Okay, friends, let’s talk about comfort food, but like, next-level comfort food. We’re diving headfirst into my Beefy Bacon Beer Ziti Recipe. This isn’t your grandma’s baked ziti (bless her heart). This is a hearty, soul-satisfying, bacon-packed explosion of flavor that’ll have you scraping the bottom of the dish. Trust me, you need this in your life.

My husband, bless his simple heart, could probably live on this alone. Seriously, the man requests it at least twice a month. There was this one time I tried to get fancy and make some quinoa salad instead… let’s just say the resulting pout lasted longer than the leftovers (which, by the way, were promptly devoured the next day). Now, whenever I ask what he wants for dinner, the answer is almost always “Bacon Beer Ziti!” The kids are obsessed too. I swear, it’s the only way I can get them to eat a decent amount of protein AND it’s super easy to sneak some extra veggies into the sauce. It’s a total win-win.

Why You’ll Love This Beefy Bacon Beer Ziti Recipe

It’s pure, unadulterated comfort. Like a warm hug on a plate.
Bacon. Need I say more? Okay, I will – it’s crispy, salty, and adds the perfect savory punch.
Beer! Because everything is better with beer, right? It adds a depth of flavor that you just can’t get anywhere else. Don’t worry, the alcohol cooks out, so the kids can enjoy it too.
It’s ridiculously easy to make. Even I can’t mess it up (usually).
Leftovers are even better. Seriously. Make a double batch and thank me later.

How to Make It

Alright, here’s the deal. First, you gotta get that bacon crispy. Like, really crispy. I like to use kitchen scissors to cut it into small pieces, then just throw it in a cold pan and let it sizzle on medium heat until it’s perfect. Don’t burn it! (I’ve been there.) Set that aside, but DON’T you dare throw away that bacon grease!

Now, in that glorious bacon grease (yes, we’re using it – don’t @ me!), brown the beef. You want it nice and crumbly. If you’re feeling fancy, you can drain some of the grease, but honestly, a little extra fat never hurt anyone.

Next, toss in your onions and garlic. Cook them until they’re soft and fragrant. This is when your kitchen starts to smell AMAZING. Then, stir in your tomato paste. Cook it for a minute or two – this helps bring out the flavor.

Pour in your beer. Let it simmer and reduce a little – this is where the magic happens. Then add your crushed tomatoes, tomato sauce, Italian seasoning, salt, and pepper. Bring it to a simmer, then reduce the heat and let it simmer for at least 30 minutes. The longer it simmers, the better the flavor.

While the sauce is simmering, cook your ziti according to the package directions. Don’t overcook it! You want it al dente.

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Once the pasta is cooked, drain it and add it to the sauce. Stir in your cooked bacon (reserve a little for topping!). Then, add your cheeses, mix well.

Pour everything into a greased baking dish. Top with the remaining bacon and some extra cheese (because why not?). Bake at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and bubbly. Let it cool for a few minutes before serving (if you can wait that long!).

Ingredient Notes

Ground Beef: I usually go for 80/20 because, well, flavor. But if you’re watching your waistline, you can use leaner beef. Just don’t go too lean, or it’ll be dry.
Bacon: Thick-cut is the way to go, people. Don’t skimp on the bacon!
Beer: I like to use a darker beer, like a stout or porter, for a richer flavor. But honestly, any beer will work. Even that light beer your uncle brings to barbecues. No judgement.
Crushed Tomatoes and Tomato Sauce: I usually buy whatever is on sale. Nobody’s got time for fancy tomatoes.
Italian Seasoning: Don’t be shy with this! It adds so much flavor. If you don’t have any on hand, you can sub with a mix of oregano, basil, rosemary, and thyme.
Ziti Pasta: You can use any type of pasta you like. Penne, rigatoni, even bowties would work. But ziti is classic, so that’s what I usually use.
Mozzarella Cheese: The classic choice. But if you’re feeling wild, try adding some provolone or fontina.
Ricotta Cheese: Adds a creamy, cheesy texture. Don’t skip it! Unless you’re allergic, then, ya know, skip it.
Parmesan Cheese: For that salty, nutty flavor. Freshly grated is always best, but the stuff in the green can works in a pinch. We’re not judging here.

Recipe Steps:

Cook bacon until crispy, reserve bacon and bacon grease.
Brown ground beef in bacon grease.
Sauté onion and garlic in the same pan until softened.
Stir in tomato paste and cook for 1-2 minutes.
Pour in beer and simmer until reduced.
Add crushed tomatoes, tomato sauce, Italian seasoning, salt, and pepper; simmer for 30 minutes.
Cook ziti pasta according to package directions.
Drain pasta and add to the sauce. Stir in cooked bacon.
Mix in mozzarella, ricotta, and Parmesan cheeses.
Pour into greased baking dish, top with remaining bacon and cheese.
Bake at 375°F for 20-25 minutes until cheese is melted and bubbly.
Let cool slightly before serving.

What to Serve It With

Honestly, this is a meal in itself. But if you want to round it out, try a simple green salad with a vinaigrette dressing. Or some garlic bread for sopping up all that delicious sauce. And maybe a side of steamed broccoli if you’re trying to be healthy. I won’t judge if you skip the broccoli though.

Tips & Mistakes

Don’t overcook the pasta! Soggy pasta is the enemy of good baked ziti.
Don’t be afraid to experiment with the cheese. Use whatever you have on hand or whatever you like.
If the sauce is too thick, add a little bit of water or broth to thin it out.
If the sauce is too thin, let it simmer for a little longer to reduce it.
Don’t forget to grease the baking dish! Nobody wants stuck-on ziti.
If you burn the bacon, just start over. Trust me, it’s worth it.

Storage Tips

Leftovers can be stored in the fridge for up to 3-4 days. Just cover them tightly with plastic wrap or transfer them to an airtight container. You can reheat it in the microwave or in the oven. Honestly, though, cold ziti straight from the fridge is a perfectly acceptable breakfast. Don’t judge.

Variations and Substitutions

Vegetarian: Skip the beef and bacon and add some sauteed mushrooms, zucchini, and bell peppers.
Spicy: Add a pinch of red pepper flakes to the sauce.
Different Protein: Use ground turkey or Italian sausage instead of beef.
Different Cheese: Swap out the mozzarella for provolone or fontina.
No Beer: If you don’t want to use beer, you can substitute with beef broth or tomato juice. It won’t have quite the same depth of flavor, but it’ll still be delicious.
I’ve even used a can of diced tomatoes when I was out of crushed tomatoes. It was fine! Just not quite as smooth.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just use gluten-free pasta. I’ve done it before, and it still tastes amazing. Just make sure you don’t overcook the gluten-free pasta, because it can get mushy pretty quickly.

Do I *have* to use beer?

Nope! You can totally skip it and use beef broth instead. It won’t have the same depth of flavor, but it’ll still be delicious. I’ve done it when I was out of beer, and nobody even noticed.

Can I make this ahead of time?

Yes! You can assemble the ziti and store it in the fridge for up to 24 hours before baking. Just add a few extra minutes to the baking time.

How spicy is this?

It’s not spicy at all, unless you add red pepper flakes. If you want to add some heat, start with a small pinch and taste as you go.

What kind of beer should I use?

I like to use a darker beer, like a stout or porter, for a richer flavor. But honestly, any beer will work. Even a light beer will do in a pinch!

Beefy Bacon Beer Ziti Recipe

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