Ingredients:

  • 1 pound Ziti or Penne Pasta
  • 3 Tablespoons Olive Oil
  • 1 medium Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 8 ounces Cremini Mushrooms, thinly sliced
  • 1 medium Courgette (Zucchini), diced small
  • 1 teaspoon Dried Oregano
  • ½ teaspoon Red Pepper Flakes (Optional, for heat)
  • 2 x 15 oz cans Crushed Tomatoes
  • ¼ cup Fresh Basil, chopped
  • Salt and Black Pepper, To taste
  • 15 ounces Whole Milk Ricotta Cheese (drain excess liquid)
  • 1 Large Egg, lightly beaten
  • ¼ cup Fresh Parsley, finely chopped
  • ½ cup Grated Parmesan Cheese (plus extra for topping)
  • 2 cups Low-Moisture Mozzarella, shredded

Instructions:

  1. Prepare the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the ziti and cook for 2 minutes less than the package directions (to firm al dente). Drain the pasta immediately and set aside. Do not rinse.
  2. Build the Marinara Base: Heat the olive oil in a large pan or Dutch oven over medium heat. Add the diced onion and sauté for 5 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
  3. Sauté Vegetables and Simmer Sauce: Introduce the sliced mushrooms and diced courgette. Sauté for 8–10 minutes, until the vegetables have softened and released their liquid. Season lightly with salt, pepper, and oregano. Pour in the crushed tomatoes and red pepper flakes. Bring the sauce to a gentle simmer for 10 minutes to deepen the flavor. Stir in the fresh basil and adjust seasoning.
  4. Create the Ricotta Filling: In a medium bowl, whisk together the ricotta cheese, beaten egg, chopped parsley, and ½ cup of Parmesan cheese. Season the mixture lightly with a pinch of salt and pepper.
  5. Combine and Preheat: Preheat the oven to 375°F (190°C). Lightly grease the 9x13 inch casserole dish. Add the cooked, drained ziti directly into the pan with the marinara sauce and toss gently to coat every piece of pasta thoroughly.
  6. Layer the Ziti: Spread half of the pasta mixture evenly into the bottom of the prepared dish. Dollop spoonfuls of the ricotta mixture over the pasta layer, gently spreading it out. Top with the remaining pasta mixture.
  7. Bake: Sprinkle the top evenly with the shredded mozzarella and a final dusting of grated Parmesan. Cover the dish tightly with aluminium foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the mozzarella is melted, golden brown, and bubbling beautifully.
  8. Rest: Remove from the oven and allow the baked ziti to rest for 10 minutes before serving. This is critical for setting the sauce and cheese.