Ingredients:

  • 2 Tbsp Extra Virgin Olive Oil
  • 1 lb Ground Beef (80/20 lean)
  • 1 medium Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 3 Tbsp Tomato Paste
  • 1/2 cup Dry Red Wine (optional)
  • 1 (28 oz) can Crushed Tomatoes
  • 1/2 cup Water or Beef Broth
  • 1 tsp Dried Oregano
  • 1/2 tsp Dried Basil
  • 1 Bay Leaf
  • Salt and Black Pepper, to taste
  • 1 lb Ziti or Penne Pasta
  • 2 Tbsp Salt (for pasta water)
  • 15 oz Whole Milk Ricotta Cheese
  • 1 large Egg
  • 1/4 cup Fresh Parsley, chopped
  • 1/2 cup Grated Parmesan Cheese (divided)
  • 3 cups Low-Moisture Mozzarella Cheese, grated (divided)

Instructions:

  1. Heat olive oil in a Dutch oven over medium-high heat. Add ground beef and brown thoroughly, breaking it up with a spoon. Drain off excess fat.
  2. Reduce heat to medium. Add diced onion and sauté until softened (about 5 minutes). Add minced garlic and tomato paste, stirring constantly for 1 minute until fragrant and darkened.
  3. Pour in the red wine (if using) and scrape up any browned bits. Cook until liquid is almost evaporated. Add crushed tomatoes, water/broth, oregano, basil, bay leaf, salt, and pepper. Bring to a gentle simmer.
  4. Reduce heat to low. Cover partially and allow the sauce to simmer for at least 30 minutes, stirring occasionally. Remove the bay leaf before assembling.
  5. While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the Ziti and cook for 2 minutes less than the package directions (it must be very al dente). Drain immediately and reserve 1/2 cup of the starchy pasta water.
  6. In a large bowl, whisk together the whole milk ricotta cheese, egg, chopped parsley, 1/4 cup Parmesan, a pinch of salt, and pepper until well combined.
  7. Preheat the oven to 375°F (190°C). Lightly grease the 9x13 inch casserole dish. Add half of the meat sauce to the drained pasta, tossing gently to coat.
  8. Spread about 1 cup of sauce across the bottom of the dish. Add half of the sauce-coated pasta mixture. Dollop spoonfuls of the ricotta mixture evenly over the pasta. Sprinkle with 2 cups of the grated mozzarella. Add the remaining pasta mixture.
  9. Top with the remaining meat sauce, ensuring the pasta is well covered. Cover the casserole dish tightly with aluminium foil. Bake for 45 minutes.
  10. Remove the foil. Sprinkle the top with the remaining 1 cup of mozzarella and 1/4 cup of Parmesan. Bake uncovered for another 10–15 minutes, or until the cheese is melted, bubbly, and golden brown.
  11. Remove from the oven and let the casserole rest for 15 minutes before serving. This allows the cheesy layers to set and the internal heat to redistribute.