BAKED ZITI RECIPE GROUND BEEF RECIPES

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

Steps:

• Heat oven to 425°. Line a rimmed baking sheet with a silicone baking mat or parchment paper. Place squash on baking sheet and drizzle with oil; rub to coat. Season with salt and black pepper. Turn cut side down and bake until a paring knife easily pierces skin and squash collapses easily under the pressure of tongs, 40–60 minutes, depending on your squash.
• Meanwhile, place tomatoes in a 3-qt. baking dish (any shape, such as an oval or a 13x9" rectangle works!) and squish with your hands to break tomatoes apart. Add garlic, sugar, ¼ cup oil, ¼ tsp. crushed red pepper flakes, ¼ tsp. kosher salt, and season with black pepper; stir to combine. Bake, stirring once or twice, until sauce thickens slightly and is bright red and bubbly, 35–40 minutes. Using a rubber spatula or spoon, coarsely mash garlic and any tomato pieces.
• Let squash cool slightly, then, using a fork, tease out flesh; discard skin. Add to baking dish with tomato sauce along with Parmesan. Stir to combine, breaking up squash further into strands. Season with salt and top with mozzarella.
• Return baking dish to oven and bake squash until cheese is melted, 5–7 minutes.
• Heat broiler. Broil, watching closely, until cheese is bubbly and browned, 1–2 minutes. Top with basil, more crushed red pepper flakes, and black pepper.