Ingredients:

  • 1 Tbsp Extra Virgin Olive Oil
  • 1 lb Lean Ground Beef (or Italian Sausage)
  • 1 medium Yellow Onion, finely chopped
  • 2 cloves Garlic, minced
  • 1 tsp Dried Oregano
  • 1/2 tsp Dried Basil
  • 1 (28 oz) can Crushed Tomatoes (Good quality)
  • 1/2 cup Water or Beef Stock
  • Salt and Black Pepper, To taste
  • 1 lb Ziti or Penne Pasta
  • 2 cups Whole Milk Ricotta Cheese
  • 1 Large Egg, lightly beaten
  • 1/4 cup Grated Parmesan Cheese (plus 2 Tbsp for topping)
  • 1/4 cup Fresh Parsley, chopped
  • 3 cups Low-Moisture, Whole Milk Mozzarella (shredded)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease the 9x13 inch baking dish.
  2. Cook the Ziti: Bring a large pot of salted water to a rolling boil. Add ziti and cook only until very al dente—about 2 minutes less than the package instructions. Drain immediately and set aside.
  3. Build the Meat Ragu: Heat olive oil in a large skillet over medium-high heat. Add ground beef/sausage and brown thoroughly, breaking it up. Drain excess fat.
  4. Add Aromatics: Reduce heat to medium. Add the chopped onion and cook until softened and translucent (3–4 minutes). Stir in the minced garlic, oregano, and basil; cook for 1 minute until fragrant.
  5. Simmer Sauce: Pour in the crushed tomatoes and water/stock. Season with salt and pepper. Bring to a simmer, then reduce heat and cook gently for 10–15 minutes.
  6. Prepare the Ricotta Filling: In a mixing bowl, combine the ricotta cheese, the lightly beaten egg, 1/4 cup of Parmesan, and the fresh parsley. Mix well and season with 1/2 tsp each of salt and pepper.
  7. Assemble Layer 1 (Base): Pour about one-third of the meat sauce into the bottom of the prepared baking dish and spread it evenly.
  8. Combine Pasta and Sauce: Add the drained, al dente pasta to the skillet with the remaining meat sauce. Stir gently to coat all the pasta.
  9. Assemble Layer 2 (Pasta): Spoon half of the sauced pasta mixture over the sauce base in the baking dish.
  10. Assemble Layer 3 (Ricotta): Drop spoonfuls of the seasoned ricotta mixture evenly over the first pasta layer.
  11. Assemble Layer 4 (Pasta): Top with the remaining sauced pasta mixture.
  12. Apply Topping: Sprinkle the 3 cups of shredded mozzarella evenly over the top layer, followed by the extra Parmesan cheese.
  13. Bake (Covered): Cover the baking dish tightly with foil. Bake for 20 minutes at 375°F (190°C).
  14. Bake (Uncovered): Remove the foil. Increase the oven heat to 400°F (200°C) and bake for an additional 10–15 minutes, until the mozzarella is golden brown and bubbly.
  15. Rest: Remove from the oven and allow the ziti to rest for 10 minutes before serving.