Name: Baked Ziti with Bolognese and Ricotta Recipe
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: 1 pound ziti pasta (may substitute penne); 4 cups freshly shredded mozzarella cheese (more or less to taste); 1 cup freshly grated Parmesan cheese; 1 pound lean ground beef (93/7); 1 pound mild Italian sausage, casings removed; 1 onion, chopped (may substitute 1 ½ tsp onion powder); 1 carrot, diced (optional); 1 stalk celery, diced (optional); 6-8 garlic cloves, minced (may substitute 1 ½ tsp garlic powder); 1/4-1/2 teaspoon red pepper flakes; 1 (28 oz.) can crushed tomatoes in puree; 2 (15 oz.) cans tomato sauce; 3 tablespoons tomato paste; 1/2 cup water; 1 tablespoon reduced sodium soy sauce; 1 tablespoon sugar (more or less to taste); 1 1/2 teaspoons balsamic vinegar; 1 tablespoon beef bouillon or Better Than Bouillon; 1 1/2 tablespoons dried basil; 1 1/2 tablespoons dried parsley (may substitute 1/4 cup fresh each); 2 teaspoons dried oregano; 1/2 teaspoon dried thyme; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 bay leaf; 3 cups whole milk ricotta cheese; 1/2 cup sour cream; 1 egg; 1/4 cup chopped fresh basil or 1 tablespoon dried basil; 1/4 teaspoon ground nutmeg

There’s just something about cozy comfort food that hits differently on a chilly evening, and this Baked Ziti with Bolognese and Ricotta Recipe does exactly that. It’s hearty, full of rich flavors, and the creamy ricotta adds a luscious layer that keeps you coming back for more. Trust me, once you make it, it’ll be a go-to for family dinners or weekend feasts.

A large serving spoon lifts a portion of baked pasta from a white casserole dish. The pasta has three main layers: the bottom layer is soft tube-shaped noodles covered in thick, red tomato sauce mixed with ground meat; the middle layer is a generous spread of rich red sauce and more pasta, with melted white cheese stretching as it is lifted; the top layer is golden melted cheese sprinkled with chopped green herbs. The background is a white marbled surface, and the overall look is warm and cheesy with a mix of red, white, and green colors. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Baked Ziti with Bolognese and Ricotta Recipe
Top Tip
How to Serve Baked Ziti with Bolognese and Ricotta Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Baked Ziti with Bolognese and Ricotta Recipe

Why You'll Love This Recipe

This Baked Ziti with Bolognese and Ricotta Recipe is a winner in my book because it’s the perfect balance of rich meat sauce, creamy cheese layers, and perfectly tender pasta. I love how each bite has a bit of everything, and it’s surprisingly simple to pull together, even when you want something that feels special.

Deep, satisfying flavor: The homemade Bolognese sauce simmers gently, bringing layers of savory goodness you don’t get from jars.
Ricotta richness: Adding ricotta mixed with sour cream and fresh basil makes every mouthful creamy without weighing it down.
Make-ahead magic: You can assemble this ahead of time or freeze it, making weeknight dinners a breeze.
Family favorite: It’s a crowd-pleaser that warms up beautifully, making it ideal for leftovers or potlucks.

A white rectangular baking dish holds a layered lasagna with rich deep red tomato sauce and browned cooked ground meat visible between layers. The lasagna has several layers, with melted white cheese spread thickly and unevenly across the top, dotted with green herbs sprinkled all over. A spoon scoops out a portion from one corner, revealing layers of pasta, sauce, meat, and cheese inside. Bright green basil leaves are also scattered on top, adding fresh color contrast. The dish sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe brings together classic ingredients that harmonize beautifully. The lean meats create a juicy base for the Bolognese, while fresh herbs and spices elevate it beyond everyday pasta sauce. The mixture of ricotta and sour cream adds smoothness, and layering with mozzarella and Parmesan ensures the perfect cheesy melt and golden crust.

