Baked Ziti
So my friend Amy is having a dinner party tonight and she asked me to bring a Baked Ziti. I love this dish as it is rich in deep flavors that all meld together. If you are a person who likes more of a predominant tomato flavor at the center of your sauce, this is probably not the choice for you. Don’t get me wrong, the tomato is definitely there and you get good flavor from them, but the other flavors take an equal place on the stage with this sauce.
For any good Ziti you need a good sauce. I like this sauce as it has a lot more depth than just a tomato flavor. The aromatics and spices make a great blend to complement the tomato without it being the main flavor. You can use this tomato sauce with pasta or use it in a baked pasta dish such as the Baked Ziti we are doing today. This recipe is a basic and you should experiment varying the flavor to your taste by adding chopped prosciutto or salami, olives, capers, toasted pine nuts, or a splash of cream at the last minute. You can also experiment with different herbs: marjoram, oregano, or tarragon can replace the basil or the parsley. I use a wide and shallow pan so the liquid can evaporate without long cooking, which preserves the bright color and fresh taste. I also keep a few containers of this sauce in the freezer and pull it out and defrost if you need to put together a quick meal.
The Sauce
1/4 cup extra-virgin olive oil, plus extra for drizzling
1 small chunk fatty prosciutto end (optional)
1 onion, finely diced
1 carrot, peeled and finely diced
1 leek, white part only, finely diced
1 small inner celery stalk, finely diced
3 cloves garlic, thinly sliced
4 fresh plum (Roma) tomatoes, peeled and seeded, then diced
1 can (35 oz/1.1 kg) plum (Roma) tomatoes, chopped, with juice
1 bay leaf
2 or 3 fresh thyme sprigs, plus several sprigs for garnish
Salt and pepper
Small handful of fresh flat-leaf (Italian) parsley leaves, coarsely chopped
About 10 fresh basil leaves, coarsely chopped
Add the prosciutto end (if using), the onion, carrot, leek, and celery and saute until just turning lightly golden, about 8 minutes.
Add the garlic and saute without coloring, about 1 minute. Add the fresh and canned tomatoes with juice, bay leaf, and thyme sprigs. Season with salt and pepper to taste and cook, uncovered, until slightly thickened, no more than 20 minutes. The sauce should remain at a lively simmer; stir several times during cooking.
Meanwhile, bring a large pot of water to a boil. Generously salt the boiling water, add the pasta, and cook until al dente, 7-9 minutes.
Remove the prosciutto end (if used), thyme sprigs, and bay leaf and discard. Add the parsley, basil, and a drizzle of olive oil. Taste and adjust the seasoning.
Drain the pasta and put it in a warmed large, shallow bowl. Add the sauce, toss it gently with the pasta, garnish with thyme sprigs, and serve immediately.
Good Baked Ziti is one of my favorites. It is a great meal to serve to vegetarian friends (make sure to omit the prosciutto from the sauce) Baked Ziti can be really good or overcooked and gummy. To make sure yours is good make sure the pasta is initially cooked just until al dente, since it will cook further in the oven. To keep it moist, a pasta dish should be baked for a short time-about 20 minutes and choose a wide, shallow baking dish, as opposed to a small, deep one. This will help the dish heat through quickly and create more surface area for an appealing crunchy top.
To assemble the Ziti
Extra-virgin olive oil for coating and drizzling
1 cup (8 oz/250 g) ricotta cheese
1 egg yolk
1 cup (4 oz/125 g) grated pecorino romano cheese
Generous pinch of freshly grated nutmeg
Handful of fresh flat-leaf (Italian) parsley leaves, coarsely chopped
Salt and freshly ground pepper
1 Ib (500 g) ziti
1/2 Ib (250 g) mozzarella cheese, cut into small cubes
Preheat the oven to 425°P (220°C). Lightly coat a 10-by-12-inch (25-by-30-cm) baking dish with olive oil. Bring a large pot of water to a boil.
Combine the ricotta, egg yolk, 1/2 cup (2 oz 160 g) of the pecorino romano, nutmeg, and parsley in a large bowl. Season with salt and pepper to taste and mix to blend.
Generously salt the boiling water, add the pasta, and cook until al dente, 12-16 minutes. Drain well. Put the pasta in the mixing bowl with the ricotta mixture. Toss well. Add the heated tomato sauce and the mozzarella and toss again, briefly.
Transfer the mixture to the prepared baking dish and smooth the top. Sprinkle the remaining grated cheese over the top and drizzle with olive oil. Bake, uncovered, until bubbling hot and lightly browned, about 20 minutes. Let rest for 3-4 minutes before serving.
