Ingredients:
- 1 tablespoon (15 ml) olive oil
- 1 medium yellow onion, chopped (about 1 cup)
- 2 cloves garlic, minced
- 1 pound (450g) ground beef (or Italian sausage, casings removed)
- 1 (28 ounce) can crushed tomatoes (794g)
- 1 (15 ounce) can tomato sauce (425g)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/4 cup (60ml) dry red wine (optional)
- 1 tablespoon (15ml) tomato paste
- 15 ounces (425g) whole milk ricotta cheese
- 1 large egg, lightly beaten
- 1/4 cup (25g) grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional)
- 1 pound (450g) ziti pasta
- Salt for pasta water
- 2 cups (225g) shredded mozzarella cheese
Instructions:
- Sauté onion and garlic in olive oil until softened. Add ground beef (or sausage) and cook until browned, breaking it up with a spoon. Drain off any excess grease.
- Stir in crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), salt, pepper, red wine (if using), and tomato paste. Bring to a simmer, then reduce heat and simmer for at least 20 minutes, stirring occasionally.
- Cook the ziti pasta according to package directions until al dente. Drain well.
- In a large bowl, combine ricotta cheese, egg, Parmesan cheese, salt, pepper, and parsley (if using). Mix well.
- In a large bowl, combine the cooked ziti with about half of the meat sauce. Toss to coat.
- Spread a thin layer of the remaining meat sauce on the bottom of the baking dish. Top with half of the ziti mixture, then spread the ricotta filling evenly over the ziti. Top with the remaining ziti mixture.
- Sprinkle the shredded mozzarella cheese evenly over the top of the ziti.
- Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
- Let the baked ziti rest for 10 minutes before serving.