Ingredients:

  • 2 Tbsp Extra Virgin Olive Oil
  • 1 medium Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 1 lb Ground Beef (80/20 lean)
  • 8 oz Italian Sausage (mild/sweet), casing removed
  • 3 Tbsp Tomato Paste
  • 28 oz can Crushed Tomatoes
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1 Bay Leaf
  • 1/2 cup Dry Red Wine (Optional)
  • Salt and Black Pepper, To taste
  • 1 lb Ziti or Penne Pasta
  • 15 oz tub Whole Milk Ricotta Cheese
  • 1 large Egg
  • 1/4 cup Fresh Parsley, chopped
  • 1/2 cup Grated Parmesan Cheese (divided)
  • 2 cups Low-Moisture Mozzarella, shredded (divided)

Instructions:

  1. Boil the Ziti: Bring a large pot of salted water to a rolling boil. Cook the ziti only until aggressively al dente—about 2 minutes less than the package instructions.
  2. Drain and Reserve: Drain the pasta immediately. Drizzle with a teaspoon of olive oil to prevent sticking. Set aside.
  3. Sauté Aromatics: Heat olive oil in a Dutch oven over medium-high heat. Add the diced onion and cook until softened and translucent (about 5 minutes). Add the minced garlic and cook for 1 minute until fragrant.
  4. Brown the Meat: Add the ground beef and Italian sausage. Break up the meat and cook until thoroughly browned. Drain off any excess grease.
  5. Develop Flavour: Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly.
  6. Deglaze (Optional): Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Reduce by half (about 3 minutes).
  7. Simmer the Sauce: Stir in the crushed tomatoes, oregano, basil, and bay leaf. Bring to a low simmer. Cover partially and cook for a minimum of 30 minutes, stirring occasionally. Season generously with salt and pepper. Remove the bay leaf before using.
  8. Mix the Filling: While the sauce simmers, combine the ricotta cheese, 1 large egg, chopped parsley, 1/4 cup Parmesan, salt, and pepper in a large mixing bowl. Mix thoroughly until smooth and evenly combined.
  9. Preheat and Prep: Preheat the oven to 375°F (190°C). Grease the 9x13 inch baking dish.
  10. Coat the Pasta: Pour approximately 2 cups of the sauce (ragù) into the cooked ziti and toss to coat thoroughly.
  11. First Layer: Spread about 1 cup of sauce evenly over the bottom of the prepared baking dish.
  12. Pasta Layer: Spread half of the sauced ziti over the sauce base.
  13. Ricotta Layer: Spoon dollops of the ricotta mixture evenly over the pasta. Gently smooth it out slightly with a spatula.
  14. Cheese Layer: Sprinkle 1 cup of shredded mozzarella cheese over the ricotta layer.
  15. Final Layers: Top with the remaining ziti. Pour the remaining ragù evenly over the top layer of pasta.
  16. Final Topping: Sprinkle the remaining 1 cup of mozzarella and the final 1/4 cup of Parmesan over the casserole.
  17. Bake (Covered): Cover the baking dish tightly with foil. Bake for 20 minutes.
  18. Bake (Uncovered): Remove the foil and continue baking for another 10–15 minutes, until the cheese is melted, bubbling, and golden brown.
  19. Rest: Remove the casserole from the oven and allow it to rest for 10 minutes before slicing and serving. This allows the sauce and cheese layers to set, preventing a watery mess.