Ingredients:

  • 1 Tbsp Olive Oil
  • 1 lb Ground Beef (80/20 blend) or Italian Sausage, casings removed
  • 1 medium Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 1 (28 oz) can Crushed Tomatoes (San Marzano preferred)
  • 1 (15 oz) can Tomato Sauce
  • 1 tsp Dried Oregano
  • ½ tsp Dried Basil
  • Pinch of Red Pepper Flakes
  • 1 tsp Granulated Sugar
  • Salt and freshly ground Black Pepper to taste
  • 1 lb Ziti pasta (or Penne/Rigatoni)
  • 15 oz Whole Milk Ricotta Cheese
  • 1 large Egg, lightly beaten
  • ½ cup grated Parmesan cheese (plus extra for topping)
  • ¼ cup fresh Parsley, chopped
  • ½ tsp Salt
  • ¼ tsp Black Pepper
  • 8 oz Low-Moisture Mozzarella, shredded
  • 4 oz Provolone cheese, shredded

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Brown the ground meat, breaking it up as you go. Drain off any excess fat.
  2. Add the diced onion to the skillet and sauté until translucent (about 5 minutes). Add the minced garlic and cook for 1 minute until fragrant.
  3. Stir in the crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), and sugar. Season well with salt and pepper. Bring to a gentle simmer, then reduce heat to low, cover loosely, and let it bubble away for at least 20 minutes.
  4. While the sauce simmers, bring a large pot of salted water to a rolling boil. Cook the ziti until it is very al dente—about 2 minutes shy of package directions. Drain well.
  5. In a large bowl, combine the ricotta, beaten egg, Parmesan, parsley, salt, and pepper. Mix thoroughly until homogenous.
  6. Preheat oven to 375°F (190°C). Gently fold about 2 cups of the finished sauce into the drained pasta.
  7. Spread a thin layer (about 1 cup) of remaining sauce across the bottom of the prepared 9x13 inch baking dish.
  8. Spread half of the sauced pasta mixture evenly over the bottom sauce layer.
  9. Dollop the entire ricotta mixture evenly over the pasta layer. Gently spread it into an even layer.
  10. Sprinkle half of the mozzarella/provolone blend over the ricotta. Top with the remaining half of the sauced pasta.
  11. Pour the remaining sauce evenly over the top layer of pasta. Finish by scattering the remaining mozzarella/provolone and a generous sprinkle of extra Parmesan cheese.
  12. Cover the dish tightly with foil and bake for 25 minutes. Remove the foil and bake for another 10–15 minutes, or until the cheese is bubbly and deeply golden brown.
  13. Let the Ziti rest for 10–15 minutes before slicing and serving to allow the structure to set.