3-Layer Baked Ziti

• 1 pound package ziti pasta, cooked al dente
• 1 tablespoon olive oil
• 1 pound ground chuck
• 1 cup sweet onion, peeled and chopped
• 3 large cloves garlic, peeled and diced
• 1 15-ounce can tomato sauce
• 1 8-ounce can tomato sauce
• 1 tablespoon dried oregano
• ½ teaspoon dried thyme
• ¼ teaspoon sugar
• Freshly ground black pepper, to taste

Preheat a large, deep skillet over medium heat. Add olive oil, swirl to coat the bottom of the pan, and add the meat, breaking it up with a wooden spoon. Cook until the meat is no longer pink, spoon off the fat, and add chopped onion. Saute 2 minutes until the onion has softened, stir in garlic, and cook 1 minute more, stirring constantly.

Add tomato sauce, oregano, thyme, sugar, and black pepper, stirring well. Bring the sauce to a low boil, reduce the heat to low, and simmer 20 minutes. Stir in cooked ziti pasta and set it aside.

To Assemble

• 8-ounce carton ricotta cheese
• 1 egg
• Carr Valley Fontina cheese or Parmesan
• Shredded Mozzarella

Preheat the oven to 350 degrees. In a medium bowl, stir together ricotta cheese and egg until it is light. Grease a 9x13-inch or other large casserole dish. Spoon 1/3 of beef and ziti in the bottom of the dish, top with Fontina cheese or grated Parmesan, and half of the ricotta mixture. Top with half of the remaining beef and ziti mixture, more of the Fontina cheese and the remaining ricotta mixture. Top with the remaining beef and ziti mixture and garnish with shredded Mozzarella. Cover and bake 55 to 60 minutes or until the casserole is hot and bubbly.

Yield: 8 servings

Chef’s Note: Spray the inside center of the foil with nonstick spray before covering the casserole to prevent sticking.