ziti is overcooking the pasta before it goes into the oven – you’ll want to cook it 2-3 minutes less than the package directions suggest, as it will continue cooking in the sauce and oven.
Getting your bolognese sauce too watery can make the final dish soupy, so make sure to let the wine fully evaporate before adding the tomato puree, and simmer the sauce until it reaches a thick, rich consistency.
For the best cheese pull and texture, avoid using pre-shredded cheese which contains anti-caking agents – instead, grate your provolone and parmesan fresh, and layer some cheese in the middle of the pasta rather than just on top.
When assembling the dish, don’t pack the pasta too tightly in the baking dish, as this prevents the sauce from distributing evenly and can lead to dry spots in your finished ziti.
What to Serve With Baked Ziti?
This hearty pasta dish calls for some simple sides that won’t compete with its rich, meaty flavors. A crisp Caesar salad or mixed green salad with a light vinaigrette helps cut through the richness of the cheese and meat sauce. Some warm, crusty garlic bread is perfect for soaking up any extra sauce – though you might want to skip it if you’re watching your carbs! For a veggie option that works really well, try some roasted broccoli or sautéed green beans with a touch of garlic and lemon, which adds a nice fresh element to the meal.
Storage Instructions
Keep Fresh: This baked ziti bolognese is perfect for leftovers! Place it in an airtight container and keep it in the fridge for up to 4 days. The flavors actually get even better as they meld together over time, making it a great make-ahead meal for busy weeknights.
Freeze: You can freeze this pasta dish for up to 3 months. Just let it cool completely, then transfer to a freezer-safe container. I like to portion it out into individual servings – it makes thawing so much easier when you need a quick dinner!
Reheat: To warm up your ziti, cover it with foil and pop it in the oven at 350°F for about 20 minutes, or until heated through. If it seems a bit dry, sprinkle some water over the top before reheating. For single servings, the microwave works well too – just heat in 1-minute intervals, stirring between each.
| Preparation Time | 20-30 minutes |
| Cooking Time | 30-120 minutes |
| Total Time | 50-150 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2000-2200
- Protein: 110-130 g
- Fat: 90-110 g
- Carbohydrates: 190-210 g
Ingredients
For the bolognese sauce:
- 1/2 cup red wine
- 26.5 oz tomato puree (I use Cento Organic crushed tomatoes)
- salt
- 1/2 onion (finely chopped)
- 10.5 oz ground beef
- basil leaves
- 5 oz sausage (casings removed, if applicable)
- 1.7 oz celery (finely diced)
- 1 small carrot
For the pasta:
- coarse salt
- 10 oz ziti pasta (or penne if ziti is unavailable)
For assembly:
- unsalted butter
- 5 oz provolone cheese (freshly grated for best melt)
- 2 oz parmesan cheese
Step 1: Prepare the Bolognese Sauce
Start by cooking the Bolognese sauce.
You can use a slow cooker, regular pot, or instant pot.
If using a regular pot, let the sauce simmer for about 2 hours.
In the instant pot, it will take approximately 30 minutes.
Ensure the sauce is slightly more liquid than usual to prevent drying out during baking.
Step 2: Cook the Ziti
While the sauce is simmering, boil the ziti pasta.
First, break the ziti in half and then cook them in plenty of salted water.
Cook for half the time indicated on the package, or just a little longer, to ensure they don’t become too soft during baking.
Drain the ziti and let them cool.
Step 3: Grate the Cheese
While the pasta is cooling, use a grater with large holes to grate the provolone cheese.
Set aside the grated provolone and have grated Parmesan ready for later use.
Step 4: Assemble the Baked Ziti
Preheat your oven to 392°F (200°C).
In an 8×10 inch baking dish, spread a spoonful of Bolognese sauce evenly at the bottom.
Form the first layer by placing the ziti next to each other.
Season with a generous amount of Bolognese sauce and sprinkle with grated Parmesan and provolone.
Create a second layer of ziti, using the same process of seasoning with sauce and cheeses.
Continue layering until you have used all the ingredients, aiming for three layers.
Step 5: Add the Finishing Touches
On the top layer, liberally sprinkle grated Parmesan and provolone.
Add a few small pieces of butter on the surface to enhance browning.
Step 6: Bake and Serve
Bake the assembled ziti in the preheated oven for about 30 minutes.
For the last few minutes, turn on the grill function to form a crispy crust on the surface.
Once done, remove the baked ziti from the oven and let it cool for 5-10 minutes before cutting and serving.
Enjoy your delicious baked ziti Bolognese!
