The food lab better home cooking through science ( PDFDrive ) 924

CLASSIC BAKED ZITI Now that we know how to make a basic marinara sauce and have learned how easy it is to soak, rather than boil, pasta for a baked casserole, it’s just a short skip and a jump to classic baked ziti The noodles get tossed with a pink mixture of tomato sauce, cream, and ricotta cheese, with a couple of eggs thrown in to lend structure to the casserole as it cooks I also like to toss cubes of mozzarella cheese together with the pasta to form gooey, stretchy pockets I top the whole thing with some more marinara, more cubes of mozzarella, and a grating of Parmesan This is the dish I make at the annual ski retreat that my friends and I take each year in New England There are few pasta bakes that are easier to put together yet produce such ridiculously good results, particularly when it’s snowing outside and you’ve got a whole cabinful of friends to feed SERVES 6 TO 8 1 pound ziti, penne, or other thick tubular pasta Double recipe Perfect Easy Red Sauce (here) 12 ounces whole-milk ricotta cheese (homemade, see here) or high-quality store-bought 3 ounces Parmigiano-Reggiano, finely grated (about 1½ cups) 2 large eggs, beaten 1 cup heavy cream 3 tablespoons minced fresh parsley 3 tablespoons minced fresh basil Kosher salt and freshly ground black pepper 1 pound whole-milk mozzarella cheese, cut into rough ¼- ...SERVES 6 TO 8 1 pound ziti, penne, or other thick tubular pasta Double recipe Perfect Easy Red Sauce (here) 12 ounces whole-milk ricotta cheese (homemade, see here) or high-quality store-bought... 12 ounces whole-milk ricotta cheese (homemade, see here) or high-quality store-bought 3 ounces Parmigiano-Reggiano, finely grated (about 1½ cups) 2 large eggs, beaten 1 cup heavy cream 3 tablespoons minced fresh parsley 3 tablespoons minced fresh basil