Baked Ziti
Coutry: Italy
Ingredients:
Salt
1 lb. rotini
3 Tbsp. olive oil
2 m. garlic cloves, minced or pressed
1 (28 oz.) can diced tomatoes
1 1/2 c. leftover mushroom pasta sauce (I made easriler, but you can use any)
2 Tbsp. coarsely chopped fresh basil
ground black pepper
6 oz. mozzarella cheese, shredded
3 oz. pecorino romano cheese, grated
Directions:
-Adjust an oven rack to the middle position and heat to 400 degrees.
-Bring 4 qts of water to a boil in a Dutch oven over high heat with 1 Tbsp salt.
-Add pasta and cook, stirring occasionally, until al dente.
-Reserve ¼ c. of pasta water and drain pasta.
-Return it to the pot, and toss with 1 Tbsp oil. Set aside.
-Meanwhile, heat the remaining 2 Tbsp oil and garlic in a medium skillet over medium heat until fragrant but not browned(about 2 min).
-Stir in tomatoes and pasta sauce and simmer until slightly thickened, about 10 min.
-Off the heat, stir in basil and season with salt and pepper to taste.
-Add tomato sauce and reserved pasta water to the pasta and stir to combine.
-Pour half the pasta into a 9x13 baking dish.
-Sprinkle with half the mozzarella and pecorino.
-Pour the remaining pasta into the dish and sprinkle with remaining mozzarella and pecorino.
-Cover it with foil and bake until the cheese melts, about 15 minutes.
-Remove the foil and continue baking for 5 minutes.
-Serve immediately.
Subject: International Cuisine 
Tue Feb 19, 2008 7:18 pm
