Ingredients:

  • 1 lb lean ground beef (90% lean)
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 24 oz high-quality marinara sauce
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 15 oz part-skim ricotta cheese
  • 8 oz Neufchâtel cheese, softened
  • 0.25 cup fresh parsley, chopped
  • 1 large egg, lightly beaten
  • 0.5 tsp sea salt
  • 1 lb ziti pasta
  • 2 cups low-moisture part-skim mozzarella cheese, shredded
  • 0.5 cup grated Parmesan cheese

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add the ziti and cook for 2 minutes less than the 'al dente' time listed on the box. Drain and set aside without rinsing.
  2. In a large skillet or Dutch oven over medium-high heat, brown the lean ground beef, breaking it into small crumbles. Drain any excess fat if necessary.
  3. Add the diced onion to the skillet and sauté until translucent. Stir in the minced garlic, dried oregano, and red pepper flakes, cooking for 1 minute until fragrant.
  4. Pour in the marinara sauce and simmer on low for 10 minutes. Combine the cooked pasta with the meat sauce and toss to coat.
  5. In a medium bowl, whisk together the ricotta, softened Neufchâtel, parsley, egg, and sea salt until smooth and emulsified.
  6. Preheat oven to 375°F (190°C). Layer half of the sauced ziti in a 9x13 inch baking dish. Spread the cheese core mixture evenly over the pasta. Top with the remaining ziti.
  7. Sprinkle the shredded mozzarella and grated Parmesan over the top. Bake for 30 minutes until the cheese is bubbly and lightly browned.
  8. Bake the ziti for 30 minutes, then increase the heat or broil for 2-3 minutes until the cheese is bubbling and deep golden brown.