Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a rolling boil. Add the ziti pasta and cook according to package directions until al dente (slightly firm to the bite). Drain the pasta well and set aside.2 pounds ziti pasta
- While the pasta is cooking, heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. Add the ground beef to the pot and break it up with a spoon. Cook, stirring occasionally, until the beef is browned and no pink remains. Drain off any excess grease.1 tablespoon olive oil, 1 large yellow onion, 4 cloves garlic, 1 pound ground beef
- Stir in the crushed tomatoes, tomato sauce, and tomato paste. Add the dried oregano, dried basil, salt, pepper, and red pepper flakes (if using). Bring the sauce to a simmer, then reduce the heat to low, cover, and let it gently simmer for at least 15-20 minutes to allow the flavors to meld. Stir occasionally.1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can tomato sauce, 2 tablespoons tomato paste, 1 teaspoon dried oregano, 1 teaspoon dried basil, salt, freshly ground black pepper, 1/2 teaspoon red pepper flakes
- In a medium bowl, combine the ricotta cheese, beaten egg, 1/4 cup grated Parmesan cheese, and 1 cup of the shredded mozzarella cheese. Season with a pinch of salt and pepper. Mix well until everything is evenly incorporated.1 (15 ounce) container ricotta cheese, 1 large egg, 1/4 cup grated Parmesan cheese, 2 cups shredded mozzarella cheese
- Add the drained ziti pasta to the pot with the simmering meat sauce. Stir gently to coat the pasta evenly. In a 9x13 inch baking dish, spoon half of the pasta and sauce mixture. Dollop spoonfuls of the ricotta mixture evenly over the pasta. Top with the remaining pasta and sauce mixture.2 pounds ziti pasta, salt, freshly ground black pepper
- Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the top of the baked ziti, followed by a generous dusting of extra grated Parmesan cheese.1/4 cup grated Parmesan cheese, 2 cups shredded mozzarella cheese
- Cover the baking dish loosely with aluminum foil (this helps prevent the cheese from burning too quickly). Bake in the preheated oven for 20 minutes.
- Remove the foil and continue baking for another 10-20 minutes, or until the cheese is bubbly and golden brown, and the sauce is heated through.
- Let the baked ziti rest for about 10 minutes before serving. This allows the dish to set slightly, making it easier to serve. Garnish with fresh chopped parsley before serving.1/4 cup fresh parsley
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat individual portions, microwave for 1-2 minutes. For larger portions, bake at 350°F (175°C) for 15-20 minutes, covered with foil. Can be frozen for up to 2-3 months.