Baked Ziti
Recipe by gingham
Saucy pasta with pockets of creamy ricotta under a bubbling layer of mozzarella. Feeds a crowd and waits happily in the fridge.
Ingredients
- 1 lb ziti or penne
- 2 tbsp olive oil
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 tsp dried oregano
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 1 tsp kosher salt, plus more for the pasta water
- 15 oz whole-milk ricotta
- 1 large egg
- 1/2 cup grated Parmesan, divided
- 3 cups shredded mozzarella, divided
- A handful of basil, torn
Method
Heat the oven to 375°F.
Cook the pasta in well-salted boiling water for 2 minutes less than the package says, then drain.
Meanwhile, heat the oil in a large pot over medium heat. Cook the onion until soft, about 5 minutes, then add the garlic and oregano for 1 minute. Add both kinds of tomatoes and the salt and simmer for 10 minutes.
Stir the ricotta, egg, and 1/4 cup of the Parmesan together in a bowl.
Set aside 1 cup of the sauce and toss the pasta with the rest. Spread half the pasta in a 9 by 13 inch baking dish, add spoonfuls of the ricotta, and sprinkle with 1 1/2 cups of the mozzarella. Top with the rest of the pasta, the saved sauce, and the rest of the mozzarella and Parmesan.
Cover with foil and bake for 20 minutes. Uncover and bake until bubbling and browned in spots, 15 to 20 minutes more.
Let it rest for 10 minutes, then scatter the basil over the top.
Notes from the source
Put it together up to a day ahead and keep it in the fridge. Add 10 minutes to the covered baking time.