Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium yellow onion, chopped (approx. 1 cup/150g)
  • 2 cloves garlic, minced (approx. 2 teaspoons/10g)
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 (15 ounce) can tomato sauce (425g)
  • 1 teaspoon dried oregano (5ml)
  • 1/2 teaspoon dried basil (2.5ml)
  • 1/4 teaspoon red pepper flakes (1.25ml), optional
  • 1/2 teaspoon sugar (2.5ml)
  • Salt and freshly ground black pepper to taste
  • 1 pound ziti pasta (454g)
  • 15 ounces ricotta cheese (425g), whole milk or part-skim
  • 1 large egg, lightly beaten
  • 1/4 cup grated Parmesan cheese (approx. 25g)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 cups shredded mozzarella cheese (approx. 225g), divided

Instructions:

  1. Cook pasta according to package directions to al dente. Drain well.
  2. Heat olive oil in a large skillet. Sauté onion until softened. Add garlic and cook until fragrant.
  3. Stir in crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), sugar, salt, and pepper. Bring to a simmer and cook, stirring occasionally, for 15-20 minutes, or until slightly thickened.
  4. In a mixing bowl, combine ricotta cheese, egg, Parmesan cheese, salt, and pepper. Mix well.
  5. In a large bowl, combine cooked ziti with about half of the tomato sauce.
  6. Spread a thin layer of sauce on the bottom of the baking dish. Layer half of the ziti mixture, then half of the ricotta mixture, and then half of the mozzarella cheese. Repeat layers.
  7. Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for 20 minutes.
  8. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly and lightly browned.
  9. Let stand for 10 minutes before serving.