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baked-ziti.md

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Baked ziti

Makes 8-10 servings.

Total time: 2 hours

Pasta

Cook pasta until not quite al dente and drain:

  • 16 ounces (by weight) Ziti (or Penne, or Mostaccioli), cooked until not quite al dente

Transfer to a large mixing bowl.

Meat sauce

In a pot over medium heat, saute until the onions soften:

  • 2 tablespoons olive oil
  • 6 cloves garlic, minced
  • 1 whole large onion, diced

Add meat and cook over high heat until browned.

  • 1 pound Italian sausage
  • 1 pound ground beef
  • 1 teaspoon red pepper flakes

When meat is cooked through, season to taste:

Try oregano instead of thyme here next time.

  • 1 teaspoon dried basil (only if not using fresh basil later)
  • 1/2 teaspoon thyme (or 1.5 teaspoons fresh thyme)
  • Salt & pepper

Drain off excess fat, if necessary.

Preheat oven to 375 F.

Simmer for 30 minutes:

  • 28 ounce can whole tomatoes with juice
  • 2 cans tomato sauce (or marinara sauce)

Season to taste.

  • 1/4 cup (~8 grams) fresh parsley, chopped
  • 1/4 cup (~8 grams) fresh basil, chopped (~8 grams)
  • Salt & pepper

Set aside meat sauce.

Cheese sauce

In the large mixing bowl with the pasta, gently mix together (leave clumps):

  • Cooked pasta
  • 16 ounces whole milk ricotta
  • 8 ounces fresh mozzarella (another 8 ounces is required later)
  • 1/2 cup parmesan, grated
  • 1 egg
  • Salt & pepper

Set aside in the refrigerator.

Composition

In a large casserole dish, layer together (from bottom to top):

  • Half the pasta & cheese sauce
  • Half the meat sauce
  • 4 ounces fresh mozzarella, sliced 1/4" thick
  • Half the pasta & cheese sauce
  • Half the meat sauce
  • 4 ounces fresh mozzarella, sliced 1/4" thick

Bake until internal temperature reads 160 F (about 30 minutes).

Garnish:

  • Parsley, minced
  • Parmesan