Illustration, not a photo of this dishBaked Ziti with Ricotta
Ziti tossed in a quick tomato-basil sauce, layered with seasoned ricotta and mozzarella, and baked until bubbling. It feeds a crowd and can be built a day ahead.
Chef's note Build it the day before, cover it and keep it in the fridge unbaked. Add 10 minutes to the covered bake.
Chef's note Build it the day before, cover it and keep it in the fridge unbaked. Add 10 minutes to the covered bake. It's even better that way, because the pasta soaks up the sauce overnight.
Ingredients
- 5 qt water
- 1½ tbsp kosher salt for the pasta water
- 1 lb ziti or penne
- 2 tbsp olive oil
- 1 yellow onion finely chopped
- 4 cloves garlic minced
- 1 tsp dried oregano
- 1 can crushed tomatoes 28 oz
- 1 tsp sugar only if your tomatoes are sharp
- 1 tsp kosher salt
- ¼ cup fresh basil torn
- 15 oz whole-milk ricotta
- 1 large egg
- ¾ cup Parmigiano-Reggiano grated, divided
- ½ tsp black pepper
- 12 oz low-moisture mozzarella shredded, about 3 cups
Steps
Heat the oven to 375°F. Bring 5 qt water to a boil with 1½ tbsp kosher salt. Cook 1 lb ziti or penne 2 minutes less than the package says, since it finishes in the oven. Drain.
Meanwhile, warm 2 tbsp olive oil in a large saucepan over medium heat. Cook 1 yellow onion until soft, about 6 minutes, then add 4 cloves garlic and 1 tsp dried oregano for 1 minute. Add 1 can crushed tomatoes, 1 tsp sugar and 1 tsp kosher salt, and simmer 15 minutes, stirring now and then. Stir in ¼ cup fresh basil.
In a bowl, mix 15 oz whole-milk ricotta, 1 large egg, ½ cup Parmigiano-Reggiano and ½ tsp black pepper.
Toss the drained ziti with about three quarters of the sauce. Spread half of it in a 9x13-inch baking dish, dollop the ricotta mixture over it, and scatter 6 oz low-moisture mozzarella on top.
Add the rest of the pasta, spoon over the remaining sauce, and finish with the rest of the mozzarella (6 oz low-moisture mozzarella) and ¼ cup Parmigiano-Reggiano.
Cover with foil and bake 20 minutes. Uncover and bake 15 to 20 minutes more, until bubbling at the edges and browned in spots. Let it rest 10 minutes before serving so the layers hold together.
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