Ingredients:

  • 1 Tbsp Olive Oil (extra virgin)
  • 1.5 lb Lean Ground Beef (85/15 recommended)
  • 1 medium Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 1 tsp Dried Italian Herbs (or dried oregano)
  • ½ tsp Red Pepper Flakes (adjust to taste)
  • 1 tsp Kosher Salt, plus more for pasta water
  • ½ tsp Freshly Ground Black Pepper
  • 2 jars (24 oz each) High-Quality Marinara Sauce
  • ½ cup Beef Stock or water (to thin if necessary)
  • 1 box (16 oz) Ziti or Penne Pasta
  • 2 cups Whole Milk Ricotta Cheese (drained if very wet)
  • 1 large Egg, lightly beaten
  • ½ cup Parmesan Cheese, freshly grated, plus extra for serving
  • 1 tsp Fresh Basil, chopped (optional, for flavour)
  • 2 cups Shredded Low-Moisture Mozzarella Cheese, divided
  • 1 cup Fresh Mozzarella, sliced or torn into pieces

Instructions:

  1. Preheat Oven: Set oven to 375°F (190°C). Lightly grease the 9x13 inch baking dish. Bring a large pot of heavily salted water to a rolling boil.
  2. Cook the Pasta: Add the ziti or penne to the boiling water and cook according to package directions minus 2 minutes. The pasta must be very al dente. Reserve about ½ cup of the starchy pasta water, then drain the pasta immediately and set aside.
  3. Build the Speedy Meat Sauce: Heat olive oil in the large skillet over medium-high heat. Add the ground beef and cook until thoroughly browned (6-8 minutes). Drain off any excess fat. Reduce heat to medium, add diced onion and cook until softened (3-4 minutes). Add minced garlic, Italian herbs, and red pepper flakes. Cook for 1 minute until fragrant. Pour in the two jars of marinara sauce, reserved beef stock, salt, and pepper. Bring the sauce to a gentle simmer.
  4. Prepare the Cheese Filling: In a large bowl, combine the whole milk ricotta cheese, beaten egg, ½ cup of grated Parmesan, and optional fresh basil. Season lightly with salt and pepper. Mix well until everything is evenly combined.
  5. Assemble the Ziti Casserole: Add the undercooked ziti directly to the meat sauce in the skillet. Toss gently until the pasta is fully coated. Spoon about one-third of the pasta/sauce mixture into the prepared baking dish. Dollop the entire ricotta mixture evenly over the pasta base. Sprinkle 1 cup of the shredded low-moisture mozzarella over the ricotta layer. Spoon the remaining pasta/sauce mixture over the cheese layers. Finally, sprinkle the remaining 1 cup of shredded low-moisture mozzarella and scatter the fresh mozzarella pieces across the top.
  6. Bake and Rest: Cover the baking dish tightly with foil. Bake for 20 minutes at 375°F (190°C). Remove the foil and continue baking for 5-10 minutes, or until the cheese is melted, bubbly, and golden brown. Remove from the oven and let the baked ziti rest for 5 minutes before slicing and serving.