Baked Ziti with Ricotta

Ingredients:

For the Pasta:

• 1 lb ziti pasta (or penne)

• 1 tbsp olive oil

• Salt, for pasta water

For the Sauce:

• 1 tbsp olive oil

• 1 lb ground beef or Italian sausage (or a mix)

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 1 (24 oz) jar marinara sauce (or 3 cups homemade sauce)

• 1 tsp Italian seasoning

• ½ tsp crushed red pepper flakes (optional)

• Salt and black pepper, to taste

For the Cheese Mixture:

• 1 cup ricotta cheese

• 1 ½ cups shredded mozzarella cheese (divided)

• ½ cup grated Parmesan cheese (divided)

• 1 egg, lightly beaten

• 2 tbsp fresh parsley, chopped (or 1 tsp dried)

Instructions:

1. Cook the Pasta:

Bring a large pot of salted water to a boil.
Cook ziti until al dente, about 1–2 minutes less than package directions.
Drain and toss with olive oil to prevent sticking. Set aside.

2. Make the Sauce:

In a large skillet, heat olive oil over medium heat.
Add ground beef (or sausage) and cook until browned, breaking it apart as it cooks.
Add onion and garlic, and sauté until fragrant and soft.
Stir in marinara sauce, Italian seasoning, and red pepper flakes.
Simmer for 10 minutes; season with salt and pepper to taste.

3. Make the Ricotta Mixture:

In a bowl, combine ricotta, 1 cup mozzarella, ¼ cup Parmesan, egg, and parsley.
Mix until smooth and creamy.

4. Assemble the Ziti:

Preheat oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish.

Layer as follows:

1. Spread 1 cup of sauce on the bottom.

2. Add half the cooked ziti.

3. Spoon half the ricotta mixture over the pasta.

4. Add half of the remaining sauce.

5. Repeat layers with the rest of the ziti, ricotta mixture, and sauce.

6. Top with the remaining ½ cup mozzarella and ¼ cup Parmesan.

5. Bake:

Cover loosely with foil and bake for 20 minutes.
Remove foil and bake another 10–15 minutes, until bubbly and golden on top.

6. Serve:

Let rest for 10 minutes before serving.
Garnish with fresh basil or parsley and a sprinkle of Parmesan.