Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium yellow onion, finely chopped (about 1 cup) (150g)
  • 2 cloves garlic, minced (about 1 teaspoon) (5g)
  • 1 pound ground beef (or Italian sausage) (450g)
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 (15 ounce) can tomato sauce (425g)
  • 1 (6 ounce) can tomato paste (170g)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped fresh basil, plus more for garnish (6g)
  • 1 pound ziti pasta (450g)
  • Salt, for pasta water
  • 15 ounces ricotta cheese, whole milk (425g)
  • 1 large egg, lightly beaten
  • 1/4 cup grated Parmesan cheese (25g)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 cups shredded mozzarella cheese (about 8 ounces) (225g)
  • 1/4 cup grated Parmesan cheese (25g)

Instructions:

  1. Cook the ziti pasta according to package directions until al dente. Drain and set aside.
  2. Sauté onion and garlic in olive oil until softened. Add ground beef (or sausage) and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
  3. Stir in crushed tomatoes, tomato sauce, tomato paste, oregano, basil, salt, and pepper. Bring to a simmer, then reduce heat and simmer for 15 minutes, stirring occasionally. Stir in fresh basil.
  4. In a medium bowl, combine ricotta cheese, egg, Parmesan cheese, salt, and pepper. Mix well.
  5. In a large bowl, combine the cooked ziti with about half of the tomato sauce. Toss to coat.
  6. Spread a thin layer of the remaining tomato sauce in the bottom of the baking dish. Top with half of the ziti mixture, then spread the ricotta mixture evenly over the ziti. Top with the remaining ziti mixture.
  7. Sprinkle mozzarella cheese and remaining Parmesan cheese evenly over the top.
  8. Bake in a preheated oven at 375°F (190°C) for 30-40 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
  9. Let rest for 10 minutes before serving. Garnish with fresh basil, if desired.