Baked Ziti with Ricotta and Mozzarella

Ingredients

• 1 lb ziti pasta
• 1 lb ground beef (85% lean)
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 (24 oz) jars marinara sauce
• 15 oz whole milk ricotta cheese
• 1 large egg
• 3 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 2 tablespoons kosher salt (for pasta water)
• 1 teaspoon dried oregano
• 1/4 cup fresh basil, chopped, plus more for garnish

Instructions

1. Preheat your oven to 375 F. Bring a large pot (6 quarts) of water to a boil with 2 tablespoons of kosher salt stirred in.
2. Add the ziti and cook for 2 minutes less than the package directions state, so it is very firm in the center - it will finish cooking in the oven. Drain in a colander and set aside; do not rinse.
3. While the pasta boils, heat a large skillet over medium-high heat with no oil needed. Add the ground beef and onion, breaking the meat into small crumbles with a wooden spoon, and cook for 7 to 8 minutes until the beef is no longer pink and reaches an internal temperature of 160 F, and the onion is soft and translucent.
4. Add the minced garlic and dried oregano to the skillet and cook for 1 more minute, stirring constantly, until fragrant - do not let the garlic turn brown or it will taste bitter.
5. Pour in both jars of marinara sauce, stir to combine, and simmer over low heat for 5 minutes, uncovered, stirring occasionally.
6. In a medium bowl, mix the ricotta cheese, egg, half of the chopped basil, and a pinch of salt and pepper until smooth and evenly combined.
7. In your largest mixing bowl, combine the drained ziti with the meat sauce, tossing until every piece of pasta is coated.
8. Spread half of the sauced pasta into a greased 9x13 inch baking dish. Dollop the ricotta mixture over the top in spoonfuls and gently spread it into an even layer using the back of a spoon.
9. Add the remaining pasta on top, then sprinkle evenly with 2 cups of the mozzarella and all of the Parmesan.
10. Cover the dish tightly with aluminum foil and bake for 25 minutes. Remove the foil, sprinkle the remaining 1 cup of mozzarella over the top, and bake uncovered for another 15 to 20 minutes, until the cheese is melted and golden brown in spots and the sauce is bubbling visibly at the edges.
11. Let the casserole rest for 10 minutes before serving - this allows the layers to set so slices hold together. Garnish with the remaining fresh basil.

Nutrition

Calories	540
Protein	30.0 g
Fat	24.0 g
Carbs	50.0 g
Fiber	4.0 g
Sodium	1120 mg

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.