BAKED ZITI SICILIAN 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

TWO-SAUCE BAKED ZITI | RECIPE - RACHAEL RAY SHOW



Two-Sauce Baked Ziti | Recipe - Rachael Ray Show image

Homemade meat sauce, ricotta and bechamel make this Rach's most decadent ziti yet!

Provided by Rachael Ray

Number Of Ingredients 39

2 tablespoons EVOO – Extra Virgin Olive Oil
2 tablespoons butter
2 ounces pancetta
finely chopped/diced
3/4 pound ground beef
1/2 pound (2 links) sweet sausage with fennel
casings removed
4 chicken livers (about 3 ounces)
trimmed and very finely chopped (optional)
1 onion
finely chopped
1 large bay leaf
1/2 teaspoon ground thyme or 1 teaspoon dried leaves
A few grates nutmeg
3 cloves garlic
finely chopped or grated
Salt and black pepper
1 tablespoon finely chopped rosemary
1 cup white wine
1 28-ounce can crushed or diced tomatoes
1 pound ziti rigate or penne rigate
1 cup ricotta cheese
drained
1 cup mozzarella cheese
diced
2 eggs
beaten
1/2 cup grated Parm cheese
2 tablespoons parsley
finely chopped
Salt and pepper
3 tablespoons butter
3 tablespoons flour
1 cup warm milk
Salt
white pepper and nutmeg
to taste
1/2 cup cream
A handful grated Parmigiano-Reggiano cheese

Steps:

  • For the meat sauce, heat EVOO, 2 turns of the pan and melt in butter
  • Add pancetta, render 2 minutes then add beef and sausage (and liver, if using)
  • Brown 12-15 minutes then add onions, bay, thyme, nutmeg, garlic, salt, pepper and rosemary, and cook 10 minutes more
  • Add wine and let it absorb; add tomatoes and simmer 30-40 minutes
  • Cook pasta 5 minutes in salted boiling water
  • Reserve 1 cup starchy cooking water then drain and run pasta under cold water to cool
  • Combine ricotta, mozzarella, eggs, Parm, parsley, salt and pepper in bowl
  • For the béchamel, heat a saucepot over medium heat, add butter and melt
  • Whisk in flour then milk, season with salt, white pepper and nutmeg to taste, lower heat and add cream
  • Cook to thicken slightly
  • Preheat oven to 375°F
  • Toss pasta with all of the meat sauce and reserved cooking water
  • Pour half into a lasagna pan or baking casserole then top with ricotta mixture
  • Add remaining pasta and meat sauce, and top casserole with béchamel and Parm
  • Bake to brown and bubbly

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