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Category: PASTA
Prep Time: Cook Time: Total Time:
1 box ziti
2 tablespoons kosher salt
2 cups basic tomato sauce (recipe follows) or
may substitute jar Marinara Sauce
2 cups besciamella sauce (recipe follows)
1 pound fresh buffalo mozzarella, cut into
1/4-inch cubes.
1/2 cup Parmiagiano-Reggiano cheese, freshly
grated
1/2 cup fresh bread crumbs
Besciamella Sauce
5 tablespoons butter
4 tablespoons flour
3 cups milk
2 teaspoons kosher salt
1/2 teaspoon nutmeg
Preparation
Heat butter in a medium sauce pan until melted.
Add flour and stir until smooth. Cook over medium heat until light golden brown, about 6 to 7 minutes.
Meanwhile, heat the milk in separate pan until just about to boil.
Add milk to butter mixture 1 cup at a time, whisking continuously until very smooth and bring to a boil. Cook 30 seconds and remove from heat.
Season with salt and nutmeg and set aside.
Makes 2 cups.
Basic Tomato Sauce
4 tablespoons extra virgin olive oil
1/2 large onion, cut into 1/4-inch diced
pieces
2 garlic cloves, thinly sliced
1 1/2 tablespoons chopped fresh thyme leaves
or 1/2 tablespoon dried
1/2 medium carrot, finely shredded
1 28 ounce can peeled whole tomatoes,
crushed by hand and juices reserved
kosher salt to taste
Preparation
Heat olive oil in a 3-quart saucepan over medium heat.
Add the onion and garlic; cook until soft and light golden brown, 8 to 10 minutes.
Add the thyme and carrots' cook 5 minutes more, until carrot is quite soft.
Add the tomatoes with their juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal.
Season with salt to taste.
Makes 2 cups.
Preparation of baked ziti
Preheat the oven to 425 degrees.
Bring 6 quarts of water to a boil in a large pot and add to tablespoons salt.
Cook ziti for 30 seconds less than the package directions.
Add tomato sauce, besciamella sauce, mozzarella, and grated cheese to the ziti and mix well.
Divide ziti and sauce mixture among 6 gratin dishes. Sprinkle with bread crumbs.
Bake for about 20 minutes, until bubbling and crusty on top.
Serve immediately.
Serves 6.
Bakes Ziti
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Category: PASTA
Prep Time: Cook Time: Total Time:
1 box ziti
2 tablespoons kosher salt
2 cups basic tomato sauce (recipe follows) or
may substitute jar Marinara Sauce
2 cups besciamella sauce (recipe follows)
1 pound fresh buffalo mozzarella, cut into
1/4-inch cubes.
1/2 cup Parmiagiano-Reggiano cheese, freshly
grated
1/2 cup fresh bread crumbs
Besciamella Sauce
5 tablespoons butter
4 tablespoons flour
3 cups milk
2 teaspoons kosher salt
1/2 teaspoon nutmeg
Preparation
Heat butter in a medium sauce pan until melted.
Add flour and stir until smooth. Cook over medium heat until light golden brown, about 6 to 7 minutes.
Meanwhile, heat the milk in separate pan until just about to boil.
Add milk to butter mixture 1 cup at a time, whisking continuously until very smooth and bring to a boil. Cook 30 seconds and remove from heat.
Season with salt and nutmeg and set aside.
Makes 2 cups.
Basic Tomato Sauce
4 tablespoons extra virgin olive oil
1/2 large onion, cut into 1/4-inch diced
pieces
2 garlic cloves, thinly sliced
1 1/2 tablespoons chopped fresh thyme leaves
or 1/2 tablespoon dried
1/2 medium carrot, finely shredded
1 28 ounce can peeled whole tomatoes,
crushed by hand and juices reserved
kosher salt to taste
Preparation
Heat olive oil in a 3-quart saucepan over medium heat.
Add the onion and garlic; cook until soft and light golden brown, 8 to 10 minutes.
Add the thyme and carrots' cook 5 minutes more, until carrot is quite soft.
Add the tomatoes with their juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal.
Season with salt to taste.
Makes 2 cups.
Preparation of baked ziti
Preheat the oven to 425 degrees.
Bring 6 quarts of water to a boil in a large pot and add to tablespoons salt.
Cook ziti for 30 seconds less than the package directions.
Add tomato sauce, besciamella sauce, mozzarella, and grated cheese to the ziti and mix well.
Divide ziti and sauce mixture among 6 gratin dishes. Sprinkle with bread crumbs.
Bake for about 20 minutes, until bubbling and crusty on top.
Serve immediately.
Serves 6.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.