Baked Ziti without Ricotta

🧂 Ingredients

• 1 lb ground beef
• 1 lb ground pork

  or all beef
• 1 teaspoon granulated garlic
• 1 teaspoon parsley
• salt and pepper to taste
• 1 tablespoon olive oil

  or use the meat grease
• 1 large yellow onion

  chopped finely
• 5 cloves garlic minced

  we usually do a whole bulb
• 1-2 tablespoons balsamic vinegar

  do this to taste, or you can use 1/8 cup red wine
• 1/2 tablespoon beef bouillon

  we use better than bouillon organic versions for dairy free
• 1 teaspoon dried basil

  omit if your crushed tomatoes have basil
• 1 teaspoon dried oregano
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon granulated onion
• 28 oz can crushed tomatoes

  use another 15 oz can of crushed tomatoes if you like extra sauce
• 1/2 cup water

  use this to rinse the tomato can and get all the crushed tomatoes into the pot
• salt & pepper

  to taste
• 1/4 cup butter

  we recommend country crock plant butter for dairy free
• 1/4 cup all-purpose flour
• 2 – 2 1/2 cups full fat milk

  warmed, we recommend Oatly full fat for dairy free
• 2 tablespoons grated parmesan cheese

  we recommend follow your heartf or dairy free
• 1/2 teaspoon granulated garlic
• salt and pepper

  to taste
• 1 lb rigatoni

  or ziti pasta
• 4-8 oz mozzarella

  we recommend follow your heart for dairy free
• 2-4 oz vegan parmesan

  we recommend follow your heart for dairy free

Instructions

• 1 In a large pan, brown the ground beef and ground pork using a metal potato
  masher to break the meat up and as it cooks season with granulated garlic,
  parsley, salt, and pepper, then add in the onions and garlic.
• 2 Add the crushed tomatoes, dried herbs and seasonings to the meat sauce along
  with the crushed tomatoes, balsamic vinegar, and the beef bouillon. Mix to
  combine and let it simmer while you make the rest of the ingredients.
• 3 Prepare the rigatoni pasta and prep the bechamel.
• 4 In a small saucepan on medium heat add the butter and once melted add in the
  flour. Cook for a minute or two then reduce the heat and gradually whisk in the
  warm milk. Whisk as needed as the sauce will thicken. Once thickened add the
  grated parmesan, granulated garlic, salt and pepper to taste.
• 5 Combine the rigatoni noodles with the meat sauce.
• 6 Preheat the oven to 350 degrees F.
• 7 Assemble the baked ziti in a 9×13 inch casserole dish. First do a layer of
  rigatoni with meat sauce, then top with the bechamel, mozzarella, and parm. Add
  another layer of pasta with meat sauce, a layer of bechamel, a sprinkle of
  mozzarella, and a sprinkle of parmesan. Repeat until you have 3-4 layers.
• 8 Cover the baked ziti with foil and bake at 350°F for 30 minutes, then uncover
  and bake for another 10-15 minutes or until the cheese is melted.
• 9 Use oven mitts to carefully remove the baked ziti from the oven. Let the baked
  ziti cool for 15-20 minutes before serving.

Nutrition Info