This baked ziti is pure comfort food, with a hearty beef and tomato sauce built on softened onion, garlic, oregano, and a pinch of crushed red pepper for warmth. The ziti gets tossed right in that sauce so every piece is coated, then layered into a baking dish with a rich, herby ricotta mixture studded with torn basil. Tented with foil and baked until bubbling, the top turns golden and set while the center stays saucy and tender — and a short rest before serving means clean, structured slices instead of a soupy scoop. Fresh basil scattered over the top at the end adds a bright, peppery finish that cuts through all that savory richness. It's a crowd-pleasing, make-ahead-friendly bake that fits neatly into a lactose free routine without losing any of its cheesy, layered appeal. Serve it straight from the dish with a simple green salad and you've got a complete, satisfying dinner.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
Preheat the oven to 375°F (190°C). Bring a large pot of water to a boil over high heat, then add 1 tbsp kosher salt. Cook the ziti for 2 minutes less than the package's al dente time — the pasta should be slightly underdone and still firm at the center, as it will finish cooking in the oven. Reserve 1/2 cup of pasta water, then drain the ziti through a colander.
While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the ground beef and cook, breaking it up with a wooden spoon, until no pink remains and the meat is browned in spots, about 6–8 minutes. Drain off any excess fat, leaving about 1 tbsp in the pan.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
