Baked Ziti
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https://instructions.wiki/recipes/baked-ziti
Makes 8 · 20 min prep · 45 min cooking
Ingredients
- 1 lb (450 g) dried ziti
- 1 tablespoon kosher salt, for the pasta water
- 3 cups (24 oz / 680 g) marinara sauce
- 15 oz (425 g) whole milk ricotta
- 1 large egg
- 1/2 cup (45 g) grated parmesan
- 12 oz (340 g) low moisture mozzarella, shredded
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh basil, optional
Heat the oven to 375F (190C)
Butter a 9 by 13 inch baking dish. Bring a large pot of water to a boil and add the salt.
Boil the ziti 2 to 3 minutes short
Cook the pasta 2 to 3 minutes less than the low end of the package time. The ziti should still be firm at the center when bitten. It keeps cooking in the sauce in the oven, and pasta boiled all the way through comes out of a baked dish soft and grainy. Drain, but do not rinse.
Mix the ricotta
Stir the ricotta, egg, parmesan, and pepper together in a large bowl until smooth. The egg keeps the cheese from loosening and running to the bottom of the dish.
Toss the pasta with sauce and ricotta
Add the drained ziti and 2 cups of the marinara to the ricotta. Fold until every tube is coated. The mixture should look generously sauced, since the pasta absorbs more as it bakes.
Layer the dish
Spread half the ziti in the dish. Scatter over half the mozzarella. Add the rest of the ziti, spoon the remaining marinara over the top, and finish with the remaining mozzarella.
Bake 25 to 30 minutes
Bake uncovered until the sauce bubbles around the edges and the cheese is browned in patches. If the top is still pale at 30 minutes, run it under the broiler for 1 to 2 minutes and watch it the whole time.
Rest 10 minutes
Let the dish sit before serving so it holds together on the spoon. Scatter the basil over the top if using.