Baked Ziti
Martha Stewart Everyday Food
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Coarse salt and ground pepper8 ounces ziti rigate (ridged) or other short pasta
1 cup part-skim ricotta
1 large egg, lightly beaten
3/4 cup finely grated Parmesan
1 cup shredded mozzarella
1 jar (24-26 ounces) best-quality tomato sauce (about 3 1/2 cups)
1. Preheat oven to 450. Bring a large pot of salted water to a boil. Cook pasta until al dente, according to package instructions; drain and reserve.
2. In a small bowl, combine ricotta, egg, 1/4 cup Parmesan, and half the mozzarella; season with salt and pepper.
3. In the bottom of a shallow 2-quart casserole dish, spread half the tomato sauce. Top with ziti, then ricotta mixture and remaining sauce. Sprinkle with remaining 1/2 cup Parmesan and remaining mozzarella. Place casserole on a rimmed baking sheet, and bake until top is browned and sauce is bubbling, 20-25 minutes.
Serve with Italian salad and garlic bread.
3 comments:
Hey, have you ever made the version of this that doesn't require boiling the pasta? I'm just wondering if it is worth it to boil the pasta first or if I can continue to be lazy. :)
I've never tried a non-boiling version, though I have tried a skillet baked ziti which was really good and easy because it only took one pan. I don't mind boiling the pasta though, because then it doesn't have to bake as long.
mmmm...I just got a craving! Thanks a lot...haha
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