Baked Ziti

Cook the ziti or pasta of your choice according to package instructions until it's al dente. The pasta is al dente when it's cooked but still firm when bitten. Drain the pasta in a colander and set aside.

Heat the olive oil in a Dutch oven or a large skillet over medium-high heat. Add the onion, garlic and cook for about 3 minutes or until the onion is soft and translucent.

Add the meat and cook, breaking it as you go along. Cook it until it's no longer pink, it should take about 5 minutes.

Season with salt and pepper. Add the Italian seasoning, red pepper flakes and brown sugar. Add the passata and beef broth then stir everything together.

Bring to a boil, then reduce the heat to a simmer and cook for about 15 minutes. Taste for seasoning and adjust with salt and pepper as needed. While the sauce is simmering, preheat the oven to 350℉.

Add the pasta to the sauce and toss it well. If using a skillet you might have to toss everything in a bowl.

Spread half of the ziti over the bottom of a 9x13-inch casserole dish. Top evenly with half the mozzarella cheese, followed by half the Parmesan cheese. Spread the rest of the ziti, then dollop with ricotta over the entire surface of the pasta. Finish with the rest of mozzarella and Parmesan cheese.

Cover the casserole with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese starts to get golden.

Garnish with fresh basil and serve.