Ingredients:

  • 2 Tbsp Olive Oil
  • 1 lb Ground Beef (80/20 blend)
  • 1/2 lb Italian Sausage (casings removed)
  • 1 large Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 1 (28 oz) can Crushed Tomatoes (San Marzano preferred)
  • 1 (15 oz) can Tomato Sauce
  • 1/2 cup Dry Red Wine (e.g., Chianti)
  • 1 tsp Dried Oregano
  • 1/2 tsp Dried Basil
  • 1 Bay Leaf
  • 1 tsp Granulated Sugar
  • Salt and freshly ground Black Pepper, to taste
  • 1 lb Ziti or Penne pasta
  • 15 oz Whole Milk Ricotta Cheese
  • 1 large Egg, lightly beaten
  • 1/2 cup grated Parmesan Cheese, plus extra for topping
  • 1/4 cup fresh Parsley, finely chopped
  • 1/4 cup fresh Basil, finely chopped
  • 1/4 tsp ground Nutmeg
  • 2 cups Low-Moisture Mozzarella Cheese, shredded
  • 2 Tbsp Unsalted Butter, cut into small dots

Instructions:

  1. Start the Ragu: Heat olive oil in a Dutch oven over medium-high heat. Brown the ground beef and sausage, breaking it up well. Drain off excess fat.
  2. Aromatics: Reduce heat to medium. Add the diced onion and sauté until softened (about 5-7 minutes). Add the minced garlic and cook until fragrant (about 1 minute).
  3. Deglaze & Simmer: Pour in the red wine (if using) and scrape up any browned bits. Stir in crushed tomatoes, tomato sauce, oregano, basil, bay leaf, and sugar. Season well. Bring to a simmer, then reduce heat to low, cover slightly, and let the sauce bubble gently for at least 45 minutes, stirring occasionally. Remove the bay leaf when finished.
  4. Cook the Pasta: While the sauce simmers, bring a large pot of heavily salted water to a rolling boil. Cook the ziti 2 minutes less than the package directions (very al dente). Drain well.
  5. Prepare the Ricotta Filling: In a large bowl, combine the ricotta, beaten egg, 1/2 cup Parmesan, chopped parsley, basil, nutmeg, salt, and pepper. Mix thoroughly.
  6. Assemble Layer One: Preheat oven to 375°F (190°C). Spread a thin layer (about 1 cup) of ragu over the bottom of a prepared 9x13 inch baking dish.
  7. Combine Pasta & Ricotta: Add the drained, slightly undercooked ziti directly into the bowl with the ricotta mixture. Toss gently until every piece of pasta is coated.
  8. Layering: Spread half of the pasta/ricotta mixture evenly over the base sauce. Top this layer with 1/3 of the shredded mozzarella. Spoon half of the remaining ragu evenly over the cheese.
  9. Final Layers: Top with the remaining pasta/ricotta mixture. Pour the rest of the ragu over the top, ensuring most of the pasta is covered. Sprinkle with the remaining mozzarella and extra Parmesan. Dot the top with small pieces of butter.
  10. Bake: Bake uncovered for 25–30 minutes, or until the sauce is bubbling vigorously and the cheese topping is golden brown.
  11. Rest & Serve: Let the Million Dollar Baked Ziti rest on the counter for 10–15 minutes before slicing and serving.