Recipe
Meaty Baked Ziti
This baked ziti layers tender pasta with a hearty beef and Italian sausage tomato sauce, mozzarella, and a little parmesan. It stays close to the classic casserole format while keeping the original recipe's green pepper, onion, and basil garnish.
Ingredients
16 | ounces ziti |
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1 | tablespoon olive oil |
1 | yellow onion, finely chopped |
1 | green bell pepper, finely chopped |
1 | pound ground beef |
1 | pound italian sausage, casings removed |
3 | cloves garlic, minced |
2 | teaspoons italian seasoning |
1 | teaspoon kosher salt |
1⁄2 | teaspoon black pepper, freshly ground |
48 | ounces marinara sauce |
16 | ounces low-moisture mozzarella cheese, shredded |
1⁄2 | cup parmesan cheese, grated |
1⁄4 | cup fresh basil, torn, for serving |
Instructions
| 1. | Heat the oven to 375 degrees Fahrenheit and lightly grease a 9-by-13-inch baking dish. |
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| 2. | Bring a large pot of salted water to a boil, add the ziti, and cook until 2 minutes shy of al dente. |
| 3. | Drain the pasta and set it aside. |
| 4. | Heat the olive oil in a large skillet or Dutch oven over medium heat. |
| 5. | Add the onion and bell pepper and cook until softened, about 5 minutes. |
| 6. | Add the ground beef and Italian sausage and cook, breaking the meat into small pieces, until browned and cooked through. |
| 7. | Drain off excess fat if the pan looks oily. |
| 8. | Stir in the garlic, Italian seasoning, salt, and black pepper and cook for 1 minute. |
| 9. | Stir in the marinara sauce and simmer for 5 minutes. |
| 10. | Fold the drained ziti into the meat sauce until evenly coated. |
| 11. | Spread half of the ziti mixture in the baking dish and sprinkle with half of the mozzarella. |
| 12. | Add the remaining ziti mixture and top with the remaining mozzarella and the parmesan. |
| 13. | Cover loosely with foil and bake for 25 minutes. |
| 14. | Uncover and bake until the sauce is bubbling and the cheese is melted with browned spots, 15 to 20 minutes more. |
| 15. | Let the baked ziti rest for 10 minutes, then scatter the basil over the top before serving. |
Published on Jul 20, 2024 by Luminița