Baked Ziti with Cheese Herbs (Print Version)
Tender pasta layered with sausage, ricotta, mozzarella, and tomato sauce, baked until bubbling and golden.
# Ingredients:
Meat
01 -
1 lb Italian sausage
02 -
1 lb ground beef
Produce
03 -
1 large onion, diced
04 -
3 cloves garlic, minced
05 -
Freshly chopped parsley
Pantry
06 -
2 tbsp olive oil
07 -
1 (28-oz) can whole tomatoes with juice
08 -
2 (14.5-oz) cans tomato sauce or marinara sauce
09 -
2 tsp Italian seasoning
10 -
1/2 tsp red pepper flakes
11 -
Kosher salt, to taste
12 -
Ground black pepper, to taste
Pasta
13 -
16 oz ziti or mostaccioli, cooked until just under al dente
Dairy
14 -
15 oz whole milk ricotta cheese
15 -
1 1/2 lb mozzarella cheese, grated and divided
16 -
1/2 cup grated Parmesan cheese
Other
17 -
1 large egg
# Instructions:
01 -
Heat olive oil in a pot over medium heat. Add diced onion and minced garlic, sauté until softened. Add Italian sausage and ground beef; cook until browned. Drain excess fat, retaining a small amount for moisture and flavor.
02 -
Add whole tomatoes with juice, tomato sauce, Italian seasoning, red pepper flakes, salt, and pepper to the pot. Stir well and simmer for 25 to 30 minutes. Remove 3 to 4 cups of sauce to a separate bowl and allow to cool.
03 -
Preheat the oven to 375°F (190°C).
04 -
In a bowl, combine ricotta cheese, 2 cups grated mozzarella, grated Parmesan, egg, salt, and pepper. Stir gently just a few times to maintain some texture.
05 -
Drain cooked pasta and rinse under cool water to halt cooking. Add pasta to the cheese mixture and toss lightly to combine, leaving some cheese lumps intact. Add the cooled meat sauce and toss gently to blend.
06 -
Spread half of the pasta mixture into a large casserole dish. Top with half of the remaining sauce and half of the remaining grated mozzarella cheese. Repeat with the remaining pasta, sauce, and mozzarella.
07 -
Bake in the preheated oven until bubbling and cheese is melted, about 20 minutes. Remove from oven and let stand 5 minutes before serving. Sprinkle with freshly chopped parsley.
# Notes:
01 -
Use whole milk ricotta for a creamier texture and richer flavor.