Classic Meat Sauce Baked Ziti

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

1. Preheat the oven to 400°F. 15 min
2. Finely dice the yellow onion and mince the 4 garlic cloves. 5 min
3. In a small bowl, stir together 1 cup whole-milk ricotta, 1 large egg, half the shredded mozzarella (4 oz), half the grated Parmesan (1 oz), ¼ teaspoon kosher salt, and ¼ teaspoon black pepper until combined; set aside. 4 min
4. Bring a large pot of well-salted water to a boil, add the 12 oz ziti, and cook 2 minutes less than the package directions (it will finish in the oven); drain and set aside. 9 min
5. Timing-sensitive step. Heat 1 tablespoon olive oil in a large oven-safe skillet or Dutch oven over medium-high; add the 1 lb ground beef and cook, breaking it up, until no pink remains, about 6 minutes; drain excess fat. 6 min
6. Timing-sensitive step. Reduce heat to medium, add the diced onion, and sauté until softened, about 4 minutes; add the minced garlic and cook 1 minute more until fragrant. 5 min
7. Stir in the 2 tablespoons tomato paste and cook 1 minute, then add the 28 oz crushed San Marzano tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, ¼ teaspoon red pepper flakes (optional), 1 teaspoon kosher salt, and ¼ teaspoon black pepper; simmer over medium-low for 10 minutes, stirring occasionally. 12 min
8. Remove the pan from heat, add the drained ziti, and fold everything together until the pasta is evenly coated in meat sauce. 2 min
9. Drop spoonfuls of the ricotta mixture evenly across the top of the ziti, then scatter the remaining 4 oz mozzarella and remaining 1 oz Parmesan over the surface. 3 min
10. Bake uncovered at 400°F for 20–25 minutes until the cheese is melted, bubbling, and golden in spots. 22 min
11. Let the ziti rest for 5 minutes, then garnish with 2 tablespoons chopped fresh flat-leaf parsley (optional) and serve straight from the pan. 5 min