# 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
# Method:
01 - Set oven temperature to 375°F and grease a 9x13-inch baking dish.
02 - Boil a large pot of salted water and cook ziti until al dente, approximately 8 minutes. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add chopped onion; cook until softened, 3 to 4 minutes. Add minced garlic and continue cooking for 1 minute.
04 - Add ground beef and Italian sausage to skillet. Break up meat and cook until fully browned, about 6 to 8 minutes. Drain excess fat if necessary.
05 - Incorporate crushed tomatoes, tomato paste, oregano, basil, optional red pepper flakes, salt, and black pepper. Simmer uncovered for 10 to 15 minutes, stirring occasionally. Adjust seasoning to taste.
06 - Combine ricotta cheese, egg, grated Parmesan, and chopped parsley in a bowl until evenly blended.
07 - Spread a thin layer of meat sauce in the prepared baking dish. Layer half of the cooked ziti, half of the ricotta mixture, and half of the remaining meat sauce. Sprinkle with 1 cup of shredded mozzarella cheese.
08 - Add remaining ziti, ricotta mixture, and meat sauce. Top with remaining mozzarella and grated Parmesan cheese.
09 - Cover loosely with foil and bake for 20 minutes.
10 - Remove foil and bake an additional 15 to 20 minutes until cheese is melted and golden.
11 - Allow dish to rest for 10 minutes before serving.
