BAKED ZITI WITH RICOTTA AND MEAT SAUCE

O.K., so I lied! I didn’t make it with Ziti, I used small Rigatoni this time. But almost any short pasta will do…Penne, Mostaccioli, etc. Substitute the meat sauce with smashed San Marzano tomatoes if you want as well. Great Fall/Winter dish that makes even better leftovers the next day or frozen for much later.

Ingredients:

• 8 ounces of Ziti, Penne, or other short pasta

• 1 tbsp olive oil

• 1/2 cup diced onions

• 1 garlic clove, thin sliced

• Kosher salt and black pepper

• 2 cups meat sauce, or spaghetti sauce, or smashed San Marzano tomatoes

• 1/2 tsp garlic powder

• 1 tsp Herbes de Provence

• 1/4 tsp red pepper flakes

• 1 cup whole milk ricotta cheese

• 1 egg, beaten

• 1 cup grated mozzarella cheese, divided

• 1/4 cup grated parmesan

• 1/4 cup fresh basil leaves, chiffonade

Directions:

• Cook the pasta al dente in salted water according to package directions. Drain but don’t rinse. Place in a large mixing bowl.

• Heat a large saucepan over medium heat and add the olive oil. Add the onions and saute about 6 minutes. Season with salt and pepper. Add the garlic and saute another 1 minute.

• Add the meat sauce or diced tomatoes. Add the garlic powder, Herbes de Provence or Italian seasoning and red pepper flakes. Bring to a simmer, lower heat, cover, and cook for 20 minutes.

• Preheat the oven to 375 degrees.

• Place the sauce in the bowl with the pasta then add the ricotta, beaten egg, and mix well. Fold in 3/4 cups of the grated mozzarella, the fresh basil, and 1/2 the parmesan. Fold everything together well.

• Lightly butter a 9×9 baking dish and add the pasta mix. Top with the fresh basil, remaining mozzarella, and parmesan.

• Bake for 20 minutes until the top is starting to brown. Garnish with fresh chopped basil. Remove from oven and let sit about 15 minutes before serving.