Inspired by classic Baked Ziti, this version uses Monty & Sons Fusilli. Crafted from NZ-grown durum wheat, it’s not only my favorite pasta of all time but also much easier on the stomach.
Ingredients
The Meat Sauce
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Olive oil: For sautéing
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1 brown onion: Finely chopped
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500g beef mince
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Seasoning: Pepper and Vegeta
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1 jar Chantal Organics passata
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1 tsp sugar: To balance acidity
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Fresh basil leaves: A handful
The Cheese Mixture
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250g ricotta
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1/4 cup grated parmesan
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1 tsp dried parsley
Assembly & Topping
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Monty & Sons Fusilli pasta (1 bag)
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1 ball mozzarella: Torn
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Extra grated parmesan
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Fresh basil leaves
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Olio olive oil: For drizzling
Method
1. Prepare the Sauce
Preheat your oven to 180°C. In a large pan, heat a drizzle of olive oil and sauté the onion until translucent and soft. Add the beef mince, seasoning it with pepper and Vegeta. Cook until well-browned, breaking it up as you go. Stir in the passata and basil leaves. Simmer for 25–30 minutes, adding the sugar toward the end to cut through the acidity.
2. Prep the Pasta & Cheese
Boil the fusilli until al dente, drain, and set aside. In a separate bowl, whisk together the ricotta, parmesan, and dried parsley. Toss the cooked pasta into the ricotta mixture until evenly coated.
3. Layer and Bake
In a large baking dish, begin layering the components:
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Start with a layer of meat sauce.
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Add a layer of the ricotta-coated pasta.
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Top with torn mozzarella and fresh basil.
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Repeat until the dish is full.
Finish with a generous layer of mozzarella and extra grated parmesan.
4. Serve
Bake until the cheese is melted and golden. Serve hot, garnished with fresh basil and a final drizzle of high-quality olive oil.
