Ingredients:

  • 1 lb lean ground beef (93% lean)
  • 1 tbsp olive oil
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 28 oz crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1 tsp kosher salt
  • 1/4 tsp black pepper
  • 15 oz part-skim ricotta cheese
  • 1 large egg, lightly beaten
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp salt
  • 1 lb ziti pasta
  • 3 cups shredded low-moisture mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add the lean ground beef, breaking it apart with a spoon until browned and no longer pink.
  2. Stir in the diced onion and garlic, sautéing for 3-5 minutes until the onion is translucent and the garlic smells fragrant.
  3. Stir in the tomato paste, crushed tomatoes, oregano, red pepper flakes, salt, and pepper. Lower the heat and simmer for 10 minutes.
  4. In a medium mixing bowl, combine the part-skim ricotta, beaten egg, chopped parsley, 1/2 cup Parmesan, and salt; whisk until smooth.
  5. Boil the ziti pasta in salted water until 2-3 minutes before al dente; drain and set aside.
  6. Combine the cooked ziti with the meat sauce and fold in the ricotta mixture until evenly distributed.
  7. Transfer the mixture to a 9x13 inch baking dish and top with shredded mozzarella and the remaining 1/4 cup of Parmesan cheese.
  8. Bake in a preheated oven until the cheese is bubbly and the top is golden brown.