Flat lay of dry uncooked ziti pasta tubes, a handful of chopped fresh onion pieces, a small pile of diced carrot cubes, diced celery stalk pieces, several whole garlic cloves peeled, a few sprigs of fresh basil leaves, a whole uncracked brown egg with clean shell, two piles of shredded mozzarella cheese and freshly grated Parmesan cheese, a mound of whole milk ricotta cheese, a small white ceramic bowl of sour cream, a small white ceramic bowl with deep red crushed tomatoes, another small white ceramic bowl filled with smooth tomato sauce, a small white ceramic bowl containing thick tomato paste, a small white ceramic bowl of clear water, a small white ceramic bowl with dark soy sauce, a small white ceramic bowl holding brown sugar granules, a small white ceramic bowl filled with dark balsamic vinegar, raw lean ground beef portion, raw mild Italian sausage without casings, a fresh bay leaf, and small white ceramic bowls with dried basil, dried parsley, dried oregano, dried thyme, salt, black pepper, and red pepper flakes arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ziti pasta: Its tubular shape holds sauce well and bakes up tender but firm, offering great texture.
Mozzarella cheese: I always use shredded mozzarella because it melts evenly and isn’t watery like fresh balls.
Parmesan cheese: Freshly grated Parmesan packs nutty flavor and blends better than pre-shredded varieties.
Ground beef and Italian sausage: Combining these adds both lean meat and flavorful fat to the sauce.
Onion, carrot, celery: The classic soffritto trio adds depth and subtle sweetness to the meat sauce.
Garlic and red pepper flakes: Garlic brings aroma and warmth, while pepper flakes sneak in a little heat.
Crushed tomatoes, tomato sauce, tomato paste: These layered tomato products build complexity and richness in the sauce.
Soy sauce and balsamic vinegar: A secret umami boost that rounds out the flavors perfectly.
Herbs and spices: Basil, parsley, oregano, thyme, bay leaf, salt, and pepper create the iconic Italian flavor profile.
Ricotta cheese: Whole milk ricotta combined with sour cream and an egg produces a creamy, slightly tangy filling.
Fresh basil and nutmeg: Basil adds freshness and the nutmeg a gentle warmth to the ricotta mixture.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how flexible this Baked Ziti with Bolognese and Ricotta Recipe is. I sometimes swap ziti for penne if that’s what’s in the pantry, and swapping fresh herbs for dried works in a pinch. You can really adjust the cheese quantities or even try adding a handful of spinach or mushrooms for a veggie boost—just remember to drain them well so your baked pasta doesn’t get watery.

Variation: One time I added sautéed mushrooms and baby spinach, and it gave the dish a lovely earthiness without overpowering the classic flavors. It’s a great way to sneak in some extra greens.
Dietary swap: If you want a lighter option, try using turkey sausage instead of pork sausage and part-skim ricotta—still delicious!
Cheese tweak: Mix in some fontina or provolone along with mozzarella for a more complex melty cheese blend.

Step-by-Step: How I Make Baked Ziti with Bolognese and Ricotta Recipe

Step 1: Perfectly Cook the Pasta

I start by boiling the ziti in well-salted water, but here's the key: cook it just until al dente and no more. Overcooking can turn your pasta mushy after baking. I usually check it 2 minutes before the package says just to be safe. Once drained, rinse with cold water to stop the cooking process and prevent sticking—this little step always helps me keep the texture just right.

Step 2: Build That Flavorful Bolognese Sauce

Next, I brown the ground beef, Italian sausage, onion, celery, and carrot together in a Dutch oven. I like to keep the heat medium so everything cooks evenly without burning. Once the meat is browned, add your garlic and red pepper flakes, cooking just 30 seconds to let those aromas bloom. After draining any excess grease, pour in crushed tomatoes, tomato sauce, tomato paste, and all the secret flavor enhancers like soy sauce, sugar, and balsamic vinegar. Simmer uncovered for 15 minutes to thicken it slightly—this step makes the sauce taste so much richer.

Step 3: Mix the Creamy Ricotta Filling

While the sauce simmers, mix the ricotta with sour cream, an egg, fresh basil, nutmeg, and Parmesan in a bowl until combined. This mixture is going to add that lovely creamy layer that contrasts the meat sauce perfectly. Make sure to get a good blend—it should be smooth but still hold its shape when you spoon it into the ziti later.

Step 4: Assemble the Layers

Combining the cooked pasta with the Bolognese sauce just before layering is how I avoid mushy ziti. I split the ziti mixture and then alternate dollops of ricotta and shredded mozzarella over each layer. The more even you are with your layering, the better every forkful ends up. Top it all off with freshly grated Parmesan to get that classic baked golden crust.

