Dutch Oven Baked Ziti in cast iron really brings the flavor out for this beautiful dish.
Dutch Oven Baked Ziti
- 12" cast iron skillet
- 5 quart Dutch Oven
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1 large onion diced
- 1 lb Italian sausage
- 1 lb ground beef
- 28 oz whole tomatoes with juice
- 29 oz tomato sauce
- 2 tsp Italian seasoning
- ½ tsp red pepper flakes
- ⅛ tsp salt
- ⅛ tsp pepper
- 16 oz ziti cooked until not quite al dente
- 15 oz ricotta cheese
- 1 ½ lb Mozzarella cheese shredded
- ½ cup parmesan cheese grated
- 1 egg
- fresh minced parsley
- In large skillet, saute onions and garlic in olive oil over medium heat for several minutes until soft. Add Italian sausage and ground beef to skillet and brown meat. Drain most of fat, retaining some for flavor and moisture.
- Add tomatoes with their juice, tomato sauce or marinara, Italian seasoning, red pepper flakes, and salt and pepper. Stir and simmer for 25 to 30 minutes. Remove 3 to 4 cups of the sauce to cool.
- Preheat oven to 375°F.
- In a large bowl, mix together the ricotta cheese, 2 cups of the grated mozzarella, Parmesan, egg, and salt and pepper. Stir mixture a few times, not mixing completely.
- Cook pasta according to package directions. Drain and rinse under cool water to stop the cooking process and to cool it down. Pour noodles into the cheese mixture and toss to slightly combine, leaving large lumps. Add the 3-4 cups cooled meat sauce and toss to combine.
- Add half the pasta mixture to a large 5 quart Dutch Oven. Spoon half of the remaining sauce over the top, then top with half the remaining mozzarella cheese. Repeat with another layer of the pasta mixture, sauce, and mozzarella.
- Bake for 20 minutes, or until bubbling. Remove from oven, sprinkle with parsley, and let stand 5 minutes before serving.
Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.