2 tablespoons olive oil
3 cloves garlic, minced
1 big onion, diced
one pound ground beef
one pound Italian sausage
Two 14.5-ounce cans tomato sauce or marinara sauce
1 28-ounce can entire tomatoes with juice
two teaspoons Italian seasoning
one/two teaspoon red pepper flakes
Salt and freshly ground black pepper
1 1/2 pounds mozzarella, grated
A single 15-ounce tub entire-milk ricotta
one/two cup grated Parmesan
two tablespoons chopped fresh parsley, plus far more for sprinkling
- Heat the olive oil in a pot more than medium heat. Add the garlic and onions and saute until starting to soften, 3 to 4 minutes. Add the ground beef and sausage and cook right up until browned. Drain off practically 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, carry to a simmer and simmer for 25 to thirty minutes. Eliminate 3 to four cups of the cooked sauce to a bowl to awesome down.
- Carry a massive pot of water to a boil and add some salt. Cook the ziti till not very al dente.
- Preheat the oven to 375 degrees F.
- In a bowl, combine 2 cups of the grated mozzarella, the ricotta, Parmesan, parsley, eggs and some salt and pepper. Stir collectively just a couple of times (do not combine totally).
- Drain the pasta and rinse beneath awesome water to end the cooking and great it down. Pour it into the bowl with the cheese mixture and toss to somewhat mix (there ought to still be big lumps). Add the cooled reserved meat sauce and toss to combine.
- Add half the coated pasta to a massive casserole dish or lasagna dish. Spoon half of the remaining sauce more than the top, then prime with half the remaining mozzarella. Repeat with yet another layer of the coated pasta and the remaining sauce and mozzarella.
- Bake until finally bubbling, about 20 minutes. Let stand five minutes before sprinkling with chopped parsley to serve.
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