Ingredients
Scale
- 1 lb Ziti pasta (or penne)
- 1 lb lean ground beef (85/15 or 90/10)
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 jars (24 oz each) high-quality marinara sauce
- 15 oz whole milk ricotta cheese
- 1 large egg, lightly beaten
- 3 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Fresh parsley or basil for garnish
- Salt and black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with non-stick spray or olive oil. Bring a large pot of salted water to a boil. Add the ziti pasta and cook for about 2 minutes less than the package directions specify for “al dente.” The pasta should still have a firm bite, as it will continue to cook and absorb sauce in the oven. Drain the pasta and set it aside. In a small mixing bowl, combine the ricotta cheese, the beaten egg, 1 cup of the mozzarella, half of the Parmesan, and a pinch of salt and pepper. Stir until the mixture is smooth and creamy.
- Place a large skillet or Dutch oven over medium-high heat. Add the ground beef and diced onion, cooking until the beef is browned and the onion is translucent. Drain any excess fat from the pan. Stir in the minced garlic, oregano, and red pepper flakes, cooking for another minute until fragrant. Pour in both jars of marinara sauce and bring the mixture to a gentle simmer. Let the meat sauce bubble for 5 to 10 minutes to allow the flavors to meld. Once the sauce is ready, combine the cooked ziti with the meat sauce in the large pot or a large mixing bowl, tossing until every tube of pasta is filled with sauce. Fold in the ricotta cheese mixture, leaving some visible white streaks for a marbled effect.
- Transfer the pasta mixture into your prepared 9×13-inch baking dish, spreading it out into an even layer. Sprinkle the remaining 2 cups of mozzarella cheese and the rest of the Parmesan evenly over the top. Cover the dish with aluminum foil, ensuring the foil does not touch the cheese (you can spray the underside of the foil with oil to prevent sticking). Bake for 20 minutes, then remove the foil and bake for an additional 15 to 20 minutes, or until the cheese is melted, bubbly, and starting to turn golden brown. Remove from the oven and let the dish rest for 10 minutes to allow the sauce to set. Garnish with fresh parsley or basil and serve warm.
- Cook Time: 60 minutes