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Preheat oven to 375°F.
Bring a large pot of water to a boil for pasta.
Heat a Dutch oven to medium-high heat and add EVOO, 2 turns of the pan. Add meat and brown and crumble, then season with salt, pepper, oregano, red pepper flakes and fennel seeds or pollen. Add onions, garlic, bay, cloves, cinnamon, broth or stock and tomatoes, bring to a bubble, then reduce heat to low and simmer to thicken 20 minutes.
In a food processor or blender, combine the ricotta, feta, egg yolks, half the Parm or kasseri, half-n-half or milk, nutmeg, salt and pepper; process until smooth.
Cook pasta 6 to 7 minutes in salted water, drain and toss with meat sauce, removing bay leaf and cinnamon stick. Transfer ziti to 9 x 13 baking dish and top with an even layer of ricotta sauce and remaining Parm or kasseri. Bake until hot, about 15 to 20 minutes, then broil to brown.
Let stand 5 to 10 minutes. Top with parsley or parsley and mint and serve.