Cheesy Baked Ziti Recipe

Extra smooth and creamy to balance the sweetness of the tomatoes, this cheesy baked ziti with sour cream is a comforting casserole worth trying for family dinners.

Baked Pasta With Sour Cream

This baked ziti assembles easily in a 9 x 13″ dish and feeds a crowd. Layers of tubular pasta, a rich meat sauce, provolone and shredded cheeses, plus a smooth layer of sour cream give the casserole a creamy texture and a slightly tangy note that contrasts nicely with the sweet tomato sauce.

The method is similar to other baked pasta dishes: cook the pasta, prepare a simple meat sauce, then build layers and bake until bubbly and lightly browned on top. Using sour cream instead of ricotta or cottage cheese creates a velvety layer that spreads evenly and melts into the pasta for a different but equally satisfying result.

Ingredients Needed:

• Ziti – a smooth tubular pasta is ideal, but penne or rigatoni will also work.
• Sour Cream – adds creaminess and a mild tang that distinguishes this version from traditional baked pastas.
• Cheese – slices of provolone for even coverage, shredded mozzarella for melt, and grated Parmesan for savory finish.
• Meat Sauce – ground beef browned with onions and combined with jarred or homemade spaghetti sauce. Italian sausage may be substituted for more flavor if desired.

This casserole is an easy way to refresh a familiar favorite. The layers hold together well for reheating and it’s a crowd-pleaser for gatherings, potlucks or a busy weeknight evening.

Step By Step Instructions

Preheat the oven to 350°F (175°C). Cook the ziti in salted water according to package directions until al dente, then drain.

In a large skillet, brown the ground beef over medium heat and drain any excess fat. Add the chopped onion and cook a few minutes more until softened.

Stir in the spaghetti sauce, reduce heat to low, cover and simmer for about 10–15 minutes to blend flavors. Keep the sauce warm while you assemble the casserole.

Make Layers in a 9 x 13 Dish

Lightly grease a 9 x 13″ baking dish. Begin by spreading half of the cooked ziti across the bottom of the dish. Arrange slices of provolone over the pasta for an even, melty layer.

Spread a thin layer of sour cream evenly over the provolone and pasta. A silicone spatula helps create a smooth layer. Spoon half of the meat sauce over the sour cream, then repeat the layers with the remaining ziti, more provolone if desired, the rest of the sauce and a final topping of shredded mozzarella and grated Parmesan.

Bake uncovered for 30 minutes, or until the cheeses are melted and the top is lightly golden. If your dish seems very full, place it on a rimmed baking sheet to catch any bubbling that might overflow during baking.

Let the casserole rest 5–10 minutes after removing from the oven. Serve warm, scoop generous portions, and enjoy the creamy, tangy contrast of sour cream with savory meat sauce and melted cheeses.

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