Comforting Baked Ziti with Ground Beef and Sausage

Here is my favorite baked ziti recipe, loaded with ground beef and Italian sausage, plenty of cheese, and a rich tomato sauce with peppers, onions, and lots of garlic.

This baked ziti is my go-to dinner when I’m feeding a crowd or want easy leftovers for the week. My family requests it for birthdays and game days, and there’s never a single noodle left in the pan!

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What Kind of Italian Sausage Should I Use?

For this baked ziti, you’ll want to pick up ground Italian sausage from your local grocery store, and you’ve got a choice to make: sweet or hot. Sweet Italian sausage has a milder, slightly fennel-forward flavor that works great if you’re feeding kids or prefer less spice, while hot Italian sausage brings some heat and extra kick to the dish. If you can’t decide, you could even do half and half to get the best of both worlds. Most stores sell it already ground in the meat section, but if you can only find links, just remove the casings and crumble the meat as it cooks – it’ll work just as well.

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Options for Substitutions

This baked ziti is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Ground beef and sausage: You can use all beef or all sausage if that’s what you have – just stick with 2 pounds total. Ground turkey or chicken work too for a lighter version, though you might want to add a bit more Italian seasoning for flavor.
• Ziti pasta: Don’t stress if you can’t find ziti. Penne, rigatoni, or even mostaccioli are basically the same shape and work perfectly. Just avoid using long pasta like spaghetti – you need those tube shapes to hold the sauce.
• Ricotta cheese: Cottage cheese makes a solid substitute if you blend it smooth first. You can also use a mix of cream cheese and sour cream (about 12 oz cream cheese and 4 oz sour cream).
• Bell peppers: Any color bell pepper works here, or you can skip them altogether if peppers aren’t your thing. Mushrooms or zucchini would be good veggie alternatives.
• Crushed tomatoes and pasta sauce: If you only have one or the other, just use about 50 oz of whichever you have on hand. You can also substitute with canned diced tomatoes – just blend them up a bit first.
• Fresh basil: Dried basil works fine – just use about 2 teaspoons instead of the 2 tablespoons fresh, since dried herbs are more concentrated.

Watch Out for These Mistakes While Baking

Undercooking your pasta is actually the right move here – aim for about 2 minutes less than the package directions since the ziti will continue cooking in the oven, and overcooked pasta turns mushy in casseroles. Breaking up your ground beef and sausage into small, even pieces while browning ensures they mix well throughout the dish rather than leaving you with large clumps that make serving difficult. Skipping the step of mixing a few spoonfuls of meat sauce into your ricotta mixture is a mistake because it helps the cheese layer blend better with the rest of the casserole instead of creating a dense, separated layer. If your cheese on top is browning too quickly under the broiler, move the rack down a notch and keep a close eye on it – you want golden and bubbly, not burnt, which can happen in just a minute or two.

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What to Serve With Baked Ziti?

Since baked ziti is already pretty hearty and filling, I like to keep the sides simple and fresh. A crisp green salad with Italian dressing and some shaved parmesan is my go-to – it cuts through all that cheesy richness perfectly. Garlic bread or garlic knots are always a crowd-pleaser too, especially for soaking up any extra sauce on your plate. If you want to add some veggies to the meal, roasted broccoli or sautéed green beans with a squeeze of lemon work really well alongside the pasta.

Storage Instructions

Store: Baked ziti is one of those dishes that tastes even better the next day! Let it cool completely, then cover tightly with foil or transfer to an airtight container. It’ll keep in the fridge for up to 4 days, making it perfect for easy weeknight dinners.

Freeze: This freezes really well, which is why I love making a double batch. You can freeze the whole thing before baking, or freeze leftovers after baking. Either way, wrap it tightly in plastic wrap and then foil, and it’ll keep for up to 3 months. If freezing unbaked, add about 20 extra minutes to the baking time when cooking from frozen.

Reheat: Cover with foil and warm in a 350°F oven for about 20-25 minutes until heated through. You can also reheat individual portions in the microwave for 2-3 minutes. If it seems a bit dry, just add a splash of water or extra sauce before reheating to bring back that saucy goodness.

