Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, finely chopped (about 1 cup) (approx. 150g)
  • 2 cloves garlic, minced (about 2 teaspoons) (approx. 6g)
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 (15 ounce) can tomato sauce (425g)
  • 1 teaspoon dried oregano (5 ml)
  • ½ teaspoon dried basil (2.5 ml)
  • ½ teaspoon salt (2.5 ml)
  • ¼ teaspoon black pepper (1.25 ml)
  • 1/4 teaspoon red pepper flakes (optional, for a bit of kick) (1.25 ml)
  • 1 pound pasta (such as penne, rigatoni, or ziti) (454g)
  • 15 ounces whole milk ricotta cheese (425g)
  • 1 large egg, lightly beaten
  • ¼ cup grated Parmesan cheese (30g)
  • ¼ teaspoon salt (1.25 ml)
  • ⅛ teaspoon black pepper (0.625 ml)
  • 2 cups shredded mozzarella cheese (225g)

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
  2. Stir in crushed tomatoes, tomato sauce, oregano, basil, salt, pepper, and red pepper flakes (if using). Bring to a simmer and cook for 15 minutes, stirring occasionally.
  3. While the sauce is simmering, cook the pasta according to package directions until al dente. Drain well.
  4. In a mixing bowl, combine ricotta cheese, egg, Parmesan cheese, salt, and pepper. Mix well.
  5. Add the drained pasta to the skillet with the tomato sauce and toss to coat evenly.
  6. Spread half of the pasta mixture into the bottom of the prepared baking dish.
  7. Spread the ricotta mixture evenly over the pasta layer.
  8. Spread the remaining pasta mixture over the ricotta layer. Sprinkle with mozzarella cheese.
  9. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and bubbly and the top is golden brown.
  10. Let stand for 5-10 minutes before serving.