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Whipping up the ultimate baked ziti comes down to knowing what each ingredient brings to the table. I've swapped out the usual ricotta for a velvety Parmesan cream mix and thrown in two different mozzarellas for an unbeatable cheesy bite. After trying countless versions over the years, I can honestly say this combo creates something extra special - it's both down-to-earth and fancy at the same time.
When I dished this up at our family get-together last weekend, my Italian auntie wanted my recipe - that's when you know you've nailed it! The trick? Taking your time to simmer down that cream sauce properly and mixing both fresh and low-moisture mozzarella in there.
Key Components
- Ziti Pasta: Go for good-quality stuff that won't fall apart during cooking.
- Fresh Mozzarella: Grab those soft, milky balls that come in water.
- Low-Moisture Mozzarella: Buy it as a block and cut it yourself for better melting.
- Parmigiano-Reggiano: Grate it fresh for the smoothest sauce possible.
- Heavy Cream: The fattier it is, the tastier your sauce will be.
- Tomato Sauce: Pick one you really enjoy, whether it's homemade or from a jar.
- Fresh Basil: Gives a nice pop of flavor at the end.
- Kosher Salt: Those bigger salt pieces help you season more accurately.
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Step-by-Step Directions
- Getting Your Pasta Ready
- Fill a big pot with water and bring it to a good boil. Throw in plenty of salt until the water tastes salty like the ocean. Cook your ziti for exactly half the time on the package. Save 1/2 cup of that starchy water before draining. Don't rinse the pasta after draining. Put it back in the pot with a splash of olive oil so it won't stick together.
- Prepping Your Cheeses
- Cut the low-moisture mozzarella into tiny 1/4-inch squares. Slice the fresh mozzarella into slightly bigger chunks. Shave your Parmigiano-Reggiano while your cream is cooking down. Keep all cheeses in separate piles until you need them. Put the fresh mozzarella on paper towels to soak up extra moisture.
- Putting It All Together
- Mix your half-cooked pasta with 2 1/2 cups of sauce. Pour in that saved pasta water. Stir in the low-moisture mozzarella. Gently mix in half of your fresh mozzarella. Add plenty of salt and pepper to taste. Pour everything into your baking dish.
- Making The Cream Sauce
- Pour cream into a thick-bottomed pot. Let it bubble gently, stirring often. Look for it to cook down by about a quarter. Slowly mix in your Parmigiano-Reggiano. Keep it warm until you're ready to use it. Add salt to taste.
- Finishing In The Oven
- Cover the dish tightly with aluminum foil. Bake at 400°F for half an hour. Turn up the heat to 450°F. Carefully take off the foil. Scatter the rest of your fresh mozzarella on top. Bake until you get a nice golden bubbly crust.
My nonna always told me that good pasta takes time. This dish totally backs that up - giving each step the attention it needs makes all the difference in the end.
Smart Heat Management
Cooking it twice at different temps lets all the flavors mix together while giving you that amazing crispy top everyone fights over. Just watch it carefully during that last hot blast in the oven.
Prep Ahead Tricks
You can put everything together except the cream sauce a day early. Just let it warm up on the counter before baking, and whip up fresh cream sauce right before you serve it.
What To Serve With It
Pair it with a basic green salad dressed with something tangy. The sharp, acidic dressing balances out the richness of all that cheese and pasta.
This ziti has become my favorite when I need to feed a bunch of people. It shows that sometimes tweaking an old recipe can make something even better than what came before. The mix of two different mozzarellas plus that smooth Parmesan cream sauce makes this version really stand out.
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Frequently Asked Questions
- → Why mix two mozzarellas?
- The combination of fresh mozzarella’s gooey texture and dry mozzarella’s melt makes this dish irresistible.
- → Can I prepare this ahead?
- Sure, build the dish beforehand and pop it in the oven when ready. Wait to make the Parmesan sauce fresh for the best results.
- → Why not fully cook the pasta?
- Pasta cooks more in the oven, so leaving it underdone stops it from turning into mushy.
- → What’s the best tomato sauce to use?
- Any good tomato sauce works! Whether it's slow-cooked, quick stovetop, or fresh, just use your favorite.
- → Why should it rest before eating?
- Letting it sit 10 minutes makes the layers settle and portions easier to serve cleanly.