This rich and cheesy skillet baked ziti cooks up entirely in one skillet and you can throw it together in only 30 minutes!
Raise your hand if ziti is your guilty pleasure! Now raise your hand if you’re ready for the ultimate stovetop hack.
I’m just gonna assume all hands are raised so let’s get on with it! Introducing the skillet version of a cheesy baked ziti that’s just as good if not better than it’s oven-baked cousin but for a fraction of the time and dishes involved.
And nope, there is absolutely no pre-boiling of the pasta beforehand going on today! Everything cooks up in the same pan in only about 30 minutes for the ultimate weeknight dinner move.
This Ziti features…
- Juicy ground beef and tender pasta
- A rich and creamy tomato sauce
- Gooey mozzarella and Parmesan cheese melted on top
Making the Ziti
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Ground beef
- Yellow onion
- Garlic
- Water
- Crushed tomatoes
- Ziti
- Italian seasoning
- Oregano
- Granulated sugar
- Ricotta cheese
- Mozzarella cheese
- Parmesan cheese
- Basil
Tips for Perfect Skillet Ziti
- Drain grease after browning ground beef – this prevents the ziti from being excessively greasy.
- Use crushed tomatoes and water for cooking – this provides the perfect level of tomato flavor and is a smooth texture for the ziti to cook in.
- Simmer ziti 8-10 minutes – stir the ziti frequently during this cook time so it doesn’t stick to the bottom of pan. The ziti is done when it is tender and the sauce is reduced and thickened.
- Melt cheese off-heat – fold the ricotta into the ziti then top with mozzarella and Parmesan. Cover the pan for 5 minutes to melt the cheese from the residual heat or stick it under the broiler 1-2 minutes to quickly melt cheese.
Recipe Variations
Try these ideas for a different twist on this ziti.
- Use another pasta shape – try penne, rotini, rigatoni, or shells.
- Make it spicy – add a minced jalapeno or red pepper flakes to taste.
- Try another cheese – try provolone, swiss, cheddar, or asiago.
- Use another meat – try ground chicken, turkey, or Italian sausage. You can also skip the meat entirely.
Just look at that cheesy goodness and tell me you’re not obsessed!! Somehow it tastes better just knowing how much easier it was to throw together than your average ziti.
Excuse me while I go live in that pan now.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Try these other one-skillet favorites next!
Skillet Baked Ziti
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Ingredients
- 1 lb lean ground beef
- 1 small yellow onion, finely diced
- Salt and pepper to taste
- 3 medium cloves garlic, minced
- 4 cups water
- 3 cups canned crushed tomatoes
- 1 lb dry ziti pasta
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon dried oregano
- 1 teaspoon granulated sugar
- 1/2 cup part-skim ricotta cheese
- 1-1/2 cups low-moisture shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Minced fresh basil for topping
Instructions
- Heat a large high-walled skillet or Dutch oven over medium-high heat. Add ground beef and and onion, season with salt and pepper, and brown over medium-high heat until beef is no longer pink. Add garlic and cook 1 additional minute until fragrant. Drain grease from beef and discard.
- Add water, crushed tomatoes, ziti, Italian seasoning, oregano, and sugar to pan and bring to a simmer over medium-high heat. Reduce heat to medium-low and allow pasta to simmer 8-10 minutes, stirring frequently to prevent sticking on the bottom of pan, until pasta is tender and liquid is reduced into a thick sauce.
- Remove pasta from heat and fold in ricotta cheese and season with salt and pepper to taste. Sprinkle mozzarella and Parmesan in an even layer over pasta, cover pan, and allow to sit 5 minutes until cheese is melted. Alternatively, broil cheese 2-3 minutes until browned and melted.
- Top ziti with minced basil and serve immediately warm. Enjoy!
Notes
Nutrition
This post was updated with new recipe adjustments and photos on 1/29/26.
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