Baked Ziti

Name: Baked Ziti
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 500 g ziti; 700 g tomato sauce; 400 g ricotta; 200 g mozzarella; 40 g Parmigiano-Reggiano; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Baked Ziti is a cherished staple of Italian-American cuisine, making its way to tables across the United States as a beloved comfort food. Emerging from the bustling kitchens of Italian immigrants, this dish is often prepared for gatherings or Sunday family dinners, where its hearty nature and satisfying flavor make it a crowd favorite. While its roots are firmly planted in Italian culinary traditions, Baked Ziti has evolved into a dish that embodies the warmth and generosity of American home cooking.

Each bite of Baked Ziti should be a delightful blend of flavors and textures: the ziti, perfectly al dente, enveloped in a rich, savory tomato sauce, complemented by the creaminess of ricotta, the gooey stretch of mozzarella, and the sharp finish of Parmigiano-Reggiano. This dish is about balance—a harmony of saltiness and richness that invites second helpings. Serve it hot from the oven, with a crisp green salad on the side for contrast.

Ingredients

500 gziti
700 gtomato sauce
400 gricotta
200 gmozzarella
40 gParmigiano-Reggiano
to tastefine sea salt

Method

Fill a large pot with water, about three-quarters full, and bring it to a rolling boil over high heat. Once boiling, add a generous pinch of fine sea salt to the water. This step is crucial as it seasons the pasta from the inside out, enhancing the overall flavor of your Baked Ziti.
In a wide, deep pan over medium heat, pour in the 700 g of tomato sauce. Allow it to gently simmer, stirring occasionally. Taste the sauce and add fine sea salt if needed, ensuring the flavors are well-balanced and vibrant.
Meanwhile, add 500 g of ziti to the boiling water. Cook the pasta until it's just shy of al dente, which means it should be firm to the bite but not crunchy. This will allow it to absorb more flavor when baked. Before draining, reserve a cup of the starchy pasta water, which will help bind the sauce later.
In a large mixing bowl, combine the drained ziti with the tomato sauce. Add a splash of the reserved pasta water to loosen the mixture if it seems too thick. The pasta should be well-coated but not swimming in sauce.
Preheat your oven to 180°C (350°F). In a baking dish, layer half of the pasta mixture, then spread 400 g of ricotta evenly over the top. The ricotta should be creamy and smooth, adding richness to the dish.
Add the remaining pasta mixture over the ricotta layer, ensuring an even distribution. Tear 200 g of mozzarella into small pieces and scatter them over the top layer. The mozzarella will melt and create a gooey, cheesy topping.
Finish by sprinkling 40 g of grated Parmigiano-Reggiano over the mozzarella. This will add a nutty, savory crust as it bakes, enhancing the overall flavor.
Place the baking dish in the preheated oven and bake until the cheese is bubbly and golden brown, about 20-25 minutes. The top should have a slight crust, and the edges should be bubbling. Allow it to cool for a few minutes before serving hot.