Martha Stewart Baked Ziti Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

This Martha Stewart baked ziti is the kind of casserole I make when I want a table full of happy people with minimal fuss. Tender ziti gets tossed with a rich, meaty tomato sauce, then layered with creamy ricotta and plenty of melted mozzarella and Parmesan. The top bakes to a golden, bubbling crust with crispy edges, while the center stays saucy and cheesy. This version is inspired by Martha Stewart’s classic American home cooking, and it delivers that same comforting, crowd-pleasing result.

From start to finish, it takes about 75 minutes, with only 20 minutes of hands-on prep. The steps are straightforward enough for a weeknight but special enough for a holiday buffet or a potluck. If you can boil pasta and brown ground beef, you can make this.

Why This Martha Stewart Baked Ziti Works

The key is undercooking the ziti by 2 minutes. The pasta finishes cooking in the oven and soaks up the sauce instead of turning mushy. Rinsing it briefly under cool water stops the cooking dead, so it holds its shape through baking.

The meat sauce is simmered for 10 minutes until it thickens slightly. That extra time concentrates the flavor and drives off excess liquid, which is what keeps the finished casserole saucy rather than soupy. Tasting and adjusting the seasoning before layering makes a real difference too.

What You’ll Love About It

You get a golden, bubbling cheese crust with crispy edges and a saucy, cheesy center. It feeds eight without extra work, and it can be assembled a day ahead. Leftovers reheat beautifully, so a single pan covers more than one dinner.

Ingredients

Here is everything you need for this casserole, plus a few notes on the key ingredients.

• 1 pound (454g) ziti or penne rigate — rigate means ridged, which helps the sauce cling.
• 1 tablespoon (15ml) olive oil
• 1 medium yellow onion (about 8 ounces/225g), finely chopped
• 3 cloves garlic, minced
• 1 pound (454g) lean ground beef (90% lean) — lean beef keeps the sauce from turning greasy.
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper flakes
• 1 jar (24 ounces/680g) marinara sauce
• 1 can (14.5 ounces/411g) diced tomatoes, drained — draining keeps the casserole from getting watery.
• 1 teaspoon dried oregano
• 1/2 teaspoon granulated sugar — balances the acidity of the tomatoes.
• 1 container (15 ounces/425g) whole-milk ricotta — whole-milk ricotta gives the creamiest layer.
• 1 large egg
• 1/2 cup (50g) grated Parmesan, divided
• 2 cups (226g) shredded low-moisture mozzarella, divided — low-moisture melts and browns without releasing water.
• 2 tablespoons (8g) chopped fresh basil, plus more for serving

Equipment

• Large pot — for boiling the ziti.
• 12-inch (30cm) skillet — deep enough to hold the sauce and pasta.
• 9×13-inch (23x33cm) baking dish — the standard size for this casserole.
• Wooden spoon — for breaking up the beef.
• Medium bowl — for mixing the ricotta layer.
• Aluminum foil — to cover the dish during the first bake.
• Colander — for draining the pasta.

How to Make Martha Stewart Baked Ziti

Step 1: Cook the Ziti

Preheat the oven to 350°F (175°C) with a rack in the middle, and bring a large pot of generously salted water to a boil. Add the 1 pound (454g) ziti and cook for 2 minutes less than the package directions for al dente. Reserve 1/2 cup (120ml) pasta water, then drain the ziti and rinse briefly under cool water to stop the cooking; set aside. Don’t skip the rinse, or the pasta will keep softening and turn mushy in the oven.

Step 2: Soften the Onion and Garlic

While the pasta cooks, heat 1 tablespoon (15ml) olive oil in a 12-inch (30cm) skillet over medium heat until it shimmers. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the 3 minced garlic cloves and cook until fragrant, about 30 seconds; do not let the garlic brown or it will turn bitter.

Step 3: Brown the Beef

Add the 1 pound (454g) ground beef and cook, breaking it up with a wooden spoon, until no pink remains and the meat is cooked through, 6 to 8 minutes. Season with the 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/4 teaspoon crushed red pepper flakes. If the beef releases a lot of liquid, keep cooking until it evaporates.

