The Pioneer Woman Tasty Kitchen
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Baked Ziti

5.00 Mitt(s) 14 Rating(s)14 votes, average: 5.00 out of 514 votes, average: 5.00 out of 514 votes, average: 5.00 out of 514 votes, average: 5.00 out of 514 votes, average: 5.00 out of 5

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Level: Easy

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Description

Saucy, creamy baked lusciousness.

Ingredients

  • 2 Tablespoons Olive Oil
  • 3 cloves Garlic, Minced
  • 1 whole Large Onion, Diced
  • 1 pound Italian Sausage
  • 1 pound Ground Beef
  • 1 can (28 Oz. Size) Whole Tomatoes, With Juice
  • 2 cans (14.5 Ounce) Tomato Sauce Or Marinara Sauce
  • 2 teaspoons Italian Seasoning
  • ½ teaspoons Red Pepper Flakes
  • Salt And Pepper, to taste
  • 16 ounces, weight Ziti Or Mostaciolli, Cooked Until Not Quite Al Dente
  • 1 tub (15 Oz. Size) Whole Milk Ricotta Cheese
  • 1-½ pound Mozzarella Cheese, Grated
  • ½ cups Grated Parmesan Cheese
  • 1 whole Egg
  • Fresh Minced Parsley

Preparation

Heat olive oil in a pot over medium heat. Add onions and garlic and saute for several minutes, or until starting to soften. Add Italian sausage and ground beef and cook until browned. Drain off fat, leaving a bit behind for flavor and moisture.

Add tomatoes, tomato juice, salt, pepper, Italian seasoning, and red pepper flakes. Stir and simmer for 25 to 30 minutes. After that time, remove 3 to 4 cups of the sauce to a different bowl to cool down.

Preheat oven to 375 degrees.

In a separate bowl, mix together the ricotta cheese, 2 cups of the grated mozzarella, Parmesan, egg, and salt and pepper. Stir together just a couple of times (do not mix completely).

Drain the pasta and rinse under cool water to stop the cooking and cool it down. Pour it into the bowl with the cheese mixture and toss to slightly combine (there should still be large lumps.) Add the cooled meat sauce and toss to combine.

Add half the coated pasta to a large casserole dish or lasagna dish. Spoon half of the remaining sauce over the top, then top with half the remaining mozzarella cheese. Repeat with another layer of the coated pasta, the sauce, and the mozzarella.

Bake for 20 minutes, or until bubbling. Remove from oven and let stand 5 minutes before serving.

(Sprinkle chopped parsley over the pasta before serving!)

3 Comments

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Sandy Givens on 4.20.2014

I would guess that this could be made ahead and frozen, like a lasagna?

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ashley on 2.13.2014

the recipe calls for 1-1/2 pounds of cheese not cups

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Mary Ann Wheeler on 2.12.2014

This looks great, and I can’t wait to try it. Ingredient list calls for 1 1/2 cup mozzarella, but instructions say add 2 cups to pasta mixture and then add 1/2 of remaining to layered pan and the rest on top. How much cheese do you need, total?

14 Reviews

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Kimberly on 5.31.2015

Excellent! Thank you Ree! This is one of my go to recipes; everyone loves it!!

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Beth on 3.14.2015

So delicious! Love that it makes a lot so I have lots of leftovers too.

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Jenna on 7.18.2014

I made this for dinner the other night and it was so yummy. Totally filling but yummy. It makes a lot, too. I filled up a large and small casserole dish and ended up freezing one for another time. It was easy to follow the directions, however I would recommend seriously prepping all ingredients and stages prior rather than doing it on the fly. I did a little prep and a little on the fly and I made my kitchen a total mess! But it was worth it because I loved it and my boys loved it. This recipe is definitely a keeper.

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Barb Beacham on 6.26.2014

Absolutely excellent! Love the combo of Italian sausage and burger. And, the sauce is juicy enough that I used this to make a lasagne with! This is a definite keeper! Thanks Ree!

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Rebekah Godt on 6.21.2014

My family loved this. I will be adding this to my list of dinners. It made a big portion, which is good to freeze.

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