BAKED ZITI 16 | Just A Pinch Recipes

Name: BAKED ZITI 16 | Just A Pinch Recipes
Ingredients: 2 tablespoon(s) olive oil; 2 cup(s) yellow onions, chopped; 4 large cloves garlic, pressed; 1 pound(s) lean ground beef; 1 pound(s) hot italian sausage, casings removed; 1 teaspoon(s) ground himalayan pink salt; 1 teaspoon(s) freshly ground black pepper (i always use mixed peppercorns); 1/2 cup(s) dry red wine; 3 cup(s) (22 oz.) marinara sauceed; 1 jar(s) (680 ml.) passata rustica; 1/2 cup(s) low-sodium beef broth; 1 tablespoon(s) italian seasoning; 1 pound(s) (16 oz.) ziti (substitute rigatoni or penne rigate), cooked minus 2 minutes; 2 cup(s) ricotta cheese; 1 large free-range egg, beaten; 2 tablespoon(s) fresh parsley, chopped and divided; 2 cup(s) fontina cheese, grated; 2 cup(s) grana padano cheese, grated

www.justapinch.com

In a Dutch oven over medium-high heat, add oil and when it starts shimmering, add onions; sauté until translucent, about 2 ½ to 3 minutes. Add garlic and...

View Original

Share this recipe:

Ingredients

2 tablespoon(s) olive oil
2 cup(s) yellow onions, chopped
4 large cloves garlic, pressed
1 pound(s) lean ground beef
1 pound(s) hot italian sausage, casings removed
1 teaspoon(s) ground himalayan pink salt
1 teaspoon(s) freshly ground black pepper (i always use mixed peppercorns)
1/2 cup(s) dry red wine
3 cup(s) (22 oz.) marinara sauceed
1 jar(s) (680 ml.) passata rustica
1/2 cup(s) low-sodium beef broth
1 tablespoon(s) italian seasoning
1 pound(s) (16 oz.) ziti (substitute rigatoni or penne rigate), cooked minus 2 minutes
2 cup(s) ricotta cheese
1 large free-range egg, beaten
2 tablespoon(s) fresh parsley, chopped and divided
2 cup(s) fontina cheese, grated
2 cup(s) grana padano cheese, grated