Paul & Jenny's Father's Baked Ziti

This baked ziti goes big on the meat. Two pounds of ground beef and a full pound of Italian sausage get browned together with onion, then simmered in spaghetti sauce before meeting the pasta and a mountain of mozzarella in the oven.

Using both ground beef and sausage gives you two layers of flavor: the beef adds bulk and savory depth, while the sausage brings fennel, garlic, and spice to the mix. They taste better together than either would alone.

The shells (used here instead of traditional ziti tubes) catch pools of sauce and melted cheese in their curves, which means every spoonful is loaded. Italian seasoning and garlic powder punch up the jarred sauce into something that tastes more homemade.

Pro Tips

• Break the sausage out of its casings and crumble it with the beef while browning. This distributes the sausage flavor evenly instead of leaving you with big chunks.
• Drain the browned meat well. Three pounds of meat releases a lot of grease that will make the finished dish oily.
• Undercook the pasta by 2 minutes. It absorbs sauce and finishes cooking during the 30 to 45 minutes in the oven.
• Cover with foil for the first half of baking, then uncover to brown the cheese on top.

Variations

• Add a layer of ricotta dollops on top before the mozzarella for a creamier, more lasagna-like finish.
• Use hot Italian sausage instead of mild for a spicier version.
• Stir in fresh baby spinach with the pasta before baking for some green without much effort.