60 minutes
A rich and cheesy ziti casserole topped with a creamy Parmesan sauce and fresh basil.
Dried Ziti Pasta
0 lb
cups
Low-Moisture Mozzarella, diced
0 oz
Fresh Mozzarella, diced
0 oz
to taste
to taste
cups
Parmigiano Reggiano Cheese, grated
cups
Fresh Basil Leaves, torn
to taste
1. Preheat the Oven
Preheat your oven to 400°F (200°C) and position the rack in the center.
2. Cook the Pasta
Bring a medium pot of salted water to a rolling boil. Add the dried ziti pasta and cook it for 6.5 minutes. Reserve 0.12 liters (1/2 cup) of pasta-cooking water before draining.
3. Mix Pasta with Sauce and Cheese
In a large mixing bowl, combine the cooked pasta with 0.63 liters (2.5 cups) of tomato sauce, the reserved pasta-cooking water, 2 cups of low-moisture mozzarella, 1 cup of fresh mozzarella, a pinch of kosher salt, and a grind of freshly ground black pepper. Stir until well coated.
4. Prepare for Baking
Transfer the pasta mixture into a baking dish, pressing it down into an even layer. Drizzle the remaining 0.35 liters (1.5 cups) of tomato sauce over the top, and scatter the remaining 1 cup of fresh mozzarella evenly. Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
5. Make the Parmesan Cream Sauce
While the pasta bakes, pour 0.47 liters (2 cups) of heavy cream into a medium saucepan and set over medium-low heat. Simmer for about 20 minutes, stirring frequently, until it reduces to 0.35 liters (1.5 cups). Add the grated Parmigiano-Reggiano cheese and whisk until smooth. Season with a pinch of kosher salt and keep warm.
6. Finish Baking
After 30 minutes, increase the oven temperature to 450°F (230°C). Uncover the baking dish and continue baking until the top is browned, about 10 minutes. Let the casserole rest for 10 minutes to set.
7. Serve
Top with torn fresh basil leaves and drizzle the warm Parmesan cream over each portion. Serve immediately.
Substituting ziti with fettuccine, adding grilled chicken strips, and incorporating steamed broccoli.
Switching chicken for Italian sausage, ground turkey, or pancetta, or using roasted eggplant or portobello mushrooms for a vegetarian option.
Pesto in the creamy sauce with roasted cherry tomatoes and pine nuts.
Loaded with sautéed mushrooms, spinach, artichoke hearts, and sun-dried tomatoes.
Adding sautéed vegetables like spinach, kale, sun-dried tomatoes, or artichokes.
Use freshly grated Parmesan cheese rather than pre-grated. Freshly grated cheese melts more smoothly and offers a better flavor.
Use the best quality ingredients you can find. High-quality dairy and pasta can make a significant difference in the depth of flavor and overall taste of the dish.
Choose high-quality ziti or penne for this dish. Cook the pasta al dente, as it will continue to cook in the oven. This is crucial to avoid a mushy texture.
When making your creamy sauce, heat it just until the cheese is melted and the sauce is smooth. Avoid overcooking, which can cause the sauce to separate or become grainy.
Let the casserole rest for 5-10 minutes after taking it out of the oven. This allows it to set up a bit for easier serving and better texture.
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