|One of the many Italian foods I love to make for a crowd. Have made for my entire team at work for Christmas and then again for my Dad's Funeral I cooked the whole meal for everyone. This is one that everyone will love and never turn down.|
1 2lb container Whole Milk Ricotta
1 recipe Curt's Traditional Sunday Sauce the Next Generation or 5 cups of store bought sauce ( 3 bottles.)
2 pounds Ziti or other pasta
1 pound ground chuck
4 sprigs fresh parsley finely chopped
2 1/2 cups shredded mozzarella
In a medium size bowl mix the 2 pounds of ground chuck with 1 teaspoon each garlic powder, 1 teaspoon fennel seed, salt, pepper, 2 chopped sprigs of parsley and 1/4 cup grating cheese. In a medium size fry pan, saute this mixture in 2 tablespoons olive oil. Drain grease. Set aside.
Boil pasta in salt water to package instructions, you can use anything if you don't like ziti. Drain and set aside.
In another bowl place the Ricotta, eggs, 1/2 cup grating cheese, rest of the parsley and 1/4 cup shredded mozzarella, 1/2 teaspoon each salt and black pepper. Mix together.
In a large baking pan to fit, (I use an aluminum Turkey pan for ease of traveling) spray lightly with an oil cooking spray.
Place some pasta to line the bottom. Top with sauce, spread with cooked meat, a layer of mozzarella. Top with more pasta, sauce, spread with Ricotta. End with pasta, more sauce, mozzarella cheese and more grating cheese, sprinkle the top of the cheese with dried oregano and dried basil. Bake until cheese is melted and browned around 35 to 35 minutes on 400 degree hot oven.