Ingredients:
- 2 tablespoons olive oil (30 ml)
- 1 medium yellow onion, finely chopped (approx. 1 cup/150g)
- 2 cloves garlic, minced (approx. 2 teaspoons/10g)
- 1 (28-ounce) can crushed tomatoes (794g)
- 1 (15-ounce) can tomato sauce (425g)
- 1 teaspoon dried oregano (5ml)
- ½ teaspoon dried basil (2.5ml)
- ½ teaspoon red pepper flakes (2.5ml) (optional, for a bit of kick)
- 1 teaspoon granulated sugar (5g)
- Salt and freshly ground black pepper to taste
- 32 ounces whole milk ricotta cheese (907g)
- 1 cup grated Pecorino Romano cheese (approx. 100g)
- ½ cup grated Parmesan cheese (approx. 50g)
- 2 large eggs, lightly beaten
- ¼ cup chopped fresh parsley (approx. 10g)
- Salt and freshly ground black pepper to taste
- 1 pound ziti pasta (454g)
- 2 cups shredded mozzarella cheese (approx. 200g)
- 1-2 teaspoons truffle oil (optional, for a touch of luxury. A little goes a long way!) (5-10ml)
- Fresh basil leaves, for garnish (optional)
Instructions:
- Cook pasta according to package directions, but slightly undercook it (al dente). Drain and set aside.
- Sauté onion and garlic in olive oil until softened. Add crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), sugar, salt, and pepper. Simmer for at least 20 minutes, stirring occasionally, to allow flavors to meld. Taste and adjust seasoning.
- In a large bowl, combine ricotta, Pecorino Romano, Parmesan, eggs, parsley, salt, and pepper. Mix until well combined.
- Toss the cooked ziti with the sauce. Reserve about 1 cup of sauce for topping. Gently fold in the ricotta cheese mixture.
- Spread half of the ziti mixture into the baking dish. Top with half of the mozzarella. Spread the remaining ziti mixture on top, then the remaining mozzarella. Drizzle with reserved sauce.
- Bake in a preheated oven at 375°F (190°C) for 30-45 minutes, or until the cheese is melted and bubbly and the top is golden brown.
- Let the ziti rest for 10 minutes before serving. Drizzle with truffle oil (if using) and garnish with fresh basil leaves.