RECIPE FOR BAKED ZITI WITH GROUND BEEF 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

EASY ZITI BAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Easy Ziti Bake Recipe: How to Make It - Taste of Home image

I enjoy making this baked ziti recipe for family and friends. It's easy to prepare, and I like to get creative with the sauce. Sometimes I might add my home-canned tomatoes, mushrooms or vegetables. —Elaine Anderson New Galilee, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Total Time 01 hours 05 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 6-8 servings.

Number Of Ingredients 7

12 ounces uncooked ziti or small tube pasta
2 pounds ground beef
1 jar (24 ounces) spaghetti sauce
2 large eggs, beaten
1 carton (15 ounces) ricotta cheese
2-1/2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese

Steps:

  • Cook pasta according to package directions. , Meanwhile, preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce. , In a large bowl, combine eggs, ricotta cheese, 1-1/2 cups mozzarella cheese and the Parmesan cheese. Drain pasta; add to cheese mixture and stir until blended., Spoon a third of the meat sauce into a greased 13x9-in. baking dish; top with half of the pasta mixture. Repeat layers. Top with remaining meat sauce., Cover and bake 40 minutes or until a thermometer reads 160°. Uncover; sprinkle with remaining mozzarella cheese. Bake 5-10 minutes longer or until cheese is melted. Let stand 15 minutes before serving.

Nutrition Facts : Calories 630 calories, FatContent 30g fat (15g saturated fat), CholesterolContent 164mg cholesterol, SodiumContent 878mg sodium, CarbohydrateContent 45g carbohydrate (11g sugars, FiberContent 3g fiber), ProteinContent 45g protein.

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