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This single serving baked ziti is a hearty, cheesy pasta dish made with ziti, marinara sauce, ground beef, and a blend of cheeses. Baked until bubbly and golden, it’s packed with flavor and perfectly portioned for one.
Featured Comment
“This baked ziti dish was delicious I highly recommend it…”
– Cindy
Why You’ll Love This Recipe
- Easy to Make: Minimal prep with clear, simple steps.
- Quick: Ready in under 1 hour.
- Flavorful: A comforting mix of pasta, sauce, and cheese.
- Single Serving: Made for one, but easy to double for two.
What I love most about this baked ziti is how every bite is rich, cheesy, and full of flavor. The pasta is coated in a hearty meat sauce, mixed with a creamy blend of cheeses, and finished with a golden, bubbly top.
It’s the kind of meal that feels like a treat, even though it’s so simple to make. When I want something comforting and incredibly satisfying, this is the recipe I reach for.
Looking for more single serving Italian pasta dishes? Try mushroom pasta for one, baked penne with vegetables for one, or our small lasagna recipe for classic comfort. Have a pound of ground meat? Use it to make this baked ziti and three more meals – see 4 Single Serving Meals from One Pound of Ground Meat for ideas.
Ingredients
If you have any ingredients leftover from this single serving baked ziti recipe, check out our Leftover Ingredients Recipe Finder.
- Pasta: This recipe uses ziti, a tube-shaped pasta that holds onto sauce well. If ziti isn’t available, penne works just as well. Leftover pasta? Use it in penne alla vodka for one, mini hamburger casserole, and pasta primavera for one.
- Olive Oil: Extra virgin olive oil adds a rich, authentic flavor and is the best choice for this dish. A lighter olive oil can also be used if preferred.
- Onions and Garlic: These add depth and enhance the overall flavor of the baked ziti.
- Ground Beef: This recipe calls for ground beef, but ground turkey is a great alternative for a leaner option. If you have leftover ground beef, use it in single serving lasagna soup or a small batch of stuffed peppers.
- Marinara Sauce: Use 1 cup of your favorite marinara sauce or use our small batch tomato sauce recipe. Leftover sauce? Try it in a small pizza bowl recipe or use it as a dipping sauce for single serving chicken parmesan tenders.
- Cheese: A mix of ricotta, mozzarella, and Parmesan creates the perfect balance of creaminess and flavor. It’s the same blend we use in our small batch stuffed shells, spinach manicotti for one, and lasagna rollups for one.
Recipe Variations
Baked ziti is already a great dish, but you can easily switch things up to suit your taste:
- Vegetarian: Leave out the meat and add sautéed vegetables like bell peppers, zucchini, or mushrooms.
- Spicy Version: Stir crushed red pepper flakes into the meat sauce for a kick of heat.
- Meat Lovers Variation: Use a mix of ground beef and Italian sausage for a richer, heartier dish.
How To Make Baked Ziti
See the recipe box below for ingredient amounts and full recipe instructions.
- Cook the Beef, Onions, and Garlic: In a skillet over medium heat, cook the ground beef with the chopped onions and garlic until the beef is browned. If there’s excess grease, drain it by transferring the beef to a paper towel-lined plate. Discard the grease before continuing.
- Add Sauce and Pasta: Return the beef to the skillet, stir in the marinara sauce, and mix in the cooked pasta until well coated.
- Make the Cheese Mixture: In a small bowl, combine the ricotta, Parmesan, a portion of the mozzarella, and salt. Gently fold this into the beef and pasta mixture.
- Assemble the First Layer: Lightly grease a 5×5-inch baking dish. Spread 2 tablespoons of marinara sauce on the bottom, then add half of the beef and pasta mixture. Sprinkle 2 tablespoons of mozzarella on top.
- Finish Layering: Add the remaining beef and pasta mixture, then top with 2 tablespoons each of mozzarella and Parmesan.
- Bake: Cover and bake in a preheated 350°F (177°C) oven for 20 minutes.
Expert Tips
- Undercook the Pasta: Boil just until shy of al dente, the pasta will finish cooking in the oven.
- Drain the Grease: Remove excess fat after browning the beef to avoid a greasy dish.
- Taste the Sauce: Some marinara sauces may need extra salt or seasoning—adjust as needed.
- Layer Properly: Add a little sauce to the bottom of the baking dish to prevent sticking and keep the pasta moist.
- Grate Cheese Fresh: Freshly grated mozzarella and Parmesan melt better than pre-shredded.
- Let It Rest: Let the baked ziti sit for a few minutes after baking so it sets and is easier to serve.
What To Serve With Baked Ziti
These simple sides pair well with baked ziti and help create a complete, satisfying meal:
- Italian Chopped Salad: A crisp, tangy salad that balances the richness of the pasta.
- French Bread: Warm with garlic butter for a classic side.
