Holiday Baked Ziti
My baked ziti has been a part of my family’s holiday tradition for as long as I can remember. Below is my recipe, I hope if it makes it to your holiday table and becomes a family tradition.
– Daniel Mancini
- 1 lb ziti
- 1 lb shredded mozzarella
- 3/4 cup grated pecorino romano cheese
- 2-28 oz cans of whole Italian plum tomatoes, crushed by hand
- 1 lb of ricotta cheese, liquid drained
- 1 tsp salt
- 1/2 cup chopped onion
- 2 garlic cloves sliced
- 2 tbsp olive oil
- 2 tbsp butter
- In a large pot, add the olive oil, garlic, onion, salt and put the heat on medium.
- Once the onion is translucent add the crushed tomatoes. Allow this to come to a boil and then lower the heat to allow it to cook for 15 minutes on a low boil, uncovered.
- Stir several times. Remove from the heat, stir in the butter and let this cool.
- Reserve 1/2 cup mozzarella, 1/2 cup of ricotta, 1/4 cup of the Romano, 1 cup of sauce.
- Now add the rest of the ricotta cheese, Romano cheese, shredded mozzarella cheese, and sauce to a large bowl, mix this all together.
- Cook your ziti for half of the recommended time.
- Strain and add it to the bowl of cheese mixture. Fold it all together.
- Put the pasta into a 9″x13″ baking dish. Top with remaining Romano, mozzarella and ricotta.
- Bake in a preheated 350°F oven for 30-45 minutes.
Tip: I like mine to get crispy on the edges.
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