The Food Lab's No-Boil Baked Ziti Recipe

Nys Aqyla    9/10/2022    Baked Pasta , Italian-American , Pasta Mains , Pastas , Tomato Sauces   

 

 why does it work?

• Soaking the pasta instead of boiling will allow the pasta to cook perfectly without using an extra pan or waiting for it to come to a boil.
   
• Mixing the base marinara sauce with cream and ricotta cheese keeps the pasta moist and flavorful.
   
• Diced mozzarella blocks form a distinct bag of melted cheese for added textural contrast.

  Grilled Ziti is the dish I make at the annual ski retreat that my friends and I take to New England every year. Few baked goods are easier to make while still producing such amazing results, especially when it's snowing outside and you have a whole bunch of friends to feed. The noodles are mixed with a pink mixture of ketchup, cream, and ricotta cheese, with a few eggs thrown in to create a casserole structure during cooking. I also love mixing mozzarella cubes with pasta to form supple, stretchy bags. I finish it all off with some marinara, add mozzarella balls and a piece of parmesan.

Formula Events

• Preparation: 25 minutes                           Serves: 6 to 8 servings
  
• Cooking: 60 minutes
  
• Rest: 40 minutes
  
• Total: 2 hours 5 minutes
  

Element

• 1 pound ziti, penne, or other thick pasta
  
• 6 cups homemade or high-quality store-bought red sauce (like Rao`s)
  
• 12 ounces high-quality or homemade whole milk ricotta cheese (see note)
  
• 3 ounces Parmigiano-Reggiano, finely ground (about 1/2 cup)
  
• 2 large eggs, beaten
• 1 cup of cream
• 3 tablespoons minced fresh parsley
• 3 tablespoons chopped fresh basil
• Kosher salt and freshly ground black pepper
• 1 pound whole milk mozzarella cheese, cut into coarse 1/4-inch cubes

Direction

• Place the oven rack in the center position and preheat the oven to 400°F. Place the ziti in a large bowl and cover with about 3 or 4 inches of hot salted water. Leave at room temperature for 30 minutes, stirring after the first 5 minutes so it doesn't stick. Drought drying.
   
• Pour half the marinara into a large saucepan, add the ricotta, half the Parmigiano, eggs, cream and half the parsley and basil, stir well. Season to taste with salt and pepper. Add the soaked ziti with half of the cheese cubes and stir until well blended. Transfer to a 13x9-inch baking dish and top with remaining marinara sauce and mozzarella.
   
• Cover with aluminum foil and bake for 45 minutes. Remove foil and bake until cheese begins to brown, about 15 minutes longer. Remove from oven and sprinkle with remaining Parmesan, then let cool for 10 minutes. Sprinkle remaining parsley and basil on top and serve on a plate.
  

This formula appears in

• Food Lab: To Make Ziti Cooking Easier, Soak, Don't Boil Your Pasta