- Green Beans: Lightly sautéed in garlic and butter for a fresh, flavorful touch.
- Ambrosia: A sweet, refreshing fruit dish to finish the meal.
- Wine Pairing: Chianti or Cabernet Sauvignon pairs well with the meat and cheese.
Frequently Asked Questions
Yes, assemble the dish, cover, and refrigerate for up to 24 hours before baking.
This recipe makes one serving, but if you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for about 10-15 minutes or microwave in 30-second intervals until heated through.
Yes, assemble it in a freezer-safe dish, cover tightly, and freeze for up to 2 months. Thaw overnight in the fridge before baking.
Yes, the recipe doubles easily to make baked ziti for two. Use a 6×8-inch or a 7×7-inch baking dish.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried out this small Baked Ziti recipe, I’d love to hear your thoughts. Please rate the recipe and share your experience in the comments below. And if you snap a photo, feel free to tag us on Instagram! (@onedishkitchen) we’d love to see it!
Baked Ziti For One
Watch How To Make This
Equipment
Ingredients
- 2 ounces dried ziti or penne pasta. (⅔ cup dry pasta = 1 ¼ cup cooked ziti pasta)
- 1 tablespoon olive oil
- ½ cup chopped onions
- 1 clove garlic -minced
- 4 ounces ground beef
- ½ teaspoon kosher salt -divided
- ⅛ teaspoon red pepper flakes (optional)
- 1 cup marinara Sauce or tomato sauce, plus 2 tablespoons for the bottom of the dish.
- ⅓ cup ricotta cheese
- 6 tablespoons shredded mozzarella cheese -divided
- 4 tablespoons grated Parmesan cheese -divided
Instructions
- Preheat oven to 350°F (177°C). Bring a pot of water to a boil and cook the pasta until al dente. Drain and set aside.
- Cook the beef: In a skillet over medium heat, add the oil, onions, garlic, ground beef, ¼ teaspoon salt, and red pepper flakes. Cook for about 8 minutes, breaking up the meat, until browned.
- Add sauce and pasta: Stir in the marinara sauce and let it simmer for a minute. Remove from heat and fold in the cooked pasta.
- Make cheese mixture: In a small bowl, mix the ricotta, 2 tablespoons mozzarella, 2 tablespoons Parmesan, and the remaining ¼ teaspoon salt. Gently fold into the beef and pasta mixture.
- Assemble: Grease a 5×5-inch baking dish. Spread 2 tablespoons of marinara sauce on the bottom. Add half of the pasta mixture and top with 2 tablespoons mozzarella. Add the remaining pasta, then top with the rest of the mozzarella and Parmesan.
- Bake: Cover and bake for 20 minutes. Let cool slightly before serving.
Notes
- Undercook the Pasta: Boil just until shy of al dente. The pasta will finish cooking in the oven.
- Drain the Grease: Remove excess fat after browning the beef to avoid a greasy dish.
- Taste the Sauce: Some marinara sauces may need extra salt or seasoning—adjust as needed.
- Layer Properly: Add a little sauce to the bottom of the baking dish to prevent sticking and keep the pasta moist.
- Grate Cheese Fresh: Freshly grated mozzarella and Parmesan melt better than pre-shredded.
- Let It Rest: Let the baked ziti sit for a few minutes after baking so it sets and is easier to serve.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Delicious! Makes a generous amount. I look forward to having the leftovers for another meal!
Better than the higher priced frozen baked ziti from the grocery store. Comes together quickly. Very delicious.
Thank you so much for your kind comment! I’m glad to hear you found it delicious and easy to put together. It means a lot to know you enjoyed it more than the store-bought version!
I did make this with penne but doubled it and used an 8×8 casserole dish because it was for two people. An 8×8 casserole dish has more volume than two 5×5 pans, but it was still nearly overflowing. I did not double the salt. I only used 1/4 tsp salt for the entire recipe and that was more than enough. I forgot to double the mozzarella, but it was plenty. I used real mozzarella, not the processed mozzarella as I see in the video. But it made four servings so we’re eating it again tonight. It was way too much food for something I wanted for one supper for two people, but it was delicious. Will be making it again.
I love all your recipes, I have both of your cookbooks my only question is when are you going to publish a new cookbook??
Thank you so much for your kind words and support! I’m thrilled you’ve been enjoying the recipes and the cookbook. Right now, we just have the one cookbook, The Ultimate Cooking For One Cookbook (yellow cover). We’re currently discussing the idea of publishing another one and are in the early stages of exploring concepts. Stay tuned—I’ll be sure to share any updates!
I’ve been struggling with cooking for one so I’m thrilled to have found you. The baked ziti is wonderful. I didn’t have ground beef but did have sweet Italian sausage and that was my only change. I’ll get another couple of meals out of this but I’ll enjoy it for as long as it lasts. I can’t wait to try more of your recipes.
Thank you