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Long tubes of pasta baked with meat sauce, ricotta, and mozzarella — a Neapolitan family tradition. This high protein mediterranean dish is great for freezer prep and feeding large gatherings.
Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish with olive oil.
Bring a large pot of salted water to a boil. Cook the ziti pasta until just shy of al dente (about 2 minutes less than package directions), then drain and set aside.
While pasta cooks, heat olive oil over medium-high in a large skillet. Sauté diced onion for 3 minutes until translucent, then add minced garlic and cook for another 1 minute.
Add ground beef to skillet. Cook, breaking up meat, until browned. Stir in crushed tomatoes, salt, pepper, oregano, basil, and red pepper flakes. Simmer on medium-low for 10 minutes, stirring occasionally, until sauce thickens slightly.
In a large bowl, combine ricotta, half the mozzarella, and half the parmesan. Fold in cooked ziti and most of the meat sauce (reserve 1 cup for topping). Mix to evenly coat pasta.
Spoon the pasta mixture into the prepared baking dish. Top with reserved meat sauce, then sprinkle with remaining mozzarella and parmesan cheese for a golden crust.
Cover dish with foil and bake for 20 minutes. Uncover and bake an additional 15–20 minutes until cheese is bubbling and top is golden brown. Remove from oven and let rest for 10 minutes to set before serving.
