One Pan Baked Ziti with Ground Beef – Easy Kosher Weeknight Dinner

By /
Jump to Recipe Print Recipe

I’ve been making this one pan baked ziti for years, and it still amazes me how something so simple can taste so good. The beauty is that everything cooks together in a single baking dish, which means less cleanup and more flavor. The pasta absorbs all those wonderful juices from the meat and sauce while it bakes.

This recipe came about during one of those crazy weeks when I needed dinner on the table fast but didn’t want to sacrifice flavor. Traditional baked ziti requires boiling pasta separately, making sauce, browning meat, and then assembling everything before baking. My version skips the pasta boiling step entirely. The uncooked ziti goes straight into the pan with extra liquid, and it steams perfectly while everything bakes together.

Why One Pan Baked Ziti Works So Well

The key to success here is using enough liquid so the pasta cooks properly without drying out. I use a combination of marinara sauce, water, and a bit of beef broth for extra richness. The ground beef gets browned first to develop flavor, then everything gets mixed together with plenty of cheese. Make sure you cover the pan tightly with foil for the first part of baking so the pasta steams properly.

The Secret to Perfect Pasta Texture

This feeds a crowd and reheats beautifully, making it perfect for busy weeknights or Shabbat meals when you want something hearty and satisfying. I like to serve it with a simple green salad and some crusty bread. The leftovers are even better the next day once all the flavors have had time to meld together.

One Pan Baked Ziti with Ground Beef - Easy Kosher Weeknight Dinner - Italian-American recipe
I've been making this one pan baked ziti for years, and it still amazes me how something so simple can taste so good. The beauty is that everything cooks together in a single baking dish, which means less cleanup and more flavor. The pasta absorbs all those wonderful juices from the meat and sauce while it bakes. This recipe came about during one of those crazy weeks when I needed dinner on the table fast but didn't want to sacrifice flavor. Traditional baked ziti requires boiling pasta separately, making sauce, browning meat, and then assembling everything before baking. My version skips the pasta boiling step entirely. The uncooked ziti goes straight into the pan with extra liquid, and it steams perfectly while everything bakes together. The key to success here is using enough liquid so the pasta cooks properly without drying out. I use a combination of marinara sauce, water, and a bit of beef broth for extra richness. The ground beef gets browned first to develop flavor, then everything gets mixed together with plenty of cheese. Make sure you cover the pan tightly with foil for the first part of baking so the pasta steams properly. This feeds a crowd and reheats beautifully, making it perfect for busy weeknights or Shabbat meals when you want something hearty and satisfying. I like to serve it with a simple green salad and some crusty bread. The leftovers are even better the next day once all the flavors have had time to meld together.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Main Course
Cuisine: Italian-American
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 1 pound ground beef 80/20 lean works best
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 1 pound ziti pasta uncooked
  • 24 ounces marinara sauce good quality
  • 1 cup water
  • 1/2 cup beef broth
  • 2 cups shredded mozzarella cheese kosher, divided
  • 1/2 cup grated Parmesan cheese kosher
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 2 tablespoons olive oil

Method
 

  1. Preheat oven to 375°F. Grease a 9x13 inch baking dish with cooking spray or oil.
  2. Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook for 3-4 minutes until softened.
  3. Add ground beef to the skillet and cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes. Add minced garlic and cook for another minute until fragrant.
  4. Season the beef mixture with salt, pepper, and Italian seasoning. Remove from heat.
  5. In the prepared baking dish, combine the uncooked ziti pasta, cooked beef mixture, marinara sauce, water, beef broth, and 1 cup of the mozzarella cheese. Mix everything together until well combined.
  6. Cover the dish tightly with aluminum foil and bake for 35 minutes.
  7. Remove foil and stir the pasta gently. If it looks dry, add a bit more water. Top with remaining 1 cup mozzarella cheese and the Parmesan cheese.
  8. Return to oven uncovered and bake for another 10-15 minutes until cheese is melted and bubbly, and pasta is tender.
  9. Let rest for 5 minutes before serving to allow the sauce to thicken slightly.

Notes

Make sure to cover tightly with foil during the first baking period so the pasta steams properly. If the pasta seems dry when you remove the foil, add 1/4 cup more water before adding the final cheese layer. Leftovers keep in the refrigerator for 3-4 days and reheat well in the microwave or oven.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 18g 23%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 890mg 39%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.
Rate this recipe
★★★★★
No ratings yet

You Might Also Like

Scroll to Top