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Baked Ziti

Baked Ziti

Baked Ziti

Lamb

From saucy noodles to melted cheese, this baked ziti recipe is comfort food at its finest. We like a 50-50 combination of ground beef and Italian turkey sausage, but you can use just 1 pound of either, if you prefer. Rather than using jarred meat sauce, making your own helps cut back on sodium. Fresh basil leaves finish this dish that the whole family will love.

Ingredients

  • 1 pound ziti or whole-wheat penne

  • 2 tablespoons extra-virgin olive oil

  • ½ pound 90%-lean ground beef

  • ½ pound mild Italian turkey sausage, casings removed

  • 1 ½ cups finely chopped yellow onion

  • 2 tablespoons chopped garlic

  • 1 ½ tablespoons dried Italian seasoning

  • 1 teaspoon salt

  • ½ teaspoon crushed red pepper

  • 2 (15 ounce) cans unsalted tomato sauce

  • 2 cups whole-milk ricotta cheese

  • 2 cups shredded part-skim mozzarella cheese

  • 2 tablespoons torn fresh basil leaves

Description

 

  1. Preheat oven to 350℉.
  2. Bring a large pot of water to a boil. Cook ziti (or penne) according to package directions until al dente. Drain and return to the pot; set aside.
  3. Heat oil in a large skillet over medium-high heat. Add beef and sausage; cook, stirring often to break the meat into crumbles, until no longer pink, about 8 minutes. Add onion, garlic, Italian seasoning, salt and crushed red pepper; cook, stirring often, until the onion is tender and any juices in the pan have evaporated, about 6 minutes. Stir in tomato sauce and bring to a simmer over medium-high heat; cook, stirring often, until the flavors have melded and the sauce is slightly thickened, about 8 minutes.
  4. Spoon 1/2 cup of the sauce into the bottom of a 9-by-13-inch baking dish, spreading evenly to coat the bottom of the dish. Stir 1 cup of the sauce into the drained pasta; add half of the pasta to the baking dish and spread evenly. Dollop half of the ricotta evenly over the pasta, then top evenly with the remaining pasta. Spoon the remaining sauce evenly over the pasta, then dollop evenly with the remaining ricotta. Mound mozzarella in spaces without ricotta.
  5. Bake, uncovered, until hot and bubbly and the cheese has melted, 20 to 25 minutes. Let stand at room temperature for 10 minutes. Sprinkle with basil before serving.

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