Best Ever Baked Ziti

bakerbynature.com

jdzFRMmke

subheading: For the Sauce:

2 tablespoons (28ml) olive oil

1 large large onion finely diced

6 cloves garlic minced

½ teaspoon red pepper flakes

1 pound 85% lean ground beef

1 pound Italian sausage sweet or spicy

3 Tablespoons (42g) tomato paste

½ cup (113ml) red wine (or beef broth)

2 teaspoons Italian seasoning

2 28 ounce cans (56 ounces total) crushed tomatoes

½ teaspoon salt, add more to taste

¼ teaspoon ground black pepper, add more to taste

2 teaspoons granulated sugar

½ cup fresh basil chopped

3 Tablespoons fresh parsley chopped

subheading: For the Ricotta Mixture:

15 ounces ricotta cheese

½ cup parmesan cheese finely grated

5 ounces fontina cheese coarsely grated

1 large egg

1 large egg yolk

2 Tablespoons parsley finely chopped

2 Tablespoons basil finely chopped

⅛ teaspoon salt

⅛ teaspoon freshly ground black pepper

subheading: For the Baked Ziti:

1 pound ziti noodles (or penne)

4 ounces low-moisture mozzarella cheese finely shredded

4 ounces Fontina cheese cut into ¼-inch cubes

1 Tablespoon fresh parsley finely chopped, for serving

Directions at bakerbynature.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer