How about giving this dish a try today? You won’t be sorry! It looks so inviting and delicious, and you can easily spice it up with your favorite herbs.
Here’s what fans at The Pioneer Woman have thought about this:
This looks absolutely delicious! I just want to shove my face in it and call it a day. I’m pretty sure I would have a hard time sharing and would fight anyone to the death with my fork. Yum.
This looks awesome and easy. I would throw in a couple of big handfuls of baby spinach leaves and mix them in with the ziti and cheese mixture. Yum.
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
- 1/2 teaspoon 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
- 1-1/2 pound Mozzarella Cheese, Grated
- 1/2 cup Grated Parmesan Cheese
- 1 whole Egg
- Fresh Minced Parsley
Instructions:
Dice onion and mince the garlic. Heat olive oil in a pot over medium heat, add garlic and onion, cook and stir for a few minutes.
Add sausage and ground beef, crumbling them with the spatula. Cook until brown.
Drain the excess fat and pour in the can of tomatoes and the tomato juice. Stir, add some salt and pepper. Add Italian seasoning and the red pepper flakes. Let the sauce simmer on low.
Boil some water and cook the pasta until it’s nearly al dente.
Spoon 3 cups of the sauce into a bowl and let cool for a moment.
Add the ricotta, the grated mozzarella and the parmesan into a separate bowl. Add the egg and some salt and pepper. Stir everything together. Throw in the cooled and rinsed pasta, toss.
Pour in the 3 cups of cooled sauce, toss. Add more of the sauce if needed.
Pour half the coated pasta into a large casserole dish. Spoon more sauce on top. Grate more mozzarella and sprinkle on top. Add the rest of the pasta, then spoon on the rest of the sauce. Sprinkle with mozzarella again. Bake in the oven for 20 minutes until bubbly and the cheese has melted.
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Quick Tip: You can use any pasta instead of ziti, if you don’t happen to have it around!
Thanks to The Pioneer Woman for this classic Italian dish.
