Ingredients:

  • 1 lb ziti pasta
  • 1 lb lean ground beef (90/10)
  • 1 tbsp extra virgin olive oil
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 28 oz marinara sauce
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 15 oz part-skim ricotta cheese
  • 1 large egg, lightly beaten
  • 2 cups shredded low-moisture mozzarella cheese
  • 0.5 cup grated Parmesan cheese
  • 0.25 cup fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a boil and cook the 1 lb ziti pasta for 2 minutes less than the package directions until firm to the bite.
  2. Heat 1 tbsp extra virgin olive oil in a skillet over medium heat and add the onion until translucent and soft.
  3. Add the 1 lb lean ground beef (90/10) to the skillet, breaking it up with a spoon until no pink remains.
  4. Stir in the 3 cloves garlic, 1 tsp dried oregano, and 0.5 tsp red pepper flakes, cooking for 1 minute until fragrant.
  5. Pour in the 28 oz marinara sauce and let it bubble gently for 5 minutes until slightly thickened.
  6. In a medium bowl, stir together the 15 oz part skim ricotta cheese, 1 large egg, and half of the 0.5 cup grated Parmesan cheese.
  7. Spread a thin layer of meat sauce on the bottom of a 9x13 dish, then top with half of the cooked pasta.
  8. Dollop the ricotta mixture over the pasta and spread it out, then top with half of the 2 cups shredded low moisture mozzarella cheese.
  9. Layer the remaining pasta, then the remaining sauce, and finally the rest of the mozzarella and Parmesan.
  10. Place in a 375°F (190°C) oven for 20-30 minutes until the cheese is golden and bubbling.