Ingredients:

  • 1 lb ziti pasta
  • 4 qt water
  • 1 tbsp salt
  • 1 lb 93% lean ground beef
  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 28 oz crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • salt to taste
  • black pepper to taste
  • 15 oz part-skim ricotta cheese
  • 1 large egg, lightly beaten
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp nutmeg
  • 2 cups shredded part-skim mozzarella cheese
  • fresh parsley for garnish

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add ziti and cook for 2 minutes less than the package instructions for al dente. Drain and set aside.
  2. Heat olive oil in a skillet over medium-high heat. Add lean ground beef, breaking it apart with a spoon until browned.
  3. Stir in diced onion and garlic, sautéing until the onion is translucent.
  4. Stir in tomato paste, crushed tomatoes, oregano, and basil. Simmer on low for 10 minutes.
  5. In a mixing bowl, combine the part-skim ricotta, beaten egg, 1/4 cup Parmesan, and nutmeg. Stir until smooth.
  6. Toss the under-cooked ziti with half of the meat sauce and the entire ricotta mixture until evenly coated.
  7. Transfer the pasta mixture into a 9x13 inch baking dish.
  8. Top with the remaining meat sauce, then evenly distribute the mozzarella and the remaining 1/4 cup Parmesan.
  9. Bake at 375°F (190°C) for 20–25 minutes, or until the cheese is golden-brown and bubbling.