Baked Ziti Bolognese

Preheat the oven to 375°F. Bring a large pot of salted water to boil.

Cook pasta until 1 minute short of al dente; drain in a colander and set aside.

Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add diced onion and cook until softened, about 3–4 minutes.

Add minced garlic and cook for 30 seconds until fragrant.

Add ground meat and cook, breaking it apart with a spoon, until no pink remains, about 5–6 minutes. Drain excess fat if needed.

Stir in tomato paste and cook for 1 minute. Add marinara sauce and oregano; simmer for 5 minutes. Season with salt and pepper.

Spread a thin layer of ragù on the bottom of a 9×13 inch baking dish.

Add half the cooked pasta, then half the remaining ragù. If using ricotta, dot or spread 0.5 cup over this layer.

Layer remaining pasta, then remaining ragù. Sprinkle mozzarella and parmesan evenly over the top.

Cover with foil and bake for 25 minutes. Remove foil and bake until the cheese is melted and the edges bubble, about 15–20 minutes more.

Let rest for 5 minutes, then serve hot.