Cheesy Baked Ziti with Ground Beef and Zucchini is the cozy, weeknight-friendly bake your family will request on repeat. This hearty casserole combines savory browned ground beef, tender zucchini, and gooey layers of ricotta and mozzarella for a one-dish dinner that’s both comforting and fresh. Perfect for meal prep, potlucks, or busy nights when you want maximum flavor with minimal fuss. If you love easy casseroles, pair this with another family favorite like my trusty cheesy ground beef and rice casserole for variety.
Table of Contents
Why You’ll Love This Cheesy Baked Ziti with Ground Beef and Zucchini :
- Classic comfort-food flavors with a fresh veggie boost from zucchini
- One-dish bake makes cleanup a breeze
- Family-friendly — picky eaters usually love the cheesy layers
- Great for meal prep or feeding a crowd — stretches easily to feed leftovers
- Mix-and-match friendly: swap cheeses or add extra veggies without fuss
Ingredients Needed :
Protein
- 1 pound ground beef
Pasta & Sauce
- 1 pound ziti pasta
- 4 cups marinara sauce
Cheeses & Dairy
- 1 cup ricotta cheese
- 2 cups mozzarella cheese, shredded (divided)
- 1/2 cup Parmesan cheese, grated
Veggies & Aromatics
- 2 cups zucchini, diced
- 3 cloves garlic, minced
Pantry & Seasoning
- 2 tbsp olive oil
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
Step-by-Step Instructions :
- Preheat the oven to 375°F (190°C).
- Cook the ziti pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the minced garlic and cook until fragrant.
- Add ground beef and cook until browned. Season with salt, pepper, and Italian seasoning.
- Stir in the diced zucchini and cook until tender.
- In a large bowl, combine the cooked ziti, meat mixture, marinara sauce, ricotta cheese, and half of the mozzarella cheese. Mix well.
- Transfer the mixture to a greased baking dish and top with the remaining mozzarella and Parmesan cheese.
- Bake for 25-30 minutes, or until the cheese is bubbly and golden.
- Let cool for a few minutes before serving. Enjoy!
Serving Suggestions Cheesy Baked Ziti with Ground Beef and Zucchini
- Serve with a crisp green salad and a bright vinaigrette to cut the richness.
- Garlic bread or crusty Italian bread is perfect for sopping up extra sauce.
- Pair with roasted vegetables for a veggie-forward plate.
- Leftovers reheat well in the oven or microwave — add a splash of water or extra sauce if dry.
Tips for Success Cheesy Baked Ziti with Ground Beef and Zucchini
- Don’t overcook the pasta — boil until just al dente so it finishes cooking in the oven.
- Salt the pasta water generously for better overall flavor.
- Drain excess fat from the browned beef if it seems oily to keep the casserole from becoming greasy.
- If zucchini releases a lot of moisture, sauté slightly longer to evaporate liquid before mixing with pasta.
- For a creamier texture, fold ricotta gently so it stays light and scoopable.
- Want a crispy top? Broil for 1–2 minutes at the end, watching closely.
Variation
- Swap ground beef for Italian sausage or turkey for a flavor twist.
- Add chopped bell peppers or mushrooms for extra veggies.
- Make it vegetarian: omit meat and stir in cooked lentils or a plant-based meat substitute.
- Use gluten-free pasta to make the dish GF-friendly.
FAQs
Q: Can I make this ahead of time?
A: Yes — assemble the casserole, cover, and refrigerate up to 24 hours. Bake straight from the fridge, adding 5–10 minutes to the bake time.
Q: How do I store leftovers?
A: Cool completely, then store in an airtight container in the fridge for up to 3–4 days. Reheat in the oven at 350°F until warmed through.
Q: Can I freeze this casserole?
A: Yes. Assemble and freeze before baking for up to 2 months. Thaw in the fridge overnight and bake as directed, adding extra time if still partially frozen.
Q: Can I use frozen zucchini?
A: Fresh is best to avoid extra moisture, but if using frozen, thaw and squeeze out excess liquid before adding.
Conclusion
This Cheesy Baked Ziti with Ground Beef and Zucchini is an easy, crowd-pleasing weeknight casserole with comfort-food appeal and a fresh veggie boost. If you want to explore a closely related casserole idea, check out the Italian Ground Beef Zucchini Casserole – Real Food Whole Life for another take on beef-and-zucchini bakes.
Ingredients
Protein
- 1 pound ground beef Browned in skillet
Pasta & Sauce
- 1 pound ziti pasta Cooked until al dente
- 4 cups marinara sauce For mixing with pasta
Cheeses & Dairy
- 1 cup ricotta cheese For creamy texture
- 2 cups mozzarella cheese, shredded Divided for layering
- 1/2 cup Parmesan cheese, grated For topping
Veggies & Aromatics
- 2 cups zucchini, diced Add into meat mixture
- 3 cloves garlic, minced Cook until fragrant
Pantry & Seasoning
- 2 tablespoons olive oil For cooking garlic and beef
- 1 teaspoon salt Adjust to taste
- 1/2 teaspoon black pepper For seasoning
- 1 teaspoon Italian seasoning To flavor the beef
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cook the ziti pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the minced garlic and cook until fragrant.
- Add ground beef and cook until browned. Season with salt, pepper, and Italian seasoning.
- Stir in the diced zucchini and cook until tender.
Mixing and Baking
- In a large bowl, combine the cooked ziti, meat mixture, marinara sauce, ricotta cheese, and half of the mozzarella cheese. Mix well.
- Transfer the mixture to a greased baking dish and top with the remaining mozzarella and Parmesan cheese.
- Bake for 25-30 minutes, or until the cheese is bubbly and golden.
- Let cool for a few minutes before serving. Enjoy!