Estimated Nutrition

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

• Calories: 5200-5700
• Protein: 270-310 g
• Fat: 250-290 g
• Carbohydrates: 390-430 g

Ingredients

For the meat sauce:

• 1 lb ground beef
• 1 lb ground Italian sausage
• 1 small red pepper
• 1 small green pepper
• 1 small onion
• 10 garlic cloves (minced for best flavor)
• 28 oz crushed tomatoes (I use Muir Glen organic)
• 25 oz pasta sauce
• 3/4 cup Parmesan cheese
• 1/3 cup heavy cream
• 3 tbsp basil
• 2 tsp sugar
• 3 tsp Italian seasoning
• 2 tsp salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp black pepper (freshly ground preferred for more potent flavor)

For the pasta filling:

• 16 oz ziti pasta (cooked al dente)
• 16 oz ricotta cheese (whole milk gives better texture)
• 3 tbsp basil
• 2 tsp garlic powder
• 2 tsp salt
• 1 tsp black pepper
• 4 cups mozzarella cheese

Step 1: Prepare Mise en Place and Start the Oven

• 1 small red pepper, diced
• 1 small green pepper, diced
• 1 small onion, diced
• 10 garlic cloves, minced

Preheat your oven to 350°F.

While it heats, prepare all your ingredients: dice the red and green peppers into small, uniform pieces, dice the onion, and mince the 10 garlic cloves.

Having everything prepped and ready will keep your cooking smooth and prevent burning aromatics.

Set all prepped vegetables aside in separate small bowls.

Step 2: Cook the Pasta and Brown the Meats

• 1 lb ground beef
• 1 lb ground Italian sausage
• 16 oz ziti pasta

Bring a large pot of salted water to a boil and cook the ziti pasta to al dente according to package directions—it should still have a slight firmness since it will cook more in the oven.

While the pasta cooks, heat a large skillet over medium-high heat and add the ground beef and Italian sausage.

Break the meat into small crumbles with a spoon and cook until deeply browned, about 8-10 minutes, stirring occasionally.

This browning develops rich, savory flavors that form the foundation of your sauce.

Drain the pasta in a colander (but don’t rinse it—the starch helps bind everything together) and set aside.

Drain excess fat from the browned meat if needed, leaving just enough to cook the vegetables.

Step 3: Build the Sauce Base with Aromatics and Seasonings

• diced peppers and onion from Step 1
• minced garlic from Step 1
• 28 oz crushed tomatoes
• 25 oz pasta sauce
• 1/3 cup heavy cream
• 3/4 cup Parmesan cheese
• 3 tbsp basil
• 2 tsp sugar
• 3 tsp Italian seasoning
• 2 tsp salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp black pepper

Add the diced peppers, onion, and minced garlic from Step 1 to the skillet with the cooked meat.

Sauté over medium heat for 5-7 minutes, stirring frequently, until the vegetables are soft and fragrant.

Pour in the crushed tomatoes, pasta sauce, heavy cream, and all the seasonings: Parmesan cheese, basil, sugar, Italian seasoning, salt, garlic powder, onion powder, and black pepper.

I like to add the sugar first to balance the acidity of the tomatoes, then taste and adjust seasoning as needed.

Stir everything together until well combined, then reduce heat to medium-low and simmer for 10-15 minutes to allow the flavors to meld.

This gentle simmering ensures the sauce develops depth without reducing too much.

Step 4: Prepare the Ricotta Mixture

• 16 oz ricotta cheese
• 1 cup mozzarella cheese
• 3 tbsp basil
• 2 tsp garlic powder
• 2 tsp salt
• 1 tsp black pepper
• 3-4 spoonfuls of meat sauce from Step 3

In a large bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, basil, garlic powder, salt, and black pepper.

Mix gently until just combined—don’t overmix.

Stir in 3-4 large spoonfuls of the meat sauce from Step 3 to add flavor and create a binding element that helps hold the pasta together during baking.

For the best texture, I always use whole milk ricotta rather than low-fat versions, as it creates a creamier, more luxurious filling.

Step 5: Combine Pasta with Ricotta Mixture

• cooked ziti pasta from Step 2
• ricotta mixture from Step 4

Add the cooked ziti pasta from Step 2 to the bowl with the ricotta mixture and fold everything together gently until the pasta is evenly coated.

The goal is to combine everything without breaking the pasta or creating a mushy mixture.

Step 6: Assemble the Baked Ziti in the Baking Dish

• meat sauce from Step 3
• pasta-ricotta mixture from Step 5
• 3 cups mozzarella cheese

Spread a thin layer of meat sauce from Step 3 across the bottom of a 9×13 inch baking dish.

Add half of the pasta-ricotta mixture from Step 5 and spread it in an even layer.

Sprinkle a light layer of mozzarella cheese over this.

Spoon the remaining meat sauce on top in an even layer, then add the remaining pasta-ricotta mixture and spread it out.

