Ingredients:

  • 450 g (1 pound) Ziti or Penne Rigate pasta
  • 2 litres (8 cups) water
  • 1 tbsp (15g) fine sea salt (for pasta)
  • 3 tbsp (45 ml) Extra Virgin Olive Oil
  • 1 large (250g) yellow onion, finely diced
  • 500 g (18 oz) crimini or button mushrooms, finely chopped
  • 2 medium (300g) zucchini, grated and excess water squeezed out
  • 4 cloves garlic, minced
  • 2 tbsp (30g) tomato paste (double concentrated)
  • 1 tsp dried oregano
  • ½ tsp smoked paprika
  • ¼ cup (60 ml) dry red wine (optional)
  • 1 tbsp balsamic vinegar
  • 1 x 794g (28 oz) can crushed tomatoes (San Marzano style preferred)
  • ½ cup (120 ml) vegetable broth or water
  • 1 tsp fine sea salt (for sauce)
  • ½ tsp freshly ground black pepper
  • Pinch of sugar
  • 425 g (15 oz) whole-milk ricotta cheese
  • 1 large egg, lightly beaten
  • ½ cup (50g) freshly grated Parmesan or Pecorino Romano, plus 2 tbsp for topping
  • 2 tbsp fresh basil, chopped
  • 1 tbsp fresh parsley, chopped
  • 450 g (16 oz) low-moisture, part-skim mozzarella cheese, shredded

Instructions:

  1. Preheat oven to 190°C / 375°F. Lightly grease the 9x13 inch baking dish. In a medium bowl, combine the ricotta, beaten egg, ½ cup Parmesan, fresh basil, and parsley. Season lightly with salt and pepper. Stir well and set aside.
  2. Heat the olive oil in a Dutch oven over medium heat. Add the diced onion and cook until softened (about 5 minutes). Add the chopped mushrooms and grated zucchini. Increase heat to medium-high and cook until the moisture is released, evaporates, and the mushrooms begin to brown (about 8–10 minutes).
  3. Create a space in the center of the pan. Add the tomato paste, oregano, and smoked paprika. Cook the paste, stirring constantly, for 2 minutes until it deepens in color and smells fragrant.
  4. Pour in the red wine (if using) and balsamic vinegar. Scrape up any browned bits from the bottom of the pan and simmer until the liquid is reduced by half.
  5. Stir in the crushed tomatoes, vegetable broth, salt, pepper, and sugar. Bring to a low simmer, then reduce heat and cook, uncovered, for 15 minutes, stirring occasionally. Taste and adjust seasoning.
  6. Bring the salted water to a rolling boil. Add the ziti/penne and cook for 2–3 minutes less than the package directions (it must be very al dente). Drain the pasta well, but do not rinse.
  7. Add about two-thirds of the ragu sauce to the drained pasta and toss gently to coat thoroughly. Reserve the remaining sauce.
  8. Spread a thin layer of the reserved ragu sauce across the bottom of the prepared baking dish. Layer half of the sauced pasta mixture, then dollop half of the seasoned ricotta mixture, and sprinkle with one-third of the shredded mozzarella.
  9. Repeat the layers: add the remaining sauced pasta, then the remaining ricotta, and top with the remaining mozzarella.
  10. Sprinkle the extra 2 tbsp of Parmesan over the top mozzarella layer. Cover the dish loosely with foil and bake for 20 minutes.
  11. Remove the foil and continue baking for another 10–15 minutes, or until the cheese is melted, golden brown, and the sauce is bubbling. Allow the baked ziti to rest for 10 minutes before slicing and serving.