Mark Bittmans Baked Ziti Food

BAKED ZITI

Steps:

• Make the tomato sauce: Heat oil in a large, heavy-bottomed pot over medium heat. Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is totally softened and translucent (without letting it brown), 8 to 10 minutes. Add tomato paste and continue to cook, stirring until it has turned a deeper brick-red color, tinting the oil and onions a fiery orange color, about 2 minutes. Crush the whole tomatoes by hand and add them (including the juice) and the tomato purée to the pot, stirring to scrape up any bits from the bottom of the pot. Season with salt and pepper and add red pepper flakes, if using. Bring to a simmer and cook, stirring occasionally, until the tomato sauce has thickened and flavors have come together, 20 to 30 minutes.
• Prepare the filling: In a medium bowl, combine ricotta, heavy cream and 1/2 cup Parmesan. Season with salt and pepper and set aside.
• Prepare the pasta: As the sauce cooks, heat oven to 425 degrees, and place a large pot of salted water to boil on the stove.
• Cook pasta until it's nearly al dente. (You want to undercook the pasta slightly, as it will continue to cook in the oven. A good way to do this is cook it 2 minutes less than you normally would if preparing it al dente.) Reserving 1 cup of the pasta cooking liquid, drain pasta and rinse with cool water; set aside while the tomato sauce finishes cooking.
• Once tomato sauce is done, stir in reserved pasta water.
• Place pasta in a large bowl and add 2 cups sauce. Stir to coat pasta evenly encouraging the sauce to go inside each tube.
• Spoon a bit of remaining sauce on the bottom of a 3-quart baking dish and top with 1/3 of the pasta. Spoon 1/3 of the remaining sauce on top, dollop with half the ricotta mixture and scatter 1/3 of the mozzarella on top of that. Repeat, beginning with the pasta, one more time. For the final layer, add the last 1/3 of pasta and the last of the sauce. Dot remaining mozzarella on top and shave a bit more Parmesan on top of that. Place baking dish on top of a sheet pan lined with parchment paper to catch any drips. Place in the oven and bake until the edges are golden brown and bubbling and the top has browned nicely, 30 to 40 minutes.
• Let cool slightly before eating with a big green leafy salad.

BAKED ZITI WITH CRUNCHY ITALIAN SALAD AND GARLIC BREAD

Steps:

• Preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Cook pasta until al dente, according to package instructions; drain and reserve.
• In a small bowl, combine ricotta, egg, 1/4 cup Parmesan, and half the mozzarella; season with salt and pepper.
• In the bottom of a shallow 2-quart casserole dish, spread half the tomato sauce. Top with ziti, then ricotta mixture and remaining sauce. Sprinkle with remaining 1/2 cup Parmesan and remaining mozzarella. Place casserole on a rimmed baking sheet, and bake until top is browned and sauce is bubbling, 20 to 25 minutes.
• Meanwhile, prepare garlic bread: Make deep, even cuts into the bread, about 1/2 inch apart, without cutting through the bottom. In a small bowl, combine butter and garlic; season with salt and pepper. Brush garlic butter between cuts in bread. Wrap bread loosely in aluminum foil, and bake with ziti during last 10 minutes of baking.
• In a large bowl, whisk together vinegar and oil; season with salt and pepper. Add endive and arugula, and toss to coat. Serve baked ziti with salad and garlic bread.

BAKED ZITI

Steps:

• Preheat oven to 350.
• Boil ziti, following package directions, drain and place in a large bowl.
• Mix all the ricotta cheese and half of the mozzarella with the ziti.
• Spray a 13x9 pan with Pam.
• Cover the bottom half of the pan with about half the sauce.
• Put the ziti mixture on top of sauce.
• Pour remaining sauce on top of ziti.
• Sprinkle with the parmesan cheese.
• Top with the remaining mozzarella cheese.
• Bake for 20-30 minutes until cheese is melted and it is lightly golden.

BAKED MACARONI AND CHEESE (BY MARK BITTMAN)

Steps:

