Ingredients:
- 1 tablespoon (15 ml) olive oil
- 1 medium yellow onion, chopped (approx. 1 cup / 150g)
- 2 cloves garlic, minced (approx. 2 teaspoons / 6g)
- 1.5 pounds (680g) ground beef (80/20 blend recommended)
- 1 teaspoon (5 ml) dried oregano
- 1 teaspoon (5 ml) dried basil
- ½ teaspoon (2.5 ml) red pepper flakes (optional)
- 1 (28 ounce / 794g) can crushed tomatoes
- 1 (15 ounce / 425g) can tomato sauce
- 1 (6 ounce / 170g) can tomato paste
- 1 teaspoon (5 ml) granulated sugar
- Salt and black pepper to taste
- 15 ounces (425g) ricotta cheese (whole milk or part-skim)
- 1 large egg, lightly beaten
- ¼ cup (30g) grated Parmesan cheese
- ¼ teaspoon (1.25 ml) ground nutmeg (Optional)
- Salt and black pepper to taste
- 1 pound (454g) ziti pasta
- 3 cups (300g) shredded mozzarella cheese
- ¼ cup (25g) chopped fresh parsley, for garnish (optional)
Instructions:
- Cook ziti according to package directions until al dente. Drain well.
- Sauté onion and garlic in olive oil until softened.
- Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Stir in oregano, basil, red pepper flakes (if using), crushed tomatoes, tomato sauce, tomato paste, sugar, salt, and pepper.
- Bring to a simmer, reduce heat, and cook for 20 minutes, stirring occasionally.
- In a bowl, combine ricotta cheese, egg, Parmesan cheese, nutmeg (if using), salt, and pepper. Mix well.
- In a large bowl, combine the cooked ziti and half of the meat sauce. Toss to coat.
- Spread half of the ziti mixture in the prepared baking dish.
- Top with the ricotta cheese mixture, spreading evenly.
- Spread the remaining ziti mixture over the ricotta cheese.
- Pour the remaining meat sauce over the top.
- Sprinkle with the mozzarella cheese.
- Bake in a preheated oven at 375°F (190°C) for 30-35 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
- Let stand for 10 minutes before serving. Garnish with fresh parsley (if using).