Do you love a good casserole as much as I do? This Baked Ziti Pasta Casserole is a beefy, cheesy, creamy delicious comfort food that is kid approved. Bonus for the chef? It’s super easy to make with lots of shortcut ingredients that are “doctored up” to create a tasty meal that you can have on the table in about 45 minutes!
This baked ziti has a layer of alfredo noodles, a layer of whipped cream cheese and ricotta, a layer of rich meaty sauce, and a layer of gooey melted mozzarella cheese. As the dish bakes, all four layers morph in to one fantastically amazing casserole that your whole family will enjoy. You can add store bought salad and bread sticks to complete your dinner menu or even make these delicious copycat Olive Garden bread sticks ahead of time if you are feeling adventurous!
A few tips for this recipe:
- You can use different past shapes in this casserole – it doesn’t have to be ziti. I honestly usually use penne, rigatoni or cellentani. However, I did use ziti for the pictures since it is technically called “Baked Ziti!”
- I always use Great Value Brand Tomato Basil Pasta Sauce for this recipe – it’s super delicious and very cheap. Find it at your local Walmart or use your own favorite jar of pasta sauce as a substitution.
- I only use Kraft Creamy Melt Shredded Mozzarella as it has a touch of Philadelphia Cream Cheese in it that makes it melt absolutely beautifully. If you can’t find that, grate your own mozzarella. The other pre-shredded mozzarellas are not nearly as good!
- You can make this recipe in two 9×9 foil pans if you have a smaller family like me. Then you can wrap and seal one and stick it in the freezer to bake later. When you are ready to bake the frozen one, allow about 30 extra minutes for baking from the original recipe.
Ingredients:
- 16oz pasta (ziti, penne, rigatoni, cellentani)
- 15oz jar alfredo sauce
- 8oz cream cheese
- 8oz ricotta cheese
- 1-1/2 lbs ground beef
- 1 tsp salt
- 1/2 tsp pepper
- 1 Tbsp granulated onion powder
- 1 Tbsp Italian seasoning
- 1/2 tsp red pepper flakes
- 1 tsp umami/mushroom powder, (optional)
- 24oz jar tomato basil pasta sauce
- 1/4 cup sugar
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 12oz Kraft Creamy Melt shredded mozzarella cheese
Instructions:
- Preheat oven to 350. Spray a 9×13 pan with non-stick spray.
- Bring a large pot of salted water to a boil. Cook pasta for 3-4 mins less than it says on box. Reserve 1/2 cup pasta water then drain.
- Stir the jar of alfredo and 1/4 cup of the reserved pasta water in to the drained pasta and mix well.
- Pour the pasta/alfredo mixture in to your prepared pan.
- Whip together the cream cheese and ricotta until well combined.
- Scoop spoonful’s of the cream cheese and ricotta mixture all over the top of the alfredo pasta mixture, then use an offset spatula to spread.
- To make the meat sauce, in a large sauté pan, brown the ground beef with the salt, pepper, onion powder, Italian seasoning, red pepper flakes, and optional umami/mushroom powder. Add the jar of pasta sauce, the sugar, cinnamon and nutmeg. Let simmer for at least 5 mins on medium high heat, stirring frequently. AS NEEDED, add the additional 1/4 cup of reserved pasta water to make the sauce a good consistency for pouring over the top!
- Pour your meat sauce mixture all over the top of the casserole and spread to the edges as needed.
- Sprinkle the mozzarella all over the top of the meat sauce.
- Bake at 350 for 25-30 minutes, then broil for 2-3 minutes or until brown and bubbly. (Keep an eye on it so it doesn’t burn.)
Baked Ziti Pasta Casserole
Baked Ziti Casserole with layers of alfredo noodles, whipped cream cheese and ricotta, meat sauce and melted mozzarella cheese! The perfect dinner casserole!
EQUIPMENT (Amazon Associate Links)
Ingredients
- 16 oz pasta ziti, penne, rigatoni, cellentani
- 15 oz jar alfredo sauce
- 8 oz cream cheese
- 8 oz ricotta cheese
- 1-1/2 lbs ground beef
- 1 tsp salt
- 1/2 tsp pepper
- 1 Tbsp granulated onion powder
- 1 Tbsp Italian seasoning
- 1/2 tsp red pepper flakes
- 1 tsp umami/mushroom powder (optional)
- 24 oz jar tomato basil pasta sauce
- 1/4 cup sugar
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 12 oz Kraft Creamy Melt shredded mozzarella cheese
Instructions
- Preheat oven to 350. Spray a 9x13 pan with non-stick spray.
- Bring a large pot of salted water to a boil. Cook pasta for 3-4 mins less than it says on box. Reserve 1/2 cup pasta water then drain.
- Stir the jar of alfredo and 1/4 cup of the reserved pasta water in to the drained pasta and mix well.
- Pour the pasta/alfredo mixture in to your prepared pan.
- Whip together the cream cheese and ricotta until well combined.
- Scoop spoonful's of the cream cheese and ricotta mixture all over the top of the alfredo pasta mixture, then use an offset spatula to spread.
- To make the meat sauce, in a large sauté pan, brown the ground beef with the salt, pepper, onion powder, Italian seasoning, red pepper flakes, and optional umami/mushroom powder. Add the jar of pasta sauce, the sugar, cinnamon and nutmeg. Let simmer for at least 5 mins on medium high heat, stirring frequently. AS NEEDED, add the additional 1/4 cup of reserved pasta water to make the sauce a good consistency for pouring over the top!
- Pour your meat sauce mixture all over the top of the casserole and spread to the edges as needed.
- Sprinkle the mozzarella all over the top of the meat sauce.
- Bake at 350 for 25-30 minutes, then broil for 2-3 minutes or until brown and bubbly. (Keep an eye on it so it doesn't burn.)
Notes
A few tips for this recipe:
- You can use different past shapes in this casserole - it doesn't have to be ziti. I honestly usually use penne, rigatoni or cellentani. However, I did use ziti for the pictures since it is technically called "Baked Ziti!"
- I always use Great Value Brand Tomato Basil Pasta Sauce for this recipe - it's super delicious and very cheap. Find it at your local Walmart or use your own favorite jar of pasta sauce as a substitution.
- I only use Kraft Creamy Melt Shredded Mozzarella as it has a touch of Philadelphia Cream Cheese in it that makes it melt absolutely beautifully. If you can’t find that, grate your own mozzarella. The other pre-shredded mozzarellas are not nearly as good!
- You can make this recipe in two 9x9 foil pans if you have a smaller family like me. Then you can wrap and seal one and stick it in the freezer to bake later. When you are ready to bake the frozen one, allow about 30 extra minutes for baking from the original recipe.
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