Baked Ziti

Ingredients

• Ziti Pasta

  Great Value

  16 oz or 454g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Garlic

  Raw

  4 cloves, minced or 12g

• Crushed red pepper flakes

  ¹⁄₁₆ tsp or 0.02g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Tomato paste

  Canned, without salt added

  3 tbsp or 48g

• Tomatoes

  Whole, canned

  1.59kg

• Basil

  Fresh

  6 leaf, whole or 3g

• Salt

  Table

  1 dash or 0.4g

• Butter

  Unsalted

  2 tbsp or 28g

• Ricotta cheese

  Whole milk

  12 oz or 340g

• Parmesan cheese

  Grated

  3 oz or 85g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Heavy whipping cream

  Fluid

  1 cup, fluid or 238g

• Parsley

  Raw

  3 tbsp or 11g

• Basil

  Fresh

  3 tbsp, chopped or 8g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Mozzarella cheese

  Whole milk

  16 oz or 454g

Directions

1. In a large pot, combine oil and garlic and heat over moderately low heat until garlic begins to very gently sizzle. Add red pepper flakes and cook, stirring, until garlic just begins to turn a light golden color, about 3 minutes. Add oregano and continue to cook, stirring, for 1 minute.
2. Add tomato paste and cook, stirring, until paste has softened and blended with the oil, about 3 minutes.
3. Stir in canned tomatoes and their juices, increase heat to medium-high, bring to a gentle simmer, then lower heat to maintain. Using an immersion blender, blend tomatoes until sauce is smooth. (Alternatively, blend tomatoes in a standard blender before adding to pot)
4. Add basil and simmer, stirring occasionally, until sauce is reduced slightly and tastes rich, about 30 minutes. Season with salt.
5. Meanwhile, adjust an oven rack to the middle position and preheat the oven to 400F. Place the 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 it after the first 5 minutes to prevent sticking. Drain.
6. Pour half of the marinara into a large pot, add the ricotta, half of the Parmigiano, the eggs, the cream, and half of the parsley and basil, and stir to combine. Season to taste with salt and pepper. Add the soaked ziti, along with half of the cheese cubes and stir until well combined. Transfer to a 13- by 9-inch baking dish and top with the remaining marinara sauce and mozzarella.
7. Cover tightly with aluminum foil and bake for 45 minutes. Remove the foil and bake until the cheese is beginning to brown, about 15 minutes longer. Remove from the oven and sprinkle with the remaining Parmi- giano, then let cool for 10 minutes. Sprinkle with the remaining parsley and basil and serve.
8. Recipe by: J. Kenji Lopez-Alt (source: https://www.seriouseats.com/recipes/2015/10/food-lab-no-boil-baked-ziti-recipe.html)

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