Baked Ziti

There are some things in life that are worth knowing how to do;  How to drive a stick shift, how to “cork” a bottle of wine, how to change a tire. The same could be said about the kitchen.  There are a few things that EVERYONE should know how to do; Make a roux, make whipped cream, AND make one’s own Marinara Sauce.  No matter who you are or where you come from, it can’t be denied that thoughts of big plates of spaghetti, lasagna, or baked ziti conjure up the warm and fuzzies.  Well, you can’t get the warm and fuzzies out of a jar!  Most of the store bought brands have tons of preservatives and sugars in them and a lot of them cost a pretty-penny as well.  Besides, it’s EASY to make your own sauce!

The first few times I made marinara sauce, I was thrilled at how easy it was. I think we all picture our grandmothers or mothers stewing over hot sauce all day long, waiting and waiting for the freshly picked tomatoes to cook down and the flavors to blend (or whatever it was that they were supposedly doing), but honestly, it takes a little chopping and a few minutes of simmering to make yummy sauce.  

I believe the keys to a great sauce are the use of two key ingredients; San Marzano tomatoes, and fresh basil.  I use some dried spices in my marinara, but when it comes to the basil, only fresh basil will do. 

Making your own sauce is healthier, it tastes better, and if you make a large batch it freezes quite well.

 

 

Ingredients & Instructions;

 

Marinara Sauce with Meat

 

2 12 Oz. Can of San Marzano Whole Tomatoes
2 Tbsp Tomato Paste
3 Tbsp. Unsalted Butter
(2) Yellow Onions (diced)
1 Red Bell Pepper (diced) – I only put bell pepper in my marinara when making ziti, but we’ll leave that one up to individual taste.
6-7 Cloves of Garlic (diced or very thinly sliced)
1 tsp. Red Pepper Flakes
1 Tbsp. Dried Thyme Leaves
1 Tbsp. Dried Oregano
1 LB Sweet Italian Sausage
½ C Red or White Wine *
10 Fresh Basil Leaves (julienned)
2 Bay Leaves
1 tsp. Sugar
Salt & Pepper

Melt butter in deep sauce or saute pan.  Add onion, red pepper flakes, thyme, oregano, and salt.  Sweat the onions for about 5 minutes.  Add in the bell pepper and sausage and cook until sausage is no longer pink.  Add the garlic, tomato paste, stir for 1-2 minutes and then deglaze the pan with the wine.  Add in the tomatoes (crushing them down with your hands as you add), sugar, and bay leaves and simmer for about 30 minutes.  Just before serving (or using in your ziti) add in the basil and if you want, add another splash of wine.  Salt and Pepper to taste.

Meanwhile, for the rest of the Casserole;

1Lb Whole Wheat Ziti - Of course regular semolina pasta can be used, or *gasp* another type of pasta such as Rigatoni could also be substituted.
15 Oz. Whole Milk Ricotta
2 C. Shredded Mozzarella (plus more for topping)
½ C Parmesan Cheese
2 Large Eggs
2 tsp. dried Oregano
Salt & Pepper

Preheat oven to 350 degrees.

Cook pasta in salted water until el dente

Mix all other “casserole” ingredients in a large bowl and set aside. 

In a large glass baking dish add the pasta and top with PLENTY of the marinara sauce so that the sauce really gets down into that pasta.  Top this with your ricotta mixture and then top that with more mozzarella.  I have been known to go all out and buy fresh ball mozzarella for the topping, but it is not necessary.

* When marinara is being served with red meat such as this ziti recipe I prefer a red, but for marinara served with shrimp or chicken I prefer using a white wine to deglaze.