New Haven Bel Paese Baked Ziti
A comforting baked pasta layered with ricotta, mozzarella, and a simple tomato sauce, a red-sauce Italian-American Sunday supper staple in Connecticut's Italian neighborhoods.
- Prep
- 25 min
- Cook
- 35 min
- Total
- 60 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 460 kcal
Equipment
- •Large baking dish
- •Large pot
Nutrition
Per serving, approximate
- Calories
- 460 kcal
- fat
- 20
- carbs
- 50
- protein
- 20
- calories
- 460
Instructions
- 1
Preheat your oven to 375°F. Bring a large pot of salted water to a boil on the stovetop.
- 2
Cook the ziti until it is still slightly firm. Drain the pasta well.
- 3
Heat olive oil in a saucepan and cook garlic briefly. Add crushed tomatoes and salt, then simmer for 15 minutes.
- 4
Mix the ricotta with the egg, half the mozzarella, and basil in a bowl.
- 5
Toss the drained pasta with half of the tomato sauce.
- 6
Spread one third of the pasta in a baking dish. Dot with half the ricotta mixture, then repeat the layers.
- 7
Top with the remaining sauce, mozzarella, and pecorino.
- 8
Bake 25-30 minutes until bubbling and golden on top. Let rest 10 minutes before serving.
Chef's tips
Cook the pasta slightly less than the package directions so it does not turn mushy in the oven.
Storage
Refrigerate up to 4 days, or freeze unbaked for up to 3 months.
Reheating
Reheat covered in a 350°F oven until bubbling, about 20 minutes.
Common mistakes to avoid
- •Overcooking the pasta before baking, which makes the finished dish mushy
- •Using too little sauce, which leaves the baked ziti dry
Serving suggestions
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