A while back, our friends Marlyn and Chris invited us over for some delicious baked ziti. I’ve been wanting to make it ever since then. I couldn’t find the recipe Marlyn emailed me, so I decided to give this one a try. Of course, then I found the recipe she sent me. Go figure. I was very happy with this recipe; however, I still want to give the other one a try soon. I think it’s nice to compare different recipes for the same dish. This ziti had a lot of flavor and came together quite quickly. Really, the only complaint I have is that it made way too much for just the two of us. Even after eating leftovers, we still had a ton of it left. This was great with a crusty loaf of Italian bread baked with butter and fresh garlic.
Coarse salt and ground pepper
8 ounces ziti rigate (ridged) or other short pasta
1 cup part-skim ricotta
1 large egg, lightly beaten
3/4 cup finely grated Parmesan
1 cup shredded part-skim mozzarella
1 jar (24 to 26 ounces) best-quality tomato sauce (about 3 1/2 cups)
-Preheat oven to 450°.
-Bring a large pot of salted water to a boil.
-Cook pasta until al dente, according to package instructions; drain and reserve.
-In a small bowl, combine ricotta, egg, 1/4 cup Parmesan, and half the mozzarella; season with salt and pepper.
-In the bottom of a shallow 2-quart casserole dish, spread half the tomato sauce.
-Top with ziti, then ricotta mixture and remaining sauce.
-Sprinkle with remaining 1/2 cup Parmesan and remaining mozzarella.
-Place casserole on a rimmed baking sheet, and bake until top is browned and sauce is bubbling, 20 to 25 minutes.
Source: Everyday Food