Baked Ziti with Pesto

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Baked Ziti with Pesto

Serving Size: 4

 

1/2 pound ziti

2 tablespoons cooking oil

1 onion -- chopped

2 cloves garlic -- minced

2 cups canned crushed tomatoes in thick puree

1/4 teaspoon salt

1 bay leaf

1/2 teaspoon fresh-ground black pepper

1 cup ricotta cheese

1 1/2 cups grated packaged mozzarella cheese

1/3 cup grated Parmesan cheese

1/4 cup store-bought or homemade pesto

 

Heat the oven to 350 degrees F. Oil an 8-by-8-inch baking dish.

 

In a large pot of boiling, salted water, cook the pasta for 7

minutes. It will be partially cooked. Drain. Rinse with cold water

and drain again thoroughly.

 

In a medium saucepan, heat 1 1/2 tablespoons of the oil over

moderately low heat. Add the onion and cook, stirring occasionally,

until translucent, about 5 minutes. Add the garlic and cook,

stirring, for 30 seconds. Add the tomatoes, salt, and bay leaf. Bring

to a simmer over moderate heat and cook until very thick, about 10

minutes. Stir in 1/4 teaspoon of the pepper. Remove the bay leaf.

 

In a small bowl, combine the ricotta, 1 cup of the mozzarella, about

half the Parmesan, the pesto, and the remaining 1/4 teaspoon pepper.

 

Put half of the cooked pasta into the prepared baking dish and top

with about a third of the tomato sauce. Spread the ricotta mixture on

the sauce in an even layer. Cover with the remaining pasta and then

the remaining sauce. Top with the remaining 1/2 cup mozzarella and

the remaining Parmesan. Drizzle with the remaining 1/2 tablespoon

oil. Bake until bubbling, about 30 minutes. Let sit 10 minutes before

cutting.

 

Per Serving (excluding unknown items): 210 Calories; 17g Fat (71.5%

calories from fat); 10g Protein; 5g Carbohydrate; 1g Dietary Fiber;

36mg Cholesterol; 310mg Sodium. Exchanges: 1 1/2 Lean Meat; 1/2

Vegetable; 2 1/2 Fat.

 

NOTES : WINE RECOMMENDATION:

This boldly flavored dish needs a rustic red wine to stand up to it.

A Salice Salentino from the south of Italy or a Corbières or Cahors

from France will serve well.