-
1. Heat the olive oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 6 to 8 minutes until soft and translucent. Add the garlic, tomato paste, oregano and red pepper flakes and cook for 1 to 2 minutes until the paste darkens slightly and smells fragrant.
3 tbsp Extra virgin olive oil,
1 piece Yellow onion, finely chopped,
4 clove Garlic,
2 tbsp Tomato paste,
1 tsp Dried oregano,
0.5 tsp Red pepper flakes
-
2. Stir in the crushed tomatoes, sugar and kosher salt for the sauce. Simmer gently, partially covered, for 20 minutes until slightly thickened. Tear in the basil, stir, and remove from the heat.
2 can Crushed tomatoes,
1 tsp Granulated sugar,
0.5 cup Fresh basil leaves,
1 tsp Kosher salt (for sauce and ricotta)
-
3. Heat the oven to 190°C (375°F). Meanwhile bring a large pot of water to a boil and add the kosher salt for pasta water. Cook the ziti for 2 minutes less than the package directions so it is well short of al dente, then drain without rinsing.
1 lb Dried ziti,
1 tbsp Kosher salt (for pasta water)
-
4. In a bowl, mix the ricotta, egg, half of the Parmigiano-Reggiano, the parsley and black pepper until creamy and well combined.
15 oz Whole-milk ricotta,
1 piece Egg,
0.5 cup Parmigiano-Reggiano, finely grated, divided,
0.2 cup Fresh parsley, chopped,
0.5 tsp Black pepper
-
5. Toss the drained ziti with about two-thirds of the tomato sauce. Spread half of the pasta in a 9x13-inch baking dish, dollop with all of the ricotta mixture, and sprinkle with a third of the mozzarella. Top with the remaining pasta and the remaining sauce.
4 oz Low-moisture mozzarella, shredded
-
6. Scatter the remaining mozzarella and remaining Parmigiano-Reggiano over the top. Cover with foil and bake for 20 minutes, then uncover and bake another 15 to 20 minutes until bubbling and golden in spots.
0.5 cup Parmigiano-Reggiano, finely grated, divided,
8 oz Low-moisture mozzarella, shredded
-
7. Rest the ziti for 10 minutes before serving so the layers set and slice cleanly.
