Ingredients:

  • 2 tablespoons Olive Oil
  • 1 pound Ground Beef (80/20 lean)
  • 1 pound Italian Sausage (casing removed)
  • 1 medium Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Basil
  • ½ teaspoon Crushed Red Pepper Flakes (optional)
  • 2 tablespoons Tomato Paste
  • 28 ounces Canned Crushed Tomatoes
  • ½ cup Beef Broth or Water
  • Salt and Freshly Ground Black Pepper, to taste
  • 1 pound Ziti or Penne Pasta
  • 15 ounces Whole Milk Ricotta Cheese
  • ½ cup Freshly grated Parmesan Cheese (plus extra for topping)
  • 1 large Egg, lightly beaten
  • ¼ cup Fresh Parsley, chopped
  • 3 cups (about 12 oz) Low-Moisture Mozzarella Cheese, shredded

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Boil the Ziti in well-salted water until very al dente (about 2 minutes less than package directions). Drain immediately and set aside.
  3. In a large Dutch oven, heat olive oil over medium-high heat. Add ground beef and sausage. Cook, breaking up the meat, until browned. Drain off all but 1 tablespoon of fat.
  4. Reduce heat to medium. Add diced onion and cook until softened (about 5 minutes). Stir in minced garlic, oregano, basil, and red pepper flakes. Cook for 1 minute until fragrant.
  5. Stir in the tomato paste and cook for 1 minute. Pour in the crushed tomatoes and beef broth. Season generously with salt and pepper.
  6. Bring the sauce to a gentle simmer. Reduce heat to low, cover partially, and let it bubble gently for 20–25 minutes, stirring occasionally.
  7. While the sauce simmers, combine the ricotta cheese, ½ cup Parmesan, the beaten egg, and chopped parsley in a medium bowl. Season lightly with salt and pepper.
  8. Pour about two-thirds of the meat sauce over the slightly undercooked pasta and toss gently to coat everything well.
  9. Assemble the bake: Spread a thin layer of the remaining meat sauce on the bottom of the prepared baking dish. Spread half of the coated pasta mixture evenly over the bottom sauce layer. Dollop spoonfuls of the ricotta mixture evenly over the pasta layer, top with half of the shredded mozzarella, then spread the remaining coated pasta mixture on top.
  10. Pour the remaining meat sauce evenly over the top layer. Finish by sprinkling generously with the remaining mozzarella and extra Parmesan.
  11. Bake uncovered for 25–30 minutes, or until the sauce is bubbling hot and the cheese is golden brown.
  12. Let the ziti rest for 10–15 minutes before slicing and serving to allow the layers to set.