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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.
If you’re looking for more single serving Italian-inspired pasta dishes, try Mushroom Pasta for a rich, savory meal, Baked Penne with Roasted Vegetables for a hearty, flavorful option, or mini Lasagna for classic comfort in a smaller size. Plus, if you have a pound of ground meat, you can make this Baked Ziti along with three other meals—see 4 Single Serving Meals from One Pound of Ground Meat for ideas.
Why You’ll Love This Recipe
- Easy to Make: Simple steps with minimal prep for a stress-free meal.
- Quick: Ready in under an hour, making it perfect for busy days.
- Great Balance of Flavors: A satisfying mix of pasta, sauce, and cheese for classic comfort food.
- Perfectly Portioned: Made for one, but the recipe doubles easily for a Baked Ziti for Two.
Baked Ziti is a classic Italian-American dish made with ziti pasta, marinara sauce, and a blend of cheeses, baked until bubbly and golden. Our single serving version delivers all the rich, comforting flavors in a perfectly portioned dish—no leftovers, just the right amount for one.
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, making it ideal for baked dishes. If ziti isn’t available, penne works just as well. Leftover pasta? Use it in Penne alla Vodka, Hamburger Casserole, and Pasta Primavera.
- 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. Skipping them will noticeably change the taste.
- 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 Lasagna Soup or Stuffed Peppers.
- Marinara Sauce: Use 1 cup of your favorite marinara sauce or tomato sauce. Leftover sauce? Try it in a Pizza Bowl to a dipping sauce for 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 Stuffed Shells, Spinach Manicotti, and Lasagna Rollups.
- Salt: Used to season the ground beef.
Recipe Variations
Baked ziti is already a great dish, but you can easily switch things up to suit your taste:
- Vegetarian Baked Ziti: Leave out the meat and add sautéed vegetables like bell peppers, zucchini, or mushrooms for extra flavor.
- Spicy Version: Stir crushed red pepper flakes into the meat sauce for a kick of heat.
- Meat Lovers Baked Ziti: 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
- Cook the Pasta Just Right: Boil the pasta until just shy of al dente, as it will continue to cook in the oven. Overcooked pasta can become too soft and lose its texture.
- Drain Excess Grease: If your ground beef releases a lot of fat, drain it on a paper towel-lined plate before adding it back to the skillet. This prevents the dish from becoming too oily.
- Season to Taste: Depending on the marinara sauce used, you may need to adjust the seasoning. Taste the sauce before assembling and add a pinch of salt or extra Italian seasoning if needed.
- Layer for Even Baking: Spreading a little sauce on the bottom of the baking dish helps prevent sticking and ensures even moisture throughout the baked ziti.
- Use Freshly Grated Cheese: Pre-shredded cheese contains anti-caking agents that can affect how it melts. For the best texture, grate mozzarella and Parmesan fresh.
- Let It Rest Before Serving: Allow the baked ziti to sit for a few minutes after coming out of the oven. This helps the cheese set and makes serving easier.
What To Serve With Baked Ziti
Round out your meal with these delicious pairings:
- Italian Chopped Salad: A crisp salad with a light vinaigrette balances the richness of the baked ziti.
- French Bread: Serve warm with garlic butter for a classic, flavorful side.
- Green Beans: Sautéed in garlic and butter, they add a light, nutritious contrast.
- Ambrosia: A refreshing fruit dish that adds a touch of sweetness to your meal.
- Wine Pairing: A glass of Chianti or Cabernet Sauvignon complements the meat and cheese perfectly.
Frequently Asked Questions
Yes! Penne or rigatoni work well if ziti isn’t available.
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 the oven to 350°F (177°C). While it heats, boil a pot of water for the pasta. Cook the pasta according to package instructions until al dente (slightly firm). Drain and set aside.
- Cook the Onions, Garlic, and Beef: In a skillet, heat oil over medium heat. Add onions, garlic, ground beef, ¼ teaspoon of salt, and red pepper flakes. Cook, breaking up the meat, for 8 minutes, or until browned.
- Simmer the Sauce: Stir in marinara sauce and simmer briefly. Remove from heat and fold in the cooked pasta.
- Make the Cheese Mixture: In a small bowl, combine the ricotta, 2 tablespoons of the mozzarella cheese, 2 tablespoons of the Parmesan cheese, and the remaining ¼ teaspoon salt. Fold this mixture into the pasta/meat sauce mixture.
- Assemble: In a small (5×5-inch) greased baking dish, spread 2 tablespoons of marinara sauce. Top with half the pasta mixture, then sprinkle with 2 tablespoons of mozzarella cheese. Add the remaining pasta mixture and top with remaining mozzarella and parmesan cheese.
