Baked Ziti (Pasticcio Di Ziti) Recipe

Name: Baked Ziti (Pasticcio Di Ziti)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil, plus more for baking dish; 1 medium onion, finely chopped; 1 (28-ounce) can whole San Marzano tomatoes in juice, passed through a food mill with juice; 1 bay leaf; Salt; Freshly ground black pepper; 1 pound ziti pasta; 2 large eggs; 1/4 cup whole milk; 1/2 pound Pecorino Toscano cheese, cut into 1 /4-inch cubes; 1/2 pound 1/4-inch-thick prosciutto slices, cut into 1 /4-inch cubes; 3/4 cup freshly grated Parmigiano-Reggiano cheese

Servings: persons

2 tablespoons extra-virgin olive oil, plus more for baking dish
1 medium onion, finely chopped
1 (28-ounce) can whole San Marzano tomatoes in juice, passed through a food mill with juice
1 bay leaf
Salt
Freshly ground black pepper
1 pound ziti pasta
2 large eggs
1/4 cup whole milk
1/2 pound Pecorino Toscano cheese, cut into 1 /4-inch cubes
1/2 pound 1/4-inch-thick prosciutto slices, cut into 1 /4-inch cubes
3/4 cup freshly grated Parmigiano-Reggiano cheese

1
Heat oil in a large skillet over medium-high heat. Add onion, reduce heat to medium-low, and cook, stirring occasionally, until softened, about 7 minutes. Add pureed tomato, bay leaf and pinch salt and pepper; bring to a simmer. Reduce heat to low and cook, covered, for 1 hour and 15 minutes. Remove and discard bay leaf.
2
Heat oven to 400u00b0.
3
Bring a large pot of salted water to boil. Add ziti and cook for 7 minutes (the pasta will not be tender); drain and transfer to a large bowl. Add sauce and stir to combine. In a small bowl, lightly beat together eggs and milk; add to pasta and stir to combine. Stir in Pecorino and prosciutto.
4
Lightly oil a 3- to 4-quart baking dish; transfer pasta to dish and sprinkle with Parmigiano-Reggiano. Bake until top is lightly golden and pasta is al dente, about 15 minutes. Serve immediately.

893

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, plus more for baking dish, 1 medium onion, finely chopped, 1 (28-ounce) can whole San Marzano tomatoes in juice, passed through a food mill with juice, 1 bay leaf, and more.

Yes, Baked Ziti (Pasticcio Di Ziti) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Ziti (Pasticcio Di Ziti)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions