Instructions

• Preheat the oven to 350°F (175°C). Bring a large pot of water to a boil and cook the ziti (or penne or gluten-free pasta) in salted water according to package instructions until just al dente. Drain and set aside.
• While the pasta cooks, heat a deep pan or Dutch oven over medium-high heat. Add the ground beef and chopped onion and cook, breaking up the beef with a spatula, until the beef is fully cooked and the onion is softened, about 5–7 minutes.
• Add the minced garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper to the pan. Sauté for about 1 minute until fragrant.
• Pour in the 5 cups marinara sauce, bring the mixture to a simmer, and continue cooking for 5 minutes. Turn off the heat.
• Chop the basil leaves and set aside a few whole leaves for garnish if desired. Stir the chopped basil and the 15 ounces ricotta into the sauce until combined.
• Add the cooked, drained pasta to the sauce and ricotta mixture. Stir gently just until the noodles are coated and the ricotta is distributed (do not overmix).
• Spoon a ladleful of the meat sauce into the bottom of a 9×13-inch casserole dish to lightly coat the bottom.
• Transfer half of the pasta mixture into the casserole dish. Top with half of the shredded mozzarella and half of the grated Parmesan.
• Add the remaining pasta mixture to the dish, then top with the remaining shredded mozzarella and remaining grated Parmesan.
• Wipe any sauce or cheese from the rim and edges of the dish to help prevent burning at the edges.
• Bake uncovered at 350°F for 25 minutes. If you want browned cheese on top, switch the oven to broil and broil for 1–2 minutes, watching closely so it does not burn.
• Remove from the oven and let stand for 5 minutes. Garnish with the reserved basil leaves, if desired, then serve.