120 minutes
A comforting and hearty baked pasta dish with a rich tomato sauce, creamy ricotta, and gooey mozzarella cheese.
tablespoons
Large Yellow Onion, chopped
each
Garlic, chopped
cloves
to taste
to taste
tablespoons
Whole Peeled Tomatoes, with juice, hand-crushed
0 oz
0 oz
Red Pepper Flakes, optional
teaspoons
0 oz
cups
Parmesan, finely grated
cups
Ziti
0 oz
Fresh Mozzarella, cut into 1/2-inch cubes
0 oz
1. Tomato Sauce Creation
Heat oil in a large pot over medium heat. Add onion and garlic; season with salt and pepper. Cook until onion is soft and clear, about 8-10 minutes. Stir in tomato paste; cook until it darkens slightly, about 2 minutes. Hand-crush the whole tomatoes, and add them with their juice and the tomato purée to the pot. Season with salt, pepper, and red pepper flakes if using. Simmer until thickened, 20-30 minutes.
2. Cheese Mixture Preparation
Mix ricotta, heavy cream, and 1/2 cup Parmesan in a bowl. Season with salt and pepper.
3. Pasta Preparation
Preheat oven to 425°F (220°C). Bring a large pot of salted water to a boil. Cook pasta until almost al dente, about 2 minutes less than package directions. Reserve 1/2 cup pasta water, then drain and rinse pasta.
4. Assembly
Stir reserved pasta water into tomato sauce. Toss pasta with 2 cups of sauce until coated. Spread a thin layer of sauce in a 3-quart baking dish. Layer with 1/3 of the pasta, 1/3 of the remaining sauce, half of the ricotta mixture, and 1/3 of the mozzarella. Repeat layers once. Top with the remaining pasta and sauce. Dot with the remaining mozzarella and additional Parmesan. Bake on a parchment-lined sheet pan for 30-40 minutes, until golden and bubbly.
Opt for San Marzano tomatoes and a mix of mozzarella and Parmigiano-Reggiano or Pecorino Romano cheeses. Fresh basil will also elevate the dish.
Bake covered with foil, then uncover for the last 10 minutes, and optionally broil for a crispy top.
Pre-cook pasta to al dente texture, as it will continue to cook in the oven, preventing it from becoming mushy.
Use a generous and even mix of grated and sliced cheeses for varied texture in every bite.
Sweat onions and garlic before adding tomato sauce, and optionally add a splash of red wine for depth.
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