The Cheesiest Baked Ziti (2 Ways)

joshuaweissman.com

A Martin

subheading: Normal Version:

1 pound (450g) Italian sausage

½ pound (225g)ground beef

Salt and pepper to taste

1 pound (450g) store-bought ziti (pasta shape)

1 large sweet onion, finely diced

4 cloves garlic

1 ½ (24 oz )can crushed tomatoes

14 oz (400g) mozzarella, low skim

4oz (113g) Parmigiano

15 oz (425g) tub full fat ricotta

subheading: Fancy Quattro formaggio Version:

2 pounds (905g) boneless pork shoulder

½ pound (225g) boneless beef short ribs

¼ pound (113g) prosciutto sliced

4oz (113g) guanciale, fine diced

2 shallots, fine diced

2.5 teaspoons fennel seeds, toasted and blend into powder

1.25 teaspoons red pepper flakes

1 tablespoon finely chopped rosemary

1 24 oz can crushed tomatoes

1 6oz can tomato paste

½ cup beef broth (we have)

Homemade/Nice shaped pasta

Picual olive oil

3 oz (85g) Grana Padano

3 oz (85g) pecorino romano

12 oz (340g) scamorza

15 oz tub full-fat ricotta

3 tablespoons chiffonade basil

Additional grated Grana Padano for topping

Additional basil for topping

Directions at joshuaweissman.com

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