Posted on by Cary Gersh

Baked Ziti

Baked Ziti
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Nutrition Facts
Serving Size
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Vitamin C
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 pound (454g) ziti, penne, or other thick tubular pasta
  2. 4 cups (950ml) homemade or high-quality store-bought red sauce (such as Rao's), divided
  3. 12 ounces (340g) whole-milk homemade or high-quality ricotta cheese (see notes)
  4. 3 ounces (85g) Parmigiano-Reggiano, finely grated and divided (about 1 1/2 cups)
  5. 1lb sweet Italian sausage (optional)
  6. 2 large eggs, beaten
  7. 1 cup (240ml) heavy cream
  8. 3 tablespoons minced fresh flat-leaf parsley, divided
  9. 3 tablespoons minced fresh basil, divided
  10. Kosher salt and freshly ground black pepper
  11. 1 pound (454g) whole-milk mozzarella cheese, cut into rough 1/4-inch cubes and divided
  12. Cooking spray
Instructions
  1. Adjust an oven rack to the middle position and preheat the oven to 400°F.
  2. Place ziti in a large bowl and cover with hot salted water by 3 or 4 inches. Let sit at room temperature for 30 minutes, stirring after the first 5 minutes to prevent sticking. Drain.
  3. Pour 3 cups of the red sauce into a large pot; add ricotta, half of the Parmigiano, eggs, cream, and half of the parsley and basil, and stir to combine.
  4. Season to taste with salt and pepper.
  5. Add the soaked ziti along with half of the mozzarella cheese cubes and stir until well combined.
  6. Transfer to an ungreased 9- by 13-inch baking dish and top with the remaining 1 cup red sauce and mozzarella.
  7. Lightly grease aluminum foil with cooking spray. Cover the baking dish tightly with the sprayed aluminum foil and bake for 45 minutes.
  8. Remove foil and bake until the cheese beginsto brown, about 15 minutes longer.
  9. Remove from oven and sprinkle with remaining Parmigiano, then let cool for 10 minutes. Sprinkle with remaining parsley and basil and serve.
Notes
  1. Look for a ricotta cheese that contains nothing but milk, salt, and starter culture or acid. Avoid those with gums and stabilizers. Our favorite national store-bought brand is Calabro.
  2. I made two versions of this 6/2023. One with 1lb sweet Italian sausage and one without. Both were very good.
  3. https://www.seriouseats.com/food-lab-no-boil-baked-ziti-recipe
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