Ingredients:

  • 1 lb lean ground beef
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 24 oz marinara sauce
  • 1 tbsp olive oil
  • 1/2 tsp dried oregano
  • 15 oz whole milk ricotta cheese
  • 1 large egg, lightly beaten
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh parsley, chopped
  • 1/2 tsp salt
  • 1 lb ziti pasta
  • 3 cups shredded mozzarella cheese

Instructions:

  1. Bring a large pot of salted water to a boil. Add the ziti and cook for 2 minutes less than the package directions for al dente. Drain and set aside.
  2. Heat olive oil in a skillet over medium-high heat. Add the ground beef and cook until browned and no longer pink.
  3. Stir in the diced onion and cook until translucent (about 3-4 minutes). Add the minced garlic and oregano, stirring for 60 seconds.
  4. Pour in the marinara sauce. Lower the heat and simmer for 5 minutes.
  5. In a medium mixing bowl, stir together the ricotta, beaten egg, Parmesan, chopped parsley, and salt until smooth.
  6. Combine the undercooked ziti, meat sauce, and half of the mozzarella cheese in the pasta pot or baking dish, stirring until coated.
  7. Pour half of the pasta mixture into the baking dish. Spoon the ricotta mixture in dollops over the top and spread gently. Top with the remaining pasta mixture.
  8. Sprinkle the remaining mozzarella cheese evenly over the top.
  9. Place in a preheated oven at 375°F (190°C) for 20–25 minutes, or until the cheese is bubbling and golden-brown.