Ingredients:

  • 1 lb ziti or penne rigate
  • 1 lb Italian sausage, bulk or casings removed
  • 0.5 lb lean ground beef (90/10)
  • 1 small yellow onion, finely diced
  • 4 cloves garlic, minced
  • 48 oz marinara sauce
  • 15 oz whole milk ricotta cheese
  • 1 large egg, lightly beaten
  • 0.5 cup freshly grated Parmesan cheese
  • 0.25 cup fresh parsley, chopped
  • 0.5 tsp black pepper
  • 3 cups low-moisture, part-skim mozzarella cheese, shredded
  • 0.25 cup fresh basil leaves, torn

Instructions:

  1. Preheat your oven to 375°F (190°C) and bring a large pot of heavily salted water to a boil.
  2. Cook the ziti for 2 minutes less than the package directions for al dente; drain and set aside without rinsing.
  3. In a large skillet over medium-high heat, brown the Italian sausage and ground beef together with the diced onion, breaking the meat into small crumbles until no pink remains.
  4. Add 4 minced garlic cloves to the meat mixture and cook for 1 minute until the aroma fills the kitchen, then stir in the 48 oz of marinara sauce and simmer for 5 minutes.
  5. In a medium mixing bowl, whisk together the 15 oz ricotta cheese, 1 large egg, 0.5 cup Parmesan, 0.25 cup parsley, and 0.5 tsp black pepper.
  6. Toss the cooked pasta with 2 cups of the meat sauce until every noodle is glistening and coated.
  7. Layer half of the sauced pasta into a 9x13 inch baking dish, followed by the ricotta mixture, then the remaining pasta and meat sauce.
  8. Top evenly with shredded mozzarella cheese and bake for 30-35 minutes until the cheese is bubbly and slightly browned.
  9. Garnish with fresh torn basil before serving.