Ree describes this dish as messy, gooey, and decadent—which is exactly what comfort food should be!
Ingredients
- 2 tbsp.
olive oil
- 1
whole large onion, diced
- 3
cloves garlic, minced
- 1 lb.
Italian sausage
- 1 lb.
ground beef
- 28 oz.
can whole tomatoes, with juice
- 2
14.5 oz. cans tomato sauce or marinara sauce
- 2 tsp.
Italian seasoning
- 1/2 tsp.
red pepper flakes
-
Kosher salt, to taste
-
Ground pepper, to taste
- 16 oz.
ziti or mostaccioli, cooked until not quite al dente
- 15 oz.
tub whole milk ricotta cheese
- 1 1/2 lb.
mozzarella cheese, grated and divided
- 1/2 c.
grated parmesan cheese
- 1
whole egg
-
Fresh minced parsley
Description
- Heat the olive oil in a pot over medium heat. Add the onion and garlic and sauté for several minutes, or until starting to soften. Add the Italian sausage and ground beef and cook until browned. Drain off fat, leaving a bit behind for flavor and moisture.
- 2Add the tomatoes, tomato juice, salt, pepper, Italian seasoning, and red pepper flakes. Stir and simmer for 25 to 30 minutes. After that time, remove 3 to 4 cups of the sauce to a different bowl to cool down.
- 3Preheat oven to 375˚.
- 4Mix together the ricotta cheese, 2 cups of the grated mozzarella, parmesan, egg, salt, and pepper in a separate bowl. Stir together just a couple of times (do not mix completely).
- 5Drain the pasta and rinse under cool water to stop the cooking and cool it down. Pour it into the bowl with the cheese mixture and toss to slightly combine (there should still be large lumps.) Add the cooled meat sauce and toss to combine.
- 6Add half of the coated pasta to a large casserole dish. Spoon half of the remaining sauce over the top, then top with half of the remaining mozzarella cheese. Repeat with another layer of the coated pasta, the sauce, and the mozzarella. Bake for 20 minutes, or until bubbling. Remove from oven and let stand 5 minutes before serving. (Sprinkle chopped parsley over the pasta before serving!)
