Baked Ziti

Name: Baked Ziti
Yield: serves 6 to 8
Ingredients: Kosher salt; 1 pound ziti; 5 cups marinara (see page 108); 1 pound fresh ricotta, drained; 9 fresh basil leaves, shredded; 1 pound low-moisture mozzarella, cut into 1/4-inch cubes; 1 cup shredded provola

December 14, 2011

Baked ziti is a real crowd pleaser. It is easy to assemble, one of those recipes that you can multiply and make double or triple the amount on those occasions when you have to feed your kids’ soccer team. It is also a versatile recipe as we become more attentive to our intake of nutritious proteins and vegetables; it is delicious with additional steamed or leftover vegetables or chicken. Legend has it that, as Attila approached Rome, Pope Leo I brought baked ziti with him to meet the invader. After the meal, Attila developed serious gas, considered a bad omen by the gods, and turned around and left Rome untouched. I don’t know many who could leave a steaming plate of baked ziti untouched. Sicilian in origin, this was a favorite of many Italian immigrants, who could take the ziti into the fields or mines with them and have a tasty lunch.

Recipe notes

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Dulce de Leche

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Our Favorite French Onion Soup

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Gochujang Turkey Sweet Potatoes

Fully loaded, meal-prep friendly, and ready to be dressed up, down, or sideways.