The Best Baked Ziti Ever!

Recently a close friend of the family brought us dinner, an amazing hearty Baked Ziti. She got the original recipe from William and Sonoma but has since altered it to be her own. Normally I can be a bit finicky when it comes to ziti or lasagna but this was absolutely perfect! Not too much cheese, more veggies then noodles, and a crispy top. Perfecto! Easily this recipe could be made vegetarian by substituting the meat with more veggies (zucchini and mushrooms would do the trick). I also like that the ziti was made without ricotta cheese. I love ricotta but the kids are not fans, so this ziti was a keeper for everyone. I decided to give the recipe a go and below are some pics of the yummy results as well as the revamped recipe.

Cindy Gehrisch's Baked Ziti
5 tsp. garlic infused EVO (for sautéing)
1/2 lb. lean ground beef
1/2 lb. sweet italian sausage (casings removed) I used chicken sausage
1 small eggplant, cut into cubes
1 onion, chopped
3 garlic cloves, minced
1/2 cup red table wine
28 oz crushed plum tomatoes with juices
5 oz. ziti, cooked al dente
1/2 cup fresh basil, chopped
1/3 cup Kalamata olives, chopped
2 1/2 cups shredded mozzarella
1/2 cup grated Parmigiano-Reggiano
Italian seasoning
Panko Bread Crumbs
Preheat oven to 400. Brown meat and place on plate with paper towel to drain, then brown sausage and place on plate. Saute the eggplant in the oil left in the pan. Move eggplant to large bowl. Saute onion for several minutes then add garlic continue to cook another minute. Add wine, bring to boil, scrape up brown bits from pan. Add tomatoes, simmer 10 minutes. 

Add meat, cooked pasta, basil, olives, 2 cups mozzarella, and sauce to bowl with eggplant. Stir. Season with salt and or pepper. Transfer mixture to baking dish. Sprinkle the rest of the mozzarella and the parmesan on top. Sprinkle Panko over top, followed by italian seasoning. 

Bake for 25 minutes covered at 400 degrees. Uncover and put under broiler till crispy.

Bon Appetit!