The Cheesiest Baked Pasta Ever (Baked Ziti 2 Ways)


The Cheesiest Baked Pasta Ever (Baked Ziti 2 Ways)

Ah yes, lasagna’s cousin… or well not really but this is a much easier, arguably cheesier, casserole style pasta dish that is full of well… lots of cheese, rich meaty tomato sauce, and of course ziti pasta. But we are taking it several steps further to take it far beyond what it normally is.

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Ingredients Needed:
Normal Version:
– 1 pound (450g) italian sausage
– 1/2 pound (225g)ground beef
– salt and pepper to taste
– 1 pound (450g) store-bought ziti (pasta shape)
– 1 large sweet onion, finely diced
– 4 cloves garlic
– 1 1/2 (24 oz )can crushed tomatoes
– 14 oz (400g) mozzarella, low skim
Р4oz (113g) parmigiano 
– 15 oz (425g) tub full fat ricotta

Fancy Quattro formaggio Version:
– 2 pounds (905g) boneless pork shoulder
– 1/2 pound (225g) boneless beef short ribs
– 1/4 pound (113g) prosicutto sliced
– 4oz (113g) guanciale, fine diced
– 2 shallots, fine diced
– 2.5 teaspoons fennel seeds, toasted and blend into powder
– 1.25 teaspoons red pepper flakes
– 1 tablespon finely chopped rosemary
– 1 24 oz can crushed tomatoes
– 1 6oz can tomato paste
– 1/2 cup beef broth (we have)
– Homemade/Nice shaped pasta
– picual olive oil
– 3 oz (85g) grana padano
– 3 oz (85g) pecorino romano
– 12 oz (340g) scamorza
– 15 oz tub full fat ricotta
– 3 tablespoons chiffonade basil
– additional grated grana padano for topping
– additional basil for topping

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