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Ingredients
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1 pound bulk mild Italian sausage
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1 pound ground beef
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2 (14.5 ounce) cans tomato sauce
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1 (28 ounce) can whole peeled tomatoes with juice
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½ cup diced white onion
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3 cloves garlic, minced
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2 teaspoons Italian seasoning
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1 teaspoon dried basil
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1 teaspoon white sugar
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½ teaspoon red pepper flakes
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1 (16 ounce) package ziti pasta
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1 (15 ounce) container whole-milk ricotta cheese
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4 cups shredded mozzarella cheese, divided
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½ cup grated Parmesan cheese
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1 large egg, beaten
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2 tablespoons chopped flat-leaf (Italian) parsley, or to taste
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½ teaspoon ground black pepper
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12 slices provolone cheese
Directions
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Heat a large pot over medium-high heat. Cook and stir sausage and ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add tomato sauce, whole tomatoes with juice, onion, garlic, Italian seasoning, basil, sugar, and red pepper flakes; bring to a simmer. Reduce heat to medium-low and simmer for 30 minutes to 1 hour. Turn off the heat. Transfer 3 cups sauce to a bowl and leave remaining sauce in the pot; allow to cool while you prepare ziti.
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Preheat the oven to 375 degrees F (190 degrees C).
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Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain ziti and rinse under cool water to stop it from cooking.
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Combine ricotta, 2 cups mozzarella, Parmesan, egg, 2 tablespoon parsley, and pepper in a bowl; stir together with a few turns but do not mix completely. Pour drained ziti into the bowl and toss until slightly combined with large lumps. Add the reserved 3 cups meat sauce and toss to combine.
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Place 1/2 of the pasta mixture into a 9x13-inch casserole dish. Spoon 1/2 of the remaining sauce over top, layer with 6 slices of provolone and 1 cup mozzarella. Repeat layers: pasta mixture, remaining sauce, 6 slices provolone, and 1 cup mozzarella. Cover with foil.
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Place on a baking sheet and bake in the preheated oven until bubbling, 30 to 40 minutes. Remove foil and bake until cheese is fully melted and slightly browned, 5 to 10 more minutes. Remove from the oven and sprinkle with parsley. Let stand 5 minutes before serving.
Nutrition Facts (per serving)
593 | Calories |
32g | Fat |
37g | Carbs |
39g | Protein |
Nutrition Facts | |
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Servings Per Recipe 12 | |
Calories 593 | |
% Daily Value * | |
Total Fat 32g | 40% |
Saturated Fat 16g | 80% |
Cholesterol 111mg | 37% |
Sodium 1030mg | 45% |
Total Carbohydrate 37g | 14% |
Dietary Fiber 2g | 8% |
Total Sugars 4g | |
Protein 39g | 78% |
Vitamin C 8mg | 9% |
Calcium 692mg | 53% |
Iron 4mg | 21% |
Potassium 526mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.