Ingredients
- 16 oz ziti pasta
- 2 15 oz containers whole milk ricotta cheese
- 1 egg beaten
- 1½ lbs shredded mozzarella cheese divided (1 lb for ricotta mixture, ½ lb for topping)
- 1 to 1½ lbs ground beef
- 2 jars spaghetti sauce 24 oz each, your favorite variety
- Salt pepper, garlic powder, and oregano (for seasoning the beef)
Method
- Preheat oven to 375°F.
- Cook ziti pasta according to package directions. Drain and return to the pot.
- Brown ground beef in a skillet over medium heat, seasoning with salt, pepper, garlic powder, and oregano. Drain excess fat. Add both jars of spaghetti sauce and stir to combine.
- In a large bowl, mix together the ricotta cheese, beaten egg, and 1 lb of the shredded mozzarella until combined.
- Add 2 to 3 generous cups of the meat sauce into the pot with the cooked ziti. Then add all of the ricotta cheese mixture. Stir everything together until well combined.
- Divide the pasta mixture evenly between two 9x13 disposable aluminum pans.
- Spoon the remaining meat sauce evenly over the top of each pan.
- Sprinkle the remaining ½ lb of mozzarella cheese over the top of both pans.
- Bake uncovered at 375°F for 30 minutes, until the cheese is melted, golden, and bubbly.
- Serve hot and watch it disappear!
Video
Notes
This recipe makes two full pans — perfect for feeding a crowd, or keep one and freeze one for later! To freeze: let cool completely, cover tightly with foil, and freeze for up to 3 months. Reheat covered at 350°F until heated through.
The written recipe uses 30 oz of ricotta (two 15 oz containers) — you can also use one 30 oz container if that's what's available at your store. Both work perfectly!
Use whatever jarred spaghetti sauce you love. Stephanie likes a sautéed garlic and onion variety but any flavor works great here.