Ingredients
- 1 pound dry ziti pasta
- 3 cloves garlic
- 1 onion, chopped
- 1 pound lean ground beef
- 26 ounces spaghetti sauce or tomato sauce
- 28 ounces canned whole tomatoes (optional)
- 1/2 teaspoon red pepper flakes
- 2 teaspoons Italian seasoning
- 2 eggs
- 6 ounces provolone cheese, sliced
- 1 1/2 cups sour cream (can also be substituted for ricotta - either for a more lasagna style taste or a unique one with sour cream!)
- 6 ounces mozzarella cheese, shredded
-
2 tablespoons grated Parmesan cheese
-
Instructions.
- In a large skillet, brown onion and garlic. Add ground beef and cook over medium heat. Add spaghetti sauce, canned whole tomatoes, Italian seasoning, and red pepper flakes. Simmer 25-30 minutes.
- Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until just before al dente, about 8 minutes; drain. Rinse pasta under cold water to stop the pasta from cooking (maybe not really necessary but probably helps).
- Preheat the oven to 375°.
- Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
- Bake for 30 minutes in the preheated oven, or until cheeses are melted.
Notes
The sour cream is a pretty good addition but I MIGHT prefer ricotta. More trial and tasting will be needed to fully determine that.