The Food Lab'S No-Boil Baked Ziti Recipe Recipe

Name: The Food Lab'S No-Boil Baked Ziti Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound ziti, penne, or other thick tubular pasta; 6 cups; or high-quality store-bought red sauce (such as Rao's); 12 ounces whole-milk; or high-quality ricotta cheese (see note); 3 ounces Parmigiano-Reggiano, finely grated (about 11/2 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 1/4-inch cubes

Servings: persons

1 pound ziti, penne, or other thick tubular pasta
6 cups
or high-quality store-bought red sauce (such as Rao's)
12 ounces whole-milk
or high-quality ricotta cheese (see note)
3 ounces Parmigiano-Reggiano, finely grated (about 11/2 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 1/4-inch cubes

1
Adjust an oven rack to the middle position and preheat the oven to 400u00b0F. Place the ziti in a large bowl and cover with hot salted water by 3 or 4 inches. Let sit at room temperature for 30 minutes, stirring it after the first 5 minutes to prevent sticking. Drain.
2
Pour half of the marinara into a large pot, add the ricotta, half of the Par- migiano, the eggs, the cream, and half of the parsley and basil, and stir to combine. Season to taste with salt and pepper. Add the soaked ziti, along with half of the cheese cubes and stir until well combined. Transfer to a 13- by 9-inch baking dish and top with the remaining marinara sauce and mozzarella.
3
Cover tightly with aluminum foil and bake for 45 minutes. Remove the foil and bake until the cheese is beginning to brown, about 15 minutes longer. Remove from the oven and sprinkle with the remaining Parmi- giano, then let cool for 10 minutes. Sprinkle with the remaining parsley and basil and serve.

1104

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 pound ziti, penne, or other thick tubular pasta, 6 cups, or high-quality store-bought red sauce (such as Rao's), 12 ounces whole-milk, and more.

Yes, The Food Lab'S No-Boil Baked Ziti Recipe 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.

The Food Lab'S No-Boil Baked Ziti Recipe

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