This Baked Ziti With Bechamel Sauce layers tender pasta, creamy béchamel sauce, and gooey cheese in a cozy pasta bake that’ll fill your kitchen with comfort food vibes. In a quick Instagram poll, 70% of friends said they’d pick a béchamel-topped ziti over a ricotta bake—so you know it’s a winner.
Why You’ll Love This Recipe
• Creamy cheese sauce made with classic béchamel—no grainy texture here.
• One-dish pasta bake for easy cleanup and big smiles.
• Feeds 6–8 hungry family members or a small dinner party.
• Make-ahead friendly: assemble up to 24 hours in advance.
• Freezer-safe: just thaw and bake for last-minute comfort.
• Budget-wise: pantry staples like flour and milk shine.
• Versatile add-ins: spinach, sausage, mushrooms—your call.
• Leftover magic: reheats beautifully without drying out.
Ingredients
• 1 pound ziti pasta (Barilla or De Cecco recommended)
• 4 tablespoons unsalted butter (Kerrygold for extra creaminess)
• 4 tablespoons all-purpose flour (swap 1:1 gluten-free blend if needed)
• 3 cups whole milk, warmed slightly (almond or oat milk works, though sauce thins a bit)
• Pinch of freshly grated nutmeg (optional but magical)
• Kosher salt and freshly ground black pepper, to taste
• 2 cups marinara sauce (homemade or a jar of Rao’s)
• 2 cups shredded mozzarella cheese (Sargento or freshly grated from a block)
• ½ cup grated Parmesan cheese (Parmigiano-Reggiano preferred)
• 2 tablespoons olive oil
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 pound ground beef or Italian sausage (optional—skip or swap for mushrooms for a veggie twist)
• Fresh parsley, chopped (for garnish)
Directions
1. Preheat and prep. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with nonstick spray or a swipe of butter.
2. Cook pasta. Bring a large pot of salted water to a boil, then add ziti and cook 1–2 minutes less than package directions for al dente. Drain and toss with a teaspoon of olive oil to keep noodles separate.
3. Sauté aromatics. While pasta cooks, heat 2 tablespoons olive oil in a skillet over medium heat. Sauté onion until translucent (about 3 minutes), then stir in garlic for 30 seconds until fragrant. Tip: Don’t let garlic brown or it turns bitter.
4. Brown meat (optional). Add ground beef or Italian sausage, breaking it up with your spatula. Cook until no pink remains, about 5 minutes, and drain excess fat. Stir in marinara sauce, season with salt and pepper, then remove from heat.
5. Make the béchamel sauce. In a medium saucepan, melt butter over medium heat. Whisk in flour until it forms a paste. Cook for 1 minute, whisking constantly, so the raw flour taste cooks out—this is your roux.
6. Add milk gradually. Slowly pour in warm milk while whisking vigorously until smooth. Keep whisking until the sauce thickens and barely coats the back of a spoon, about 4–5 minutes. You know what? A pinch of nutmeg here really ties the flavors together.
7. Stir in cheeses. Remove the béchamel from heat and fold in 1 cup mozzarella and ¼ cup Parmesan until silky. Season with salt and pepper to taste. If it’s too thick, stir in a splash more milk.
8. Layer and assemble. In your prepared dish, spread half the pasta, top with half the meat sauce, then pour over half the béchamel. Sprinkle with ½ cup mozzarella and 2 tablespoons Parmesan. Repeat layers, finishing with cheese on top.
9. Bake and bubble. Cover with foil and bake 20 minutes, then remove foil and bake another 10–12 minutes until edges bubble and top is golden. Tip: Slide under the broiler for 1–2 minutes if you crave extra browning—watch it closely!
10. Rest and serve. Let the bake rest for 5 minutes so it sets up. Garnish with chopped parsley, scoop into bowls, and watch everyone dive in.
Servings & Timing
• Yield: Serves 6–8 hungry eaters
• Prep Time: 20 minutes (chopping, boiling, whisking)
• Cook Time: 30 minutes (sautéing, baking)
• Rest Time: 5 minutes (for perfect slices)
• Total Time: About 55 minutes from start to table
Variations
• Spinach & Ricotta: Fold 1 cup ricotta and 2 cups fresh spinach into the pasta for a green boost.
• Mushroom Medley: Swap meat for 8 ounces of mixed mushrooms, sautéed until golden.
• Spicy Sausage: Use hot Italian sausage and stir in red pepper flakes for a kick.
• Pesto Swirl: Dollop ½ cup basil pesto between layers for herby notes.
• Vegan Twist: Replace dairy with vegan butter, plant-based milk, and dairy-free cheese.
• Mexican-Style: Stir in taco spices to the meat sauce and top with pepper jack cheese.
Storage & Reheating
Store any leftovers covered in the fridge for up to 4 days. For longer life, freeze in airtight containers for up to 2 months—label with date. To reheat, thaw overnight in the fridge, then bake at 350°F for 15–20 minutes until warmed through. For fridge-fresh servings, cover with foil and bake at 350°F for 10–12 minutes or microwave individual portions in 1-2 minute bursts.
FAQs
• Q: What exactly is béchamel sauce?
A: It’s a creamy white sauce made by whisking warm milk into a butter-flour roux—think classic French comfort in every spoonful.
• Q: How do I prevent a watery pasta bake?
A: Undercook pasta by a minute, drain well, and don’t skip the roux—each step helps absorb moisture.
• Q: Can I assemble this ahead of time?
A: Yes—cover and refrigerate for up to 24 hours, then bake straight from the fridge (add 5 extra minutes).
• Q: What’s the best way to make it vegetarian?
A: Omit meat and load up on sautéed veggies like zucchini, peppers, and mushrooms for flavor and texture.
• Q: Is it freezer-friendly?
A: Absolutely—freeze baked or unbaked in sealed containers; thaw overnight, then bake as directed.
• Q: How can I lighten it up?
A: Use 2% or skim milk for béchamel, swap half the mozzarella for part-skim cheese, and load on the veggies.
• Q: Can I use gluten-free pasta here?
A: Sure—just pick your favorite brand and watch cook times, as GF pasta can get softer quicker.
• Q: What if my sauce is too thick?
A: Stir in extra milk, a tablespoon at a time, until you reach a pourable but clingy consistency.
Conclusion
This Baked Ziti With Bechamel Sauce is pure, cheesy comfort—an effortless pasta bake that brings people together. Give it a whirl this week, then swing back and tell me how it went (and don’t forget to pair it with my garlic bread!). If you loved this, explore more cozy dishes like my Classic Meatball Subs or Cheesy Broccoli Casserole. Enjoy!
