Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 (15 ounce) can tomato sauce (425g)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon granulated sugar
  • 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, plus extra for topping (approx. 30g)
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg (optional)
  • 2 cups shredded mozzarella cheese, divided (approx. 225g)

Instructions:

  1. Sauté onion and garlic in olive oil until softened. Add crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), salt, pepper, and sugar. Simmer, uncovered, for 20 minutes, stirring occasionally.
  2. Cook ziti according to package directions until al dente. Drain well and set aside.
  3. In a bowl, combine ricotta cheese, egg, Parmesan cheese, salt, and nutmeg (if using). Mix well.
  4. In a large bowl, combine the cooked ziti with half of the tomato sauce. Gently toss to coat.
  5. Spread a thin layer of the remaining tomato sauce on the bottom of the baking dish. Layer half of the ziti mixture in the dish. Spread the ricotta mixture evenly over the ziti. Top with the remaining ziti mixture. Sprinkle with 1 cup of the mozzarella cheese.
  6. Bake in a preheated oven at 375°F (190°C) for 20 minutes. Sprinkle the remaining 1 cup of mozzarella cheese over the top and bake for an additional 15 minutes, or until the cheese is melted and bubbly and the top is golden brown.
  7. Let the baked ziti rest for 10 minutes before serving.