Three Cheese Baked Ziti
A surprisingly simple recipe for the creamiest, cheesiest baked pasta dish with a homemade sauce and bites of salty pancetta. A homey, hearty dish for these cold Winter months!
Equipment
- Large stock pot
- 13x9" baking dish
Ingredients
Tomato Sauce
- 2 tbsp. olive oil
- 1 oz. pancetta, finely chopped (optional)
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1/2 tsp. red pepper flakes
- 2 tbsp. tomato paste
- 1 (28 oz.) can tomato sauce
- 1 (14 oz.) can crushed tomatoes
- 1 tsp. salt
Baked Ziti
- 1 lbs. ziti
- 8 oz. mascarpone cheese
- 1 garlic clove, grated
- Pinch of salt
- 8 oz. mozzarella cheese, shredded
- 8 oz. provolone cheese, shredded
- Parmesan, basil, or freshly cracked pepper, for garnish (optional)
Instructions
- For the sauce, heat olive oil in a large pot over medium high heat. Add pancetta and saute until lightly crisped (about 5 minutes). Add onion and garlic; turn heat down to medium and saute for another 5 minutes. Add red pepper flakes and tomato paste; saute for 2 minutes. Add tomato sauce, crushed tomatoes, and salt. Bring sauce to a simmer and let simmer (uncovered) for 20 to 30 minutes.
- While the sauce is simmering, cook ziti according to package directions. Drain, wash, toss with a little olive oil to avoid sticking. Set aside until ready to use.
- Remove about 2 cups of sauce. To the remaining sauce in the pot, add cooked pasta and toss to cover.
- In a medium bowl, mix mascarpone with garlic and pinch of salt.
- When ready to begin assembly, preheat oven to 400ºF. Transfer half of the pasta to a 13x9" baking dish. Spoon the mascarpone over the noodles in little globs. Cover with half of the mozzarella and half of provolone. Cover with about 1 cup of the reserved sauce. Repeat with the remaining pasta, mozzarella, provolone, and sauce.
- Bake for 20 minutes or until warm and bubbly. Top with parmesan, basil, or freshly cracked pepper. Serve immediately.