Step 4: Simmer the Sauce

Stir in the 24-ounce (680g) jar marinara, the drained diced tomatoes, 1 teaspoon oregano, and 1/2 teaspoon sugar. Bring to a gentle simmer and cook, stirring occasionally, until the sauce thickens slightly, about 10 minutes. Taste and adjust the seasoning; it should be flavorful and not watery, or the finished casserole will be soupy.

Step 5: Mix the Ricotta Layer

In a medium bowl, stir together the 15 ounces (425g) ricotta, the egg, 1/4 cup (25g) of the Parmesan, 1/2 cup (57g) of the mozzarella, and the 2 tablespoons (8g) chopped basil until smooth. Season lightly with salt and pepper. Set it aside.

Step 6: Combine the Pasta and Sauce

Add the drained ziti to the skillet with the meat sauce and toss to coat evenly. If the mixture looks dry, add the reserved pasta water 1 tablespoon at a time until it is saucy but not loose. Spread half of the ziti mixture in an even layer in a 9×13-inch (23x33cm) baking dish.

Step 7: Layer the Casserole

Dollop half of the ricotta mixture over the ziti in small spoonfuls, then sprinkle with 3/4 cup (85g) of the mozzarella. Top with the remaining ziti, then dollop the remaining ricotta over the top. Sprinkle with the remaining 3/4 cup (85g) mozzarella and the remaining 1/4 cup (25g) Parmesan.

Step 8: Bake and Rest

Cover the dish with foil and bake for 25 minutes, until the edges are bubbling and the cheese is melted. Uncover and bake until the top is golden and bubbly, 15 to 20 minutes more. Let the casserole rest for 10 minutes before serving, which helps it hold together when cut. Garnish with additional basil if desired.

What to Serve With It

• Garlic bread — warm slices are perfect for mopping up the sauce.
• Simple green salad — a bright vinaigrette balances the rich cheese.
• Roasted broccoli — a little char adds contrast to the creamy center.
• Sparkling lemonade — crisp and refreshing alongside the tomato sauce.

Tips for the Best Results

• Salt the water — season the pasta water well so the ziti is seasoned from within.
• Drain the tomatoes — discard the canning liquid so the casserole doesn’t turn watery.
• Spread evenly — an even layer bakes at the same rate and slices cleanly.
• Watch the edges — if the top browns too fast, tent it loosely with foil.
• Rest before cutting — ten minutes lets the layers set for neat portions.
• Use a deep dish — a 9×13-inch (23x33cm) dish with sides prevents bubbling over.

Easy Variations

Swap the ziti for penne rigate or rigatoni if that’s what you have on hand; the ridges hold sauce just as well. For a spicier version, increase the crushed red pepper flakes to 1/2 teaspoon. A mix of mozzarella and provolone on top gives a sharper, more golden crust.

Storing and Reheating

• Refrigerator — store leftovers covered for up to 4 days.
• Freezer — assemble through the topping, cover tightly, and freeze up to 3 months.
• Make ahead — assemble up to 24 hours ahead, refrigerate, and add 10 minutes to the covered bake.
• Reheating — cover with foil and bake at 350°F (175°C) until heated through to 165°F (74°C), about 25 to 30 minutes.

Nutrition (per serving)

These values are estimates per serving and will vary with your ingredients and portion size.

FAQs

Can I make this Martha Stewart baked ziti recipe ahead of time?

Yes. Assemble the casserole up to 24 hours in advance, cover, and refrigerate it. Add about 10 minutes to the covered baking time since it starts cold.

What can I use instead of ground beef?

Ground turkey or ground chicken works well; use the same 1 pound (454g) and cook until no pink remains. Just taste the sauce and adjust the salt, since leaner meats need a little more seasoning.

How do I know when the casserole is done?

The edges should be bubbling and the cheese melted and golden, usually after the full 40 to 45 minutes of baking. If the center is still loose, give it another 5 minutes uncovered.

Where did baked ziti come from?

Baked ziti is an Italian-American dish, rooted in the baked pasta traditions of southern Italy and popularized in American home kitchens. It is closely associated with Italian-American communities in the northeastern United States.

