Description
Cheesy, baked goodness.
Ingredients
Scale
- 1 pound short cut pasta (I use ziti rigati)
- 1 pound ground sirloin or ground beef
- 15 ounces whole milk ricotta
- 2 cups mozzarella and provolone, shredded
- 1 cup fontina, shredded (if you can’t find fontina, replace with mozzarella)
- ½ cup parmigiano reggiano, grated
- 32 ounces marinara sauce (store bought or homemade)
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon onion powder
- 2 teaspoons kosher salt
- Black pepper to taste
- ½ teaspoon oregano or italian seasoning (optional)
- Basil and flaky salt for topping (optional)
Instructions
- Shred your cheeses: 2 cups mozzarella and provolone, 1 cup fontina, and ½ cup parmigiano reggiano. Mix the cheeses together.
- Bring a large pot of water to a boil, heavily salt the water, and cook your pasta until just al dente according to the instructions on the box.
- Preheat your oven to 350°F.
- In the meantime, in a large, deep skillet over medium heat, add 1 tablespoon olive oil.
- Brown 1 pound ground sirloin and season with 1 teaspoon onion powder, 2 teaspoons salt, and black pepper to taste.
- When the meat is fully browned, drain the majority of the fat.
- Stir in 3 cloves minced garlic until fragrant, 1-2 minutes.
- Pour in 32 ounces marinara sauce. Rinse the jar with water (pasta water if you have enough) and add ½ cup of the liquid from the jar. Add in ½ teaspoon oregano if using. Taste for salt, depending on the marinara sauce you use, you may or may not need additional salt. I typically add at least 1 teaspoon.
- Turn the heat to low and let the meat sauce come to a simmer, 8-10 minutes.
- Turn off the heat.
- Drain your cooked pasta and add directly to the sauce. Stir until combined.
- Slowly add in scoops of ricotta cheese and lightly mix to avoid stirring the cheese completely into the sauce.
- In a 9×13 deep dish, add ? of your pasta and sauce mixture. Top with ? of your cheese mixture.
- Repeat for 3 layers: pasta and sauce mixture, cheese, ensuring to end with cheese as your top layer.
- Cover with foil and bake in a preheated 350°F oven for 20-25 minutes.
- Remove foil and bake uncovered for an additional 10 minutes. For a more golden and bubbly top, broil 1-2 minutes watching closely for desired color.
- Top with torn pieces of basil and flaky salt and serve!
Notes
To make ahead, stop at step 14. Let come to room temperature and store tightly wrapped in the fridge. I do a layer of plastic wrap followed by foil. Take the pan out at least 1 hour before baking. Cover with foil and bake for 1 hour or until warmed through. I use a meat thermometer to check the center is at least 160°F. Broil for 1-2 minutes to achieve desired color.
I use a 9×13 or 4 quart baking dish.
- Prep Time: 35 minutes
- Cook Time: 35 minutes
- Category: Mains
- Method: Stovetop, Oven
- Cuisine: Italian American