Ingredients:

  • 1 lb Ziti or Penne Rigate pasta
  • 1 lb Ground Italian Sausage
  • 1 lb Lean Ground Beef (85/15)
  • 48 oz Marinara Sauce
  • 3 cloves Garlic, minced
  • 1 tsp Dried Oregano
  • 15 oz Whole Milk Ricotta Cheese
  • 1 Large Egg, lightly beaten
  • 1/4 cup Heavy Cream
  • 1 cup Freshly Grated Parmesan Cheese, divided
  • 1/2 cup Pecorino Romano cheese
  • Fresh Basil leaves for garnish

Instructions:

  1. Sear the meat. In your Dutch oven, brown the Italian sausage and ground beef over medium high heat until you see charred, crispy bits forming on the bottom.
  2. Sauté the aromatics. Add the minced garlic and oregano to the meat. Cook for 60 seconds until the scent of toasted garlic fills the room.
  3. Simmer the sauce. Pour in the 48 oz of marinara. Turn the heat to low and let it bubble gently for 10 minutes to marry the flavors.
  4. Boil the pasta. Cook the ziti in a massive pot of salted water for exactly 2 minutes less than the package 'al dente' instructions.
  5. Prepare the ricotta cream. In a medium bowl, whisk the ricotta, egg, heavy cream, half of the Parmesan, until the mixture is velvety and pale green.
  6. Combine pasta and sauce. Drain the ziti and toss it directly into the pot with the meat sauce. Stir well to ensure every tube is filled with sauce.
  7. Layer the foundation. Spread half of the pasta mixture into your 9x13 baking dish.
  8. Add the cheese core. Dollop the ricotta mixture over the pasta, then sprinkle with 1 cup of the mozzarella. Use a spoon to swirl it slightly into the sauce.
  9. Finish the layering. Pour the remaining pasta over the top, then cover with the rest of the mozzarella, Parmesan, and Pecorino Romano.
  10. Bake and brown. Place in a 375°F (190°C) oven for 30 minutes covered with foil, then 10 minutes uncovered until the cheese is bubbling and sporting golden brown spots.