Prep Time: 15 Minutes Cook Time: 45 Minutes Difficulty: Easy
Servings:12
Ingredients
2
Tablespoons Olive Oil
3
cloves Garlic, Minced
1
whole Large Onion, Diced
1
pound Italian Sausage
1
pound Ground Beef
1
can (28 Ounce Can) Whole Tomatoes, With Juice
2
cans (14.5 Ounce) Tomato Sauce Or Marinara Sauce
2
teaspoons Italian Seasoning
1/2
teaspoon Red Pepper Flakes
Salt
And Pepper, to taste
16
ounces, weight Ziti Or Mostaciolli, Cooked Until Not Quite Al Dente
1
tub (15 Ounce) Whole Milk Ricotta Cheese
1-1/2
pound Mozzarella Cheese, Grated
1/2
cup Grated Parmesan Cheese
1
whole Egg
Fresh
Minced Parsley
Preparation Instructions
Heat olive oil in a pot over
medium heat. Add onions and garlic and saute for several minutes, or until
starting to soften. Add Italian sausage and ground beef and cook until browned.
Drain off fat, leaving a bit behind for flavor and moisture.
Add tomatoes, tomato juice, salt,
pepper, Italian seasoning, and red pepper flakes. Stir and simmer for 25 to 30
minutes. After that time, remove 3 to 4 cups of the sauce to a different bowl
to cool down.
Preheat oven to 375 degrees.
In a separate bowl, mix together
the ricotta cheese, 2 cups of the grated mozzarella, Parmesan, egg, and salt
and pepper. Stir together just a couple of times (do not mix completely).
Drain the pasta and rinse under
cool water to stop the cooking and cool it down. Pour it into the bowl with the
cheese mixture and toss to slightly combine (there should still be large
lumps.) Add the cooled meat sauce and toss to combine.
Add half the coated pasta to a
large casserole dish or lasagna dish. Spoon half of the remaining sauce over the
top, then top with half the remaining mozzarella cheese. Repeat with another
layer of the coated pasta, the sauce, and the mozzarella.
Bake for 20 minutes, or until
bubbling. Remove from oven and let stand 5 minutes before serving.
(Sprinkle chopped parsley over
the pasta before serving!)
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