Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 (28 ounce/794g) can crushed tomatoes
  • 1 (15 ounce/425g) can tomato sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional, for a little kick)
  • 1 teaspoon sugar (to balance acidity)
  • Salt and freshly ground black pepper to taste
  • 1 (15 ounce/425g) container whole milk ricotta cheese
  • 1 large egg, lightly beaten
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • Salt and freshly ground black pepper to taste
  • 1 pound (454g) ziti pasta
  • 8 ounces (227g) mozzarella cheese, shredded (about 2 cups)
  • Additional grated Parmesan cheese, for topping (optional)

Instructions:

  1. Cook pasta according to package directions until al dente. Drain and set aside. Important: Don't overcook!
  2. Sauté onion and garlic in olive oil until softened. Add crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), sugar, salt, and pepper. Simmer for 15-20 minutes, stirring occasionally. Visual Cue: Sauce should thicken slightly.
  3. In a bowl, combine ricotta cheese, egg, Parmesan cheese, parsley, salt, and pepper. Mix well. Make sure it's thoroughly combined.
  4. Preheat oven to 375°F (190°C). Spread a thin layer of sauce in the bottom of the baking dish.
  5. Combine the cooked ziti with the remaining sauce. Spread half of the ziti mixture over the sauce in the baking dish. Top with half of the ricotta mixture, then half of the mozzarella cheese.
  6. Repeat layers: remaining ziti mixture, remaining ricotta mixture, and remaining mozzarella cheese.
  7. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10-20 minutes, or until the cheese is melted and bubbly and lightly golden brown. Visual Cue: Cheese should be nicely browned.
  8. Let stand for 10 minutes before serving.