Sunday Baked Ziti
Easy to make absolutely delicious my baked ziti can be served with a salad, a nice bread and a glass of wine. I am all about taking the stress out of the kitchen and this recipe does just that.
- 1-lb ziti
- 1/2-pound ground beef
- 1/2-pound ground pork
- 1 1/2-pounds of mozzarella you shred
- 3/4-cup of grated pecorino romano cheese, you grate
- 3-28 oz cans of whole Italian plum tomatoes you crush by hand
- 2-lbs of ricotta cheese, liquid drained
- 1/2-cup chopped onion
- 1/2-cup chopped fresh parsley
- 4-garlic cloves sliced
- 2-tbs olive oil
- 2-tbs of butter
- In a large pot add the olive oil and when hot add 2-tsp of salt the ground meat and sauté until browned then drain the grease.
- Add the garlic, onion and sauté for 5 minutes on a low heat.
- Add the tomatoes and bring this to a boil and then lower the heat to allow it to cook for 30 minutes on a low simmer, uncovered.
- Stir along the way then remove from the heat
- In a big bowl mix the ricotta with the parsley, mozzarella and Romano cheese
- Reserve 1 cup of this mixture and one cup of the sauce mixture
- Cook your ziti half way of the recommended time in salted water
- Strain and add back to the pot you cooked it in. Mix in the sauce and cheese mixture and fold it all together.
- Pour into a 9″ x 13″ baking pan greased with the butter
- Top with remaining sauce and cheese mixture
- Cover loosely with foil and bake in a pre heated 350 degree oven for 30 minutes, remove the foil and continue to bake for 15 minutes. I like mine well done so I leave it in longer.
Note: draining the Ricotta is critical in making a non watery ziti. Empty the ricotta into a piece cheese cloth and squeeze the water out.