I’m Never Making Baked Ziti Any Other Way AGAIN

By Chef Billy Parisi · 90 min

Ingredients

Instructions

1. Preheat the oven to 375°F (190°C).
2. Heat 3 tablespoons olive oil in a large Dutch oven over medium-high heat for 60 to 90 seconds. Add the sausage and beef, spread it flat and leave it for 3 to 4 minutes without stirring. Break it up and cook 1 to 2 more minutes until just done. Season with salt and pepper, then set aside.
3. In the same pot, add 1 tablespoon olive oil and the diced onion, season lightly with salt, and sauté 5 minutes until lightly browned. Lower the heat to low and cook 10 minutes, stirring now and then, until well browned. Stir in the garlic and cook 30 to 45 seconds.
4. Deglaze with the white wine over medium heat and reduce until only a few tablespoons remain. Add the tomatoes, the basil sprig, salt and pepper, and stir. Rinse the tomato cans out with a little water and add that too. Return the meat to the pot, stir in the balsamic vinegar, and simmer on low to medium heat for 30 minutes.
5. Meanwhile, mix the minced basil, ricotta, the remaining 2 tablespoons olive oil, salt and pepper in a bowl for 1 to 2 minutes until smooth. Set aside.
6. When the sauce has 5 to 7 minutes left, cook the ziti in boiling salted water for 6 to 7 minutes, until just before al dente. Drain.
7. Toss the drained pasta in a large bowl with two-thirds of the fontina, provolone and sauce.
8. Spread about ¾ cup of the remaining sauce over the bottom of a 13x9-inch dish. Add half the pasta and gently press it flat. Spread the ricotta mixture over it and sprinkle with ¼ cup Parmigiano Reggiano.
9. Top with the rest of the pasta and press gently flat. Spread another ¾ cup of sauce on top, then sprinkle with the remaining fontina, provolone and Parmigiano Reggiano.
10. Bake on a middle rack at 375°F for 30 to 35 minutes, until the cheese is melted and browned on top. Serve with the leftover sauce.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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