- Bake: Cover the dish and bake in the middle rack for 20 minutes. Let cool slightly before eating.
Notes
-
- Cook the Pasta Just Right: Boil the pasta until just shy of al dente, as it will continue to cook in the oven. Overcooked pasta can become too soft and lose its texture.
-
- Drain Excess Grease: If your ground beef releases a lot of fat, drain it on a paper towel-lined plate before adding it back to the skillet. This prevents the dish from becoming too oily.
-
- Season to Taste: Depending on the marinara sauce used, you may need to adjust the seasoning. Taste the sauce before assembling and add a pinch of salt or extra Italian seasoning if needed.
-
- Layer for Even Baking: Spreading a little sauce on the bottom of the baking dish helps prevent sticking and ensures even moisture throughout the baked ziti.
-
- Use Freshly Grated Cheese: Pre-shredded cheese contains anti-caking agents that can affect how it melts. For the best texture, grate mozzarella and Parmesan fresh.
-
- Let It Rest Before Serving: Allow the baked ziti to sit for a few minutes after coming out of the oven. This helps the cheese set and makes serving easier.
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.
Another great Joni recipe worth repeating often. I had a variety of leftovers in the fridge, the sauce from Joanie’s great chicken cacciatore, some bottled marinara sauce and instead of ricotta cheese I used a half and half blend of cream cheese and sour cream. Turned out great. My leftovers determined how big of a dish I made which I’m happy to say I have enough for three more meals which I am looking forward to having. Thanks Joanie
Iโm so glad to hear you enjoyed the baked ziti! What a great idea to use what you had on hand โ that sauce from the Chicken Cacciatore must have added incredible flavor. I love the idea of using cream cheese and sour cream in place of ricotta, too! It sounds like your version turned out wonderfully. Enjoy those leftovers, and thanks so much for sharing!
If I double the recipe, what size of baking dish will I need?
A 6×8 inch baking dish would be the perfect size.
Hi Joanie, can I use cottage cheese in place of the ricotta?
Absolutely, you can use cottage cheese as a substitute for ricotta in the baked ziti recipe.
This baked ziti dish was delicious I highly recommend it, I served it with Creamed coleslaw & Sourdough bread. My husband and I will be having the leftovers this evening I did double it… make sure to add the red pepper flakes gives it a little zip!
I’m so happy you and your husband enjoyed the baked ziti, Cindy. Thank you so much for your feedback.
If you double the recipe and put it in two dishes should both be baked using one for now and one for later. Or should the second on not be baked but frozned unbaked?
It’s best to freeze unbaked ziti. Freeze for up to a month in a tightly sealed dish. Thaw in the refrigerator overnight before cooking. Bake as directed in the recipe.
I have just had this for my tea.. It was absolutely delish… I made it with your recipe for tomato sauce…
I used rigatoni pasta& when I weighed out the 2oz, I honestly thought it wouldn’t be enough.. but it’s very decieving..
I baked it in my Ninja Foodi health grill, & lowered the cooking temp by 10ยฐ but raised temp back up to brown the top when I removed the foil..
Baking in my Ninja was great.. It saved having to preheat my normal oven, so was much more economical as we, here in the U.K. have been facing ENORMOUS Gas& electricity price hikes..
Again Joanie, I have to say I absolutely love your recipes.. Now I just need to decide what to have tomorrow night!!๐๐ด๓ ง๓ ข๓ ณ๓ ฃ๓ ด๓ ฟ
Thank you so much, Lorna. I appreciate your feedback and know that the instructions for cooking this in your Ninja will be helpful to many.
Super delicious and easy to prepare. “If” there are any leftovers can it be frozen?
Yes, freeze for up to a month in a tightly sealed dish. Thaw in the refrigerator overnight before cooking. Bake as directed in the recipe.
Excellent dish! After 20 minutes baking covered with foil the cheese was barely melted and not browning at all. I took off the foil and cooked another 5 minutes at which point the sauce was bubbling over, otherwise I may have left it in the oven a couple more minutes to slightly brown the cheese. Overall a wonderful tasty addition to my dinners for one.
This was very good and not difficult to make. It’s definitely enough for two meals.
Just came out of the oven and had a small taste. Yummy. Am so glad I found your site. I cook for one now and am still getting used to it. Love the single or double servings. I figured out I don’t like making food and eating leftovers all the time.
would rather make a single dish or make a couple of servings and freeze one and enjoy the variety. Love your cooking style and the seasoning of your dishes.