Categories: Vegetarian

Ingredients

• 2 T. olive oil
• 3 cloves garlic, minced
• 1 large onion, diced
• 2 lb. ground beef
• 1 can (28 oz.) whole tomatoes, with juice
• 2 cans (14.5 oz.) tomato sauce (or marinara sauce)
• 2 t. Italian seasoning
• Salt & Pepper, to taste
• 16 oz. ziti or mostaciolli, cooked until not quite al dente
• 1-15 oz. whole milk ricotta cheese
• 1-1/2 lb. mozzarella cheese, grated
• 1/2 C. parmesan cheese, grated
• 1 egg

Directions

1. Preheat oven to 375°. Lightly spray 9X13 baking or lasagna dish with cooking spray.

2. Heat olive oil in a pot over medium. Add onions and garlic and sauté until starting to soften. Add beef and cook until browned. Drain off all but 1 T. fat.

3. Add tomatoes, tomato juice, salt, pepper and Italian seasoning. Stir and simmer for 25-30 minutes. Remove 3 cups of the sauce to a bowl to cool down.

4. In a separate bowl, mix the ricotta cheese, 2 C. grated mozzarella, Parmesan, egg, and salt and pepper.

5. Drain and rinse the pasta under cool water. Pour into bowl with the cheese mixture and toss to slightly combine. Add the cooled meat sauce and toss to combine.

6. Add half the pasta to the prepared baking dish. Spoon half of the remaining sauce over the top, then top with half the remaining mozzarella cheese. Repeat with another layer of the pasta, the sauce, and the mozzarella.

7. Bake for 25-30 minutes, or until bubbling. Remove from oven and let stand 5 minutes before serving.

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