BAKED VEAL CHOPS RECIPES

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BAKED ZITI | RECIPE - RACHAEL RAY SHOW



Baked Ziti | Recipe - Rachael Ray Show image

Baked Ziti

Provided by The Rachael Ray Staff

Number Of Ingredients 29

2 tablespoons olive oil
1 pound sweet Italian sausage with fennel
1 pound 80% lean ground beef
4 cloves garlic
finely chopped
1 onion
finely chopped
1 teaspoon dried marjoram or oregano
lightly crushed in your palm
1 teaspoon crushed red pepper flakes (optional)
Salt and black pepper
1 cup veal or beef stock
2 cups passata
tomato purée or tomato sauce
2 28-to 32-ounce cans San Marzano tomatoes (look for DOP on the label)
A few fresh basil leaves
torn
1 pound ziti rigate or any short-cut pasta with ridges
2 cups fresh ricotta cheese
1 cup freshly grated Parmigiano-Reggiano cheese
divided
1 large free-range organic egg
beaten
12 to 16 ounces Fior di Latte cheese (fresh mozzarella)
grated on the large holes of a box grater (If the mozzarella is very wet or packed in water
pat it dry
wrap it in paper towels and refrigerate overnight to firm it up for grating)
A small handful fresh flat-leaf parsley tops
finely chopped

Steps:

  • In a large Dutch oven, heat the oil, 2 turns of the pan, over medium-high heat
  • Add the sausage, breaking it up into chunks, then add the beef and cook, breaking up both meats into crumbles as they brown
  • Add the garlic, onion, marjoram and red pepper flakes (if using) and season with salt and black pepper
  • Cook to soften the onions, 8-10 minutes
  • Add the stock and passata
  • Hand-crush the canned tomatoes as you add them to the pan, then add the juices from the cans
  • Bring to a bubble, reduce the heat to a low simmer
  • Add the basil and simmer for 30 minutes
  • Bring a large pot of water to a boil for the pasta
  • Salt the water and cook the pasta about 3 minutes shy of al dente
  • Before draining, ladle out about 1/2 cup of the starchy pasta cooking water before draining the pasta
  • Preheat the oven to 375°F
  • In a large bowl, combine the ricotta and 1/2 cup of the Parm
  • Stir in the egg, the reserved starchy water, the drained pasta and half the sauce
  • Transfer the pasta to a large baking dish (at least 9x13 inches) and top with the remaining sauce
  • Cover the pasta and sauce evenly with the grated mozzarella and the remaining 1/2 cup Parm
  • Top with the parsley and bake until browned and bubbling on top and hot through, about 30 minutes

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