Three Cheese Baked Ziti
A comforting baked pasta dish featuring ziti, a rich tomato sauce, and three types of cheese for a creamy, bubbly finish.
Equipment
- Pot
- Baking Dish
Ingredients
- 2 Tbsp. olive oil
- 1 oz. pancetta finely chopped (optional)
- 1 large onion finely chopped
- 4 cloves garlic minced
- 1/2 tsp. crushed red pepper flakes
- 2 Tbsp. tomato paste
- 1 28-oz. can tomato sauce
- 1 14-oz. can crushed tomatoes
- 1 tsp. salt plus more to taste
- 1 lb. dry ziti pasta
- 8 oz. mascarpone cheese
- 1 clove garlic grated
- 1 pinch salt
- 8 oz. fresh mozzarella cheese shredded
- 8 oz. provolone cheese shredded
Instructions
- Heat olive oil in a large pot over medium-high heat. If using pancetta, add and cook for about 5 minutes until crisp.
- Add chopped onion and minced garlic. Sauté for about 5 minutes until soft.
- Stir in crushed red pepper flakes and tomato paste; cook for another 2 minutes.
- Pour in tomato sauce and crushed tomatoes, add salt, and bring to a gentle simmer. Cook uncovered for 20-30 minutes.
- Meanwhile, boil salted water and cook ziti until al dente. Drain and return to the pot.
- Add two-thirds of the sauce to the ziti; toss to coat. Reserve the remaining sauce.
- In a small bowl, mix mascarpone cheese with grated garlic and a pinch of salt.
- Preheat oven to 400°F. In a 9x13-inch baking dish, layer half of the saucy ziti, dollops of mascarpone, half of the mozzarella, and half of the provolone. Spoon about 1 cup of reserved sauce over.
- Add remaining ziti, top with remaining mozzarella and provolone, and spoon the leftover sauce over.
- Bake for about 20 minutes until cheese is melted and bubbly.
- Optional: Garnish with grated Parmesan, basil, or black pepper before serving.
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Notes
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in the oven or microwave.