Three Cheese Baked Recipe

Preheat the oven to 375°F (190°C). Bring a large pot of water to a rolling boil and add 1 tbsp salt. Add 1 lb pasta and cook until very al dente — about 2 minutes less than package instructions (usually 7–9 minutes). Reserve 1 cup pasta cooking water, then drain the pasta and toss with 1 tsp olive oil to prevent sticking. Set aside.

While the pasta cooks, heat 2 tbsp extra-virgin olive oil in a 12-inch skillet or medium saucepan over medium heat. Add the diced onion and a pinch of salt; cook until translucent and beginning to brown, about 6–8 minutes.

Add the minced garlic and cook, stirring, until fragrant, about 30 seconds to 1 minute. Stir in 1 tbsp tomato paste and cook 1 minute to deepen flavor.

Pour in the 28 oz crushed tomatoes, then add 1 tsp dried oregano, 1 tsp dried basil, 0.25 tsp red pepper flakes, 0.5 tsp sugar (optional), 1 tsp salt, and 0.5 tsp black pepper. Stir to combine and bring to a gentle simmer.

Simmer the sauce, uncovered, over low heat for 10–12 minutes to meld flavors and slightly thicken. Taste and adjust seasoning. If the sauce becomes too thick for mixing with the pasta, add up to 1/2 cup reserved pasta water to loosen.

In a medium bowl combine 1 cup ricotta, 1 whole egg, 2 tbsp chopped fresh parsley, 0.25 tsp freshly ground black pepper, and 0.25 tsp salt. Mix until smooth and set aside.

In a larger bowl combine the drained pasta with the simmered tomato sauce. Add 1 cup of the shredded mozzarella and 1/4 cup grated Parmesan; stir to coat evenly. If the mixture seems dry, add a splash of reserved pasta water (1–4 tbsp) to reach a saucy but not runny consistency.

Fold the ricotta mixture into the sauced pasta in dollops so you have creamy pockets, or fully incorporate for even distribution — your preference.

Lightly coat a 9x13-inch baking dish (or equivalent) with nonstick spray or a little olive oil. Transfer the sauced pasta mixture into the dish and spread evenly.

Sprinkle the remaining 1 cup shredded mozzarella evenly over the top, then scatter the remaining 1/4 cup grated Parmesan and 2 tbsp extra Parmesan for topping across the surface.

Cover the dish with foil and bake at 375°F (190°C) for 15 minutes. Remove the foil and bake uncovered an additional 8–12 minutes, or until the cheese is bubbling and beginning to brown on top.

Remove the baked pasta from the oven and let rest 5 minutes. Drizzle 1 tsp olive oil over the surface, sprinkle the torn fresh basil and the reserved fresh parsley if desired. Serve hot, slicing into portions and offering extra grated Parmesan at the table.