Baked Ziti
This is basically weeknight lasagna, with all the flavor but none of the fussy layering. The key to making it creamy, not dry, is using whole milk ricotta in the cheese mixture. This version builds a quick sausage and beef sauce that tastes like it simmered for hours.
Ingredients
- 1 pound ziti or rigatoni
- 1 tablespoon olive oil
- 1/2 pound ground beef
- 1/2 pound ground Italian sausage casings removed
- 1 large yellow onion finely chopped
- 4 cloves garlic minced
- 1/2 cup dry red wine
- 2 28-ounce cans San Marzano crushed tomatoes
- 2 teaspoons dried Italian seasoning
- 1 1/2 teaspoons Diamond Crystal Kosher Salt
- 1 teaspoon black pepper
- 15 ounces whole milk ricotta
- 8 ounces low-moisture mozzarella shredded, divided
- 1/2 cup grated Pecorino Romano cheese
- 1 large egg
- 1/4 cup chopped fresh basil
Instructions
- Heat the olive oil in a large Dutch oven over medium-high heat.
- Add the ground beef and Italian sausage, breaking up with a spoon until browned, 5-7 minutes.
- Add the onion and cook until soft, about 5 minutes, then add the garlic and cook 1 minute more.
- Pour in the red wine, scrape up the browned bits, and reduce by half.
- Add the crushed tomatoes, Italian seasoning, salt, and pepper. Simmer on low, partially covered, for 30 minutes.
- While the sauce simmers, cook the ziti in salted water until very al dente, 2-3 minutes less than package directions.
- Mix the ricotta, half of the mozzarella, the Pecorino Romano, the egg, and the basil in a bowl.
- Drain the pasta and return to the pot.
- Preheat the oven to 375F.
- Stir three-quarters of the meat sauce into the pasta.
- Spread half of the sauced pasta in a 9x13-inch baking dish.
- Dollop the ricotta mixture over the pasta.
- Add remaining pasta, then top with reserved sauce.
- Sprinkle with the remaining mozzarella.
- Bake 20-25 minutes until bubbly. For a browner top, broil 1-2 minutes.
- Let rest 10 minutes before serving.
Notes
Use whole milk ricotta for the creamiest results.