Baked Pasta with Mozzarella and Ricotta

By Sip and Feast · 60 min

Ingredients

Instructions

1. Heat the olive oil in a large pot over medium heat, add the onion and a pinch of salt, and cook for about 10 minutes until soft.
2. Add the garlic and cook for 2 to 3 minutes more, until fragrant.
3. Stir in the tomato paste and cook for 5 minutes, stirring. If it starts to burn, add a splash of water or lower the heat.
4. Add the plum tomatoes and bring to a simmer.
5. Simmer uncovered on low for 15 minutes, stirring often to prevent sticking. Season with salt and pepper to taste.
6. Keep the sauce warm. Just before assembling, stir the basil into the sauce.
7. Preheat the oven to 375°F (190°C). Boil the ziti in salted water for 2 to 3 minutes less than the packet says.
8. In a large bowl, mix the pasta with 3 cups of sauce and the ricotta until smooth and creamy.
9. Spread a thin layer of sauce in a 9x13-inch baking dish. Add one third of the pasta, then sprinkle with half the cubed mozzarella and one third of the Pecorino Romano. Add a thin layer of sauce. Repeat once more.
10. For the top layer, add the remaining pasta, a little more sauce, the shredded mozzarella and the remaining Pecorino Romano.
11. Bake for 25 to 30 minutes, until the cheese is bubbly and lightly browned. For a crispier top, broil for 1 to 2 minutes, watching closely.
12. Rest for at least 10 minutes before serving. Serve the remaining sauce on the side.

Summarized from Sip and Feast's video. Watch it for the details.

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GarlicOnionCheeseTomatoMilkTomato pastePecorino cheeseRicotta cheese