Baked Ziti Casserole

 

Growing up, my Mom would make a big pot of pasta fagioli or her favorite pound, a pound, a pound - which is exactly what it sounds like as a staple for the week.  During covid winter it's going to be important to plan our staples for the week so we don't have to cook and we have something substantial to have for meals.  Tim and I have been looking for casserole options and came across Bon Appetit's best casserole list and I decided to make a couple casseroles - one for next week and one to freeze.  It was a Ziti Bake but I modified it slightly cause I am a meat eater. 

Ingredients ( Makes 2 casserole pans)

2 tablespoons unsalted butter

2 tablespoons all-purpose flour 21⁄4 cups whole milk, slightly warmed 21⁄2 cups grated Parmesan, divided

Kosher salt, freshly ground pepper 1⁄4 cup olive oil

1 lb ground Italian Sausage

2 lbs ground beef

4 garlic cloves, chopped

1⁄2 teaspoon crushed red pepper flakes

2 tablespoons tomato paste

1 28-oz. can plus 1 14-oz. can whole peeled tomatoes

1⁄4 cup chopped fresh basil

1 pound ziti, penne, or rigatoni

1 pound fresh mozzarella, cut into 1⁄2" pieces

Preparation

Step 1

Heat butter in a medium saucepan over medium

until foamy. Sprinkle flour over and cook, whisking constantly, 1 minute. Gradually whisk in warm milk. Bring mixture to a boil, reduce heat, and simmer, whisking often, until béchamel is thickened to about the consistency of heavy cream and no longer feels grainy when rubbed between your fingers, 8–10 minutes (thoroughly cooking the mixture ensures a creamy sauce and eliminates any raw flour flavor). Remove from heat and add 2 cups Parmesan, whisking until cheese is melted and sauce is smooth. Set aside.

Step 2

Heat oil in a large saucepan over medium-high. Cook meat, stirring often, until golden brown, about 2 minutes. Add onion, garlic, and red pepper flakes; season with salt and pepper. Cook, stirring often, until onion is golden and soft, 8–10 minutes. Add tomato paste and cook, stirring, until slightly darkened, about 2 minutes.

Step 3

Add whole peeled tomatoes, crushing with your hands as you go, and season with salt and pepper. Bring sauce to a simmer and cook, stirring often, until slightly reduced and flavors have melded, 20– 25 minutes.  Stir in basil and season with salt and pepper.

Step 4

Meanwhile, preheat oven to 350°. Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 5 minutes (the pasta will continue to cook in the oven); drain.

Step 5

Transfer reserved béchamel to a large bowl; add pasta and mozzarella and toss to combine. Add all but 1 cup tomato sauce and gently fold mixture a few times, leaving streaks of béchamel.

Step 6

Transfer pasta mixture to a 13x9" or other 3-quart baking dish, dollop with remaining tomato sauce, and scatter remaining Parmesan over pasta. Bake until mozzarella is melted and sauce is bubbling around the edges, 15–20 minutes.

Step 7

Heat broiler. Broil until pasta and cheese are dark brown in spots, about 4 minutes. Let pasta sit 5 minutes before serving.