Whenever we have a big crowd to feed, this is always a good option. I often will double the recipe and toss the whole thing in a slow cooker after it’s done. The noodles are already cooked to perfection so as long as it sits on low it will hold in the pan for quite a while. It usually doesn’t last long enough to give me the worry that the pasta is going to get soggy.
It’s a great way to take it to potluck dinners and family gatherings. Check out what they are saying about this recipe over at Serious Eats:
“Great recipe! Have made it a couple times now. Flavor is right on”
There are no substitutions or alternatives needed as this recipe is perfect as is. And cleanup is quick because it’s all done in one pan. Nice!
Ingredients
1 pound ziti, penne, or other thick tubular pasta
6 cups homemade or high-quality store-bought red sauce (such as Rao’s)
12 ounces whole-milk homemade or Calabro ricotta cheese
3 ounces Parmigiano-Reggiano, finely grated (about 11⁄2 cups)
2 large eggs, beaten
1 cup Carnation heavy cream
3 tablespoons minced fresh parsley
3 tablespoons minced fresh basil
Kosher salt and freshly ground black pepper
1 pound whole-milk mozzarella cheese, cut into rough 1/4-inch cubes
Instructions
Adjust an oven rack to the middle position and preheat the oven to 400°F. Place the ziti in a large bowl and cover with hot salted water by 3 or 4 inches. Let sit at room temperature for 30 minutes, stirring it after the first 5 minutes to prevent sticking. Drain.
Pour half of the marinara into a large pot, add the ricotta, half of the Par- migiano, the eggs, the cream, and half of the parsley and basil, and stir to combine. Season to taste with salt and pepper.
Add the soaked ziti, along with half of the cheese cubes and stir until well combined. Transfer to a 13- by 9-inch baking dish and top with the remaining marinara sauce and mozzarella.
Cover tightly with aluminum foil and bake for 45 minutes. Remove the foil and bake until the cheese is beginning to brown, about 15 minutes longer. Remove from the oven and sprinkle with the remaining Parmi- giano, then let cool for 10 minutes. Sprinkle with the remaining parsley and basil and serve.
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Quick Tip: Add in a pound of ground Italian sausage.
Thanks again to Serious Eats for this simple and delicious recipe.