Ziti

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 29.

	this recipe	typical
cheese	132%	85%
dairy	187%	0%
egg	11%	0%
salt	1%	0%
acid	2%	0%
aromatics	49%	12%
different cheeses	2.0	2.0
melt idx	0.7	0.7
cheese flavor idx	0.4	0.4
stretch idx	0.8	0.7

Where it stands out

• #29 of 29 for gloopiness

Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

454 g	1 pound ziti pasta (may sub penne)
448 g	4 cups freshly shredded mozzarella cheese (more or less to taste)
100 g	1 cup freshly grated Parmesan cheese
454 g	1 pound lean ground beef
454 g	1 pound mild Italian sausage (casings removed)
150 g	1 onion, chopped (may sub 1 1/2 tsp onion powder)
61 g	1 carrot diced (optional)
40 g	1 stalk celery, diced (optional)
21 g	6-8 garlic cloves, minced (may sub 1 1/2 tsp garlic powder)
1 g	1/4-1/2 teaspoon red pepper flakes
794 g	1 28 oz. can crushed tomatoes in puree
425 g	2 15 oz. cans tomato sauce
49 g	3 tablespoons tomato paste
118 g	1/2 cup water
16 g	1 tablespoon reduced sodium soy sauce
12 g	1 tablespoon sugar (more or less to taste)
8 g	1 1/2 teaspoons balsamic vinegar
8 g	1 tablespoon beef bouillon or better than bouillon
9 g	1 1/2 TBS EACH dried basil, dried parsley ((may sub 1/4 cup fresh each))
2 g	2 teaspoons dried oregano
3 g	1/2 tsp EACH dried thyme, salt, pepper
1 g	1 bay leaf
732 g	3 cups whole milk ricotta cheese
115 g	1/2 cup sour cream
50 g	1 egg
25 g	1/4 cup chopped fresh basil (or 1 tablespoon dried)
1 g	1/4 teaspoon ground nutmeg
50 g	1/2 cup freshly grated Parmesan cheese

Method: 6 steps, published by carlsbadcravings.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.