NOT ANOTHER COOKING SHOW

CLASSIC
BAKED ZITI

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post/​classic-baked-ziti

INGREDIENTS — Serves 2-3

● 1 LB of Ziti or Rigatoni
● A double batch of Weekday Sauce (​click for recipe​)
● 1/2 Lb Fresh Mozzarella, diced
● 1/2 Lb Dried, Low Moisture Mozzarella, diced
● 1 Lbs Whole Milk Ricotta
● Parmigiano Reggiano
● Salt
● Olive oil

DIRECTIONS

1. Prepare a double batch of weekday sauce, but cook it to a slightly looser consistency than you
would for pasta. Baked ziti cooks halfway in water, and then halfway in a baking dish so we
need to add more liquid to the baking dish, making the paster saucier than you might think, to
account for the pasta absorbing liquid while baking. Set aside and Bring a pot of salty water to
a boil.

2. Add pasta and cook it no more than halfway through, if anything, cook it less than halfway
through to achieve a more al dente final product.

3. Once the pasta is half cooked, drain the pasta and dry it well.

4. Preheat the oven to 400-425 degrees, depending on your oven.

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5. In a large bowl, add some sauce, then the pasta and mix. Ladle in additional pasta sauce, a
little more than you might normally, then add the ricotta and mix it all together. Sprinkle in some
parm and then a handful of the diced cheese, reserving most of it for layering in the baking dish.

6. In a baking dish, add a base layer of sauce to the dish, then half the pasta, then a layer of the
diced cheese and a little parm. Then add the rest of the pasta. Create an uneven top layer so
that some pieces of pasta stick out. This will create a really texturally interesting top crust with
some crispy pasta bits which are the best part. Then dot the top layer with the diced cheese
and parm and then drizzle with olive oil.

7. I​n a baking dish, add a base layer of sauce to the dish, then half the pasta, then a layer of the
diced cheese and a little parm. Then add the rest of the pasta. Create an uneven top layer so
that some pieces of pasta stick out. This will create a really texturally interesting top crust with
some crispy pasta bits which are the best part. Then dot the top layer with the diced cheese
and parm, dot the top with more of the weekday sauce and then drizzle with olive oil.

8. Rest before serving.

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