My Italian grandma used to fix this all the time! We eat it regularly

Of course! Here’s a warm, nostalgic article inspired by your title: **”My Italian Grandma Used to Fix This All the Time! We Eat It Regularly.”**

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# 🇮🇹 My Italian Grandma Used to Fix This All the Time! We Eat It Regularly—and You’ll See Why

Some recipes go beyond just food—they’re comfort, memory, tradition, and love served on a plate. And this one? It’s all of that and more. Every time I make it, I’m transported straight back to my **Nonna’s cozy kitchen**, where something was always bubbling on the stove, and the smell alone could make your stomach growl.

This dish was her go-to for weeknights, Sundays, family visits—basically anytime food needed to be *good*. And now, it’s made its way into my own kitchen on a regular basis, just like she used to do. I promise, once you try it, **it’ll become a staple in your home too.**

So what is it?

**Baked Ziti alla Nonna** – a simple, hearty Italian classic that never goes out of style.

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## 🍝 The Dish: Baked Ziti alla Nonna

Think of this as the **cozier cousin of lasagna**—just as cheesy, saucy, and comforting, but a little more casual and way easier to make. Nonna’s baked ziti was always a crowd-pleaser, made with love and just the right amount of cheese (which is to say: *a lot*).

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## 🧄 Ingredients (Just Like Grandma Used)

– 1 lb (450g) ziti pasta
– 2 tablespoons olive oil
– 3–4 cloves garlic, minced
– 1 small onion, finely chopped
– 1 lb (450g) ground beef or Italian sausage (or a mix)
– 1 jar (24 oz) of marinara sauce (or homemade if you’ve got Nonna energy)
– 1/2 cup ricotta cheese
– 2 cups shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– Salt and pepper, to taste
– Fresh basil or parsley for garnish

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## 🍳 How to Make It: Nonna’s Way

### 1. Boil the Ziti
Cook pasta until just shy of al dente. It’ll finish in the oven, so don’t overcook!

2. Make the Sauce
In a pan, heat olive oil and sauté garlic and onion until fragrant. Add ground meat and cook until browned. Stir in your marinara sauce, season with salt and pepper, and let it simmer for 10–15 minutes.

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