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Baked Ziti with Tomatoes and Mozzarella Recipe

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This recipe for Baked Ziti with Tomatoes and Mozzarella, by , is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Andrea Richards
Added: Monday, February 14, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 T olive oil, plus extra for oiling the dish
2 garlic cloves, minced
1 (28-ounce) can crushed tomatoes
1 (14.5 ounce) can diced tomatoes
2 T minced fresh basil (or 2 t dried)
1/4 t sugar
Salt
1 pound ziti
8 ounces mozzarella, shredded (2 c)
1/4 c grated Parmesan cheese

Directions:
Directions:
Preheat oven to 400. Bring 4 quarts water to a boil in a large pot for the ziti. Meanwhile, cook 1 T oil and the garlic in a skillet over medium heat, stirring often, until 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, sugar, and 1/2 t salt. When the water is boiling, stir in 1 T salt and the ziti. Cook, stirring often, until ziti is almost tender but still a little firm to the bite. Reserve 1/2 c of the pasta cooking water, then drain the ziti and return it to the pot. Stir in the tomato sauce and toss to coat. Add reserved pasta cooking water as needed to loosen the sauce. Spread half the ziti in an oiled 9 x 13 inch baking dish. Sprinkle with half of the mozzarella and half of the Parmesan cheese. Spread the remaining ziti in the dish and sprinkle with the remaining mozzarella and Parmesan. Bake until cheese turn golden brown, about 20 minutes. Let cool 5 minutes before serving.

Personal Notes:
Personal Notes:
This recipe is from "The America's Test Kitchen Family Cookbook." I've made it many times, and it is a winner. It is meat-free, and if you omit the cheeses, vegan-friendly.

 

 

 

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