BAKED ZITI RECIPE RECIPES

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BAKED ZITI RECIPE - NYT COOKING



Baked Ziti Recipe - NYT Cooking image

This baked ziti is layered almost like a lasagna to ensure every bite has enough creamy ricotta, stringy mozzarella and tangy tomato sauce. But the key to its success comes from undercooking the pasta during the initial boil so it stays perfectly al dente, even after a trip to the oven. Heavy cream is added to prevent the ricotta from becoming grainy or dry during baking, letting it be its most luscious self. While this baked ziti is meatless (there’s plenty of richness from the cheese — three types, to be exact), you could always incorporate a bit of sausage, ground meat or pancetta, if you like. Simply add 1/2 pound to the onions while sautéeing and proceed with the recipe.

Provided by Alison Roman

Total Time 2 hours

Yield 6 to 8 servings

Number Of Ingredients 13

1/4 cup olive oil
1 large yellow onion, finely chopped
4 cloves garlic, finely chopped
Kosher salt and freshly ground pepper
2 tablespoons tomato paste
1 (28-ounce) can whole peeled tomatoes, packed in juice
1 (28-ounce) can tomato purée or sauce
3/4 teaspoon red pepper flakes (optional)
16 ounces/1 pound ricotta
1/2 cup heavy cream
1/2 cup finely grated Parmesan or Pecorino, plus more for grating on top
1 pound ziti, rigatoni, penne, manicotti or other short, tubelike pasta
1 pound fresh mozzarella, cut into 1/2-inch pieces

Steps:

  • Make the tomato sauce: Heat oil in a large, heavy-bottomed pot over medium heat. Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is totally softened and translucent (without letting it brown), 8 to 10 minutes. Add tomato paste and continue to cook, stirring until it has turned a deeper brick-red color, tinting the oil and onions a fiery orange color, about 2 minutes. Crush the whole tomatoes by hand and add them (including the juice) and the tomato purée to the pot, stirring to scrape up any bits from the bottom of the pot. Season with salt and pepper and add red pepper flakes, if using. Bring to a simmer and cook, stirring occasionally, until the tomato sauce has thickened and flavors have come together, 20 to 30 minutes.
  • Prepare the filling: In a medium bowl, combine ricotta, heavy cream and 1/2 cup Parmesan. Season with salt and pepper and set aside.
  • Prepare the pasta: As the sauce cooks, heat oven to 425 degrees, and place a large pot of salted water to boil on the stove.
  • Cook pasta until it’s nearly al dente. (You want to undercook the pasta slightly, as it will continue to cook in the oven. A good way to do this is cook it 2 minutes less than you normally would if preparing it al dente.) Reserving 1 cup of the pasta cooking liquid, drain pasta and rinse with cool water; set aside while the tomato sauce finishes cooking.
  • Once tomato sauce is done, stir in reserved pasta water.
  • Place pasta in a large bowl and add 2 cups sauce. Stir to coat pasta evenly encouraging the sauce to go inside each tube.
  • Spoon a bit of remaining sauce on the bottom of a 3-quart baking dish and top with 1/3 of the pasta. Spoon 1/3 of the remaining sauce on top, dollop with half the ricotta mixture and scatter 1/3 of the mozzarella on top of that. Repeat, beginning with the pasta, one more time. For the final layer, add the last 1/3 of pasta and the last of the sauce. Dot remaining mozzarella on top and shave a bit more Parmesan on top of that. Place baking dish on top of a sheet pan lined with parchment paper to catch any drips. Place in the oven and bake until the edges are golden brown and bubbling and the top has browned nicely, 30 to 40 minutes.
  • Let cool slightly before eating with a big green leafy salad.

Nutrition Facts : @context http//schema.org, Calories 682, UnsaturatedFatContent 15 grams, CarbohydrateContent 60 grams, FatContent 36 grams, FiberContent 6 grams, ProteinContent 32 grams, SaturatedFatContent 18 grams, SodiumContent 983 milligrams, SugarContent 11 grams

BAKED ZITI RECIPE | REE DRUMMOND | FOOD NETWORK



Baked Ziti Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 1 hours 35 minutes

Cook Time 30 minutes

Yield 12 servings

Number Of Ingredients 16

2 tablespoons olive oil
3 cloves garlic, minced 
1 large onion, diced 
1 pound ground beef 
1 pound Italian sausage 
Two 14.5-ounce cans tomato sauce or marinara sauce 
One 28-ounce can whole tomatoes with juice 
2 teaspoons Italian seasoning 
1/2 teaspoon red pepper flakes 
Salt and freshly ground black pepper
1 pound ziti
1 1/2 pounds mozzarella, grated 
One 15-ounce tub whole-milk ricotta
1/2 cup grated Parmesan
2 tablespoons chopped fresh parsley, plus more for sprinkling
2 eggs 

Steps:

  • Heat the olive oil in a pot over medium heat. Add the garlic and onions and saute until starting to soften, 3 to 4 minutes. Add the ground beef and sausage and cook until browned. Drain off almost all of the fat, leaving a bit behind for flavor and moisture. Add the tomato sauce, tomatoes, Italian seasoning, red pepper flakes and some salt and pepper. Stir, bring to a simmer and simmer for 25 to 30 minutes. Remove 3 to 4 cups of the cooked sauce to a bowl to cool down.
  • Bring a large pot of water to a boil and add some salt. Cook the ziti until not quite al dente.
  • Preheat the oven to 375 degrees F.
  • In a bowl, mix 2 cups of the grated mozzarella, the ricotta, Parmesan, parsley, eggs and some salt and pepper. Stir together just a couple of times (do not mix completely).
  • Drain the pasta and rinse under cool water to stop the cooking and cool it down. Pour it into the bowl with the cheese mixture and toss to slightly combine (there should still be large lumps). Add the cooled reserved meat sauce and toss to combine.
  • Add half the coated pasta to a large casserole dish or lasagna dish. Spoon half of the remaining sauce over the top, then top with half the remaining mozzarella. Repeat with another layer of the coated pasta and the remaining sauce and mozzarella.
  • Bake until bubbling, about 20 minutes. Let stand 5 minutes before sprinkling with chopped parsley to serve.

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