Ingredients:

  • 2 Tbsp Olive Oil
  • 1 medium Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 1 lb Ground Beef (80/20)
  • 1/2 lb Italian Sausage, casings removed
  • 28 oz can Crushed Tomatoes (San Marzano style)
  • 2 Tbsp Tomato Paste
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1/4 tsp Red Pepper Flakes
  • 1/2 cup Beef or Chicken Broth
  • Salt and Freshly Ground Black Pepper to taste
  • 1 lb Ziti Pasta (or Penne Rigate)
  • 15 oz container Whole Milk Ricotta Cheese
  • 1 large Egg, lightly beaten
  • 1/4 cup Fresh Parsley, chopped
  • 1/2 cup Freshly Grated Parmesan Cheese (for filling)
  • 2 cups Low-Moisture Mozzarella Cheese, shredded
  • 1/4 cup Parmesan Cheese, freshly grated (for topping)

Instructions:

  1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the ground beef and sausage. Brown the meat thoroughly, breaking it up as you go, then drain off any excess fat.
  2. Add the diced onion to the meat and cook until softened, about 5 minutes. Stir in the minced garlic and tomato paste; cook for 1 minute until fragrant.
  3. Stir in the crushed tomatoes, beef broth, oregano, basil, and red pepper flakes. Season well with salt and pepper. Bring the sauce to a low simmer, cover partially, and cook for at least 45 minutes, stirring occasionally.
  4. About 15 minutes before the sauce is finished simmering, cook the ziti in a large pot of salted boiling water until it is very al dente (about 2 minutes less than package directions). Drain the pasta well.
  5. While the pasta cooks, prepare the ricotta mix: combine the ricotta cheese, beaten egg, chopped parsley, 1/2 cup Parmesan, salt, and pepper in a medium bowl. Mix thoroughly.
  6. Remove the meat sauce from the heat. Stir about 1 cup of the sauce into the drained pasta to coat it lightly.
  7. Assemble the dish in a 9x13 inch baking dish: Spread a thin layer of plain meat sauce across the bottom.
  8. Spoon half of the coated pasta over the sauce layer. Dollop spoonfuls of the ricotta mixture evenly over the pasta.
  9. Pour half of the remaining meat sauce over the ricotta layer and sprinkle with half of the shredded mozzarella.
  10. Repeat the layers with the remaining pasta, the remaining sauce, and the final layer of shredded mozzarella. Sprinkle the remaining 1/4 cup Parmesan evenly over the top.
  11. Cover the dish loosely with foil and bake at 375°F (190°C) for 20 minutes. Remove the foil and bake for another 5–10 minutes until the cheese is golden brown and bubbly.
  12. Allow the Baked Ziti to rest for 10–15 minutes before slicing and serving. This allows the structure to set properly.