This is a meat-forward baked ziti designed for an 8×8-inch pan. The sauce combines Italian sausage, ground beef, bacon, and a restrained amount of pepperoni, while whole-milk mozzarella and optional provolone provide a stretchy top without making ricotta the dominant flavor.
Ingredients
Pasta
- 8 oz ziti (or penne or mostaccioli) (225 g)
- 1-1/2 tsp kosher salt, for pasta water (9 g)
Meat Sauce
- 8 oz Italian sausage, casings removed (225 g)
- 8 oz ground beef (80/20) (225 g)
- 3 slices thick-cut bacon, diced
- 1-1/2 oz pepperoni, quartered (optional; a light accent, not dominant) (43 g)
- 1/2 medium yellow onion, finely diced
- 1/2 medium carrot, grated (about 2 tablespoons loosely packed)
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes in puree
- 1 can (15 oz) tomato sauce
- 1-1/2 tbsp tomato paste
- 2 tsp Italian seasoning blend (or 1 teaspoon oregano, 1 teaspoon basil, and 1/2 teaspoon thyme)
- 1/2 tsp fennel seed, lightly crushed (optional)
- 1/4 tsp crushed red pepper flakes (optional)
- 1/2 tsp kosher salt (3 g)
- 1/4 tsp black pepper
- 2 tbsp chopped fresh basil or parsley, plus more for garnish
Cheese
- 2 cups whole-milk mozzarella, shredded, for layering (480 g)
- 1 cup whole-milk mozzarella, shredded, for the final topping (240 g)
- 1/2 cup provolone, shredded (optional)
- 1/4 cup ricotta
- 2 tbsp Parmesan or Romano (optional)
Instructions
- Bring a medium pot of water to a boil and add the kosher salt.
- Cook the pasta 2 minutes less than the package directions. Drain, toss very lightly with olive oil if needed to prevent sticking, and set aside.
- Cook the bacon in a large skillet until halfway crisp, leaving about 1 tablespoon of rendered fat in the pan.
- Add the Italian sausage and ground beef. Cook until browned and fully cooked, breaking the meat into small pieces.
- In a separate pan, sauté the onion and carrot in a little butter or reserved bacon fat until softened. Add them to the meat mixture.
- Add the garlic and pepperoni and cook for 1 minute.
- Stir in the crushed tomatoes, tomato sauce, and tomato paste. Add the Italian seasoning, fennel seed, red pepper flakes, salt, and black pepper.
- Simmer uncovered over low heat for 15 minutes, stirring occasionally, until slightly thickened. Stir in the fresh basil or parsley just before removing from the heat.
- Heat the oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish.
- Mix two-thirds of the sauce with all of the cooked pasta.
- Layer half of the pasta mixture in the dish. Sprinkle with 1 cup mozzarella, 1/4 cup provolone, and 1 tablespoon Parmesan.
- Add the remaining pasta mixture and dot lightly with the ricotta.
- Spread the remaining sauce evenly over the top. Do not add the final mozzarella or provolone yet; a light sprinkle of Parmesan is fine.
- Cover loosely with foil, tenting it so it does not stick. Bake for 20 minutes.
- Remove the foil. Add the final topping of 1 cup mozzarella, 1/4 cup provolone, and 1 tablespoon Parmesan.
- Bake uncovered for another 15 to 20 minutes, until bubbling, golden, and stretchy.
- Let rest for 5 to 10 minutes before cutting so the layers hold. Garnish with additional fresh basil or parsley if desired.
Notes
The pepperoni is intended as a light accent rather than the main flavor.
Tent the foil so it does not stick to the cheese or sauce.