Step 5: Bake to Perfection

Cover the baking dish tightly with foil—this traps moisture so the ziti stays juicy—and bake at 350°F for 30 minutes. Then remove the foil and bake for an additional 15 to 30 minutes until bubbling and golden on top. The smell filling your kitchen at this point is pure dinner magic, and the cheese bubbling with a bit of crispness is your cue to dig in soon.

Top Tip

After making this baked ziti countless times, I’ve learned a few tricks that make cooking and flavor come together seamlessly. These tips have saved me from mushy pasta or lacking depth, and I bet they’ll help you too!

Don’t mix pasta and sauce too early: If you combine the pasta with the hot Bolognese too soon, the pasta will keep absorbing moisture and get mushy. Wait until assembly.
Use freshly shredded cheeses: Pre-shredded cheese contains anti-caking agents that prevent perfect melting, so shred your mozzarella and Parmesan fresh for the best melt and texture.
Simmer your sauce gently: Letting the sauce cook uncovered for a bit thickens it and concentrates flavors, so don’t rush this step.
Drain cooked vegetables well: If you add extra veggies like mushrooms or spinach, sauté and drain them to avoid watery layers.

How to Serve Baked Ziti with Bolognese and Ricotta Recipe

Garnishes

I usually sprinkle freshly chopped parsley on top for a pop of color and a fresh, slightly herbal note that cuts through the rich cheese. Adding a bit of crushed red pepper flakes if you like heat or extra Parmesan at the table makes it even better.

Side Dishes

For sides, I love pairing this baked ziti with a simple green salad dressed lightly with lemon and olive oil—something crisp and bright to contrast the richness. Garlic bread or a rustic Italian loaf with olive oil for dipping is perfect too.

Creative Ways to Present

For holiday dinners or dinner parties, I sometimes assemble the ziti in individual ramekins and bake them separately. It makes serving easy and looks charming, plus everyone gets their own perfect cheesy top. You can also sprinkle fresh basil leaves right before serving for a fresh herb fragrance.

Make Ahead and Storage

Storing Leftovers

I let leftovers cool to room temperature before covering tightly with plastic wrap, then refrigerate in an airtight container. It reheats beautifully in the oven or microwave without losing texture. Leftover baked ziti often tastes even better the next day because the flavors really meld overnight.

Freezing

This recipe freezes like a charm. I assemble the ziti in a freezer-safe dish wrapped tightly in plastic wrap and foil, then label and freeze for up to 3 months. When it’s time, I thaw it overnight in the fridge and then bake, adding extra time to ensure it’s heated through. It’s perfect for busy nights or planning ahead.

Reheating

To reheat, I cover the ziti with foil to prevent drying, then bake at 350°F until warm and bubbly—usually about 20-30 minutes for refrigerated leftovers. Microwaving works too, but the oven keeps the texture intact and the cheese deliciously melty.

Frequently Asked Questions:

Can I substitute penne for ziti in this recipe?

Absolutely! Penne works just as well because its shape also holds sauce nicely. It’s a convenient swap if you can’t find ziti at your store.

Should I use fresh mozzarella or shredded for baked ziti?

I recommend shredded mozzarella because fresh mozzarella balls have more moisture, which can make the baked dish watery. Shredded melts more evenly and distributes cheese consistently throughout the casserole.

Can I make this recipe ahead of time?

Yes! This recipe actually benefits from being made ahead. You can assemble it a day in advance and refrigerate before baking, which helps the flavors meld. You can also freeze it for future meals.

How do I prevent my baked ziti from becoming mushy?

To prevent mushy baked ziti, cook the pasta just until al dente, and avoid mixing it with the sauce too early. Wait until assembly to combine, and bake immediately after layering.

Final Thoughts

This Baked Ziti with Bolognese and Ricotta Recipe holds a special place in my kitchen rotation because it’s just so comforting and satisfying. It’s the kind of dish that feels like a warm hug after a long day, and it’s easy enough to make for a family meal or a small gathering of friends. I hope you find it as rewarding and delicious as I do — enjoy every cheesy, saucy bite!