Ingredients

Scale

1 tablespoon Olive oil
1 pound Ground beef (80/20 lean)
1 medium Yellow onion, chopped
3–4 cloves Garlic, minced
28 ounces Crushed tomatoes (canned)
6 ounces Tomato paste
2 teaspoons Dried Italian seasoning
1 teaspoon Salt (or to taste)
1/2 teaspoon Black pepper (or to taste)
1/4 cup Fresh basil, chopped (optional)
1 pound Rigatoni or Ziti pasta
1 tablespoon Salt (for pasta water)
15 ounces Ricotta cheese (whole milk)
1/2 cup Parmesan cheese, grated
2 cups Mozzarella cheese, shredded

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Instructions

Heat olive oil in a large pot over medium-high heat. Add ground beef and brown it, then drain excess grease
Add yellow onion and sauté until translucent. Stir in garlic and cook for another minute
Add crushed tomatoes and tomato paste, then season with Italian seasoning, salt, and pepper. Simmer for 20-30 minutes
Meanwhile, bring a pot of salted water to a boil and cook rigatoni or ziti pasta until al dente. Drain and set aside
Preheat oven to 375°F (190°C). Combine drained pasta with two-thirds of the meat sauce. In a separate bowl, mix ricotta, Parmesan, and seasoning
In a greased baking dish, layer half of the pasta, dollops of ricotta, remaining meat sauce, and top with mozzarella
Cover with foil and bake for 20 minutes, then remove foil and bake for another 15-20 minutes until cheese is golde
Let rest for 10-15 minutes before serving

Notes

For extra flavor, allow the meat sauce to simmer longer for deeper flavors.

Adjust seasoning to taste at various stages during cooking.

Author: Quinto
Prep Time: 20 mins
Cook Time: 30 mins
Category: Dinner
Method: Baking
Cuisine: American
Diet: Gluten Free

Nutrition

Serving Size: 1 bowl
Calories: 500 kcal
Sugar: 6 g
Sodium: 800 mg
Fat: 27 g
Saturated Fat: 10 g
Unsaturated Fat: 14 g
Trans Fat: 1 g
Carbohydrates: 48 g
Fiber: 3 g
Protein: 25 g
Cholesterol: 65 mg