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Weeknight Baked Ziti

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Course: Main Courses
Ingredients Method

Ingredients
  

  • 2 tbsp olive oil
  • 1 whole large onion diced
  • 3 cloves garlic minced
  • 1 lb. Italian sausage
  • 1 lb. ground beef
  • 28 oz can whole tomatoes with juice
  • 2 14.5 oz cans tomato sauce
  • 2 tsp Italian seasoning
  • ½ tsp. red pepper flakes
  • Kosher salt to taste
  • Ground pepper to taste
  • 16 oz. ziti or mostaccioli cooked until not quite al dente (don’t overcook it!)
  • 15 oz. tub part skim ricotta cheese
  • 1 ½ lb. mozzarella cheese grated and divided
  • ½ c. parmesan cheese grated
  • 1 whole egg
  • Fresh minced parsley

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté for several minutes, or until they start to soften. Add Italian sausage and ground beef and cook until browned. Drain off excess fat.
  2. Add tomatoes, tomato juice, salt, pepper, Italian seasoning, and red pepper flakes. Stir and simmer for 25 to 30 minutes. Remove approx 4 cups of sauce to a different bowl to cool down.
  3. Preheat oven to 375˚.
  4. Mix together ricotta cheese, 2 cups of the grated mozzarella, parmesan, egg, salt, and pepper in a separate bowl. Stir together until just blended. (Don’t overmix.)
  5. Drain the pasta and let cool slightly. Pour into a bowl and add the cooled meat sauce and toss to combine. Fold cheese mixture in just barely. You still want large lumps throughout.
  6. Add half of the coated pasta to a large casserole dish. Spoon half of the remaining sauce over the top, then top with half of the remaining mozzarella cheese. Repeat with another layer of the coated pasta, the sauce, and the mozzarella. Bake for 20 minutes, or until bubbling. Remove from oven and let stand 5 minutes before serving. (Sprinkle chopped parsley over the pasta before serving for a little freshness.)

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