Ingredients: |
Ingredients: 2 lb ziti rigate
Salt
For the Green ziti:
6 tbsp. Earth Balance butter
5 tbsp. flour
2 1/2 cups soy milk
Salt and pepper
Freshly grated nutmeg, to taste
1 cup flat-leaf parsley, packed
1 cup basil leaves, loosely packed
1/4 cup toasted walnut pieces
2 cloves garlic, grated or pasted
1 cup grated Parmigiano-Reggiano cheese
1/4-1/3 cup EVOO
For the Red Ziti:
1/4 cup EVOO
2-3 large cloves garlic, grated or finely chopped
1/4 cup minced herbs (oregano, thyme, parsley)
A pinch of crushed red pepper flakes
2 tbsp. tomato paste
1 cup dry red or white wine
1 small onion, peeled and halved
1 fresh bay leaf
1 32 oz. can Italian San Marzano tomatoes
A few leaves of basil, torn
1 1/2 cups fresh ricotta cheese
2 cups shredded mozzarella or mild provolone cheese
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Directions: |
Directions:Bring a large pot of water to a boil for the pasta.
Prepare both sauces first, melt butter in a pot over medium-high heat. Whisk in flour, cook 1 minute then add soymilk. Cook to thicken to coat spoon; season with salt, pepper and nutmeg to taste. Keep warm, covered over low heat. In a food processor, combine herbs with nuts, garlic, half of the Parmesan - a couple of handfuls - salt and pepper. Add EVOO and pulse into a very thick paste. Reserve.
For the red sauce, heat a saucepot over medium-high heat with EVOO. Add garlic, herbs and red pepper flakes and stir 2 minutes. Add tomato paste and stir until fragrant; add wine and reduce by half. Add onion, bay and canned tomatoes; break them up and season with salt and pepper. Stir in basil, reduce heat to simmer and cook sauce 30 minutes partially covered, stirring occasionally. Remove onions and bay.
Toss half of the ziti with red sauce, half a cup of starchy water and the ricotta cheese. Split the ziti in half and transfer into two 13 x 9 casserole dishes.
For the green ziti, stir pesto into the white sauce, turning it green. Toss remaining ziti with half a cup starchy cooking water and the green sauce. Carefully arrange the green ziti over the red in both casserole dishes.
Top both casseroles with mozzarella or provolone and the remaining 1/2 cup grated Parmigiano-Reggiano cheese. Bake until bubbly and brown, about 15-20 minutes. |
This recipe for Green and Red Baked Ziti is from