So, here’s the thing. I’m about to tell you about my Meaty Baked Ziti. It’s the dish that’s so ingrained in my routine, I could probably make it in my sleep at this point. Seriously, I don't even need a recipe anymore. I could throw together a batch while blindfolded and juggling my husband, both my kids, the cat and a whisk. And since they’re all adult sized and Marcie will scratch your eyes out if you pick her up, that’s saying something! Once you get the hang of it, it’ll be that easy for you, too. Even if I don’t need the recipe, I promise I’ll give you the recipe anyway. You’re welcome.

Let me start by saying: this baked ziti is a keeper. Like, one of those "we’ve been making this every week since the kids were in diapers and no one has complained yet" kind of keepers. It’s comfort in a casserole dish, and it always makes an appearance when we’re invited someplace and need to make sure Ivy’s dad has something to eat (The ARFID apple did not fall far from the tree at all) and it’s always beloved by all.

My family? Ken loves it. No questions asked. The kids still have some reservations, but I know everyones aversions are different. Having said that, most people love this ooey, gooey, cheese bomb. Make a big old batch and freeze half and you’ve got a meal ready for those days when you just don’t have any slave in the kitchen in you.

Okay, I hear you. "Enough with the hype, what’s the secret?" I’ll tell you — it’s all about the balance. This ziti is that beautiful marriage of meat, cheese and sauce. The magic is in the layers, my friends.  The secret sauce? Home made sauce, no doubt. It’s so worth the extra time to make it yourself and let the magical flavors blend together. I’m not Italian in the least, but those Italian grandmas know what they’re doing when they let their sauces simmer all day.

Oh, and did I mention it’s great for get togethers? That’s right, this bad boy feeds a crowd. I show up with my big ol’ dish of baked ziti and people start asking me for the recipe, like it’s some sort of culinary treasure. Don’t worry, I give them the recipe and act humble, even though in my head I’m all, “Yeah, you bet it’s amazing.” You don’t have a giant crowd to feed, you say? No worries, split it into smaller casserole dishes, freeze the ones you’re not having now (cover them in plastic wrap first and THEN foil) and save them for a day when you need comfort like NOW!

Here’s the thing: if you’re not already making this on a regular basis, what are you doing with your life? Life is busy, right? And some nights you just want something easy, comforting, and satisfying that doesn’t require you to think too hard. This baked ziti checks all those boxes, and it doesn’t matter if you’re cooking for a family of 5 or bringing it to a party with 30 people—you’re going to be the person who gets praised for their dish.

Okay, enough rambling. Here’s the recipe — because yes, I promised it.

Meaty Baked Ziti (aka The Only Recipe You’ll Ever Need)

Ingredients:

• 1 lb ziti pasta (or penne, whatever you’ve got)
• 1 lb ground beef
• 1 1lb Italian Sausage (dont’ skip it, it makes a HUGE difference)
• 1 28 oz can tomato pure
• 1 6 oz can tomato paste
• 1 tbsp dried Italian seasoning (fresh is cool too, but I'm not here for that kind of effort)
• 1/2 tsp red pepper flakes (optional, but delicious)
• 1/2 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup ricotta cheese (because you’re fancy)
• 2 eggs
• Salt and pepper to taste

Directions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, brown the ground beef and sausage over medium heat. Drain the excess fat then add the garlic, salt, pepper, Italian seasoning, tomato paste and red pepper flakes (if using). Stir to combine..
3. Cook the tomato paste for about a minute.
4. Add the tomato puree and bring to a simmer. Then turn down your temp to medium low and walk away. I mean it, let this sauce cook for at least an hour. All day if you’re an Italian Grandma.
5. In a separate bowl, mix the ricotta, 1 cup of the mozzarella, all the parmesan and the egg. Mix it all together until combined.
6. Cook your pasta according to the package directions for al dente. then drain and rinse with cold water to stop it cooking.
7. In a large bowl, combine 1 cup of sauce and the pasta. Let it cool down for a few minutes then mix in your ricotta mixture.
8. Add 1 cup sauce to the bottom of your casserole dish. Layer 1/2 of your pasta mixture, 1/2 your sauce and then half your remaining mozzarella. Repeat one more time.
9. Bake for 40 minutes covered in foil, then uncover for another 15 minutes until the cheese is bubbly and golden.
10. Let it sit for 5 minutes before serving (if you can wait that long).

There you have it. It’s gonna take some work, but it’s THE most satisfying dish you’ll ever make. Seriously, I’m convinced this recipe should be handed down from generation to generation, like a family heirloom. Except without the pressure of actually being “heirloom-worthy.” It’s just pasta. But it’s really good pasta.