Buca Di Beppo Baked Ziti Recipe

Craving a taste of Buca Di Beppo’s famous baked ziti but want to make it fresh at home? This recipe captures the hearty flavors and cheesy layers you love,  without needing their exact formula. I’ve perfected my own version so you can recreate that warm, comforting experience anytime.

The combination of perfectly cooked ziti pasta, a rich, meaty tomato sauce, and two kinds of cheese makes this a weeknight winner and a weekend indulgence. Plus, it’s easy enough for beginners yet satisfying enough for seasoned cooks who want a hearty, crowd-pleasing dinner.

Pasta & Sauce Preparation

Cooking the Ziti Pasta

I always start by bringing a large pot of salted water to a rolling boil. Salting the water generously helps season the pasta from the inside out. Once the water is ready, I add the ziti pasta and cook it according to the package instructions until it’s al dente,  tender but still with a slight bite. This is important because the pasta will cook further in the oven.

After draining the pasta, I set it aside, giving it a quick toss with just a drizzle of olive oil to prevent sticking while I prepare the sauce.

Making the Rich, Meaty Tomato Sauce

While the pasta cooks, I heat my large skillet over medium heat. I add the ground beef and cook it until it turns a rich, golden brown. As the beef cooks, I use a wooden spoon to break it into small crumbles for a more even texture in every bite.

Once the beef is nearly done, I stir in the chopped onion and minced garlic, letting them soften and release their aroma. The kitchen always smells amazing at this stage,  the sizzling beef mingling with the sweet scent of onions and garlic.

Next, I add the crushed tomatoes and tomato sauce, followed by the dried basil, dried oregano, salt, and black pepper. I stir everything together, making sure the seasonings are evenly distributed.

Simmering for Maximum Flavor

I let the sauce simmer for about 10 minutes, stirring occasionally. This step is key; simmering allows the flavors to meld together, creating that deep, rich taste that makes baked ziti irresistible.

At this point, the pasta is ready, the sauce is rich and fragrant, and my oven is preheating to 375°F (190°C). Everything is set for layering and baking this cheesy masterpiece.

Layering & Baking the Baked Ziti

Combining Pasta and Sauce

In a large mixing bowl, I add the cooked ziti pasta and pour in the rich, meaty tomato sauce. I gently stir everything together, making sure each piece of pasta is generously coated. This even coating is what ensures every bite is flavorful and saucy.

Layering for Maximum Cheesy Goodness

I lightly grease my 9×13-inch baking dish with a touch of oil or non-stick spray. Then I start layering:

1. First Layer: Half of the pasta-sauce mixture goes into the baking dish, spread evenly.
   
2. Cheese Layer: I sprinkle half of the shredded mozzarella and half of the Parmesan evenly over the pasta, creating a blanket of cheesy goodness.
   
3. Second Layer: I add the remaining pasta-sauce mixture, spreading it to cover the first cheese layer.
   
4. Final Cheese Layer: The rest of the mozzarella and Parmesan go on top, ensuring every inch is covered for that irresistible golden crust.

Baking to Perfection

I cover the baking dish with aluminum foil, which helps trap the moisture and prevents the cheese from overbrowning too quickly. The dish goes into the preheated oven for 20 minutes.

After that, I remove the foil and bake for an additional 10 minutes, or until the cheese is melted, bubbly, and beautifully golden.

When it’s done, I take the baked ziti out of the oven and let it rest for about 5 minutes before serving. This short cooling period allows the layers to set slightly, making it easier to cut neat servings.

Serving & Storage

Serving Suggestions

I love serving my baked ziti straight from the oven while it’s still piping hot and the cheese is irresistibly gooey. This dish pairs perfectly with:

• Garlic bread for scooping up extra sauce
  
• A crisp Caesar salad or garden salad to balance the richness
  
• A glass of red wine, like Chianti or Merlot, for a true Italian-American experience
  

For an extra touch, sprinkle freshly chopped parsley or basil over the top right before serving; it adds a pop of color and freshness that makes the presentation shine.

Storage Instructions

If you have leftovers (which is rare in my house), here’s how I keep them fresh:

• Refrigerator: Store in an airtight container for up to 3–4 days.
  
• Freezer: Wrap portions tightly in foil, then place in a freezer bag for up to 2 months.
  

When reheating, I recommend warming it in the oven at 350°F (175°C) until heated through. This keeps the cheese melty and prevents the pasta from drying out.

Frequently Asked Questions (FAQ)

1. Is this the exact Buca Di Beppo baked ziti recipe?

No,  this is my homemade, inspired version of Buca Di Beppo’s baked ziti. While it captures the essence and flavors of the restaurant dish, it uses my own measurements and preparation method so you can easily recreate it at home.

2. Can I make baked ziti ahead of time?

Yes! You can assemble the entire dish up to 24 hours in advance, cover it tightly with foil, and store it in the refrigerator. When you’re ready to bake, simply add 5–10 extra minutes to the covered baking time since it will be starting cold.

3. Can I substitute the ground beef?

Absolutely. This recipe works well with ground turkey, chicken, Italian sausage, or even a plant-based meat alternative. You can also make it vegetarian by skipping the meat entirely and adding more vegetables like mushrooms, zucchini, or spinach.

4. What’s the difference between baked ziti and lasagna?

The biggest difference is in the pasta shape and layering. Lasagna uses flat pasta sheets and structured layers, while baked ziti uses tubular pasta mixed with sauce, then topped with cheese. Baked ziti is often quicker and more forgiving for home cooks.

5. How do I prevent baked ziti from drying out?

The key is to cook the pasta al dente, make sure it’s fully coated with sauce before layering, and cover the dish with foil for the first part of baking to trap in moisture. Adding an extra splash of tomato sauce before baking can also help.

Final Thoughts

This Buca Di Beppo–inspired baked ziti is one of those recipes that’s comforting, crowd-pleasing, and easy to make ahead for busy nights. I love how the tender pasta, savory meat sauce, and layers of melted cheese come together in a dish that’s as satisfying on a weeknight as it is for a special family gathering.

Whether you’re recreating a restaurant favorite or just craving a cheesy baked pasta, this recipe delivers every single time. Once you try it, it just might become a regular part of your dinner rotation,  and if you’re anything like me, you’ll be looking forward to the leftovers almost as much as the first serving.