Baked Ziti

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Note to self:

“I’m coming home, I’m coming home…tell the world I’m coming home!” So today’s my flight back home to Miami. It’s the first time going back home to Miami, Fl since I’ve been married and I’m super excited. I know I’ve only been married for about 2 months and while married life is amazing and better than I could have ever imagined #Alhumdulillah I miss the loud crazy antics of my siblings and being around a big family. Granted, I’m pretty sure about two days in I’ll be missing Moudi and wanting to come back home. Though now I don’t know what to call home, is it the place I grew up in or the house I’m making a home with my new husband? ¯\_(ツ)_/¯ The verdict is still out on that…Anyways, since I’ll be gone for about a week/ a week and a half I decided to make my wonderful, supportive husband some food so he doesn’t have to worry about what to eat for the time I’m away. This recipe is not only Holy Grail status but also makes enough to feed an army. I actually ended up freezing some of it and it still was a lot of food! So definitely cut the recipe in half or even a quarter if you have a small family. I’m excited to see how well it freezes. I’ll update the blog once I thaw it out and pop it in the oven.

Another thing I wanted to mention which I talk about in the video below is this amazing can opener. I know, I know…how dorky, but it’s seriously the best can opener I’ve used and so ingenious.

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Good cooks can opener

I know what you guys are thinking, “it’s just a can opener” ::eye roll:: but it’s so much safer and easier to use. The way it cuts the can there are no sharp edges once the top is off and the top can fit back on the can with a complete seal! How cool is that?! I show in the video below how i can run my thumb across the edges with as much pressure as I want and it won’t ever cut me. I love it so much and if you guys are in need of a can opener or have kids that enjoy cooking this is a total find!

Another little tidbit and amazing find is this Soy Chorizo from Trader Joes! Shout out to Sania for the recommendation!

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Since I only eat Halal and Kosher foods, sometimes it’s a struggle to eat out or try cuisines from different parts of the world because of the religious dietary restrictions. After hearing so much about chorizo on Food Network I wanted to try it so bad but knew I would never be able to. Now this is a total game changer! I always keep some on hand and add it to burgers or chili or any recipe which calls for sausage and it totally amps up the flavor profile and the best part is that it’s totally meat free! I love it so much that before I moved to Augusta, GA with Moudi I made him take a pit stop to Trader Joes so I could stock up on this deliciousness. (The closest Trader Joes from where I live is about 2 hours away :'( ) So  currently have a stockpile in the freezer and whenever I need it for a recipe I just thaw it out the night before and voila! It’s like magic, and enhances any beef recipe and packs it with so much flavor.

Oh! This originally this is a Pioneer Woman recipe which was adapted by Baked in the South and I made my own adjustments to it afterwards. I hope you guys enjoy it as much as my husband did! He couldn’t stop raving about it!


  • 1 package of Soy Chorizo from Trader Joe’s
  • 1 pound Ground Beef
  • 2 Tablespoons Olive Oil
  • 1½ tbsp Garlic, Minced
  • 1 whole Large Onion, Diced
  • 1 can (28 Ounce Can) Whole Tomatoes, With Juice
  • 2 cans (14.5 Ounce) Tomato Sauce
  • 2 teaspoons Italian Seasoning
  • ½ teaspoon Red Pepper Flakes
  • ½ tsp Salt
  • ¼ tsp Pepper
  • 16 ounces, weight Ziti, Al Dente
  • Fresh Minced Cilantro

Cheese Mixture

  • ¼ tsp Salt
  • ¼ tsp Pepper
  • 1 tub (15 Ounce) Whole Milk Ricotta Cheese
  • 3 cups Mozzarella Cheese, Grated
  • ½ cup Grated Parmesan Cheese
  • 1 whole Egg


  1. Heat olive oil in a dutch oven. Add onions and 1½ tbsp garlic and cook until translucent. Add Soy Chorizo and ground beef and brown.
  2. Add 28 oz can of tomatoes (smash the tomatoes until it breaks apart), two 15 oz cans tomato sauce, ½ salt, ¼ tsp pepper, 2 tsp Italian seasoning, and ½ tsp red pepper flakes. Cook for 25 to 30 minutes.
  3. Preheat oven to 375 degrees.
  4. In a separate bowl, mix together one 15oz tub of ricotta cheese, 2 cups of the grated mozzarella, ½ cup of Parmesan, 1 egg, and ¼ salt and ¼ pepper.
  5. Cook and drain the pasta. Pour it into the bowl with the cheese mixture and toss to coat well. Add the meat sauce and toss together.
  6. Pour mixture into a greased casserole dish. Sprinkle with the remaining 1 cup of shredded mozzarella cheese.
  7. Bake for 20 minutes. Remove from oven and let stand 5 minutes before serving.


Look at that delicious goodness!

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Original recipe adapted from:

3 Comments Add yours

  1. Reblogged this on mamabatesmotel.

    1. foodjabi says:

      Thank you so much!

      1. You’re welcome…

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