|Olive oil||1 Tablespoon|
|Ground beef||3⁄4 Pound|
|Onion||1 Large, chopped|
|Garlic||2 Clove (10 gm), finely chopped|
|Canned crushed tomatoes in puree||28 Ounce (1 Can)|
|Tomato sauce||16 Ounce (1 Can)|
|Dried oregano||1 Teaspoon|
|Dried basil||1 Teaspoon|
|Dried red pepper flakes||1⁄4 Teaspoon|
|Chopped parsley||3 Tablespoon|
|Salt||To Taste (If Needed)|
|Grated mozzarella cheese||4 Ounce (1 Cup)|
|Grated parmesan cheese||1 Ounce (1/4 Cup)|
Bring a large pot of water to the boil for the pasta.
Add salt and cook the ziti at a rapid boil for about 8 minutes until al dente.
Drain well.Meanwhile, heat the olive oil in a large skillet.
Add the ground beef and the onion and cook over medium-high heat, stirring and breaking up the meat with the side of a spoon, for about 8 minutes until the beef loses its color.
Stir in the garlic, tomatoes, tomato sauce, oregano, basil, red pepper flakes and 2 tablespoons of the parsley.
Cook gently, uncovered, over medium-low heat for about 10 minutes.
Spoon off any excess fat that has risen to the surface of the sauce. (The sauce may be made ahead and stored in the refrigerator for up to 3 days.) Either in the skillet or in the pasta pot, combine the cooked macaroni with the sauce.
Taste for seasoning, adding salt if necessary.
Transfer to a 2 1/2- to 3-quart baking dish.Toss together the mozzarella, Parmesan, and the remaining parsley in a small bowl.
Sprinkle this mixture evenly over the top of the casserole.Heat the oven to 375 degrees.
Bake the casserole uncovered for 20 to 25 minutes until the cheese is melted and flecked with brown and the sauce is bubbly around the edges.