Baked Ziti - America's Test Kitchen

  • Currently 4/5
1 pound ziti
salt and pepper
2 tablespoons olive oil
3 garlic cloves, minced
1/4 teaspoon red pepper flakes
2 (28-ounce) cans crushed tomatoes
8 ounces (1 cup) whole-milk ricotta cheese
6 ounces (1-1/2 cups) mozzarella cheese, shredded
2 ounces (1 cup) Parmesan cheese, grated
1/4 cup chopped fresh basil
1. Adjust oven rack to middle position and heat oven to 400 degrees. Bring 4 quarts water to boil in large Dutch oven. Add pasta and 1 tablespoon salt and cook, stirring often, until nearly al dente. Reserve 3/4 cup cooking water, then drain pasta and set aside.
2. Dry now-empty pot, add 1 tablespoon oil, garlic, and pepper flakes, and cook over medium heat until fragrant but not brown, about 1 minute. Stir in tomatoes and simmer until slightly thickened, about 10 minutes. Off heat, season with salt and pepper to taste, then stir in cooked pasta and reserved cooking water, breaking up any clumps.
3. Mix ricotta, remaining 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in bowl.
4. Pour half of pasta mixture into 13x9-inch baking dish. Dollop large spoonfuls of ricotta mixture evenly into dish, then spread remaining pasta over ricotta. Sprinkle with mozzarella and Parmesan. Bake until bubbling around edges and cheese is spotty brown, about 25 minutes. Let cool for 10 to 15 minutes, then sprinkle with basil and serve.

Sherree Wolfgang

Member since Sep 2010

More recipes like this one...