Baked Ziti Bolognese with Fresh Cheeses

Fall brings casseroles to mind - there's something warming  and comforting to be had from a baked ziti - especially if you use fresh ricotta and fresh mozzarella.
1 onion, diced
2 carrots, peeled and diced
1 lb ground beef, preferably grass fed
2 cloves garlic, minced

1 Tbsp rosemary leaves, crumbled
1 24-oz jar favorite tomato sauce

8 oz ziti
16 oz fresh ricotta
1 lb fresh mozzarella cheese, sliced
1 tsp herbes de Provence (or Italian herbs)

Preheat oven to 375F. Sauté the onions and carrots in a large skillet in a dash of olive oil. Salt and pepper to taste. Add the ground beef after about 5 minutes and brown well. Add the rosemary and garlic and cook another 2-3 minutes.

Pour about three quarters of the sauce into the beef mixture and heat through.

Meanwhile bring a pot of water to a boil for the ziti. Season with a lot of salt. Cook the ziti just until al dente and drain, reserving 1/2 cup cooking water. Turn into a large mixing bowl and add the the ground beef mixture.

Add as much cooking water as necessary to make a nice saucy mixture.

Layer Half the ziti mixture into a large oiled casserole. Top with half the mozzarella slices and dot with half the ricotta.

Layer on the other half of the ziti mixture and repeat with the remaining mozzarella and ricotta. Season with herbs.

Pour remaining tomato sauce on top. Cover lightly with aluminum foil and bake in oven for about 30-40 minutes. Remove aluminum foil cover and bake another 20-30 minutes, until browned and bubbly.

Serves 4-6.