baked ziti

pasticcio di ziti

8 servings

Instead of a globby ricotta filling, this authentic version Neapolitan rendition gets its creamy texture from a mix of cheese and milk plus freshly grated Pecorino and Parmigiano-Reggiano.

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Ingredients

2 tablespoons extra-virgin olive oil, plus more for baking dish
1 medium onion, finely chopped
1 (28-ounce) can whole San Marzano tomatoes in juice, passed through a food mill with juice
1 bay leaf
Salt
Freshly ground black pepper
1 pound ziti pasta
2 large eggs
1/4 cup whole milk
1/2 pound Pecorino Toscano cheese, cut into 1 ⁄4-inch cubes
1/2 pound 1/4-inch-thick prosciutto slices, cut into 1 ⁄4-inch cubes
3/4 cup freshly grated Parmigiano-Reggiano cheese

Instructions

Heat oil in a large skillet over medium-high heat. Add onion, reduce heat to medium-low, and cook, stirring occasionally, until softened, about 7 minutes. Add puréed tomato, bay leaf and pinch salt and pepper; bring to a simmer. Reduce heat to low and cook, covered, for 1 hour and 15 minutes. Remove and discard bay leaf.

Heat oven to 400°.

Bring a large pot of salted water to boil. Add ziti and cook for 7 minutes (the pasta will not be tender); drain and transfer to a large bowl. Add sauce and stir to combine. In a small bowl, lightly beat together eggs and milk; add to pasta and stir to combine. Stir in Pecorino and prosciutto.

Lightly oil a 3- to 4-quart baking dish; transfer pasta to dish and sprinkle with Parmigiano-Reggiano. Bake until top is lightly golden and pasta is al dente, about 15 minutes. Serve immediately.

April 2009

keywords:

entertaining, baked pasta, parmigiano-reggiano, prosciutto, parmesan, easy

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Comments [4] | Add your comment

I will try this recipe without the prosciutto because we don't eat meat . Hopefully it will bejust as good. I would be grateful for suggestions.

Posted: November 15, 2011 11:32 by carylc
I'll try it, but I love the globby Ricotta, hey,,, to each his own...

Posted: October 22, 2011 20:31 by skiptort
Good but not great. Not sure would add the prosciutto in the same manner. Purchased a very good Italian prosciutto but 1/4" cubes are still somewhat chewy. If made again, may saute cubes first.
Posted: September 20, 2010 23:18 by thehubers
Looks very nice, but is actually making me crave macaroni cheese!!
Posted: October 19, 2009 18:16 by Lawla