Baked Ziti with Ricotta, Mozzarella & Parmesan

• ½ lb - ziti or other short pasta
• 3 tablespoons - unsalted butter
• 1 tbsp - olive oil
• 1  - yellow onion
• 3 cloves - garlic
• 3 tablespoons - tomato paste
• 24 ounces - tomato purée or tomato sauce
• 1 tsp - salt
• ½ tsp - black pepper
• ½ tsp - garlic powder
• ½ tsp - onion powder
• ½ tsp - paprika
• ½ tsp - dried parsley
• ½ cup - ricotta cheese
• 1 cup - shredded mozzarella cheese
• ¾ cup - grated Parmesan cheese
• 1 cup - reserved pasta water
• ⅛  - Fresh basil

Instructions

1. Preheat oven to 350°F (or set broiler to high if broiling at the end).
2. Cook pasta in salted boiling water until al dente. Reserve 1 cup pasta water and drain.
3. In a large skillet, melt butter with olive oil over medium heat. Add diced onion and sauté until translucent, then add minced garlic.
4. Stir in tomato paste and cook for 1–2 minutes until darkened in color.
5. Add tomato purée and bring to a simmer. Season with salt, pepper, garlic powder, onion powder, paprika, and parsley.
6. Reduce heat and stir in ricotta, mozzarella, and Parmesan. Mix until fully melted and combined.
7. Add cooked pasta and reserved pasta water. Stir to coat evenly.
8. Transfer mixture to a baking dish. Top with more mozzarella, Parmesan, and dollops of ricotta.
9. Bake at 350°F for 15 minutes or broil for 2–4 minutes until cheese is melted and golden.
10. Top with fresh basil and serve hot.