Baked Ziti

If you’re looking for a recipe for an easy and delicious pasta dish for your Holiday table this year, make my Baked Ziti. For a very festive baked ziti top with sliced MamaMancini’s meatballs. To find a market near you that sells MamaMancini’s use our store located at www.mamamancinis.com

You will only need:

  • 1-lb ziti
  • 1-lb mozzarella you shred
  • 3/4-cup grated pecorino romano cheese, you grate
  • 2-28 oz cans of whole Italian plum tomatoes you crush by hand
  • 2-lb of ricotta cheese, liquid drained
  • 1-tsp salt
  • 1/2 cup chopped onion
  • 2-garlic cloves sliced
  • 2-tbs olive oil
  • 2-tbs butter

Directions:

  1. In a large pot add the olive oil, garlic, onion, salt and put the heat on medium.
  2. Once the onion is translucent add the crushed tomatoes. Allow this to come to a boil and then lower the heat to allow it to cook for 30 minutes on a low boil, uncovered.
  3. Stir several times. Remove from the heat, stir in the butter and let this cool.
  4. Reserve 1/2 cup of the mozzarella, 1-cup of ricotta, 1/4 cup of the Romano cheese and 2-cups of the sauce
  5. Now add the balance of the ricotta cheese, Romano cheese, shredded mozzarella cheese, and sauce in a large bowl and stir this all together.
  6. Cook your ziti halfway of the recommended time.
  7. Strain and add it to the bowl of cheese and sauce and fold it all together.
  8. Spread 1-cup of the reserved sauce in the bottom of a 9″ x 13″ baking pan.
  9. Put the pasta in the baking dish. Top with remaining sauce, Romano, mozzarella, and ricotta
  10. Bake in a preheated 350-degree oven for 30-45 minutes! You’ll see the sides bubbling then remove it.

Note: Draining the Ricotta is critical in making a nonwatery ziti. Empty the ricotta into a strainer lined with cheesecloth and place the strainer over a large bowl. Cover the top with plastic wrap and allow this to drain for 24 hours in the fridge. Press any remaining liquid out of the ricotta.

Food brings people together, peacefully.
Daniel Mancini