I did not use ziti to make this Baked Ziti.
I used Mostaciolli.
I’m truly sorry for this transgression. It’s just that Mostaciolli is
all I had, and I did not want to call this dish “Baked Mostaciolli.”
Just doesn’t have the same ring to it.
The next thing I need to say is this:
Oh my ever-loving goodness, is this good.
Baked Ziti is a classic baked pasta dish. It’s basically some kind of
tomato or meat sauce baked in a dish with some kind of cheese and, of
course, ziti noodles—unless you’re me, then you use mostaciolli noodles.
Some people just use tomato/marinara sauce. That, of course, would
never fly in this house. There must be meat. Meat there must be. As for
the cheese, some people use only mozzarella, while others prefer use a
gooey cheese mixture stirred throughout.
I’m in the latter camp. I like baked ziti to be almost like lasagna that forgot to use lasagna noodles. Messy. Gooey. Decadent.
Ridiculous. In every good sense of the word.
Start by mincing up some garlic.
And dice some onion.
Then
throw the onion and garlic in a pot with some olive oil over medium
heat. Stir them around and cook them for a few minutes, just long enough
for the house to smell so good that everyone runs into the kitchen,
embraces you, and says “What’s for dinner, darling mother and wife?
We’re ready to eat.”
And then you yell “Psyche!” and then you cackle in a very evil manner.
Grab some of that there Italian sausage. (Pronounced “Eye-talian”)…
And mash it in the pot with the onions and garlic. 
Throw in some hamburger, too.
Or just use sausage!
Or just use hamburger!
It’s a free country, Maynard!
Sorry I called you Maynard.
I’m also monumentally sorry about all the exclamation points.
Stir it around until the meat’s all brown.
Drain
off the fat (but please leave a little bit to make sure the whole baked
dish is nice and moist and oh-so-decadent) and pour in a big ol’ can of
whole tomatoes…
And a regular ol’ can or two of tomato sauce.
You could also just throw in a couple of jars of prepared marinara sauce. But I love the chunks of ‘maters.
Stir it around and add some salt and pepper. 
Throw in some Italian seasoning…or whatever mix of things like parsley, basil, oregano, etc., that you want.
And for a little spice…red pepper flakes!
Then just let the sauce simmer on low.
While the sauce is simmering, bawl up some mostaciolli.
Drain
it just before it reaches the al dente stage. It’s going to bake in the
oven later, so you want it to have a fighting chance to have some bite
when it’s done. 
The sauce looks good!
So spoon a good three or four cups of the sauce into a separate bowl to cool off a bit.
You’ll see why in approximately 1.0293874 minutes.
Meantime, make the cheese mixture. Use your very scary hand that resembles a naked chicken to grab a tub of ricotta. 
Plop it into a bowl, then laugh when it plops into the bowl in one piece.
Hahahahahahaha!
Hahaha!
Haha.
Ha.
I fell better now.
Grate a bunch of mozzarella…
And throw it into the bowl.
Next, add a bunch of Parmesan/Romano/Asiago…anything in that family, or a combination of the three.
Crack in an egg and add some salt and pepper. 
Then give it a few stirs. Not enough to totally mix it together—you want big clumps of ricotta still intact. 
Throw in the (cooled, rinsed) pasta…
And toss it in the cheese mixture—again, don’t mix the heck out of it. Just toss. Toss peacefully.
Now just pour on the sauce that’s been cooling.
I love life.
Toss it as you go…
And add some more if you think it needs it. You want it to be really creamy, but really saucy too.
Not to be picky or anything!
Ha.
Now, pour half the coated pasta into a very big, very honkin’ casserole dish.
Spoon some extra sauce over the top…
Then grate some more mozzarella and sprinkle it over the sauce.
Add the rest of the pasta, packing it down a bit after you add it.
Then spoon on the rest of the sauce…
And add more mozzarella.
Actually, have your daughter add more mozzarella.
Then check her fingernails and say, “Ew! Grody, man.”
