Baked Ziti

Step 5: 1. Sauce the pasta. Pour most of the sauce into the pot of pasta and stir until all the pasta is coated. Set aside about a cup of sauce in a separate bowl — you’ll want it for the top. 2. First pasta layer. Spoon half of that saucy pasta into your greased 9×13 dish and spread it out evenly across the bottom. 3. Cheese middle. Drop spoonfuls of the ricotta mixture over that pasta (the dollop move from before), then sprinkle 1 cup of the mozzarella over it. 4. Second pasta layer. Add the rest of the saucy pasta on top and spread it out. 5. Cheesy top. Spoon that reserved cup of sauce over everything, then scatter on the last cup of mozzarella and the remaining parmesan. The picture to hold in your head: pasta, then a creamy cheese layer, then more pasta, then a cheesy top. The ricotta is tucked in the middle so it stays creamy, while the mozzarella and parmesan on top get browned and bubbly.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook 1 lb ziti or penne pasta to about 2 minutes shy of al dente — it finishes cooking in the oven, so slightly underdone is what you want. Drain and set aside.

Step 2

Heat 2 tbsp olive oil in a large pot or deep skillet over medium heat. Add 1 onion, diced and cook until softened, then stir in 4 garlic cloves, minced until fragrant.

Step 3

Add 1 can (28 oz) crushed tomatoes, 1 can (15 oz) tomato sauce, 1 tsp dried oregano, 1 tsp dried basil, 1/4 tsp red pepper flakes (optional), 1 tsp kosher salt, and 1/2 tsp black pepper. Stir and let it simmer gently to deepen the flavor.

Step 4

In a bowl, stir together 15 oz ricotta cheese, 1 large egg, and half of the 1/2 cup grated parmesan, divided with a pinch of salt and pepper until smooth.

Step 5

Stir the drained pasta into most of the sauce, holding about a cup of sauce back. Spread half the saucy pasta in a greased 9×13 dish. Dollop over the ricotta mixture and half the 2 cup shredded mozzarella, divided, then add the rest of the pasta. Top with the reserved sauce, the remaining 2 cup shredded mozzarella, divided, and the remaining 1/2 cup grated parmesan, divided.

Step 6

Cover the dish with foil and bake so everything heats through without the top drying out.

Step 7

Remove the foil and bake until the cheese is melted, bubbling, and golden at the edges.

Step 8

Let the ziti rest so it sets up and slices cleanly instead of sliding apart.