Baked Ziti with Ricotta and Mozzarella

Ingredients

• 1 lb ziti
• 1 lb Italian sausage, casings removed
• 1 lb ground beef, 85 percent lean
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1 can crushed tomatoes, 28 oz
• 1 can tomato sauce, 15 oz
• 2 tbsp tomato paste
• 2 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp red pepper flakes
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp granulated sugar
• 15 oz whole-milk ricotta cheese
• 1 large egg
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 1 lb low-moisture mozzarella, shredded

Before you cook

• Dice the onion and mince the garlic.
• Take the sausage out of its casings.
• Shred the mozzarella and grate the Parmesan.
• Chop the fresh basil.
• Grease a deep 9-by-13-inch baking dish.

Steps

1. Brown the sausage and ground beef together in a large pot over medium-high heat for 10 minutes, breaking up the meat.
2. Pour off all but 2 tablespoons of the rendered fat.
3. Add the onion and cook for 6 minutes, until soft.
4. Add the garlic and tomato paste and cook for 2 minutes, stirring, until the paste turns brick red.
5. Pour in the crushed tomatoes and the tomato sauce.
6. Stir in the oregano, dried basil, red pepper flakes, salt, pepper, and sugar.
7. Simmer the sauce uncovered over low heat for 30 minutes, stirring occasionally, until it thickens and darkens.
8. Heat the oven to 375 degrees Fahrenheit.
9. Bring a large pot of salted water to a boil.
10. Cook the ziti for 3 minutes less than the package direction, so it is still firm at the core.
11. Drain the ziti and return it to its pot.
12. Stir the ricotta, egg, Parmesan, and fresh basil together in a bowl.
13. Pour about two thirds of the meat sauce over the drained ziti and toss until every tube is coated.
14. Spread half the sauced ziti in the greased dish.
15. Drop spoonfuls of the ricotta mixture across that layer, leaving gaps rather than spreading it smooth.
16. Scatter 1 1/2 cups of the mozzarella over the ricotta.
17. Add the remaining ziti and top it with the rest of the meat sauce.
18. Scatter the remaining mozzarella over the surface.
19. Cover the dish with foil and bake for 25 minutes.
20. Remove the foil and bake for 20 minutes more, until the cheese is bubbling and browned in patches.
21. Rest the ziti for 15 minutes before cutting so the layers hold.