ZITI WITH RICOTTA CHEESE RECIPES

Steps:

• PREPARE THE ZITI SAUCE:.
• Combining all ingredients for the Ziti Sauce in a large bowl; cover and refrigerate until ready to use.
• PREPARE THE ZITI TOPPING:.
• In a medium-size bowl, whisk together the first four ingredients for the Ziti Topping.
• Add the garlic, oil, and parsley and mix until thoroughly blended. Cover and refrigerate until ready to use.
• WHEN READY TO PREPARE THE WHOLE DISH:.
• Preheat oven to 375 degrees F. Spray a 13-by-9-inch baking dish or large casserole with non-stick spray.
• Prepare the pasta according to package directions.
• Pour 1/2 cup of prepared ziti sauce into the prepared dish, and spread it evenly over the bottom using a spoon.
• When pasta has finished cooking, drain the water and pour the hot pasta into the bowl of remaining sauce. Mix thoroughly; pour into the baking dish.
• Spread 1 cup of shredded mozzarella over the pasta and sauce mixture.
• Top the mozzarella with the prepared Ziti Topping, spreading evenly.
• Place pan on center oven rack and bake until top is golden brown and cheese is bubbling, about 30 to 40 minutes.
• Remove and serve immediately.
• From: Olive Garden Restaurant.

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.