Baked Ziti with Tomatoes and Mozzarella

18 Feb

When planning my meals for this week I wanted to make a few from my America’s Test Kitchen cookbook and I also wanted a quick meal. This is one of the recipes that struck my fancy and turned out to be everything I’d wanted. This was super easy to make and made A TON! Great option to feed a crowd!

Baked Ziti with Tomatoes and Mozzarella

  • 1 tablespoons Olive Oil
  • 2 garlic cloves, minced
  • 1 (28 oz.) can crushed tomatoes
  • 1 (14.5 oz.) can diced tomatoes
  • 2 tablespoons minced fresh basil
  • ¼ teaspoon sugar
  • Salt
  • 1 lb. ziti or penne
  • 8 oz. mozzarella, shredded (2 c.)
  • ¼ c. grated Parmesan cheese

Heat oven to 400°F. Bring 4 quarts of water to a boil in a large pot for the pasta.

Meanwhile, cook the oil and garlic in a skillet over medium heat, stirring often until the garlic is fragrant but not browned, about 2 minutes. Stir in the tomatoes, with their juice. Bring to a simmer and cook until thickened slightly, about 15 minutes. Stir in the basil, salt, and sugar.

When the pasta water is boiling, stir in 1 tablespoon salt and pasta. Cook until almost tender, but still with a bite. Reserve ½ cup of the pasta water, drain the ziti, and return to pot. Add tomato sauce and pasta water, as needed, to loosen the sauce. Spread half the pasta in an oiled 9×13 baking dish. Sprinkle with half the mozzarella and half of the parmesan cheese. Repeat. Sprinkle fresh basil on top, if desired.

Bake until cheeses turn golden brown, about 20 minutes.

From: The America’s Test Kitchen Family Cookbook

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One Response to “Baked Ziti with Tomatoes and Mozzarella”

  1. Rufus' Food and Spirits Guide February 19, 2012 at 8:31 am #

    Looks great. I just love baked pastas.

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