60 minutes
A heartwarming Baked Ziti with a luscious sauce and a creamy filling that's sure to become a family favorite.
Olive Oil, warm
0.25 fluid ounces
Yellow Onion, finely chopped
each
Garlic Clove, minced
each
Tomato Paste, caramelize
tablespoons
Whole Peeled Tomatoes, crushed by hand
0 oz
0 oz
to taste
Ricotta Cheese, combine
0 oz
Heavy Cream, combine
0.25 fluid ounces
Parmesan Cheese, finely grated
0 oz
Pasta, cooked until just shy of al dente
0 oz
Fresh Mozzarella, cut into half-inch pieces
to taste
1. Sauté Aromatics
Warm a quarter cup of olive oil over medium heat in a large pot, then sauté one finely chopped large yellow onion and four cloves of minced garlic until soft and fragrant, about 8 to 10 minutes.
2. Develop Sauce Base
Stir in two tablespoons of tomato paste and let it caramelize for a couple of minutes. Crush a 28-ounce can of whole peeled tomatoes and add them to the pot along with their juice and another 28-ounce can of tomato purée. Add red pepper flakes if desired, and let the sauce simmer for 20 to 30 minutes until thickened.
3. Prepare Ricotta Mixture
Combine 16 ounces of ricotta with a half cup of heavy cream and a half cup of finely grated Parmesan cheese in a medium bowl.
4. Pre-Cook Pasta
Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a rolling boil. Cook one pound of pasta until just shy of al dente, about two minutes less than the package instructions. Reserve some pasta water before draining.
5. Combine Pasta and Sauce
In a large bowl, toss the slightly undercooked pasta with two cups of the homemade tomato sauce, ensuring each piece is coated.
6. Assemble the Dish
In a 3-quart baking dish, begin with a layer of sauced pasta, followed by dollops of the ricotta mixture and a scattering of fresh mozzarella cut into half-inch pieces. Repeat these layers until all ingredients are used, finishing with a layer of mozzarella and Parmesan cheese.
7. Bake to Perfection
Place the baking dish on a parchment-lined sheet pan to catch any overflow. Bake for 30 to 40 minutes, until the cheese is bronzed and bubbly.
Cook your pasta 2-3 minutes shy of al dente. This prevents it from becoming mushy while it's baking in the sauce. It should be firm to the bite when you drain it.
Opt for a homemade marinara if possible. If using canned sauce, enhance it with sautéed onions and garlic.
Use a combination of ricotta, mozzarella, and parmesan. Full-fat ricotta provides creaminess, mozzarella gives you that classic stringy texture, and parmesan adds depth with its nutty flavor.
Allow your baked ziti to rest for about 10-15 minutes before serving to help the layers set.
Start with a base of marinara sauce, then pasta, followed by cheese. Repeat the layers and ensure that the topmost layer is a good covering of cheese to get that delightful golden crust.
Comments (0)