NY Times baked ziti, modified

NOTES: This recipe is based on the NY Times recipe for baked ziti, along with some modifications from this recipe from America's Test Kitchen. (subscriptions may be required). 

Liz's homemade sauce for a similar pasta sauce uses crushed tomatoes and may be too thin for some folks. Jeanne prefers less sauce on her pasta. 

Consider reserving one of the 28-oz cans for dividing the cooked sauce. 

This dish would be good as a side dish alongside parmesan encrusted chicken/crunchie munchie chicken.

A full recipe serves 6-8.

TOMATO SAUCE 

INGREDIENTS (half recipe amounts are in parentheses) 

1/4 cup extra virgin olive oil (1/8 cup) 

1 large yellow onion, finely chopped 

(1/2 large onion or 1 medium) 

4 cloves garlic, finely chopped (2 cloves) 

Salt and freshly ground pepper 

2 Tbl tomato paste (1 Tbl) 

1 28-oz can whole peeled tomatoes in juice (14 oz can) 

1 28-oz can tomato puree (14 oz can) 

1 tsp sugar (1/2 tsp) 

1 tsp dried oregano (1/2 tsp)

1/2 cup plus 2 Tbl (3/4 oz pkg, NOT 1/2 oz) basil leaves chopped (1/4 cup plus 1 Tbl, 1/2 oz pkg) 

3/4 tsp red pepper flakes (3/8 tsp) 

ADDITIONAL INGREDIENTS (half amounts in parentheses) 

16 oz whole milk ricotta (8 oz) 

1/2 cup heavy cream (1/4 cup) 

1 cup finely grated parmesan, plus more for topping (1/2 cup) 

1 lb tube-like pasta such as ziti or penne (1/2 lb) 

1 lb fresh mozzarella pearls or brick. If using brick, cut into 1/4" pieces (1/2 lb) 

Salt and pepper 

PREPARATION 

1. Finely chop the onion and garlic, combine, season with salt and pepper, and set aside. 

2. Chop the basil; set aside.

3. Reserve all the juice of the whole tomatoes before crushing them with a potato masher or the back of a spoon; remove any large tough pieces if you wish. 

To make the sauce: 

1. Heat oil in a large, heavy-bottomed pot over medium heat.

 

2. Add onion and garlic and season with salt and pepper.

 

3. Cook, stirring occasionally, until the onion is totally softened and translucent (without letting it brown), 8 to 10 minutes. 

4. Add tomato paste and continue to cook, stirring until it has turned a deeper brick-red color, tinting the oil and onions a fiery orange color, about 1-2 minutes. 

5. Add the crushed tomatoes and the tomato purée to the pot, stirring to scrape up any bits from the bottom of the pot. 

6. Add red pepper flakes, oregano, and season with salt and pepper. 

7. Bring to a simmer and cook, stirring occasionally, until the tomato sauce has reduced and thickened and flavors have come together, 20 to 30 minutes. Taste it along the way and (optional) add reserved tomato juice and/or pasta water if too thick (see next section). 

8. Off-heat, add sugar and basil, and season with salt and pepper to taste. Make the filling and pasta while the tomato sauce is cooking.

To make the filling and pasta:

1. In a medium bowl, combine the ricotta, cream, and parmesan, seasoning it to taste with salt and pepper. Then set it aside. (Leave the mozzarella for later.) 

2. Cook the pasta until just before it gets to al dente according to the instructions, adding salt to the water immediately after the pasta is added. The pasta will continue to cook in the oven.

3. As the pasta and tomato sauce near the end of cooking, place a rack in the middle of the oven and set the oven to 425. 

4. Set aside up to a cup (1/2 cup) of the pasta water, adding it to the tomato sauce (above); drain the pasta, rinse with cool water, and place the drained pasta into a large bowl. Assemble the ziti: NOTE: If making a half recipe of ziti, divide sauce in half at this point.

5. Add 2 cups sauce (1 cup) to the drained pasta, stirring to cover the pasta evenly.

6. Spoon a bit of sauce on the bottom of a 3-quart baking dish (1-1/2 qt dish).

7. Top with 1/3 of the pasta.

8. Spoon 1/3 or less of the remaining sauce on top and dollop with half of the ricotta mixture.

9. Scatter 1/3 of the fresh mozzarella on top.

10. Repeat with the second of 3 portions of pasta, the second of 3 portions of sauce, the second of two portions of ricotta mixture, and the second of 3 portions of mozzarella.

11. For the final layer, add the last portion of pasta, the last portion of the sauce, and the last bit of mozzarella.

12. Sprinkle more parmesan on top; prepare a baking sheet with parchment and place the prepared dish on it.

13. Bake about 30-40 minutes (maybe less for a half recipe?) until the edges are golden brown and bubbling and the top has browned nicely too. If the edges are bubbly but the top isn't browned, consider putting it under the broiler on low.

14. Let cool slightly before serving.