BAKED ZITI BEEF RECIPES

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

Ingredients

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

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

Ingredients

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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BAKED ZITI | RECIPE - RACHAEL RAY SHOW

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