Martha Stewart-Inspired Baked Ziti

Print Recipe

A comforting baked ziti inspired by Martha Stewart’s classic American home cooking: tender ziti tossed with a rich, meaty tomato sauce, creamy ricotta, and plenty of melted mozzarella and Parmesan. The top bakes to a golden, bubbling crust with crispy edges, while the center stays saucy and cheesy. It is the kind of crowd-pleasing casserole that belongs on a holiday buffet or a weeknight table.

• Author: Anabelle McLean
• Prep Time: 20
• Cook Time: 55
• Total Time: 75
• Yield: 8 1x
• Category: Dinner
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 pound (454g) ziti or penne rigate
• 1 tablespoon (15ml) olive oil
• 1 medium yellow onion (about 8 ounces/225g), finely chopped
• 3 cloves garlic, minced
• 1 pound (454g) lean ground beef (90% lean)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper flakes
• 1 jar (24 ounces/680g) marinara sauce
• 1 can (14.5 ounces/411g) diced tomatoes, drained
• 1 teaspoon dried oregano
• 1/2 teaspoon granulated sugar
• 1 container (15 ounces/425g) whole-milk ricotta
• 1 large egg
• 1/2 cup (50g) grated Parmesan, divided
• 2 cups (226g) shredded low-moisture mozzarella, divided
• 2 tablespoons (8g) chopped fresh basil, plus more for serving

Instructions

1. Preheat the oven to 350°F (175°C) with a rack in the middle. Bring a large pot of generously salted water to a boil. Add the ziti and cook for 2 minutes less than the package directions for al dente; the pasta will finish cooking in the oven. Reserve 1/2 cup (120ml) pasta water, then drain the ziti and rinse briefly under cool water to stop the cooking; set aside.
2. While the pasta cooks, heat the olive oil in a 12-inch (30cm) skillet over medium heat until it shimmers. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds; do not let the garlic brown or it will turn bitter.
3. Add the ground beef to the skillet and cook, breaking it up with a wooden spoon, until no pink remains and the meat is cooked through, 6 to 8 minutes. Season with the kosher salt, black pepper, and crushed red pepper flakes. If the beef releases a lot of liquid, continue cooking until it evaporates.
4. Stir in the marinara sauce, drained diced tomatoes, oregano, and sugar. Bring to a gentle simmer and cook, stirring occasionally, until the sauce thickens slightly, about 10 minutes. Taste and adjust the seasoning; it should be flavorful and not watery, or the finished casserole will be soupy.
5. In a medium bowl, stir together the ricotta, egg, 1/4 cup (25g) of the Parmesan, 1/2 cup (57g) of the mozzarella, and the chopped basil until smooth. Season lightly with salt and pepper. Set aside.
6. Add the drained ziti to the skillet with the meat sauce and toss to coat evenly. If the mixture looks dry, add reserved pasta water 1 tablespoon at a time until it is saucy but not loose. Spread half of the ziti mixture in an even layer in a 9×13-inch (23x33cm) baking dish.
7. Dollop half of the ricotta mixture over the ziti in small spoonfuls, then sprinkle with 3/4 cup (85g) of the mozzarella. Top with the remaining ziti, then dollop the remaining ricotta mixture over the top. Sprinkle with the remaining 3/4 cup (85g) mozzarella and the remaining 1/4 cup (25g) Parmesan.
8. Cover the dish with foil and bake for 25 minutes, until the edges are bubbling and the cheese is melted. Uncover and bake until the top is golden and bubbly, 15 to 20 minutes more. Let the casserole rest for 10 minutes before serving; this helps it hold together when cut. Garnish with additional basil if desired.

Notes

Store leftovers covered in the refrigerator for up to 4 days. To freeze, assemble the casserole through the topping, cover tightly with foil, and freeze for up to 3 months; thaw overnight in the refrigerator before baking. To reheat, cover with foil and bake at 350°F (175°C) until heated through, about 25 to 30 minutes, or microwave individual portions. For make-ahead, assemble up to 24 hours in advance, refrigerate, and add 10 minutes to the covered baking time.

Nutrition

• Calories: 630
• Sugar: 8g
• Sodium: 930mg
• Saturated Fat: 12g
• Carbohydrates: 63g
• Fiber: 4g
• Protein: 35g
• Cholesterol: 85mg

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