Baked Ziti With Ground Beef
Here’s a delicious, more cost-effective meal to cook to feed a crowd or gather adequate lunches for the workweek. It’s hearty, straightforward, and obedient for these cold winter nights.
- 1 pound ziti
- 1 tablespoon additional-virgin olive oil plus more for pasta
- 1 pound 90 percent lean flooring beef
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried basil, or to taste
- 1 teaspoon dried oregano, to taste
- 1 teaspoon chile flakes, or more to taste
- salt and pepper, to taste
- one 24-ounce jar marinara sauce (or homemade marinara sauce)
- 1 cup fragment-cruise ricotta cheese
- 1 cup fragment-cruise mozzarella cheese
- 1 cup grated parmesan
- Preheat the oven to 350 levels.
- In a huge pot of boiling, salted water, cook the ziti till al dente. When cooked, drain the pasta and mix with a piece bit of olive oil so it would not stick. Space aside.
- In the intervening time, warmth 1 tablespoon olive oil in a huge, deep saucepan over medium-high warmth. Once oil is shimmering, add the flooring beef. Crash up with a picket spoon but build no longer paddle too in overall or the meat would possibly maybe well per chance maybe also no longer brown smartly. Once largely browned, add onion and cook till onion is translucent, about 4 minutes. Add garlic and seasonings and paddle to mix. Add marinara sauce to beef combination and paddle to mix. Explain to a simmer and cook for roughly 3 minutes.
- Spread a thin layer of tomato-beef combination on the bottom of a 9-by-13-drag casserole dish. Dot with half of the ricotta cheese. Add leisure of tomato-beef sauce to pasta and paddle smartly to mix. Pour pasta into casseole dish and unfolded evenly. High with closing ricotta, mozzarella, and Parmesan. Bake till cheese is bubbly and golden-brown, about 20 minutes.
- Protect from oven, let take a seat for roughly 5 minutes, and gather pleasure from!