Tender pasta layered with homemade tomato sauce, ricotta, and mozzarella, baked until bubbly and golden.
# What You'll 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
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
→ Assembly
16 - 2 1/2 cups shredded mozzarella cheese
17 - Additional grated Parmesan, for topping
# Directions:
01 - Preheat the oven to 375°F. Grease a 9x13 inch baking dish with cooking spray or butter.
02 - Bring a large pot of salted water to boil. Cook ziti pasta 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. Sauté chopped onion for 4 minutes until softened. Add minced garlic and cook 1 minute until fragrant.
04 - Stir in crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, sugar, salt, and pepper. Simmer uncovered for 10-15 minutes until slightly thickened.
05 - Combine ricotta, egg, grated Parmesan, and fresh parsley in a medium bowl. Season with salt and pepper and mix until smooth and well incorporated.
06 - Place drained pasta in a large bowl. Add half the tomato sauce and toss gently until pasta is evenly coated.
07 - Spread half the sauced pasta in the prepared baking dish. Drop spoonfuls of half the ricotta mixture over the pasta and spread gently. Sprinkle with half the mozzarella cheese.
08 - Repeat with remaining pasta, ricotta mixture, and mozzarella. Pour remaining tomato sauce over the top. Sprinkle generously with extra grated Parmesan.
09 - Cover baking dish tightly with aluminum foil. Bake for 20 minutes to heat through and melt cheeses.
10 - Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and golden brown on top. Let rest 10 minutes before serving.
