This baked ziti layers a rich, slow-simmered meat sauce with pillowy ricotta and gooey mozzarella for the kind of bubbling, golden-edged casserole that disappears fast at the dinner table. Ground beef, softened onion, and garlic build a deeply savory base, while crushed tomatoes and a hit of oregano and red pepper flakes give the sauce real depth. The ricotta-egg mixture gets folded in gently so you end up with pockets of creamy filling throughout instead of one uniform layer. A final blanket of Parmesan and mozzarella melts into golden, bubbly spots under the broiler-finish bake, and a scatter of fresh basil brightens every scoop. Letting it rest before serving keeps those cheesy layers intact so each portion holds its shape on the plate. Built from scratch with real tomatoes and freshly seasoned meat rather than jarred shortcuts, it's an easy dish to keep in rotation for an added salt–conscious kitchen.
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Preheat the oven to 375°F (190°C). Bring a large pot of heavily salted water to a boil. Cook the ziti for 2 minutes less than the package's al dente time — the pasta should be firm with a chalky center, as it will finish cooking in the oven. Reserve 1/2 cup of pasta water, then drain the ziti in a colander.
While the pasta cooks, heat the olive oil in a 12-inch oven-safe skillet or Dutch oven over medium-high heat until shimmering. Add the ground beef and cook, breaking it up with a spoon, until no pink remains and the meat registers 160°F (71°C) on an instant-read thermometer, about 6–8 minutes. Tilt the pan and spoon off any excess fat, leaving about 1 tablespoon behind.
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