Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, finely chopped (about 1 cup) (150g)
  • 2 cloves garlic, minced (about 2 teaspoons) (6g)
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 (15 ounce) can tomato sauce (425g)
  • 1 teaspoon dried oregano (5 ml)
  • 1/2 teaspoon dried basil (2.5 ml)
  • 1/4 teaspoon red pepper flakes (1.25 ml) (optional)
  • 1 teaspoon granulated sugar (5 ml)
  • Salt and freshly ground black pepper to taste
  • 15 ounces ricotta cheese, whole milk (425g)
  • 1 large egg, lightly beaten (approx. 50g)
  • 1/4 cup grated Parmesan cheese (25g)
  • 1/4 cup chopped fresh parsley (15g)
  • Salt and freshly ground black pepper to taste
  • 1 pound ziti pasta (450g)
  • 8 ounces mozzarella cheese, shredded (225g)

Instructions:

  1. Heat olive oil in a large skillet. Sauté onion until softened. Add garlic and cook until fragrant. Stir in crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), sugar, salt, and pepper. Simmer, stirring occasionally, until the sauce has thickened slightly.
  2. Cook ziti according to package directions until al dente. Drain well.
  3. In a mixing bowl, combine ricotta cheese, egg, Parmesan cheese, parsley, salt, and pepper.
  4. In a large bowl, toss the cooked ziti with about half of the tomato sauce.
  5. Spread a thin layer of sauce in the bottom of the baking dish. Layer half of the ziti mixture, followed by half of the ricotta mixture, and one-third of the mozzarella cheese. Repeat layers: remaining ziti, remaining ricotta mixture, and another third of mozzarella cheese.
  6. Top with the remaining mozzarella cheese. Bake in a preheated oven until the cheese is melted and bubbly and the ziti is heated through and lightly browned on top.
  7. Let the baked ziti with ricotta rest for a few minutes before slicing and serving.