Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes Baked Ziti with Ground Beef 3.8 (54) 6 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 1, 2020 Print Share Share Tweet Pin Email Photo: Minh + Wass Servings: 10 This savory "cake" is packed with pasta, meaty tomato sauce, and cheese. A springform pan allows it to hold its shape. It takes only a few minutes to pack the ziti into the pan for this dish. Ingredients Salt 1 pound ziti 2 tablespoons olive oil 1 pound ground meat (beef, pork, or turkey) 2 cloves garlic, minced ¼ teaspoon freshly ground pepper 1 can (28 ounces) crushed tomatoes Butter, for pan 1 cup finely grated Parmesan cheese 8 ounces coarsely grated mozzarella cheese Directions Preheat oven to 400 degrees. Bring a large pot of water to a boil; add salt. Add pasta; cook until slightly underdone. Drain, rinse in cold water, and drain. Toss pasta with 1 tablespoon oil to coat. Set aside. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add meat. Cook, stirring occasionally, until browned, about 10 minutes. Add garlic, 1 teaspoon salt, and pepper. Cook 2 minutes more. Add tomatoes; simmer until thickened, about 20 minutes. Butter a 9-inch springform pan. Toss pasta with Parmesan cheese. Tightly pack pasta into pan, standing each piece on end. Spread 2 cups meat sauce on top of pasta, pushing it into holes. Bake 15 minutes. Sprinkle mozzarella on top. Bake until cheese is pale golden, 10 to 15 minutes more. Remove from oven, and let stand 15 minutes. Run a knife around edge to loosen; unmold. Cut into wedges. Serve with remaining sauce. Print