SERVES: 6
INGREDIENTS
340 g ziti
1 tbsp. extra-virgin olive oil
1 medium onion, chopped
2 garlic cloves, crushed
Pinch crushed chilli flakes
450 g beef mince
2 tbsp. tomato paste
1 tsp. dried oregano
2 (400g) can chopped tomatoes
375 g ricotta (preferably whole milk)
2 tbsp. thinly sliced basil, plus more for serving
50 g freshly grated Parmesan
200 g shredded mozzarella
DIRECTIONS
- Preheat oven to 180°C (160ºC fan). In a large pot of boiling salted water, cook pasta until very al dente. Drain.
- In a large saucepan over medium heat, heat oil. Add onion and cook, stirring often, until onion is soft, about 5 minutes minutes. Stir in garlic and chilli flakes and cook 1 minute. Add meat and season with salt and pepper. Cook until no longer pink, about 6 minutes, then drain and discard fat.
- Stir in tomato paste and oregano and cook 2 minutes more, until slightly darkened. Add chopped tomatoes and season with salt and pepper. Bring sauce to a simmer, reduce heat and cook, stirring occasionally, until slightly reduced and flavours have melded, 15 to 20 minutes. Remove from heat and stir in basil.
- In a large bowl, combine sauce and pasta. Fold in ricotta, leaving large clumps. Spread about half the pasta mixture into the bottom of a 23x33cm (9″-x-13″) baking dish. Sprinkle half the mozzarella and half the Parmesan over the pasta. Top with the rest of the pasta mixture and sprinkle with remaining cheeses.
- Cover with foil and bake until cheese is bubbling, about 20 to 25 minutes.
- Garnish with more basil before serving.
https://www.delish.com/uk/cooking/recipes/a32764328/ultimate-baked-ziti-recipe/