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We've all had plenty of sloppy, gritty baked ziti (aka pasta al forno aka mostaccioli if you're in the midwest), but this classic comfort food can be so much more. My recipe produces a craveable casserole that's flavorful, creamy, and a little crunchy. And everyone gets a corner piece!

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RECIPE (makes 4 portions)

MEAT SAUCE
•1 small red onion, chopped
•4 garlic cloves
•1 large carrot, chopped
•2 celery stalks, chopped
•1/2 bulb fennel, chopped
•35g or 1/4 cup olive oil
•Pinch salt
•70g or 4 TBSP tomato paste
•100g or 1/2 c dry white wine
•1 28oz can crushed tomatoes
•400g or 1 3/4 c chicken (or beef) stock
•100g or 1/2 c whole milk
•20g or 1 2/3 tbsp sugar
•8-10g 1 1/2 tsp salt
•20g or 3-4 tsp balsamic

Preheat broiler/grill to high. Spread 2 lbs of 80/20 ground beef into a 1/2" layer on a tray. Broil for 10 min.

Add onion, garlic cloves, carrot, celery, and fennel to food processor and pulse to a fine dice until well broken down.

Preheat large heavy bottomed pan over med high. Add olive oil, veggies, and pinch of salt. Sweat 5-6 min. When veg begins to brown add tomato paste, stir & cook for a minute (until fragrant). Deglaze with wine, scraping up brown bits. Add crushed tomatoes, chicken stock, & milk. Stir, reduce heat to med-low, & bring to a simmer.

Chop cooked meat to a crumble and add to sauce. Add sauce pot to a 350F/177 C degree oven for 2 hours. Stirring and scrape sides of pot halfway through.

RICOTTA:
•1/2 gal whole milk
•200g or 1 cup heavy cream
•15g 2 1/2 tsp salt
•100g or 1/2 c white distilled vinegar
•cheese cloth (2 layers)
•salad spinner (or colander with bowl)

Add milk & heavy cream into a large sauce pot over medium heat. Heat the dairy slowly to 190 F/88 C, stirring often (over the course of 20 min). Once heated to 190F, add salt and remove from heat. Add vinegar slowly, then very gently stir, being careful not to agitate the mixture too much. Allow ricotta to rest for 20 minutes. After 20 minutes, curd should be separated from whey.

Drape double layer of cheese cloth to line your salad spinner or colander with bowl underneath. Using slotted spoon, spoon 1/2 curd to cheese cloth, then pour the rest of the ricotta curds and whey into the cheese cloth. Drain off any whey and discard then allow curd to sit and drain for about 15-20 minutes. Your ricotta is done! Transfer to a container & chill in the fridge until you're ready to use it.

BECHEMEL
•50g or 3.5 tbsp butter
•25g or 2 3/4 tbsp ap flour
•225g or 1c whole milk

Melt butter in small sauce pot. Whisk in flour. When it's bubbly, add splash milk & whisk til incorporated. Add another splash of milk & whisk until incorporated. Add the rest of the milk & whisk til smooth. Continue to cook for about 1 minute.

PASTA/ASSEMBLY:
•1lb box of ziti
•200g or 1c reserved pasta cooking liquid
•75g or 2/3 cup shredded mozzerella
•50g or 1/2 c grated parm
•8"x8" baking dish
•Additional cheese for topping: equal parts shredded mozz, grated parm, chopped fresh mozz. I used about 2/3C each.

Add strong pinch salt to boiling water, then 80% of box of pasta. Cook until 75% done.
Drain pasta & add ziti back to pot. Add 600g meat sauce, 200g pasta water, all bechemel (200ish grams), mozz, & parm. Stir & transfer to baking dish. Align noodles to face in same direction if you're a psycho. Place on tray, bake for 45 min at 425F / 218C.

After baking, weigh down with another 8"x8" pan and allow to come to room temp before refrigerating for a few hours or overnight. When you're ready to serve, slice into 4 portions, place on baking sheet, heat for 10 min at 425F / 218C.

After 10 min, top each piece of ziti with equal parts shredded mozz, chopped fresh mozz and grated parm (i used about 1/2c per piece). Place ziti under broiler for about 40 seconds, rotating halfway through. Top with hot meat sauce and fresh ricotta, sprinkle of parm, and fresh basil


#bakedziti #mostaccoli #pastaalforno

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