- Cook the Pasta:
· Bring a large pot of generously salted water to a boil. Cook the ziti according to package directions, but only cook it to “al dente” (it should still have a slight bite to it). It will continue cooking in the oven.
· Drain the pasta and return it to the pot. Do not rinse (the starch helps the sauce cling).
- Make the Meat Sauce:
· While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
· Add the garlic and cook for 1 minute until fragrant.
· Add the ground sausage/beef, breaking it up with a spoon, and cook until no longer pink. Drain off any excess grease.
· Stir in the marinara sauce, crushed tomatoes, basil, oregano, salt, and pepper. Let it simmer for 10 minutes to allow the flavors to meld.
- Prepare the Cheese Mixture:
· In a medium bowl, combine the ricotta, egg, fresh parsley, ½ teaspoon salt, 1 cup of the shredded mozzarella, and ½ cup of the grated Parmesan. Mix until well combined.
- Combine Everything:
· Pour the meat sauce into the large pot with the drained pasta. Stir to combine thoroughly.
· Now, add the ricotta cheese mixture in dollops over the pasta. Gently fold it in until just combined. You want streaks of ricotta, not a perfectly homogenous mix.
- Assemble the Bake:
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