Baked Ziti

Ingredients

For the meat sauce

• 1 tbsp olive oil
• 8 oz Italian sausage, 225 g, casings removed
• 8 oz ground beef, 225 g
• 1 medium onion, finely chopped
• 4 garlic cloves, finely chopped
• 1 can crushed tomatoes, 28 oz (794 g)
• 1 can tomato sauce (passata), 15 oz (425 g)
• 1 ½ tsp Italian seasoning
• 1 tsp fine salt
• 1 tsp sugar, optional, to balance acidity
• ¼ tsp red pepper flakes

For the ricotta layer

• 15 oz whole-milk ricotta, 425 g
• 1 large egg
• ½ cup Parmesan cheese, 45 g, grated
• 2 tbsp fresh parsley, chopped
• ¼ tsp fine salt

For assembling

• 1 lb ziti, 450 g, or penne
• 3 cups mozzarella, 300 g, grated, divided
• ¼ cup Parmesan cheese, 20 g, grated
• ¼ cup fresh basil, torn, to serve

Instructions

Make the sauce

1. Heat the oil in a large pot over medium-high heat. Add the sausage and beef and cook for 6 to 8 minutes, breaking it up, until browned. Spoon off excess fat.
2. Add the onion and cook for 4 minutes, then add the garlic and cook for 1 minute.
3. Stir in the crushed tomatoes, tomato sauce, Italian seasoning, salt, sugar and red pepper flakes. Simmer for 15 minutes, stirring occasionally.

Assemble and bake

4. Heat the oven to 375°F (190°C, or 170°C (340°F) fan, gas mark 5). Cook the ziti in salted boiling water for 2 minutes less than the package directions, then drain.
5. Mix the ricotta, egg, Parmesan, parsley and salt in a bowl.
6. Toss the pasta with about three-quarters of the sauce and 1 cup (100 g) of the mozzarella.
7. Spread half the pasta in a 9 x 13-inch (23 x 33 cm) baking dish. Dollop the ricotta mixture over it and spread gently. Top with the remaining pasta, then the remaining sauce.
8. Sprinkle with the remaining 2 cups (200 g) of mozzarella and the Parmesan.
9. Cover with foil (tent it slightly so it does not touch the cheese) and bake for 25 minutes. Uncover and bake for 15 to 20 minutes more, until bubbling and golden in spots.
10. Let it rest for 10 minutes before serving, topped with basil.