Best Ever Baked Ziti

BEST EVER BAKED ZITI

This recipe has been a go to recipe of mine for years. It’s great to make when you are feeding a crowd or taking a dish to a friend in need. I have actually had a friend request this after she had a baby and I offered to bring her dinner. For me, I ALWAYS make baked ziti before a stretch of busy days because the leftovers heat up nicely and we can eat it a few times. My version of ziti is a bit lasagnaesque, it is layered and it has a ricotta cheese mixture similar to lasagna. And I think that’s why it’s so good… there’s ooey gooey cheese in every layer and the top doesn’t get dried out like so many other recipes. Give it a go, but before you do you may want to switch from jeans to leggings because ITS. THAT. GOOD.

First you’ll heat the olive oil in a large sauté pan or medium sized pot over medium high heat and add the onion, beef, and sausage and cook, stirring intermittently to blend together and cook through. This will become the tomato sauce for the dish so make sure your pot of choice is big enough! Sometimes I use two pounds of lamb, because I love lamb (as you’ll see in my spaghetti and shepherds pie), but the crowd I fed this go ’round was full of somewhat picky kids and so I figured I’d stick to my tried and true beef/sausage combo. 

When the meat is almost done add the garlic. Sauté a minute or two more until garlic is fragrant then add the diced tomatoes, tomato sauce, Italian seasoning, pepper, salt, and sugar. Stir to combine. When sauce begins to bubble turn heat to medium low and allow to simmer while you cook the pasta and make the ricotta mixture (about 20 minutes), stirring occasionally.

While the sauce is simmering cook the pasta until it’s not quite al dente. Our ziti box says cook 10-12 minutes and I cooked it 8. When the pasta is done, drain and rinse with cold water to cease cooking.

Meanwhile in a medium or large mixing bowl (you will be adding the pasta in a minute so make sure it’s big enough) add the ricotta, Parmesan, mozzarella, egg, Italian seasoning, pepper. 

Stir to combine into a cheesy chunky bowl of deliciousness. Once combined, add the pasta and stir to coat. The mixture will be chunky and some of the pasta may stick together, I break up the big chunks with my hands or a fork.

Set 4 cups of the tomato sauce aside in a separate bowl and add the rest to the cheesy pasta mixture. Stir to combine.

In a casserole dish coated with non-stick spray add half of the pasta mixture. Top with half of the reserved sauce, and one of the remaining cups of mozzarella. Repeat the pasta, sauce, cheese layer. Sprinkle top with remaining half cup of Parmesan and some Italian seasoning. 

Bake until bubbly and cheese is melted, about 20 minutes.

INGREDIENTS

• 1 pound ziti noodles
• 1 tbsp olive oil
• 1 pound Italian sausage
• 1 pound ground beef
• 1 medium yellow onion, diced
• 3 tbsp minced garlic
• 1 28 ounce can diced tomatoes, plain or Italian (I use italian)
• 1 28 ounce can tomato sauce
• 1 15 ounce tub ricotta cheese
• 4 cups grated mozzarella cheese, divided
• 1 cup grated Parmesan cheese, divided
• 1 egg
• 2 tbsp Italian seasoning, divided
• 1 1/2 tsp ground black pepper, divided
• 1/2 tsp salt
• 1/2 tsp sugar

DIRECTIONS

1. Heat olive oil over medium high heat in large sauce pan or medium Dutch oven (need enough space to turn into tomato sauce). Add onion, beef, and sausage and sauté until meat is cooked (no longer pink), stirring frequently to mix, about 5 minutes.
2. Add garlic and sauté for an additional minute.
3. Add tomatoes, tomato sauce, salt, 1 tsp pepper, 1 tbsp Italian seasoning, and sugar. Stir and cook until it begins to bubble then turn heat to medium low. Allowto simmer while you make the cheese mixture and cook the pasta, about 20 minutes.
4. Preheat oven to 375.
5. Cook pasta until not quite al dente, so that it doesn’t turn into a gooey blob in oven. Our pasta box says cook 10-12 minutes and I cook it 8 mins. Drain and rinse with cold water to cease cooking.
6. In a large mixing bowl combine ricotta, 1 tbsp Italian seasoning, 2 cups mozzarella, 1 cup Parmesan, 1/2 tsp pepper, and egg. Once mixed, add pasta and stir to coat. Break up large clumps of pasta with fork or your hand.
7. Set 4 cups of tomato sauce aside and add the rest to the pasta cheese mixture. Stir to combine.
8. Add 1/2 of the pasta mixture to a greased 9×13 casserole dish. Top with 1/2 of reserved sauce and then 1 cup of mozzarella. Repeat pasta, sauce, mozzarella layers. Sprinkle remaining 1/2 cup Parmesan and Italian seasoning on top.
9. Bake uncovered until sauce is bubbly and cheese is melted, about 20-25 minutes.
10. Serve warm and enjoy! Leftovers good in fridge in airtight container for one week. If you make this and love it please post a pic and tag @thehungriesthousewife #thehungriesthousewife