Baked Ziti With Two Mozzarellas and Parmesan Cream Sauce (Print Version)
# Ingredients:
→ Pasta and Sauce
01 -
1½ pounds ziti pasta
02 -
4 cups tomato sauce, divided
→ Cheeses
03 -
2 cups diced low-moisture mozzarella (about 10 ounces)
04 -
2 cups diced fresh mozzarella (about 10 ounces), divided
05 -
2 ounces grated Parmigiano-Reggiano cheese (about 1 cup)
→ Cream Sauce and Garnish
06 -
2 cups heavy cream
07 -
Torn fresh basil leaves, for serving
08 -
Kosher salt and freshly ground black pepper
# Instructions:
01 -
Preheat oven to 400°F (200°C). Boil pasta in salted water until halfway cooked (about 6½ minutes for pasta that will be al dente in 9 minutes). Reserve ½ cup pasta water, then drain.
02 -
In a large bowl, combine pasta with 2½ cups tomato sauce, reserved pasta water, low-moisture mozzarella, and 1 cup fresh mozzarella. Season with salt and pepper. Transfer to baking dish in even layer.
03 -
Drizzle remaining 1½ cups tomato sauce over pasta. Scatter remaining 1 cup mozzarella on top, cover with foil, and bake for 30 minutes.
04 -
Simmer cream over medium-low heat until reduced to 1½ cups, about 20 minutes. Whisk in Parmigiano-Reggiano until smooth. Season with salt and keep warm.
05 -
Increase oven to 450°F (230°C), uncover ziti, and bake until just starting to brown, about 10 minutes. Let stand 10 minutes, top with basil, and serve with Parmesan cream drizzle.
# Notes:
01 -
Can use any quality tomato sauce of choice
02 -
Serve immediately for best results