Baked Ziti
Instructions:
- A lasagne shortcut, with none of the layering hassle. Be
sure not to overcook the pasta; it should be too tough to
actually eat when you mix it with the sauce, which will
make it perfect after baking.
- Salt
- 3 tablespoons extra virgin olive oil or butter, plus more as needed
- 1 pound any mushrooms, preferably mixed with about
- 1 cup reconstituted dried porcini (see page 314)
- 1 large onion, diced
- 1 tablespoon minced garlic (optional)
- Freshly ground black pepper
- One 28-ounce can plum tomatoes with the juice, chopped
- 1 pound ziti or other large cut pasta
- 1 pound mozzarella, preferably fresh, grated or chopped
- About 1/2 cup freshly grated Parmesan (optional)
- Bring a large pot of water to a boil and salt it. Heat the oven to 400 F.
- Put the olive oil or butter in a large skillet over medium-high heat. When the oil is hot or the butter is melted, add the mushrooms and cook, stirring occasionally, until they soften, release their water, and then begin to dry again, about 5 minutes. Add the onion and, if you’re using it, the garlic; sprinkle with salt and pepper. Lower the heat to medium and continue to cook, stirring occasionally, until the vegetables are soft, about 2 minutes.
- Add the tomatoes and bring to a boil. Turn the heat down so that the mixture bubbles gently and cook, stirring occasionally, while you cook the pasta; don’t let the sauce get too thick.
- Cook the pasta in the boiling water until it is just starting to soften but is still too hard to eat. Drain it (don’t shake the colander; allow some water to cling to the noodles) and toss it with the sauce and about half the mozzarella. Grease a large baking dish (9 x13 inches or the like) and pour or spoon the mixture into it. Top with the remaining mozzarella and the Parmesan if you’re using it and bake until the top is browned and the cheese is bubbly, 20 to 30 minutes.
- Baked Ziti with Ricotta.
- Stir up to 1 cup of ricotta cheese into the sauce right before using and proceed with the recipe. Or nestle dollops of ricotta in the baking dish as you add the pasta.
- Baked Ziti with Meat Sauce.
- Omit the mushrooms, onion, garlic, and tomatoes and use 1 recipe Meat Sauce, Bolognese Style , or its faster variation. Skip Steps 2 and 3 and gently heat the sauce before proceeding.
- Baked Ziti with Goat Cheese and Olives.
- Instead of the mushrooms, use 1 cup pitted olives (try to keep them in large pieces). Use bits of goat cheese instead of the mozzarella. Proceed with the recipe, being careful not to oversalt the sauce.