Top everything with the remaining mozzarella cheese (about 2 cups total).

Cover the dish tightly with aluminum foil.

Step 7: Bake and Finish

Bake the covered ziti at 350°F for 30-45 minutes until the edges are bubbling and the dish is heated through.

Remove the foil and place under the broiler for 2-3 minutes to lightly brown the top until the cheese is golden and bubbly.

Remove from the oven and let the dish cool for 5-10 minutes before serving—this resting period allows the filling to set slightly so it holds together when plated.

Comforting Baked Ziti with Ground Beef and Sausage

Delicious Comforting Baked Ziti with Ground Beef and Sausage recipe with step-by-step instructions.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 7 minutes mins

Servings 12 servings

Calories 5450 kcal

Ingredients

  

For the meat sauce::

• 1 lb ground beef
• 1 lb ground Italian sausage
• 1 small red pepper
• 1 small green pepper
• 1 small onion
• 10 garlic cloves (minced for best flavor)
• 28 oz crushed tomatoes (I use Muir Glen organic)
• 25 oz pasta sauce
• 3/4 cup Parmesan cheese
• 1/3 cup heavy cream
• 3 tbsp basil
• 2 tsp sugar
• 3 tsp Italian seasoning
• 2 tsp salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp black pepper (freshly ground preferred for more potent flavor)

For the pasta filling::

• 16 oz ziti pasta (cooked al dente)
• 16 oz ricotta cheese (whole milk gives better texture)
• 3 tbsp basil
• 2 tsp garlic powder
• 2 tsp salt
• 1 tsp black pepper
• 4 cups mozzarella cheese

Instructions

 

• Preheat your oven to 350°F. While it heats, prepare all your ingredients: dice the red and green peppers into small, uniform pieces, dice the onion, and mince the 10 garlic cloves. Having everything prepped and ready will keep your cooking smooth and prevent burning aromatics. Set all prepped vegetables aside in separate small bowls.
• Bring a large pot of salted water to a boil and cook the ziti pasta to al dente according to package directions—it should still have a slight firmness since it will cook more in the oven. While the pasta cooks, heat a large skillet over medium-high heat and add the ground beef and Italian sausage. Break the meat into small crumbles with a spoon and cook until deeply browned, about 8-10 minutes, stirring occasionally. This browning develops rich, savory flavors that form the foundation of your sauce. Drain the pasta in a colander (but don't rinse it—the starch helps bind everything together) and set aside. Drain excess fat from the browned meat if needed, leaving just enough to cook the vegetables.
• Add the diced peppers, onion, and minced garlic from Step 1 to the skillet with the cooked meat. Sauté over medium heat for 5-7 minutes, stirring frequently, until the vegetables are soft and fragrant. Pour in the crushed tomatoes, pasta sauce, heavy cream, and all the seasonings: Parmesan cheese, basil, sugar, Italian seasoning, salt, garlic powder, onion powder, and black pepper. I like to add the sugar first to balance the acidity of the tomatoes, then taste and adjust seasoning as needed. Stir everything together until well combined, then reduce heat to medium-low and simmer for 10-15 minutes to allow the flavors to meld. This gentle simmering ensures the sauce develops depth without reducing too much.
• In a large bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, basil, garlic powder, salt, and black pepper. Mix gently until just combined—don't overmix. Stir in 3-4 large spoonfuls of the meat sauce from Step 3 to add flavor and create a binding element that helps hold the pasta together during baking. For the best texture, I always use whole milk ricotta rather than low-fat versions, as it creates a creamier, more luxurious filling.
• Add the cooked ziti pasta from Step 2 to the bowl with the ricotta mixture and fold everything together gently until the pasta is evenly coated. The goal is to combine everything without breaking the pasta or creating a mushy mixture.
• Spread a thin layer of meat sauce from Step 3 across the bottom of a 9x13 inch baking dish. Add half of the pasta-ricotta mixture from Step 5 and spread it in an even layer. Sprinkle a light layer of mozzarella cheese over this. Spoon the remaining meat sauce on top in an even layer, then add the remaining pasta-ricotta mixture and spread it out. Top everything with the remaining mozzarella cheese (about 2 cups total). Cover the dish tightly with aluminum foil.
• Bake the covered ziti at 350°F for 30-45 minutes until the edges are bubbling and the dish is heated through. Remove the foil and place under the broiler for 2-3 minutes to lightly brown the top until the cheese is golden and bubbly. Remove from the oven and let the dish cool for 5-10 minutes before serving—this resting period allows the filling to set slightly so it holds together when plated.