Ingredients:

  • 1 lb Ziti Rigate
  • 2 tbsp Sea salt
  • 1 lb Italian Sausage, bulk or casings removed
  • 1 lb Lean Ground Beef (90/10)
  • 48 oz Marinara sauce
  • 4 cloves Garlic, minced
  • 1 tsp Dried Oregano
  • 1/2 tsp Crushed red pepper flakes
  • 15 oz Whole milk ricotta cheese
  • 1 Large egg, lightly beaten
  • 1/2 cup Freshly grated Pecorino Romano
  • 1 tsp Lemon zest
  • 1/4 cup Fresh parsley, chopped
  • 1 lb Low-moisture part-skim Mozzarella, shredded
  • 8 oz Fresh Mozzarella pearls

Instructions:

  1. Preheat your oven to 375°F (190°C). Bring a large stockpot of water to a boil with 2 tablespoons of sea salt.
  2. Boil the ziti rigate for exactly 2 minutes less than the 'Al Dente' package instructions. Drain and set aside, allowing the starch to remain slightly undercooked for the 'Hydration Seal' effect.
  3. In a heavy-bottomed Dutch oven over medium-high heat, brown the Italian sausage and ground beef together. Once browned, drain excess fat but leave approximately 1-2 tablespoons for flavor.
  4. Add minced garlic, dried oregano, and red pepper flakes to the meat. Sauté for 1-2 minutes until fragrant, then stir in the 48 oz of marinara sauce. Simmer on low for 10 minutes.
  5. In a medium mixing bowl, combine the whole milk ricotta, beaten egg, Pecorino Romano, lemon zest, and chopped parsley. Stir until a smooth, stabilized 'cloud' forms.
  6. In a deep 9x13 ceramic baking dish, spread a thin layer of meat sauce. Add half of the par-boiled ziti, then dollop half of the ricotta mixture over the pasta. Sprinkle with half of the shredded mozzarella.
  7. Repeat with the remaining pasta, the rest of the ricotta mixture, and another half of the mozzarella. Pour the remaining meat sauce over the top, then finish with the remaining shredded mozzarella and the fresh mozzarella pearls.
  8. Bake for 30 minutes until the cheese is bubbling and has achieved a deep mahogany crust. Let the dish rest for 10 minutes before serving to set the internal layers.