Baked ziti can be dry and lifeless, or as in this recipe it can be creamy, rich, and bursting with flavor. Inexpensive and relatively easy to make, it’s a perfect dish for a party, buffet, or potluck supper. In addition, it has the advantage of being able to be made ahead and then just heated after your guests arrive. Consequently, you can spend your time being charming and entertaining, rather than chained to your stove.

A fine baked ziti must begin with a superior tomato sauce or ragu. I use high-quality Italian sausage meat, plus fresh-ground chuck, which are cooked just until they lose their color. However, if you are a vegetarian, simply leave out the meats and start with the next step.

 I like to use red onions in my tomato sauces, primarily for color reasons.

Fresh herbs and a helping of peperoncino give the ragu its flavor and zip. Use whichever herbs suit your fancy.

The onions, herbs, garlic, and peperoncino are sautéed in virgin olive. This is your sofrito, which is integral to Italian sauces and provides your flavor base. Do not be intimidated by the large quantity of virgin olive oil, which is requisite to giving your sauce the right taste and its silky texture. Americans tend to use far too little oil in their tomato sauces.

Because the quantity of ziti is large here,  three cans of Italian plum tomatoes are needed.

 

I use a potato masher to crush the tomatoes in my Dutch oven. If you don’t own one, chop your tomatoes before adding them to the pot.

Of course, you can simplify this dish enormously by purchasing store bought sauce and adding the browned meats. Any real Italian, however, would not be caught dead eating jar sauce.

Be sure to use a very large baking pan to accommodate the size of this recipe.

By mixing the cooked pasta with some of the sauce and the cheese mixture, you create a much richer and creamier texture. I like to serve extra sauce to ensure against dryness.

To print or download the recipe, click here.