Ground Pounder Garlic Baked Ziti

Sometimes the best recipes are the simple ones—especially when you’re cooking for a crowd.

This week, we needed an easy, filling meal that could be made ahead of time and reheated later. Baked ziti checks every box. It’s hearty, feeds plenty of people, travels well, and might actually be even better the second time around.

Of course, we had to put a little Burn Pit BBQ spin on it.

Our Ground Pounder All Purpose Garlic Seasoning adds plenty of garlic and savory flavor without having to pull five different seasonings out of the cabinet.

Ground Pounder Garlic Baked Ziti

Prep Time: 20 minutes
Cook Time: 30–35 minutes
Servings: 10–12
Makes: One 9×13 casserole

Ingredients

• 1½ lbs ziti or penne pasta
• 1 lb mild Italian sausage
• 2 (24 oz) jars marinara sauce
• 1 (15 oz) container ricotta cheese
• 1 lb shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1½–2 tablespoons Burn Pit BBQ Ground Pounder All Purpose Garlic Seasoning
• Nonstick cooking spray

Instructions

1. Cook the pasta

Preheat your oven to 375°F.

Bring a large pot of water to a boil and cook the pasta for about 1–2 minutes less than the package directions. You want it just shy of al dente since it'll continue cooking in the oven.

Drain and set aside.

2. Brown the sausage

Add the Italian sausage to a large skillet over medium-high heat. Break it apart and cook until completely browned.

Drain any excess grease, then season the sausage with about 2 teaspoons of Ground Pounder.

3. Mix everything together

In a large bowl or pot, combine the cooked pasta, sausage, ricotta, both jars of marinara, about half of the mozzarella, and ¼ cup Parmesan.

Add another 2–3 teaspoons of Ground Pounder and stir until everything is well combined.

Give it a taste before adding more seasoning. Between the sausage, cheese, sauce, and Ground Pounder, you've already got plenty of flavor working.

4. Build the casserole

Lightly coat a 9×13 casserole dish or disposable foil pan with cooking spray.

Pour in the pasta mixture and spread it evenly.

Top with the remaining mozzarella and ¼ cup Parmesan. Finish with a light sprinkle of Ground Pounder over the cheese.

5. Bake

Cover with foil and bake at 375°F for 25 minutes.

Remove the foil and bake for another 5–10 minutes, or until the cheese is melted and starting to brown.

Let it rest for about 5–10 minutes before serving.

Making It Ahead

This is a great recipe when you need to cook for a party, family gathering, meal train, or someone who could simply use a good meal.

You can assemble the entire casserole ahead of time, cover it tightly, and refrigerate it until you're ready to bake.

It's also excellent for reheating. We intentionally use plenty of marinara so the pasta stays saucy instead of drying out.

To reheat a fully cooked casserole, cover with foil and heat at 350°F until the center reaches 165°F.

Around the Pit Tip

Don't overcook your pasta!

Pulling it from the water a minute or two early makes a big difference, especially if you're planning to refrigerate and reheat the casserole later.

And don't be afraid of a little extra sauce. Nobody has ever complained that their baked ziti was too saucy.

Make It Your Own

This is an easy recipe to customize. Swap the Italian sausage for ground beef, use a combination of the two, or leave the meat out entirely.

Whatever route you take, a good shake of Ground Pounder All Purpose Garlic brings the garlic, herbs, and savory flavor that makes this one worth going back for seconds.

Simple. Filling. Easy to make.

That's exactly the kind of recipe we like around the pit.

Frequently Asked Questions

Can I make baked ziti ahead of time?

Absolutely. Assemble the entire casserole, cover it tightly with foil, and refrigerate until you're ready to bake. For best results, use it within 1–2 days. Since it's starting cold, you may need to add a little extra baking time.

Can I reheat this baked ziti?

Yes! This recipe was actually designed with reheating in mind. Cover the casserole with foil and reheat at 350°F until the center reaches 165°F. Keeping it covered helps prevent the pasta and cheese from drying out.

Why do you use two jars of marinara?

The extra sauce keeps the baked ziti moist, especially if you're making it ahead or reheating it later. The pasta will continue absorbing sauce as it sits, so starting with a little extra makes a big difference.

Can I substitute ground beef for Italian sausage?

Definitely. Ground beef, Italian sausage, or a combination of both will work. You can also use ground turkey for a lighter option.

Can I make this baked ziti without meat?

Yep. Simply leave out the Italian sausage. You can keep it as a basic cheese baked ziti or add vegetables like mushrooms, spinach, peppers, or zucchini.

Do I have to use ziti?

Nope. Penne, rigatoni, or another short tubular pasta works just as well. Use whatever you have available.

Why should I undercook the pasta?

The pasta continues cooking while the casserole is in the oven. Cooking it about 1–2 minutes shy of al dente helps prevent it from becoming too soft, especially if you're planning to reheat the casserole later.

How much Ground Pounder should I use?

For one 9×13 casserole, start with about 1½ tablespoons of Burn Pit BBQ Ground Pounder All Purpose Garlic Seasoning divided between the sausage, pasta mixture, and topping. You can adjust it to your taste.

Can I freeze baked ziti?

Yes. Assemble the casserole in a freezer-safe pan, cover it tightly, and freeze it before or after baking. For best quality, use it within about 2–3 months. Thaw overnight in the refrigerator before baking or reheating.

What should I serve with baked ziti?

Keep it simple. Garlic bread and a green salad make this an easy complete meal. It's also a great option for potlucks, parties, meal trains, church dinners, or anytime you need to feed a crowd.