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Serves
6
Creator Notes
As an Italian-American, I used to be raised on that oh-so-comforting mixture of meat, cheese, tomatoes and pasta. Rising up baked ziti used to be one thing my dad made to spend leftover ziti, and I saw it extra in pizza parlors than my home. But fair fair lately I’ve developed a style for this traditional (intention extra American than Italian) and have began making my find. Dollops of unusual ricotta are what undoubtedly bring collectively the dish for me, and the mozzarella ought to be ethical as well – none of that rubbery grocery store diversity. I love to bring collectively Spaghetti Bolognese, and so if truth be told tailored that recipe for baked ziti. My find special touch: including sauteed spinach in with the meat. —kmartinelli
Substances
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1 pound
ziti or penne (I select DeCecco pasta)
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Olive oil
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1
onion, chopped
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2
carrots, finely diced
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1
stalk celery, finely diced
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4
cloves garlic, minced
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1 pound
lean floor pork
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12 ounces
spinach
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8
tomatoes, chopped (or 1 35-ounce can whole, peeled tomatoes, chopped)
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Salt and freshly floor pepper
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10 ounces
unusual ricotta
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1 pound
unusual mozzarella, shredded
Directions
- Cook dinner the ziti in a essential pot of boiling water until lawful al dente. Drain and blueprint aside.
- Warmth oil in a essential pan. Add the onion, carrots, celery, and garlic and cook, stirring every now and again, until softened. Add the bottom pork and cook, stirring in most cases to shatter up the items, until browned and mostly cooked by intention of. Add the spinach and mix in until wilted.
- In the intervening time, heat oil in a separate pan. Add tomatoes and cook over moderate heat until the juices have launched and a steady-weight sauce forms. Add this (or canned tomatoes) to meat mixture and high-tail to combine. Season with salt and pepper.
- Preheat oven to 350F. Spoon ziti and sauce mixture into a essential baking or casserole pan. High with evenly spaced dollops of the unusual ricotta and quilt with shredded mozzarella. Bake until the cheese has melted fully and is frivolously brown. Decrease into squares and assist loyal now.
A native New Yorker, I fair fair lately moved to Be’er Sheva, Israel with my husband whereas he completes medical faculty. I’m a freelance meals and high-tail writer and photographer who is continually hungry and reads cookbooks in bed.