Hearty pasta casserole with ziti, tomato sauce, ricotta, and mozzarella baked until golden and bubbly.
# What You Need:
→ Pasta
01 - 1 lb ziti or penne pasta
→ Sauce
02 - 2 tbsp olive oil
03 - 1 medium onion, finely chopped
04 - 3 garlic cloves, minced
05 - 28 oz canned crushed tomatoes
06 - 2 tbsp tomato paste
07 - 1 tsp dried oregano
08 - 1 tsp dried basil
09 - 1/2 tsp red pepper flakes (optional)
10 - 1 tsp sugar
11 - Salt and black pepper, to taste
→ Cheese Mixture
12 - 15 oz ricotta cheese
13 - 1 large egg
14 - 1/2 cup grated Parmesan cheese
15 - 2 tbsp fresh parsley, chopped (or 1 tbsp dried)
→ Assembly
16 - 2 1/2 cups shredded mozzarella cheese
17 - Additional grated Parmesan, for topping
# How-To Steps:
01 - Preheat the oven to 375°F. Grease a 9x13 inch baking dish lightly with oil or cooking spray.
02 - Boil pasta in a large pot of salted water until al dente, about 2 minutes less than package directions. Drain well and set aside.
03 - Heat olive oil in a saucepan over medium heat. Cook onion for 4 minutes until softened, then add garlic and cook 1 minute until fragrant.
04 - Add crushed tomatoes, tomato paste, oregano, basil, red pepper flakes if using, sugar, salt, and pepper. Simmer uncovered for 10-15 minutes until thickened.
05 - Combine ricotta, egg, Parmesan, and parsley in a bowl. Mix thoroughly and season with salt and pepper.
06 - Toss the drained pasta with half of the tomato sauce in a large bowl until evenly coated.
07 - Spread half the pasta mixture in the prepared baking dish. Dollop half the ricotta mixture over the pasta and spread gently. Sprinkle with half the mozzarella.
08 - Repeat layers with remaining pasta, ricotta mixture, and mozzarella. Pour remaining sauce over the top and finish with extra Parmesan.
09 - Cover dish tightly with aluminum foil. Bake for 20 minutes.
10 - Remove foil and continue baking for 10-15 minutes until cheese is bubbly and golden brown.
11 - Let the baked ziti rest for 10 minutes before serving to allow layers to set.
