Sunday Baked Ziti

Easy to make absolutely delicious my baked ziti can be served with a salad, a nice bread, and a glass of wine. I am all about taking the stress out of the kitchen, and this recipe does just that.

You’ll need:

• 1-lb ziti
• 1/2-pound ground beef
  
• 1/2-pound ground pork
  
• 1 1/2-pounds of mozzarella you shred
• 3/4-cup of grated pecorino romano cheese, you grate
  
• 3-28 oz cans of whole Italian plum tomatoes you crush by hand
  
• 2-lbs of ricotta cheese, liquid drained
  
• salt
  
• 1/2-cup chopped onion
  
• 1/2-cup chopped fresh parsley
  
• 4-garlic cloves sliced
  
• 2-tbs olive oil
  
• 2-tbs of butter

Directions:

1. In a large pot add the olive oil and when hot add 2-tsp of salt the ground meat and sauté until browned then drain the grease.
2. Add the garlic, onion and sauté for 5 minutes on a low heat.
3. Add the tomatoes and bring this to a boil and then lower the heat to allow it to cook for 30 minutes on a low simmer, uncovered.
4. Stir along the way then remove from the heat
5. In a big bowl mix the ricotta with the parsley, mozzarella and Romano cheese
6. Reserve 1 cup of this mixture and one cup of the sauce mixture
7. Cook your ziti half way of the recommended time in salted water
8. Strain and add back to the pot you cooked it in. Mix in the sauce and cheese mixture and fold it all together.
9. Pour into a 9″ x 13″ baking pan greased with the butter
10. Top with remaining sauce and cheese mixture
11. Cover loosely with foil and bake in a pre heated 350 degree oven for 30 minutes, remove the foil and continue to bake for 15 minutes. I like mine well done so I leave it in longer.

Note: draining the Ricotta is critical in making a non watery ziti. Empty the ricotta into a piece cheese cloth, and squeeze the water out.

Daniel Mancini

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