Creamy Baked Ziti with Cheesy Tomato Sauce

• Undercook the pasta. Cook the ziti until it’s slightly under al dente so it keeps its texture while baking and won’t get mushy.
• Add Italian sausage. Substitute all or part of the ground beef with Italian sausage for a bolder, more savory flavor.
• Try different cheeses. Mozzarella and Parmesan are classic, but experiment with provolone, fontina, or a blend to change the flavor profile.
• Omit the sugar or balsamic glaze if you prefer. The brown sugar and balsamic glaze add a gentle sweetness and depth, but the sauce is tasty without them.
• Use oil or butter with lean beef. If you use lean ground beef, add a little oil or butter to the pan to help soften the onions and prevent sticking.

• 12 ounces uncooked ziti
• 1 pound ground beef
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 medium onion, finely chopped
• 2 tablespoons light brown sugar
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• ¼ teaspoon red pepper flakes
• 3 tablespoons tomato paste
• ¼ cup water
• 28 ounces crushed tomatoes, canned
• 1 ½ tablespoons balsamic glaze
• ½ cup shredded parmesan cheese, divided
• 12 ounces shredded mozzarella cheese, divided
• Fresh parsley, or basil, for garnish

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• Preheat the oven to 400°F and lightly coat a 9×13-inch baking dish with cooking spray.
• Bring a large pot of salted water to a boil and cook the ziti until almost al dente. Drain and set aside.
  12 ounces uncooked ziti
• While the pasta cooks, make the meat sauce. Add the ground beef, salt, and pepper to a large sauté pan and cook over medium heat until the beef is nearly browned.
  1 pound ground beef

  1 teaspoon salt

  ½ teaspoon black pepper
• Drain most of the fat, leaving about a tablespoon in the pan, then add the chopped onion. Cook until the onions soften and the beef is cooked through.
  1 medium onion
• Stir in the brown sugar, oregano, basil, garlic powder, dried parsley, and tomato paste. Sauté for 3–4 minutes until fragrant.
• Pour in the water to deglaze the pan, then add the crushed tomatoes and balsamic glaze. Simmer briefly to combine the flavors.
• Add the cooked ziti and toss to coat evenly with the sauce.
• Mix in ¼ cup grated Parmesan and 1 cup shredded mozzarella, then transfer the mixture to the prepared baking dish.
• Top with the remaining cheeses and bake 20–30 minutes, until the top is golden and the casserole is bubbly.
• Serve hot with extra Parmesan and a sprinkle of fresh parsley or basil, if desired.
• For additional tips, notes, FAQs, and storage information, see the section above the recipe card.