We love a time-saving twist on a classic Italian-American dish – and this baked ziti fits the bill! Pasta, ricotta, mozzarella and our Homemade Tomato Sauce come together effortlessly. The pre-soak step is a great tip from Kenji Lopez Alt. By skipping the boiling step, the pasta cooks directly in the oven, absorbing flavors and resulting in a time-saving, hearty casserole that’s both convenient and delicious—perfect for busy evenings.
Time: 1 hour
Serves 6-8Rating
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Loading...| 4 cups Easy Homemade Tomato Sauce | |
| 1 pound ziti | |
| 12 oz whole milk ricotta | |
| 3 oz parmesan cheese, grated | |
| 2 eggs. beaten | |
| 1 cup heavy cream | |
| Fresh minced parsley & basil | |
| 1 lb whole milk mozzarella, cut into cubes |
| 1. | Preheat the oven to 400°F. Place ziti in a large bowl and cover with hot salted water. Let sit at room temperature for 30 minutes, stirring after the first 5 minutes to prevent sticking. Drain. |
| 2. | In a large bowl, combine the red sauce, ricotta, half of the Parmigiano, eggs, cream and half of the parsley and basil. Stir to combine. Season with salt and pepper. |
| 3. | Add the soaked ziti and half of the mozzarella cubes. Stir until well combined. Transfer to an ungreased 9X13 inch baking dish and top with the remaining 1 cup red sauce and mozzarella. |
| 4. | Spray a piece of foil with nonstick spray. Cover the baking dish tightly with the foil and bake for 45 minutes. Remove foil and bake until the cheese begins to brown, about 15 minutes longer. Remove from oven and sprinkle with remaining Parmigiano, then let cool for 10 minutes. Sprinkle with remaining parsley and basil and serve. |
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