1/4 cup olive oil

4 cloves garlic, chopped

1 medium white onion, chopped

1/2 tsp salt

1/4 tsp black pepper

1 tsp dried basil

1/2 lb ground beef

1/2 lb ground Italian sausage (sweet or spicy)

2 tbsp tomato paste

28 oz canned San Marzano tomatoes, whole and peeled

16 oz whole milk ricotta cheese

1/2 cup heavy cream

1/2 cup grated Parmigiano-Reggiano (plus extra for topping)

1 lb ziti pasta, cooked al dente

1/2 lb fresh mozzarella, grated

1/4 lb mozzarella, sliced

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Preheat the oven to 450°F (230°C).
Heat olive oil in a large saucepan over medium heat. Add onion and cook until translucent.
Add garlic and cook for 1 minute, then add ground beef and sausage. Break up the meat and cook until browned.
Stir in tomato paste, canned tomatoes, salt, pepper, and dried basil. Simmer for 15–20 minutes, stirring occasionally. Set aside.
In a bowl, mix ricotta, heavy cream, grated Parmigiano-Reggiano, and grated mozzarella until creamy.
Spread 1/4 cup of sauce in the bottom of a 9×13-inch casserole dish. Layer 1/3 of the ziti, 1/3 of the sauce, and 1/3 of the cheese mixture. Repeat twice more to create three layers.
Top with mozzarella slices and an extra sprinkle of Parmigiano-Reggiano.
Bake uncovered for 30–40 minutes until the cheese is melted, golden, and bubbly around the edges.
Let rest 10 minutes before serving for easier slicing.

Add spinach or mushrooms to the sauce for extra flavor.

Use hot Italian sausage or crushed red pepper flakes for a spicy kick.

Substitute ziti with rigatoni or penne if preferred.

Mix part-skim ricotta and reduce cream for a lighter version.

Assemble ahead and refrigerate or freeze before baking for easy meal prep.