🌚 Baked Ziti 🐐
YIELD: ~6 servings
SOURCE: Bon Appetit
INGREDIENT QUANTITY PROCEDURE
  1. 1 Preheat oven to 350°F.
  2. 2 Start boiling pasta water.
unsalted butter
2 tbsp
  1. 3 Heat in medium saucepan until foamy.
all-purpose flour
2 tbsp
  1. 4 Sprinkle into butter, whisking constantly.
whole milk (warmed)
2 1 4 cup
  1. 5 Whisk in to butter.
  2. 6 Bring to a boil
  3. 7 Whisk often until bechamel is thickened to heavy-cream consistency (~8-10 minutes).
  4. 8 Remove from heat.
parmesan
2 1 2 cup
  1. 9 Add to butter mixture, whisking until smooth.
  2. 10 Set bechamel aside.
olive oil
1 4 cup
  1. 11 Cook over medium-high until golden-brown (~2 minutes).
pancetta (finely chopped)
4 oz
large onion (chopped)
1
  1. 12 Add and cook until onion is golden (~8-10 minutes).
garlic cloves (chopped)
4
chile de arbol
1
tomato paste
2 tbsp
  1. 13 Add and cook until darkened (~2 minutes).
canned tomatoes
56 oz
  1. 14 Discard tomato liquid and add canned tomatoes, crushing by hand.
  2. 15 Simmer 20-25 minutes.
  3. 16 Transfer to a blender, food processor, or immersion blender.
  4. 17 Pulse until smooth.
basil
1 4 cup
  1. 18 Stir in to tomato.
  2. 19 Set tomato mixture aside.
ziti or rigatoni
1 lb
  1. 20 Cook until very al dente (~5 minutes).
mozarella
1 lb
  1. 21 Transfer bechamel to a large bowl.
  2. 22 Add pasta and mozarella (tearing as you add).
  3. 23 Toss to combine.
  4. 24 Add all but 1 cup tomato sauce, gently folding to preserve streaks of bechamel.
  5. 25 Transfer to 13x9" baking dish.
  6. 26 Dollop with remaining tomato sauce.
  7. 27 Scatter extra parmesan on top.
  8. 28 Bake until mozarella is melted and sauce is bubbling (~15-20 minutes).
  9. 29 Broil until top begins to char (~4 minutes).
SCALING: