Baked Ziti

• 2
  Carrots

  Tip

  Shred on a box grater so they melt into the sauce and disappear completely.

• 1
  Red Bell Pepper

  Tip

  Shred on the large holes of a box grater. Any color works.

• 2 tbsp
  Olive Oil
• 1 lb
  Ground Beef

  Tip

  Use 80/20 for the best flavor. Leaner beef makes a drier sauce.

• 1 lb
  Sweet Italian Turkey Sausage

  Tip

  Trader Joe's Sweet Italian Chicken Sausage is pre-cooked, just brown for color and flavor.

• 1 tbsp
  Garlic-Infused Olive Oil
• 2 tbsp
  Tomato Paste
• 28 oz
  San Marzano Canned Tomatoes

  Tip

  San Marzano tomatoes have lower acidity and sweeter flavor than standard canned tomatoes. Crush by hand for the best texture.

• 1 tbsp
  Italian Seasoning
• 1 tsp
  Maple Syrup
• Salt
• Black Pepper
• 1 lb
  Pasta (Generic)

  Tip

  Ziti, rigatoni, or penne. Any short tube pasta with ridges catches sauce beautifully. Cook 2 minutes less than package directions.

• 15 oz
  4% Cottage Cheese

  Tip

  Blend until smooth for a silky, ricotta-like texture.

• 5 oz
  Baby Spinach

  Tip

  Wilts into the cheese mixture and practically disappears (easy hidden greens).

• 1
  Egg

  Tip

  Helps bind and set the cheese layer during baking.

• 2 oz
  Parmesan Cheese

  Tip

  A Parmesan/Romano blend works great here. Trader Joe's carries a shredded blend.

• 12 oz
  Whole Milk Mozzarella

  Tip

  Block mozzarella, grate yourself. Pre-shredded has anti-caking agents that prevent smooth melting.

• 6
  Fresh Basil
• to taste
  Red Pepper Flakes

Steps

1. Preheat oven to 375°F.

   ~1m

2. Shred on the large holes of a box grater: 2 Carrots 1 Red Bell Pepper

   ~3m

3. Heat 2 T Olive Oil in a large pot or Dutch oven over medium-high.

   ~2m

4. Add 1 lb Ground Beef.

   ~1m

5. Break into pieces and cook until browned.

   ~8m

6. Slice 1 lb Turkey Sausage into rounds and add to pot.

   ~2m

7. Brown on both sides.

   ~4m

8. Transfer all meat to a plate.

   ~1m

9. Drain all but 1 tbsp fat.

   ~1m

10. Reduce heat to medium and add 1 T Garlic-Infused Olive Oil, Carrots, and Red Bell Pepper.

    ~1m

11. Cook until softened.

    ~5m

12. Add 2 T Tomato Paste.

    ~1m

13. Stir and toast until darkened.

    ~2m

14. Pour in 28 oz Canned Tomatoes, crushing by hand.

    ~2m

15. Stir in 1 T Italian Seasoning, 1 tsp Maple Syrup, Salt, and Black Pepper.

    ~1m

16. Return meat to pot.

    ~1m

17. Simmer sauce over low heat, stirring occasionally.

    ~15m

18. Bring a large pot of salted water to a boil.

    ~8m

19. Cook the 1 lb Pasta until still firm at the center.

    ~8m

20. Drain.

    ~1m

21. Blend 15 oz Cottage Cheese until smooth.

    ~2m

22. Wilt 5 oz Spinach in the microwave. Squeeze out excess moisture and fold into the cottage cheese mixture.

    ~3m

23. Stir in 1 Egg and half the grated 2 oz Parmesan Cheese.

    ~1m

24. Season with Salt and Black Pepper.

    ~1m

25. Shred 12 oz Mozzarella from the block.

    ~2m

26. Spread 1 cup of meat sauce on the bottom of a 9x13-inch baking dish.

    ~1m

27. First layer: half the pasta, half the remaining sauce, dollops of half the cottage cheese mixture, one-third of the mozzarella.

    ~3m

28. Second layer: remaining pasta, remaining sauce, remaining cottage cheese mixture. Top with remaining mozzarella and parmesan.

    ~3m

29. Cover tightly with foil. Bake.

    ~20m

30. Remove foil. Bake until golden and bubbling.

    ~10m

31. Rest before serving.

    ~10m

32. Serve. Tear and scatter 6 Fresh Basil on top. Finish with Red Pepper Flakes

    ~1m