Baked Ziti
- ¼ cup Olive Oil
- 1 large Onion, finely chopped
- 4 cloves Garlic, finely chopped
- Salt
- Black Pepper
- 2 tbsp Tomato Paste
- 800g Peeled Tomatoes, canned and packed in juice
- 800g Tomato Purée or Sauce
- ¾ teaspoon red pepper flakes (optional)
- 450g Ricotta
- ½ cup Double Cream
- ½ cup Parmesan, and some extra for topping
- 450g Ziti or pasta of preference
- 450g Fresh Mozzerella, cut into pieces
- Heat oil in a large heavy-bottomed pot over medium heat. Add the onion and garlic, season with salt and pepper, and cook for 8–10 minutes until completely soft and translucent. Do not let them brown.
- Add the tomato paste and cook for 2 minutes, stirring, until it turns dark brick-red.
- Crush the whole tomatoes by hand and add them, along with the juice and tomato purée. Stir well, scraping the bottom of the pot.
- Season with salt, pepper, and red pepper flakes, if using.
- Bring to a simmer and cook for 20–30 minutes, stirring occasionally, until the sauce has thickened.
- In a bowl, mix the ricotta, heavy cream, and ½ cup Parmesan. Season with salt and pepper and set aside.
- Heat the oven to 220°C
- Bring a large pot of salted water to the boil.
- Cook the pasta for 2 minutes less than the packet instructions for al dente. Reserve 1 cup of pasta water, then drain and rinse the pasta with cool water.
- Stir the reserved pasta water into the tomato sauce.
- In a large bowl, mix the pasta with 2 cups of the sauce, making sure the sauce coats the inside of the pasta tubes.
- Spoon some of the remaining sauce into the bottom of a 3-quart baking dish.
- Add ⅓ of the pasta, ⅓ of the remaining sauce, half of the ricotta mixture, and ⅓ of the mozzarella.
- Repeat with another ⅓ of the pasta, sauce, remaining ricotta mixture, and ⅓ of the mozzarella.
- Add the final ⅓ of pasta and remaining sauce.
- Top with the remaining mozzarella and some extra Parmesan.
- Place the baking dish on a parchment-lined baking sheet to catch any drips.
- Bake for 30–40 minutes until the edges are golden and bubbling and the top is nicely browned.
- Rest for a few minutes, then serve.
- Enjoy.
