ChefXi OfficialA hearty, starch-forward pasta bake featuring a rich, vegetable-loaded red sauce with ground beef and Italian sausage, layered with melty mozzarella and ricotta.
Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook ziti for 2 minutes less than the package directions for al dente. Drain and set aside.
In a large skillet or dutch oven, brown the ground beef and Italian sausage over medium-high heat, breaking it into small crumbles.
Add the diced onion, bell pepper, and grated zucchini to the meat. Sauté until the vegetables are soft and the moisture from the zucchini has evaporated. Stir in the garlic and oregano for the last minute.
Grated zucchini is the best way to 'stretch' your beef night protein while adding hidden nutrients!
Pour in the marinara sauce and simmer the meat sauce for 5 minutes to let the flavors marry.
In a large bowl, toss the cooked ziti with half of the meat sauce. In a 9x13 baking dish, spread a thin layer of sauce on the bottom, then layer half the pasta, dollops of ricotta, and half the mozzarella. Repeat with remaining pasta, sauce, and cheeses.
Bake uncovered until the cheese is bubbly and beginning to brown on top. Let rest for 5 minutes before serving.
Inspired by the layering technique of a classic lasagna but with the ease of a ziti bake. The key is to 'stretch' the meat by finely dicing the vegetables so they meld into the sauce, adding volume and deep flavor without needing extra protein.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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