Preheat oven to 375°F. Butter a 9×13-inch baking dish or spray with nonstick oil.

In a large pot of boiling salted water, cook ziti until just shy of al dente (about 1 minute less than package instructions). Drain and drizzle a touch of olive oil to keep noodles from sticking.

In a skillet over medium-high heat, warm 2 tablespoons olive oil, then add onion and garlic. Sauté until soft (about 3 minutes), then add ground beef or sausage. Season with a pinch of salt and pepper, breaking up meat until no longer pink. Drain fat if needed.

Melt butter in a heavy-bottomed saucepan over medium heat. Stir in flour and whisk for 1 minute to cook off raw flavor—this is your roux. Slowly stream warmed milk, whisking constantly until silky and smooth. Cook until the sauce thickens enough to coat a spoon, about 5–7 minutes. Stir in ½ cup Parmesan, nutmeg, and a pinch of salt and pepper.

Spread 1 cup marinara in the bottom of your baking dish. Toss cooked ziti with the browned meat and remaining sauce, then pour half into the dish. Ladle half the bechamel over pasta, sprinkle with 1 cup mozzarella and ¼ cup Parmesan. Repeat layers—marinara, ziti mix, bechamel, mozzarella, and Parmesan.

Cover dish tightly with foil (sprayed side down to prevent cheese sticking). Bake 20 minutes, then remove foil and bake an additional 10–15 minutes until top is golden and bubbly. Use a toothpick to check for doneness—if cheese is glistening and edges brown, you’re good to go.

Let it sit 10 minutes out of the oven so layers set up. This pause helps you slice neat squares rather than a gooey mess—patience pays off.

Sprinkle fresh basil or parsley and a few red pepper flakes for color and zing. Serve with garlic bread or a simple green salad, and watch everyone dive in.