Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium onion, chopped (about 1 cup) (150g)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 (15 ounce) can tomato sauce (425g)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1/4 cup chopped fresh basil, for garnish (optional)
  • 1 (15 ounce) container ricotta cheese (425g)
  • 1 large egg, lightly beaten
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • Salt and freshly ground black pepper to taste
  • 1 pound ziti pasta (454g)
  • 2 cups shredded mozzarella cheese (227g)

Instructions:

  1. Boil ziti according to package directions until al dente. Drain and set aside. Don't overcook it!
  2. Sauté onion and garlic in olive oil until softened. Add crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), salt, and pepper. Simmer for 15 minutes, stirring occasionally.
  3. In a mixing bowl, combine ricotta cheese, egg, Parmesan cheese, parsley, salt, and pepper. Mix well.
  4. In the baking dish, spread a thin layer of tomato sauce. Top with half the ziti, then spread the ricotta cheese mixture evenly over the pasta. Pour half of the remaining sauce over the ricotta. Sprinkle with half of the mozzarella cheese.
  5. Add the remaining ziti, sauce, and mozzarella cheese.
  6. Bake in a preheated oven at 375°F (190°C) for 30 minutes, or until golden brown and bubbly.
  7. Let stand for 10 minutes before serving. Garnish with fresh basil (optional).