Baked Ziti Recipe

The other week, we had my husband’s teenage cousin for a visit. We had an awesome time with her, and I think the biggest joy for me was not having to coax someone to eat. I am no longer scared of having teenagers if it means all the food I put on a plate gets eaten, and I don’t have to sing a song or make up stories about the food.

This one she had second helpings of, and requested the leftovers for lunch the next day. She requested that this was an MMB recipe post soon (her other favorite will be posted next week!), and I felt like I had to oblige. She plans to bribe her little sister to make this one for her soon. I know that sibling story well…remember last week’s banana bread?!

Before jumping into this recipe…I have to say this one is not a pretty one, but it is delicious. 

Baked Ziti

   1 lb. ziti macaroni

  2 lbs. Ricotta cheese

  1 lb. Mozzarella cheese

  2 eggs (well beaten)

  1/2 c. Parmesan cheese

  1 tbsp. parsley

  1 1/2 tsp. salt

  1 tsp. pepper

  2 lg. jars tomato gravy (homemade tomato sauce can be used, I prefer a chunkier sauce)

  1 lb. sweet sausage

  1 lb. ground beef

 

1. Cook macaroni al dente with tablespoon salt. Drain, run cold water over and set aside.

2. Cook ground beef until brown, drain. At the same time, take the casing off sausage, cut into small chunks; cook, drain off fat. Set aside.

3. Blend all cheeses; add eggs, salt, and pepper.

4. In large baking pan (Pyrex or throw-away tin) coat bottom with tomato gravy. Add layer of macaroni. Add layer of cheese mixture. Add meat (some of each). Repeat layers. You can also do what I do when I am feeling pretty lazy, which is mix everything together and it is a big cheesy mess. That is just how we like it in this house (see…its not a pretty meal, but just a delicious one).

5. Put plastic wrap, and then foil over. Freeze.

6. When ready to eat: defrost, Add Parmesan to top. Bake 325 degrees for 45-60 minutes.

This one is a VERY easy one to double or triple.