Lasagna Style Baked Ziti
Richard Becker
ingredients
- 1 lb ziti or rigatoni
- 1/4 cup extra virgin olive oil
- 1 large onion, finely chopped
- 1 lb ground lamb
- 1 lb ground veal
- (or 3/4 lb sausage can be substituted)
- 1 28 oz can diced tomatoes
- 2 tbsp tomato paste
- 1 8 oz can plain tomato sauce
- Salt and freshly ground pepper
- 1 cup grated mozzarella cheese
- 6 tbsp unsalted butter
- 1/2 cup all-purpose flour
- 3 cups whole milk
- 2 large egg yolks
- 1 1/2 cup grated Parmigiano-Reggiano cheese (or other Italian cheese blend)
directions
- 1
Preheat the oven to 350°. Cook the pasta in a large pot of boiling water about 2 minutes less then the recommended cooking time. Drain well.
- 2
In a large, deep skillet, heat the olive oil. Add the onion and cook over moderately high heat, stirring occasionally, until softened, about 4 minutes. Add the ground lamb and veal (or sausage) and cook, stirring to break up the lumps, until the meat begins to brown, about 10 minutes. Once browned, strain to remove most of the fat. Stir in the canned diced tomatoes, tomato paste, salt and pepper. Cook until most of the diced tomato liquid is reduced. Add 1 small can of plain tomato sauce, heat until bubbly. Transfer to a large bowl.
For the Besciamella
Melt the butter in a large saucepan. Add the flour and whisk with butter over moderate heat, about 2 minutes. Gradually whisk in the milk and cook over moderately high heat, whisking constantly, until the sauce is very thick, 7 to 8 minutes. Remove from the heat and whisk in the egg yolks and 1 cup of the Parmigiano-Reggiano.
Assembly
- 1
Stir all but 1 1/2 cups of the Besciamella sauce into the meat mixture along with the pasta and season with salt and pepper. Place about half of the pasta mixture into a 3-quart baking dish. Top with about 1/2 cup of the grated mozzarella cheese and top with the remaining pasta mizture. Spread the reserved 1 1/2 cups of Besciamella sauce on top (you may not need to use it all). Top with the remaining 1/2 cup of mozzarella cheese and 1/2 cup of Parmigiano-Reggiano. Additional cheese can be added to taste.
- 2
Bake the pasta in the center of the oven for about 30-40 minutes, until bubbling and browned on the top. Let rest for 10 minutes before serving
notes
This recipe can be prepared through Step 3 and refrigerated overnight. An additional 30 minutes of cooking time may be necessary.
Source: 8-10 servings
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