Master Recipe
Baked Ziti with Mozzarella and Tomatoes
serves 6
NOTE: Use fresh mozzarella if possible–it will provide extra
creaminess and moisture, which are important in this
dish.
2 tablespoons extra-virgin olive oil, plus more for oiling baking dish
2 medium garlic cloves, minced
1 can (28 ounces) crushed tomatoes
2 tablespoons coarsely chopped fresh basil leaves
Salt
1 pound ziti or other short, tubular pasta
8 ounces mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
INSTRUCTIONS:
1. Preheat oven to 400 degrees. Heat 2 tablespoons oil and garlic in a medium skillet over medium heat until fragrant but not brown, about 2 minutes. Stir in tomatoes; simmer until thickened slightly, about 10 minutes. Stir in basil and salt to taste.
2. Meanwhile, bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta. Cook until almost tender but still a little firm to the bite. Reserve 1/4 cup of cooking water, drain pasta, and return it to pot with reserved liquid. Stir in tomato sauce.
3. Lightly brush 13 x 9-inch baking dish with oil. Pour half of pasta into dish. Sprinkle with half of mozzarella and half of Parmesan. Pour remaining pasta into dish and sprinkle with remaining mozzarella and Parmesan.
4. Bake until cheese turns golden brown, about 20 minutes. Remove dish from oven and let rest for 5 minutes before serving.
VARIATIONS:
Baked Ziti with Eggplant
Cut 2 medium eggplants (about 2 pounds) cross-wise into 3/4-inch-thick slices, then into 3/4-inch-thick strips. Place eggplant in colander and sprinkle with 1 tablespoon kosher salt. Set over bowl for 1 1/2 hours. Brush off salt. Heat 3 tablespoons oil in large skillet. Add eggplant and cook over medium-low heat until eggplant is tender, 15 to 20 minutes. Add garlic to pan (eliminate the 2 tablespoons oil) and proceed with recipe as directed.
Baked Ziti with Meatballs
Follow Master Recipe, adding 1 recipe cooked and drained Best Meatballs to cooked tomato sauce. Proceed as directed.