1Cook diced onions in olive oil with a large pinch of salt until softened and lightly browned.
2Push onions to the side or remove, add beef, and sear until browned, then break up and combine.
3Add tomato paste and seasonings and cook until darkened for 5 minutes.
4Add dry lentils, bone broth, and marinara, bring to a boil, then cover and simmer until lentils are soft and sauce is thickened.
5Cook ziti in salted water until just al dente, then drain.
6Add pasta to a large foil roaster rack, combine with meat sauce and cheese mixture, mix thoroughly.
7Top with marinara and mozzarella.
8Place on top of a sheet pan and bake uncovered at 400 degrees for 20-30 minutes or until cheese is melted and browned.
9Let sit 10 minutes before serving.
10Split into 15 even servings, store frozen, and enjoy!
Ingredients
30 g olive oil
2 yellow onions
1360 g 96% lean ground beef
170 g tomato paste
1360 g marinara sauce
300 g red lentils
900 g beef bone broth
1.5 Tbsp coarse kosher salt
2 Tbsp garlic powder
2 Tbsp Italian seasoning
2 tsp black pepper
900 g ziti pasta
240 g 2% cottage cheese
240 g part-skim ricotta
50 g Parmigiano Reggiano
1 handful chopped fresh basil
228 g part-skim mozzarella, shredded
340 g marinara sauce
Equipment
Large stockpot or Dutch oven (6qt+ recommended)Handi-foil medium foil roaster racksheet pan
Tips
Make sure to taste the meat sauce and the pasta for salt before combining. If either taste bland, adjust salt to taste.
Lentils will retain some texture when cooked this way (in an acidic sauce). If you want them softer, just add the tomato sauce after simmering for 30-45 mins.