Baked ziti
A cheesy, hearty pasta bake with tomato sauce and meat, baked until golden.
Allergens: contains milk. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 45g carbs · 5g sugars · 3g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Asda, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Spaghettiuse 400g | 2 × £1.50300g · £0.50 per 100g | £0.75500g · £0.15 per 100g |
| Chopped tomatoesuse 1 tin | £0.45227g | £0.45400g |
| Beef minceuse 300g | £6.75500g · £1.35 per 100g | 2 × £2.55250g · £1.02 per 100g |
| Red onionpack 1kg · use 1 medium | £0.95£0.10 per 100g | £0.95£0.10 per 100g |
| Cheddar cheeseuse 150g | £2.50220g · £1.14 per 100g | £2.85200g · £1.43 per 100g |
| Semi skimmed milkuse 100ml | £0.85568ml · £0.15 per 100ml | £0.85568ml · £0.15 per 100ml |
| Grated cheeseuse 50g | £2.50250g · £1.00 per 100g | £2.50250g · £1.00 per 100g |
| Basket total (full packs) | £17.00 | £13.45 |
| Cost of what this recipe uses | £9.01 | £7.05 |
| Per serving | £2.25 | £1.76 |
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 4 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Weigh out 400g spaghetti, 300g beef mince, 150g cheddar cheese and 50g grated cheese, and measure 100ml semi skimmed milk. Peel 1 medium red onion and finely dice it, and open 1 tin chopped tomatoes, draining excess juice if needed.
- Bring a large saucepan of salted water to a rolling boil on high heat. Add 400g spaghetti and cook 8-9 minutes until just al dente, then drain and reserve 100ml cooking water. The pasta should be tender but firm to the bite.
- Heat 1 tbsp vegetable oil in a large frying pan on medium-high heat. Add 300g beef mince, break it up with a wooden spoon and cook 6-8 minutes until browned all over with no pink remains.
- Add the diced red onion to the pan and cook 3-4 minutes on medium heat until softened and translucent. Pour in 1 tin chopped tomatoes and simmer 10 minutes on medium-low, stirring occasionally, until thickened and glossy. Season with salt and black pepper and taste for seasoning.
- Meanwhile, place 100ml semi skimmed milk in a small saucepan on low heat. Add 150g cheddar cheese, crumbled, and stir continuously 3-4 minutes until smooth and glossy with no lumps. Season with a pinch of salt and black pepper, it should coat the back of a spoon.
- Add the drained spaghetti to the meat sauce pan and toss well. Pour over the cheese sauce and mix until evenly coated, adding a splash of reserved pasta water if needed. Taste and adjust seasoning with salt and black pepper.
- Transfer the mixture to a 20x30cm ovenproof dish and smooth the top. Sprinkle 50g grated cheese evenly over the surface. Bake in a preheated oven at 200°C fan 180°C for 20-25 minutes until golden brown and bubbling at the edges.
- Remove from oven and rest 5 minutes so the sauce sets slightly. Serve hot portions from the dish, with the cheese crisp on top and sauce glossy underneath.
Tips
- Swap 150g cheddar for a cheaper mature cheese mix and use frozen beef mince to reduce cost without changing texture.
- Batch-cook a double portion, cool leftovers and put them in the fridge or freezer within 1-2 hours, then portion into containers for the week.
- Reheat portions until steaming hot throughout, reheat only once, and eat fridge leftovers within 48 hours.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Spaghetti · about 100g left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Chicken Stroganoff, Pad Thai with Chicken, Chicken Noodle Soup. - Beef mince · about 700g left
Freeze the raw meat you don't use, well wrapped and labelled, before its use-by date. Defrost in the fridge and cook within 24 hours. Use it in: Chilli con carne, Beef and Bean Chili, Beef & Potato. - Red onion · about 850g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake. - Cheddar cheese · about 250g left
Keep wrapped in the fridge. Grate any extra and freeze it: it melts straight from frozen on pasta bakes and toasties. Use it in: Creamy Tomato & Hidden Veg Pasta Bake, Tuna and Sweetcorn Pasta Bake, Cheesy Bean & Rice Casserole. - Semi skimmed milk · about 900ml left
Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Rich Chocolate Mousse, Beef and Ale Pie, Cheesy Omelette. - Grated cheese · about 100g left
Keep wrapped in the fridge. Grate any extra and freeze it: it melts straight from frozen on pasta bakes and toasties. Use it in: Creamy Tomato & Hidden Veg Pasta Bake, Tuna and Sweetcorn Pasta Bake, Cheesy Bean & Rice Casserole.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).