Time 2h25m Yield 12 servings. Number Of Ingredients 18 Steps:
In a large saucepan, cook the beef, sausage, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce, bay leaf, Italian seasoning, basil, sugar, salt, pepper flakes and pepper., Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Uncover; simmer 15-30 minutes longer or until sauce reaches desired thickness. Discard bay leaf. Cool., Meanwhile, cook pasta according to package directions; drain. In a large bowl, combine 1 cup sauce mixture, 1 cup mozzarella cheese, 1/4 cup Romano cheese, 1/4 cup Parmesan cheese and pasta., Spread 1-1/2 cups sauce mixture into a greased 13x9-in. baking dish. Dot with 1/2 cup ricotta cheese. Top with pasta mixture. Pour remaining sauce mixture over the top. Dot with remaining ricotta cheese. Sprinkle with remaining mozzarella, Romano and Parmesan cheeses., Cover and bake at 350° for 20 minutes. Uncover; bake 20-25 minutes longer or until bubbly.
Time 1h15m Number Of Ingredients 12 Steps:
Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes. In medium bowl, stir together ricotta, sour cream, egg & Italian seasoning. Spray one jumbo or two large aluminum foil pans with cooking spray. Layer ingredients as follows: Half of the sauce Half of the ziti Half of the Provolone cheese, Half of the mozzarella Layer remaining sauce, ziti, provolone & mozzarella. Spread all of ricotta/sour cream mixture on top. Sprinkle parmesan on top. Bake at 350 degrees until bubbly. IF FREEZING: Assemble (but do not cook) ziti. Wrap well, label, and freeze. TO COOK FROM FROZEN: Place in fridge to thaw a few days before serving. Bake at 350 until bubbly. Allow to rest at least a half hour before serving.
Time 1h25m Yield 8 Number Of Ingredients 17 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish. Bring a large pot of water to a boil. Add 1 tablespoon kosher salt to the boiling water and stir in pasta. Cook until just about tender to the bite, about 8 minutes (or 1 to 2 minutes less than package instructions). At the same time, heat a large, deep skillet or saucepan over medium-high heat. Add sausage and beef and cook, crumbling with the back of a spoon, until browned, about 5 minutes. Add onion, garlic, 3/4 teaspoon salt, 1/2 teaspoon pepper, and pepper flakes; cook until onion is translucent and softened, 3 to 5 minutes. Drain pasta and return to the pot. Add about 1/2 cup marinara; toss to coat and let sit until needed. Add remaining marinara sauce to the browned meat mixture. Pour 1/4 cup water into each jar, shake to release any leftover sauce in the jar, and pour into the skillet. Stir and bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, for 10 minutes. Stir ricotta cheese, 1/2 cup Parmesan cheese, egg, parsley, basil, and remaining 1/4 teaspoon each salt and pepper together in a bowl. Add 2 cups meat sauce to the pasta; toss to coat. Spread 1/2 cup meat sauce into the bottom of the prepared baking dish. Add ½ of the pasta mixture and top with 2 cups meat sauce. Lightly dollop and spread ricotta mixture over the top and sprinkle evenly with 1 1/2 cups mozzarella cheese. Add remaining pasta mixture, remaining meat sauce, and remaining mozzarella on top. Sprinkle evenly with remaining 1/4 cup Parmesan. Bake in the preheated oven until golden and bubbly, 25 to 30 minutes. Let stand 10 minutes before serving.
Time 2h20m Yield 10 Number Of Ingredients 15 Steps:
Cut down the length of each sausage with a sharp knife. Remove and discard casings. Heat olive oil in a large saucepan set over high heat. Add sausages and onion. Cook, stirring occasionally and breaking up with a spatula, until the sausage begins to brown, and the onion turns translucent, 5 to 7 minutes. Add oregano, thyme, and rosemary and cook for 1 minute more. Pour in marinara sauce. Pour 1 cup water into each jar to rinse out remaining sauce; add to the saucepan. Stir together and bring sauce to a simmer. Reduce the heat to medium-low, and let simmer, stirring occasionally, for 1 hour. Taste for seasoning and adjust if needed. Turn off heat and reserve until needed. Before using, skim any excess fat that rises to the surface. While sauce simmers, bring a large pot of generously salted water to a boil. Add ziti and cook, stirring occasionally, for 1 or 2 minutes less than the directions on the package call for, about 8 minutes. Drain well and transfer into a large mixing bowl. Carefully add the meat sauce and stir until thoroughly combined. Let rest for 5 minutes. Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Grease a large 9x15-inch or 9x13-inch casserole dish with a drizzle of olive oil. Use a slotted spoon to transfer half of the pasta and sauce mixture to the prepared dish, then use a spatula to even out into a uniform layer. Top with 1/2 of the ricotta cheese, 1/2 of the mozzarella cheese, and then 1/2 of the grated Pecorino Romano cheese, being sure to distribute evenly. Top with the rest of the pasta and sauce mixture and give the pan a little shake to settle the sauce. Repeat the cheese application. Bake in the center of the preheated oven until the cheese is melted and the casserole is piping hot, 30 to 35 minutes. Remove from the oven and let cool 10 to 15 minutes before serving. Top with parsley.
