Pin it
Creating the perfect baked ziti is about understanding how each component contributes to the final dish. This version elevates the classic by replacing traditional ricotta with a silky Parmesan cream sauce and using two types of mozzarella for the ultimate cheese experience. After years of experimenting with different ziti recipes, I've found this combination creates something truly special - a dish that's both comforting and sophisticated.
Last Sunday, I served this at a family gathering, and my Italian aunt asked for the recipe - high praise indeed. The secret? Taking time to properly reduce the cream sauce and using both fresh and low-moisture mozzarella.
Essential Ingredients
- Ziti Pasta: Choose high-quality pasta that holds its shape when cooked.
- Fresh Mozzarella: Look for soft, milky balls packed in water.
- Low-Moisture Mozzarella: Buy in block form and dice yourself for best melting.
- Parmigiano-Reggiano: Freshly grated creates the smoothest sauce.
- Heavy Cream: The higher the fat content, the better the sauce.
- Tomato Sauce: Use a flavorful sauce you love, homemade or store-bought.
- Fresh Basil: Adds bright, aromatic finish.
- Kosher Salt: The larger crystals give better control over seasoning.
Pin it
Detailed Cooking Instructions
- Pasta Preparation
- Bring large pot of water to rolling boil. Add generous amount of salt (water should taste like sea water). Cook ziti exactly halfway through recommended time. Reserve 1/2 cup pasta water before draining. Drain pasta but don't rinse. Return to pot and toss with olive oil to prevent sticking.
- Cheese Preparation
- Dice low-moisture mozzarella into 1/4-inch cubes. Cut fresh mozzarella into slightly larger pieces. Grate Parmigiano-Reggiano while cream reduces. Keep cheeses separate until needed. Let fresh mozzarella drain on paper towels.
- Initial Assembly
- Combine half-cooked pasta with 2 1/2 cups sauce. Add reserved pasta water. Mix in low-moisture mozzarella. Fold in half the fresh mozzarella. Season generously with salt and pepper. Transfer to baking dish.
- Parmesan Cream Sauce
- Heat cream in heavy-bottomed saucepan. Maintain gentle simmer, stirring frequently. Watch for reduction by about one-quarter. Whisk in Parmigiano-Reggiano gradually. Keep warm until serving. Season to taste.
- Final Baking Steps
- Cover dish tightly with foil. Bake at 400°F for 30 minutes. Increase heat to 450°F. Remove foil carefully. Add remaining fresh mozzarella. Bake until golden and bubbly.
My Italian grandmother taught me that patience makes perfect pasta dishes. This recipe proves her right - taking time with each step ensures perfect results.
Temperature Control
The two-stage baking process allows the flavors to meld while creating that coveted golden-brown top. Keep an eye on the dish during the final high-temperature bake.
Make-Ahead Tips
Assemble everything except the cream sauce up to a day ahead. Bring to room temperature before baking, and make the cream sauce fresh just before serving.
Serving Suggestions
Serve with a simple green salad dressed with light vinaigrette. The acidic notes balance the rich pasta perfectly.
This baked ziti has become my go-to dish for feeding a crowd. It proves that sometimes updating a classic recipe can create something even better than the original. The combination of two mozzarellas and that silky Parmesan cream sauce makes this version unforgettable.
Pin it
Frequently Asked Questions
- → Why use two types of mozzarella?
- Fresh and low-moisture mozzarella provide different textures and melting properties for the perfect cheese combination.
- → Can I make this ahead of time?
- You can assemble the ziti ahead of time and bake it when ready, but make the Parmesan cream sauce fresh.
- → Why cook the pasta only halfway?
- Partially cooking the pasta allows it to finish cooking in the oven without becoming overcooked or mushy.
- → What type of tomato sauce works best?
- You can use any quality tomato sauce, whether slow-cooked, quick one-hour, or fresh tomato sauce.
- → Why let it rest before serving?
- The 10-minute rest allows the cheese to set slightly, making it easier to serve neat portions.