Then listen to her retort, “I learned it from you, mom.”
Then cry and imagine a different way of life. One that involves lovely fingernails and pantyhose.
Then put all of those thoughts out of your mind. It’s best not to go there.
Bake it in the oven until it’s nice and bubbly and awesome!
Then sprinkle on some chopped fresh parsley if you have it.
Or don’t, if you don’t have it. I’m easy.
Come and get it! 
Yum.
You can also try slicing it into squares…but it needs to sit and set a bit first. 
Have I mentioned this is delicious?
You’ll like it.
You’ll love it!
You’ll devour it.
Here’s the recipe:
Recipe
Baked Ziti
- Prep Time:
- 15 Minutes
- Difficulty:
- Easy
- Cook Time:
- 45 Minutes
- Servings:
- 12 Servings
- 2 Tablespoons Olive Oil
- 3 cloves Garlic, Minced
- 1 whole Large Onion, Diced
- 1 pound Italian Sausage
- 1 pound Ground Beef
- 1 can (28 Oz. Size) Whole Tomatoes, With Juice
- 2 cans (14.5 Ounce) Tomato Sauce Or Marinara Sauce
- 2 teaspoons Italian Seasoning
- 1/2 teaspoon Red Pepper Flakes
- Salt And Pepper, to taste
- 16 ounces, weight Ziti Or Mostaciolli, Cooked Until Not Quite Al Dente
- 1 tub (15 Oz. Size) Whole Milk Ricotta Cheese
- 1-1/2 pound Mozzarella Cheese, Grated
- 1/2 cup Grated Parmesan Cheese
- 1 whole Egg
- Fresh Minced Parsley
Heat olive oil in a pot over medium heat. Add onions and garlic and
saute for several minutes, or until starting to soften. Add Italian
sausage and ground beef and cook until browned. Drain off fat, leaving a
bit behind for flavor and moisture.
Add tomatoes, tomato juice, salt, pepper, Italian seasoning, and red pepper flakes. Stir and simmer for 25 to 30 minutes. After that time, remove 3 to 4 cups of the sauce to a different bowl to cool down.
Preheat oven to 375 degrees.
In a separate bowl, mix together the ricotta cheese, 2 cups of the grated mozzarella, Parmesan, egg, and salt and pepper. Stir together just a couple of times (do not mix completely).
Drain the pasta and rinse under cool water to stop the cooking and cool it down. Pour it into the bowl with the cheese mixture and toss to slightly combine (there should still be large lumps.) Add the cooled meat sauce and toss to combine.
Add half the coated pasta to a large casserole dish or lasagna dish. Spoon half of the remaining sauce over the top, then top with half the remaining mozzarella cheese. Repeat with another layer of the coated pasta, the sauce, and the mozzarella.
Bake for 20 minutes, or until bubbling. Remove from oven and let stand 5 minutes before serving.
(Sprinkle chopped parsley over the pasta before serving!)
Add tomatoes, tomato juice, salt, pepper, Italian seasoning, and red pepper flakes. Stir and simmer for 25 to 30 minutes. After that time, remove 3 to 4 cups of the sauce to a different bowl to cool down.
Preheat oven to 375 degrees.
In a separate bowl, mix together the ricotta cheese, 2 cups of the grated mozzarella, Parmesan, egg, and salt and pepper. Stir together just a couple of times (do not mix completely).
Drain the pasta and rinse under cool water to stop the cooking and cool it down. Pour it into the bowl with the cheese mixture and toss to slightly combine (there should still be large lumps.) Add the cooled meat sauce and toss to combine.
Add half the coated pasta to a large casserole dish or lasagna dish. Spoon half of the remaining sauce over the top, then top with half the remaining mozzarella cheese. Repeat with another layer of the coated pasta, the sauce, and the mozzarella.
Bake for 20 minutes, or until bubbling. Remove from oven and let stand 5 minutes before serving.
(Sprinkle chopped parsley over the pasta before serving!)
