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Rach shares her easy, delish + fun mashup of baked ziti with Greek flavors.

For more popular pastas from Rach, check out her Baked Pasta with Eggplant and Hot Coppa and Pasta with Herb Ricotta and Fresh Tomato Sauce.


  • 2 tablespoons EVOO
  • 1 ½ pounds ground lamb or beef
  • Salt and pepper
  • 1 ½ teaspoons Greek dried oregano
  • 1 teaspoon red pepper flakes
  • 1 teaspoon fennel seeds or pollen
  • 1 onion, finely chopped
  • 4 cloves garlic, chopped or grated
  • 1 large fresh bay leaf
  • A pinch of ground cloves
  • One 1-inch piece of cinnamon stick
  • 1 cup beef or chicken bone broth or stock
  • One 24-ounce jar tomato passata or one 28-ounce can crushed tomatoes
  • 1 ½ cups fresh ricotta
  • 1 ½ cups feta
  • 4 egg yolks
  • 1 cup grated Parmigiano-Reggiano cheese or grated Kasseri cheese
  • ½ cup half-n-half or whole milk
  • ¼ teaspoon grated nutmeg
  • Salt and white pepper or fine black pepper
  • 1 pound ziti with lines
  • Finely chopped parsley or parsley and mint, to serve


Serves: 6 to 8


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.