1-First, cook the pasta one minute less than the package instructions, then drain and set aside. This keeps it from getting too soft during baking.

2-Next, in a large skillet, cook 1 pound of lean ground beef, 1/2 cup of diced onion, and half of the 1 teaspoon of minced garlic over medium heat until the beef is no longer pink; drain any grease, return to heat, and season with 1 teaspoon of Italian seasoning, 1/2 teaspoon of salt, and a quarter teaspoon of the pepper, then stir for 1-2 minutes.

3-After that, add 25 ounces of marinara sauce and 1/4 cup of water to the mixture, simmer for a few minutes, and stir in the cooked pasta before removing from heat. Preheat your oven to 350 degrees F and coat a 13×9-inch baking dish with non-stick spray for easy cleanup. In a bowl, mix 1 cup of part-skim ricotta cheese with 1 egg until smooth, then add half of the 3 cups of shredded part-skim mozzarella cheese, the remaining half of the 1 teaspoon of minced garlic, half of the 1/2 cup of grated Parmesan cheese, 1 teaspoon of dried parsley flakes or 1 tablespoon fresh parsley, and the remaining pepper.

4-Layering and Baking Steps: Layer half of the beef and pasta mixture into the prepared baking dish, spoon the ricotta mixture evenly over the top, and add the remaining beef and pasta mixture, spreading it gently. Cover with foil and bake for 30 minutes, then remove the foil and sprinkle with the remaining half of the 3 cups of shredded part-skim mozzarella cheese and the remaining half of the 1/2 cup of grated Parmesan cheese. Bake uncovered for 5-10 minutes until bubbly and melted, then let stand for 5 minutes before serving, garnishing with fresh basil if you like.