Ingredients:

  • 2 lbs lean ground beef
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 60 oz crushed tomatoes
  • 2 tbsp olive oil
  • 1 tbsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 30 oz whole milk ricotta cheese
  • 1 large egg, beaten
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp nutmeg
  • 2 lbs ziti pasta
  • 4 cups shredded mozzarella cheese
  • 1/4 cup water

Instructions:

  1. Bring a large pot of salted water to a boil. Cook ziti for 2 minutes less than the package directions for al dente.
  2. Heat olive oil in a skillet over medium-high heat. Brown the ground beef and diced onion until meat is no longer pink.
  3. Stir in minced garlic, oregano, salt, and pepper for 1 minute, then pour in the crushed tomatoes and simmer on low for 10 minutes.
  4. In a large mixing bowl, combine ricotta cheese, beaten egg, chopped parsley, and Parmesan cheese until smooth.
  5. Fold the cooked, drained pasta and half of the mozzarella cheese into the ricotta mixture until noodles are coated.
  6. Preheat oven to 375°F (190°C). Spread a thin layer of meat sauce across the bottom of multiple 9x13 inch baking dishes.
  7. Divide and pour the pasta and ricotta mixture evenly among the baking dishes, smoothing the top with a spatula, and top with the remaining mozzarella.
  8. Bake for 20-25 minutes until the cheese is bubbling and golden-brown. Broil on high for the final 2 minutes for a crispier crust.