This delectable dish starts with a rich yet quick tomato sauce. You can substitute a 15-ounce can of diced tomatoes with their juice for the fresh tomatoes but add it after the tomato paste.
Ingredients
- 3 tablespoons extra virgin olive oil, plus more for the baking dish and drizzling
- 2 garlic cloves, chopped
- 1 pound tomatoes, any type, coarsely chopped
- One 6-ounce can tomato paste
- 1 teaspoon sugar
- 1 teaspoon fine sea salt
- 1/2 teaspoon crushed red pepper flakes, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 pound ziti
- 16 ounces ricotta cheese
- 12 ounces mozzarella, thinly sliced
- 1/3 cup freshly grated Parmigiano-Reggiano cheese
Directions
Step 1
Brush a 13-inch by 9-inch baking dish with olive oil; set aside.
Step 2
Heat a medium saucepan over medium heat. When hot, add the 3 tablespoons olive oil and garlic and sauté for 3 minutes, then add the tomatoes. Cook, stirring constantly, until the tomatoes become soft, then push them to the outsides of the pan. Add the tomato paste and cook it until it becomes fragrant and darkens in color, about 5 minutes. Mix the paste with the tomatoes and garlic, then press with a masher to release all of the tomatoes’ juices. Stir in the sugar, salt, and both peppers and continue cooking for 10 minutes.
Step 3
Meanwhile, preheat your oven to 350°F. Cook the ziti according to the package directions until al dente, then drain.
Step 4
Off the heat, stir the ricotta into the sauce, then fold in the pasta. Transfer the mixture to the baking dish. Top with overlapping slices of mozzarella, then sprinkle on the grated cheese.
Step 5
Bake for 25 minutes, until the cheeses are bubbly. Cool for 10 minutes before serving.
Yields 8 servings