Baked Ziti with Ricotta and Italian Sausage

There is nothing more comforting than this Baked Ziti loaded with ground beef and Italian sausage, sprinkled with fresh basil, and swirled with creamy ricotta cheese. Fresh herbs make all the difference, but the dried Italian seasoning really packs a punch as well. If you like, you can even add a pinch of red pepper flakes. I like to stir fresh baby spinach into the ground beef when its finished cooking, wilting the spinach ever so slightly and adding a nice bit of greenery to the meal. This ziti is super saucy and creamy and loaded with salty parmesan and mozzarella. It serves a crowd, but make sure you get there first so you can get first dibs on those lovely edges where the noodles and cheese get a bit crunchy! 

Baked Ziti with Ricotta and Italian Sausage

Serves: 6-8

Ingredients:

• 16 oz. ziti, penne, or (my favorite) Pennoni pasta, cooked according to package instructions
• 1 tablespoon olive oil
• 1 lb. Italian Sausage
• 1 lb. ground beef
• 8 oz. baby Spinach, optional
• 15 oz. ricotta cheese
• 1 egg
• 1 cup mozzarella cheese plus 1 cup for topping
• ½ cup freshly grated Parmesan cheese, plus ½ cup for topping
• ½ cup loosely packed fresh basil leaves, minced
• ¼ cup fresh Italian parsley, finely minced
• 1 ½ teaspoon Italian seasoning, or a combination of dried basil and oregano
• Salt and Pepper
• 24.5 oz. jar marinara sauce
• Garnish with fresh basil, if desired

Directions:

1. Preheat the oven to 375 degrees and grease a 9×13 in baking dish with room temperature butter.
2. In a large sauté pan, heat the olive oil over medium heat. Add the ground beef and sausage and cook, breaking up the meat with a wooden spoon, until fully cooked through, about 5-6 minutes. Once the meat is fully cooked, add the spinach, if using, and cook until the spinach wilts. Drain the meat if there is too much grease in the bottom of the pan. 
3. In a separate bowl, gently mix together the ricotta, egg, 1 cup mozzarella and ½ cup Parmesan cheese, basil and parsley, Italian seasoning, 1 teaspoon salt, and ½ teaspoon freshly ground pepper, just until everything is evenly dispersed.
4. Stir the ricotta mixture into the cooked pasta and mix until the pasta is fully coated. Stir in the cooked ground beef mixture, and then, the jarred marinara sauce. 
5. Pour the pasta into the prepared baking dish. Sprinkle with the remaining 1 cup mozzarella cheese and ½ cup Parmesan. Bake for 30 minutes, until the top is golden brown. Remove from oven and let cool for 5-10 minutes. Serve warm, although it does reheat wonderfully, in the oft chance you have any leftovers!
   

Related Recipes: