BA’s Best Baked Ziti

If you want to add more Mediterranean recipes to your collection, BA’s Best Baked Ziti might be a recipe you should try. For $3.2 per serving, you get a main course that serves 6. One portion of this dish contains around 48g of protein, 47g of fat, and a total of 929 calories. This recipe from Bon Appetit has 21043 fans. Head to the store and pick up pancetta, tomato paste, ziti, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 96%, which is spectacular. Similar recipes are baked ziti, Baked Ziti, and Baked Ziti.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

Heat butter in a medium saucepan over medium until foamy. Sprinkle flour over and cook, whisking constantly, 1 minute. Gradually whisk in warm milk. Bring mixture to a boil, reduce heat, and simmer, whisking often, until bchamel is thickened to about the consistency of heavy cream and no longer feels grainy when rubbed between your fingers, 810 minutes (thoroughly cooking the mixture ensures a creamy sauce and eliminates any raw flour flavor). Remove from heat and add 2 cups Parmesan, whisking until cheese is melted and sauce is smooth. Set aside. Heat oil in a large saucepan over medium-high. Cook pancetta, stirring often, until golden brown, about 2 minutes. Add onion, garlic, and red pepper flakes; season with salt and pepper. Cook, stirring often, until onion is golden and soft, 810 minutes. Add tomato paste and cook, stirring, until slightly darkened, about 2 minutes. Add whole peeled tomatoes, crushing with your hands as you go, and season with salt and pepper. Bring sauce to a simmer and cook, stirring often, until slightly reduced and flavors have melded, 2025 minutes. Let cool slightly, then transfer to a blender; pulse until mostly smooth (or use an immersion blender and pure directly in pot). Stir in basil and season with salt and pepper. Meanwhile, preheat oven to 350. Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 5 minutes (the pasta will continue to cook in the oven); drain. Transfer reserved bchamel to a large bowl; add pasta and mozzarella and toss to combine. Add all but 1 cup tomato sauce and gently fold mixture a few times, leaving streaks of bchamel. Transfer pasta mixture to a 13x9" or other 3-quart baking dish, dollop with remaining tomato sauce, and scatter remaining Parmesan over pasta. Bake until mozzarella is melted and sauce is bubbling around the edges, 1520 minutes. Heat broiler. Broil until pasta and cheese are dark brown in spots, about 4 minutes. Let pasta sit 5 minutes before serving.

 

Step by step:

1. Heat butter in a medium saucepan over medium until foamy. Sprinkle flour over and cook, whisking constantly, 1 minute. Gradually whisk in warm milk. Bring mixture to a boil, reduce heat, and simmer, whisking often, until bchamel is thickened to about the consistency of heavy cream and no longer feels grainy when rubbed between your fingers, 810 minutes (thoroughly cooking the mixture ensures a creamy sauce and eliminates any raw flour flavor).

2. Remove from heat and add 2 cups Parmesan, whisking until cheese is melted and sauce is smooth. Set aside.

3. Heat oil in a large saucepan over medium-high. Cook pancetta, stirring often, until golden brown, about 2 minutes.

4. Add onion, garlic, and red pepper flakes; season with salt and pepper. Cook, stirring often, until onion is golden and soft, 810 minutes.

5. Add tomato paste and cook, stirring, until slightly darkened, about 2 minutes.

6. Add whole peeled tomatoes, crushing with your hands as you go, and season with salt and pepper. Bring sauce to a simmer and cook, stirring often, until slightly reduced and flavors have melded, 2025 minutes.

7. Let cool slightly, then transfer to a blender; pulse until mostly smooth (or use an immersion blender and pure directly in pot). Stir in basil and season with salt and pepper. Meanwhile, preheat oven to 35

8. Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 5 minutes (the pasta will continue to cook in the oven); drain.

9. Transfer reserved bchamel to a large bowl; add pasta and mozzarella and toss to combine.

10. Add all but 1 cup tomato sauce and gently fold mixture a few times, leaving streaks of bchamel.

11. Transfer pasta mixture to a 13x9" or other 3-quart baking dish, dollop with remaining tomato sauce, and scatter remaining Parmesan over pasta.

12. Bake until mozzarella is melted and sauce is bubbling around the edges, 1520 minutes.

13. Heat broiler. Broil until pasta and cheese are dark brown in spots, about 4 minutes.

14. Let pasta sit 5 minutes before serving.

Nutrition Information:

covered percent of daily need