Ingredients:

  • 1 lb lean ground beef (90% lean)
  • 0.5 lb Italian sausage, casings removed
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 28 oz crushed tomatoes (low-sodium)
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 1 lb ziti pasta
  • 15 oz part-skim ricotta cheese
  • 1 egg, lightly beaten
  • 3 cups shredded part-skim mozzarella cheese
  • 0.5 cup freshly grated Parmesan cheese
  • 0.25 cup fresh parsley, chopped

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Add ground beef and Italian sausage, breaking the meat apart with a spoon.
  2. Sauté until browned and no longer pink, then drain any excess fat.
  3. Stir in diced onions and garlic, cooking for 3–5 minutes until fragrant and translucent.
  4. Pour in crushed tomatoes, oregano, and red pepper flakes. Simmer on low for 10 minutes until the sauce thickens.
  5. Bring a large pot of salted water to a boil. Add ziti and cook for 2 minutes less than the package directions for al dente, then drain.
  6. Preheat the oven to 375°F (190°C).
  7. In a mixing bowl, combine ricotta, beaten egg, Parmesan, and parsley.
  8. Add the under-cooked ziti to the meat sauce and toss to coat evenly.
  9. Fold in the ricotta mixture and 1.5 cups of mozzarella.
  10. Transfer the mixture to a 9x13 inch baking dish and top with the remaining 1.5 cups of mozzarella.
  11. Bake for 20–25 minutes until the cheese is bubbling and golden brown.