Dump and Bake
Baked Ziti from Uncooked Pasta
dumpmeals.com/recipes/baked-ziti-from-uncooked-pasta/
Uncooked ziti, browned ground beef, marinara, water and cheese baked covered in one dish. No boiling the pasta first.
- Serves
- 8
- Prep
- 20 minutes
- Bake
- 375°F, 60 to 70 minutes
- Pan
- 9-by-13-inch dish, at least 3 inches deep
This baked ziti skips the pot of boiling water. The dry pasta goes straight into the baking dish with jarred marinara, extra water and ricotta, and bakes under foil. The pasta softens in the sauce as it bakes, which is why the water matters. Use the full amount or the ziti will be hard.
The ground beef is browned first and drained, then stirred in. Mozzarella goes on near the end, once the foil comes off, so it melts and browns. Let the dish sit 10 minutes before cutting, so the sauce sets. Serve with a green salad and garlic bread.
A pinch of red pepper flakes or a handful of chopped fresh basil makes a nice finish. Let the dish stand before cutting, because the sauce is loose right out of the oven. Leftovers reheat well, to 165°F.
Ingredients
Into the dish
- 1 pound ground beef, browned and drained
- 1 pound dry ziti or penne pasta, uncooked
- 1 (24-ounce) jar marinara sauce
- 1 (15-ounce) can tomato sauce
- 2 cups water
- 15 ounces ricotta cheese
- 1 teaspoon Italian seasoning
- nonstick cooking spray
Near the end
- 3 cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
Directions
- Heat the oven to 375°F. Spray a 9-by-13-inch dish at least 3 inches deep (or a roasting pan) and set it on a rimmed baking sheet.
- Brown the ground beef in a skillet until it reads 160°F on a food thermometer (no pink is not proof). Drain off the fat.
- In the dish, stir together the marinara, tomato sauce, water, ricotta, Italian seasoning and browned beef.
- Stir in the uncooked pasta. Make sure all the pasta is under the sauce.
- Cover tightly with foil. Bake 55 to 60 minutes.
- Uncover, sprinkle the mozzarella and Parmesan on top, and bake 5 to 10 minutes more, until melted.
- Check the center with a thermometer. It must read at least 165°F. Rest 10 minutes.
It's done when the pasta is tender when pierced with a fork, the sauce is bubbling, and the center reads at least 165°F. The cheese on top is melted and lightly browned. Check with a food thermometer.
Leftovers go in the refrigerator within two hours, in shallow covered containers. Reheat them until hot all the way through (165°F).
Tips
- Every piece of pasta must be covered with sauce, or it will stay hard.
Food-safety sources
- Safe Cooking Temperatures, University of Nebraska-Lincoln Extension (UNL Food). Checked November 1, 2026.