Baked Ziti

Recipe slightly adapted from The Pioneer Woman

First off I just want to say that this dish will make you want to sing Christmas carols! It is so comforting, delicious and festive! It's the perfect casserole to have during any cold, Winter months.

If this were the Olympics I would give this dish a "10".

2 T. olive oil

4 cloves garlic, minced

1 onion, diced

1 lb Italian Sausage

1 lb ground beef

28 ounce can whole tomatoes, with juice

2 cans (14.5 ounce) tomato sauce or marina sauce

2 t. Italian Seasoning

1/2 t. red pepper flakes

salt and pepper to taste

16 ounces ziti, cooked until not quite al dente

15 ounce tub whole milk ricotta cheese

1 1/2 lb mozzarella cheese, grated

1/2 c. grated parmesan cheese (freshly grated from a block)

1 egg

fresh or dried parsley

Preheat oven to 375 degrees.

Heat oil in large stock pot over medium heat.  Toss in garlic and onion and heat for 5-8 minutes until onions are cooked down a bit and softened.  Add the sausage and beef and cook until browned.  Drain off most of the fat.  

Add tomatoes, tomato juice or marinara, salt, pepper, Italian seasoning and red pepper flakes.  Stir and simmer for 25-30 minutes to let all the flavors blend.

While this is simmering, cook your pasta till it's cooked right before the al dente stage.  You want it to still have a bit of a bite to it so it doesn't get too soggy later on.  Drain and rinse with cold water to immediately stop the cooking process.

After the tomato sauce has simmered measure out 3-4 cups of sauce into another bowl and let it cool down.  

In a separate bowl combine the ricotta cheese, 2 c. mozzarella cheese, parmesan cheese, egg and a little bit of salt and pepper.  Stir just a couple times, you still want it to be slightly lumpy.

Pour the pasta into the bowl with the ricotta mixture and combine.  Add in the cooled tomato sauce mixture and combine.  Spread half of this in a 9x13 pan.  Top with half of the leftover tomato sauce.  Then top with half of the leftover mozzarella cheese.  Repeat the layer again with the pasta, tomato sauce and ending with the cheese.  

Bake 25-30 minutes until nice and bubbly.  Let stand 5 minutes.  Top with a little fresh or dried parsley.  Enjoy!