Ree Drummond's Baked Ziti layers pasta with beef and Italian sausage sauce, and plenty of melty cheese for the ultimate crowd-pleasing convenience meal.
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Take one sassy former city woman, her hunky rancher hubby, a band of cute kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Leader Female. The Pioneer Lady is an open invitation into Ree Drummond's life: The award-winning blogger and very popular cookbook author concerns Food Network and shares her special brand name of home cooking, from throw-together suppers to stylish celebrations. The series, set versus the fish story of life in your home on the variety, is the next finest thing to really resting on a stool in Ree's kitchen area.
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Baked Ziti
DISH COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr 35 minutes (includes standing time).
Active: 30 min.
Yield: 12 servings.
Components.
2 tablespoons olive oil.
3 cloves garlic, minced.
1 large onion, diced.
1 pound hamburger.
1 pound Italian sausage.
2 14.5-ounce cans tomato sauce or marinara sauce.
One 28-ounce can entire tomatoes with juice.
2 teaspoons Italian seasoning.
1/2 teaspoon red pepper flakes.
Salt and newly ground black pepper.
1 pound ziti.
1 1/2 pounds mozzarella, grated.
One 15-ounce tub whole-milk ricotta.
1/2 cup grated Parmesan.
2 tablespoons sliced fresh parsley, plus more for scattering.
2 eggs.
Directions.
Heat the olive oil in a pot over medium heat. Add the garlic and onions and saute till starting to soften, 3 to 4 minutes. Include the hamburger and sausage and cook until browned. Drain pipes off almost all of the fat, leaving a bit behind for flavor and moisture. Add the tomato sauce, tomatoes, Italian seasoning, red pepper flakes and some salt and pepper. Stir, give a simmer and simmer for 25 to 30 minutes. Eliminate 3 to 4 cups of the cooked sauce to a bowl to cool off.
Bring a big pot of water to a boil and add some salt. Cook the ziti until not quite al dente.
Preheat the oven to 375 degrees F.
In a bowl, mix 2 cups of the grated mozzarella, the ricotta, Parmesan, parsley, eggs and some salt and pepper. Stir together simply a couple of times (do not mix entirely).
Drain the pasta and rinse under cool water to stop the cooking and cool it down. Put it into the bowl with the cheese mixture and toss to slightly integrate (there should still be big lumps). Add the cooled reserved meat sauce and toss to integrate.
Include half the covered pasta to a large casserole meal or lasagna meal. Spoon half of the remaining sauce over the top, then top with half the remaining mozzarella. Repeat with another layer of the coated pasta and the staying sauce and mozzarella.
Bake till bubbling, about 20 minutes. Let stand 5 minutes before spraying with chopped parsley to serve.
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Ree Drummond's 5-STAR Cheesy Baked Ziti The Leader Lady|Food Network.
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