Hearty ground beef simmers with onion, garlic, oregano, and a touch of crushed red pepper before crushed tomatoes turn it into a rich, slightly thickened sauce that clings to every piece of ziti. The pasta gets tossed right in the skillet with that sauce, then dolloped and folded with a creamy filling that bakes into soft, custardy pockets throughout the dish. A generous layer on top turns golden and bubbling in the oven, with crisp edges where it meets the baking dish. Torn fresh basil scattered over the finished ziti adds a bright, herby finish right before serving. It's a cozy, comforting bake that rests for a few minutes out of the oven so every scoop holds its shape, and it's a solid pick for a dairy free dinner rotation.
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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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