Baked Ziti

• 1 lb cooked ground beef
• 1 lb ricotta
• 2 lg eggs, lightly beaten
• 3 oz grated Parmesan (about 1.5 cups)
• 1 lb ziti
• 2 T EVOO
• 5 garlic cloves, minced or pressed
• 28 oz tomato sauce
• 14.5 oz diced tomatoes
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 1 tsp sugar
• Ground black pepper
• 3/4 tsp cornstarch
• 1 C heavy cream
• 8 oz low-moisture whole milk mozzarella cheese, cut into 1/4" pieces

1. Preheat oven to 350 degrees. Whisk ricotta, eggs, and 1 cup Parmesan together in medium bowl; set aside. Bring 4 quarts water to a boil. Stir in 1 tsp salt and pasta; cook, stirring occasionally until pasta begins to soften but is not yet cooked through, 5-7 minutes (about 1/2 the time listed on the box). Drain pasta and leave in colander.
2. Meanwhile, heat oil and garlic in 12" skillet over medium heat until garlic is fragrant but not brown, about 2 minutes. Stir in tomato sauce, diced tomatoes, and oregano; simmer until thickened, about 10 minutes. Off heat, stir in basil and sugar, then season with salt & pepper.
3. Stir cornstarch into heavy cream in small saucepan; bring to simmer and cook until thickened, 3-4 minutes. Remove from heat and add to large bowl with beef, ricotta mixture, 1 cup tomato mixture, and 3/4 cup mozzarella. Add pasta and stir to coat thoroughly with sauce.
4. Transfer pasta mixture to greased 13x9" baking dish. Cover with remaining tomato sauce. Sprinkle remaining 3/4 cup mozzarella and remaining 1/2 cup Parmesan over top. Cover baking dish tightly with foil and bake 30 minutes. Remove foil and continue to cook until cheese is bubbling and beginning to brown, about 30 more minutes. Let sit 20 minutes.

ground beef, ricotta, eggs, parmesan, t, garlic, tomato sauce, tomatoes, oregano, basil, sugar, ground black pepper, cornstarch, heavy cream, mozzarella cheese

Taken from www.epicurious.com/recipes/member/views/baked-ziti-50129407 (may not work)