Pink Baked Ziti

Magnolia 3

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a large pot of generously salted water to a boil. Cook the ziti until just shy of al dente according to the package directions.

Step 2

In a medium pot, heat the butter and olive oil over medium-high heat until the butter melts. Add the onion and cook, stirring occasionally, until the onion is soft and translucent, 6 minutes. Add the whole garlic cloves and cook for 3 more minutes. Stir in the tomatoes, basil leaves, salt, onion powder, and pepper. Reduce the heat to medium-low and simmer for 50 minutes, stirring occasionally.

Step 3

Preheat the oven to 350F.

Step 4

Remove the pot from the heat and, using an immersion blender, pulse the sauce in 10 second intervals until smooth. While blending, slowly pour in the cream. Alternatively, use a blender, but do so in small batches and with caution as the contents will be hot.

Step 5

Return the sauce to the pot, if needed, and bring to a slow simmer over medium heat, then remove from the heat.

Step 6

In a 7x11 inch baking dish, stir the ziti with the sauce until well coated. Nestle the mozzarella into the ziti, then sprinkle evenly with the parmesan.

Step 7

Cover the baking dish with foil and bake until the cheese is melted and the ziti is hot throughout, 30 minutes. Let cool for 10 minutes.

Step 8

Garnish with the torn fresh basil and serve.

Step 9

Store in an airtight container in the refrigerator for 3 to 5 days or freeze for up to 6 weeks. Thaw frozen ziti in the fridge or heat over low heat.