Cheesy Baked Ziti
This baked ziti with creamy béchamel sauce is the ultimate cozy, cheesy pasta bake. It’s comfort food at its finest—perfect for a weeknight dinner or a family get-together. With tender ziti, a rich sauce made from scratch, and gooey layers of cheese, it’s a guaranteed crowd-pleaser.
Ingredients
- 1 pound ziti pasta (Barilla or any good store brand)
- 4 tablespoons unsalted butter (Kerrygold if you have it)
- 4 tablespoons all-purpose flour
- 3 cups whole milk, warmed (for a lump-free béchamel)
- 1 cup grated Parmesan cheese, divided
- 2 cups shredded mozzarella cheese, divided (pre-shredded or fresh)
- ¼ teaspoon ground nutmeg (freshly grated if you can)
- 1 teaspoon kosher salt, plus extra to taste
- ½ teaspoon black pepper
- 2 cups marinara sauce (homemade or your favorite jarred)
- 1 pound lean ground beef or Italian sausage (optional)
- 1 small onion, finely chopped (Vidalia for sweetness)
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- Fresh basil or parsley, for garnish
- Red pepper flakes (optional, for a little zip)
Directions
Preheat and prep.
Preheat your oven to 375°F. Grease a 9×13-inch baking dish with butter or nonstick spray. Getting the oven hot now means a beautifully browned top later.
Cook the pasta.
In a large pot of salted boiling water, cook the ziti until just shy of al dente (about 1 minute less than package directions). Drain and toss with a drizzle of olive oil to prevent sticking—it makes layering easier.
Brown the meat (if using).
In a skillet over medium-high heat, warm 2 tablespoons of olive oil. Add onion and garlic; sauté until soft, about 3 minutes. Add the ground beef or sausage, season with a pinch of salt and pepper, and cook until no longer pink, breaking it up as it cooks. Drain any excess fat.
Make the béchamel sauce.
In a heavy saucepan over medium heat, melt the butter. Stir in flour and whisk for 1 minute to cook off the raw flavor—this is your roux. Gradually pour in the warmed milk, whisking constantly until the sauce is silky and smooth. Cook until it’s thick enough to coat a spoon, about 5–7 minutes. Stir in ½ cup Parmesan, the nutmeg, and a pinch of salt and pepper.
Assemble the layers.
Spread 1 cup of marinara sauce on the bottom of your prepared dish. Toss the cooked ziti with the browned meat and remaining marinara, then pour half of it into the dish. Spoon half the béchamel over the pasta, then sprinkle with 1 cup mozzarella and ¼ cup Parmesan. Repeat with the remaining ziti mix, béchamel, mozzarella, and Parmesan. Layering is half the fun!
Finish and bake.
Cover tightly with foil (sprayed with oil on the underside to prevent sticking). Bake for 20 minutes. Remove the foil and bake another 10–15 minutes, until the top is golden and bubbly.
Rest before serving.
Let the baked ziti rest for 10 minutes after it comes out of the oven. This pause helps the layers set up so you can slice neat squares instead of a gooey heap.
Garnish and serve.
Sprinkle with fresh basil or parsley and a pinch of red pepper flakes for color and zing. Serve with garlic bread or a crisp green salad—and watch everyone dig in!
