# What You’ll Need:
→ Pasta
01 - 1 pound ziti pasta
→ Meat Sauce
02 - 2 tablespoons olive oil
03 - 1 medium onion, finely chopped
04 - 3 cloves garlic, minced
05 - 1 pound ground beef
06 - 14 ounces Italian sausage, casings removed
07 - 28 ounces canned crushed tomatoes
08 - 2 tablespoons tomato paste
09 - 1 teaspoon dried oregano
10 - 1 teaspoon dried basil
11 - 1/2 teaspoon red pepper flakes (optional)
12 - 1 1/2 teaspoons salt
13 - 1/2 teaspoon black pepper
→ Cheese Mixture
14 - 15 ounces ricotta cheese
15 - 1 large egg
16 - 1/2 cup grated Parmesan cheese
17 - 2 tablespoons chopped fresh parsley
→ For Assembly
18 - 2 cups shredded mozzarella cheese
19 - 1/4 cup grated Parmesan cheese
# Step-by-Step Guide:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Bring a large pot of salted water to a boil. Add ziti and cook until al dente, approximately 8 minutes. Drain well and set aside.
03 - In a large skillet, heat olive oil over medium heat. Add chopped onion and cook for 3–4 minutes until softened. Stir in minced garlic and cook for 1 minute longer.
04 - Add ground beef and Italian sausage to skillet. Cook, breaking up meat with a spatula, until browned and cooked through, about 6–8 minutes. Drain excess fat if necessary.
05 - Stir in crushed tomatoes, tomato paste, dried oregano, dried basil, optional red pepper flakes, salt, and black pepper. Simmer uncovered for 10–15 minutes, stirring occasionally. Adjust seasoning to taste.
06 - In a mixing bowl, combine ricotta cheese, large egg, grated Parmesan, and fresh parsley. Mix thoroughly until smooth.
07 - Spread a thin layer of meat sauce on the bottom of the prepared baking dish. Arrange half of the cooked ziti, then half of the ricotta mixture, and half of the remaining meat sauce. Sprinkle with 1 cup shredded mozzarella.
08 - Add remaining ziti, ricotta mixture, and meat sauce. Top evenly with the remaining mozzarella and grated Parmesan.
09 - Cover baking dish tightly with foil and bake for 20 minutes.
10 - Remove foil and continue baking for 15–20 minutes, until cheese is melted, bubbly, and golden in spots.
11 - Allow casserole to rest for 10 minutes before portioning and serving.
