1. Set oven to 350 degrees F. 2. Grease a 13 x 9-inch baking dish. 3. In a large pot cook the pasta in boiling water with 1 tablespoons salt until al dente; drain and return the cooked pasta to the pot. 4. To the pasta add in 1/4 cup melted butter, 1/3 cup Parmesan cheese, pinch nutmeg, 1/2 teaspoon salt and 1 teaspoon ground black pepper; mix until combined then allow to cool slightly. 5. Add in eggs and mix well; set aside. 6. For the meat sauce; heat olive oil and butter in a skillet over medium heat; add in onion and crushed chili flakes, cook for about 4 minutes. 7. Add in garlic and cook for 2 minutes. 8. Add in extra lean ground beef; cook breaking up the meat with a spoon or fork until browned. 9. Add in tomato paste, wine, beef broth, salt and pepper; mix well, then cover and simmer over low heat for about 45-50 minutes, stirring occasionally. 10. Meanwhile while the meat sauce is cooking prepare the bechamel sauce; melt butter in a heavy saucepan over medium heat; stir in flour and cayenne pepper; cook stirring for about 2 minutes. 11. Add in cream and nutmeg; bring to a boil whisking/stirring constantly then cook for about 1 minute. 12. Cool for about 10 minutes before whisking in the egg. 13. Season with salt and black pepper. 14. Remove about 1/2 cup bechamel sauce and mix into to the already cooked ground beef mixture. 15. Preheat oven to 350 degrees F. 16. TO ASSEMBLE; spoon HALF of the ziti mixture into the bottom of the baking dish. 17. Top the ziti mixture with ALL of the meat sauce, then top with remaining ziti mixture. 18. Pour ALL the bechamel sauce over the ziti mixture then spread out with a spoon to cover. 19. Top with about 1 cup grated Parmesan cheese (can use more or less). 20. Bake for about 50-60 minutes or until golden brown. 21. Allow to rest for about 20 minutes before slicing. ---------------------------------------------------------------------------
Nutrition
Ingredients