• Preheat the oven to 400°F Bring a large pot of water to a boil and salt it.
• Cook the milk with the bay leaves in a small saucepan over medium-low heat. When small bubbles appear along the sides, about 5 minutes later, turn off the heat and let stand.
• Cook the pasta to the point where it is almost done but you would still think it needed another minute or two to become tender. Drain it, rinse it quickly to stop the cooking, and put it in a large bowl.
• In a small saucepan over medium-low heat, melt 3 tablespoons of the butter; when it is foamy, add the flour and cook, stirring, until the mixture browns, about 5 minutes. Remove the bay leaves from the milk and add about 1/4 cup of the milk to the hot flour mixture, stirring with a wire whisk all the while. As soon as the mixture becomes smooth, add a little more milk and continue to do so until all the milk is used up and the mixture is thick and smooth. Add the cheddar and stir.
• Pour the sauce over the noodles, toss in the Parmesan, and sprinkle with salt and pepper. Use the remaining 1 tablespoon butter to grease a 9 x 13-inch or similar-size baking pan and turn the pasta mixture into it. Top liberally with bread crumbs and bake until bubbling and the crumbs turn brown, about 15 minutes. Serve piping hot.
• Simpler Macaroni and Cheese.
• Here the ingredients are just layered and cooked together: Proceed with Steps 1-3 as directed. Butter the baking pan with an extra 1 or 2 tablespoons butter. Layer one-third of the pasta, sprinkle with half of the flour, fleck with half of the butter, cover with about 1/2 cup of the cheddar, pour half of the heated milk over the top, and sprinkle with salt and pepper. Repeat the layers, using the remaining flour, butter, and milk, and top with the remaining pasta, cheese, and bread crumbs. Bake until bubbling and browned on top, about 30 minutes.
• Rich Macaroni and Cheese.
• Super-creamy and decadent; make this even more special with some sautéed wild mushrooms: Reduce the milk to 3/4 cup. Omit the bay leaves, the first 3 tablespoons butter, and all of the flour. Substitute mascarpone cheese for the grated cheese. Add about a cup or so sautéed wild mushrooms, if you like, and 1 tablespoon chopped fresh sage leaves (or 11/2 teaspoons dried sage). Cook the pasta as directed. Mix together the milk, mascarpone, and Parmesan in a large bowl. Add the cooked pasta and the sage, sprinkle with salt and pepper, and combine. Proceed with Step 5.
• Nutty Macaroni and Blue Cheese.
• Substitute 1 cup blue cheese for the Parmesan and reduce the cheddar by 1/2 cup; use a mild or medium cheddar. Add 3/4 cup roughly chopped walnuts. Fold the blue cheese and walnuts into the pasta mixture in Step 5 (melting the blue cheese in the sauce will make it gray and not so attractive).
• Macaroni and Goat Cheese with Roasted Red Peppers.
• Nice and tangy from the goat cheese, while rich and sweet from the roasted peppers: Add 2 roasted red peppers, peeled and chopped, and 1/2 cup each chopped fresh basil leaves and toasted pine nuts. Substitute 1 cup soft goat cheese for the Parmesan, and reduce the grated cheese by 1/2 cup. Omit the bay leaves. Proceed with the recipe, stirring in the peppers, basil, and pine nuts with the pasta in Step 5.
• Macaroni and Chile Cheese.
• For a spicy dish, use a hotter chile or add a tablespoon chopped chipotle chile with adobo sauce: Use grated Jack or cheddar for all 2 cups of the cheese. Add 2 medium poblano or other mild green fresh chiles, roasted, cleaned, and chopped, 1/4 cup or so chopped fresh cilantro leaves, and 1 medium tomato, sliced. Proceed with the recipe, stirring in the chiles and cilantro with the pasta in Step 5, then top with the tomato slices and bread crumbs.

MARK BITTMAN'S MACARONI AND CHEESE

Steps:

• Preheat the oven to 400°F. Bring a large pot of water to a boil and salt it.
• Cook the milk with the bay leaves in a small saucepan over medium-low heat. When small bubbles appear along the sides, about 5 minutes later, turn off the heat and let stand.
• Cook the pasta to the point where it is almost done but you would still think it needed another minute or two to become tender. Drain it, rinse it quickly to stop the cooking, and put it in a large bowl.
• In a small saucepan over medium-low heat, melt 3 tablespoons of the butter; when it is foamy, add the flour and cook, stirring, until the mixture browns, about 5 minutes. Remove the bay leaves from the milk and add about 1/4 cup of the milk to the hot flour mixture, stirring with a wire whisk all the while. As soon as the mixture becomes smooth, add a little more milk and continue to do so until all the milk is used up and the mixture is thick and smooth. Add the cheddar and stir.
• Pour the sauce over the noodles, toss in the Parmesan, and sprinkle with salt and pepper. Use the remaining 1 tablespoon butter to grease a 9 x 13-inch or similar-size baking pan and turn the pasta mixture into it. Top liberally with bread crumbs and bake until bubbling and the crumbs turn brown, about 15 minutes. Serve piping hot.

MARK BITTMAN'S BAKED ZITI

Steps:

• Bring large pot of water to boil; salt it. Heat oven to 400 degrees. Distribute meat in large skillet over medium high heat and cook, undisturbed, until browned on one side, about 5 minutes. Stir, cook another 2 minutes undisturbed, then add the onion and garlic, if using. Lower heat to medium and continue to cook, stirring occasionally, until vegetables are soft; add tomatoes and bring to a boil. Simmer while cooking pasta, stirring and seasoning with salt and pepper to taste; do not let sauce become too thick. Cook pasta until just tender; it should still be too hard to eat. Drain it (do not shake the colander; allow some water to cling to the noodles) and toss it with the sauce and half the mozzarella. Grease a 9-by-13-inch baking dish and spoon mixture into it. Top with remaining mozzarella and the Parmesan if using. Bake until top is browned and cheese bubbly, 20 to 30 minutes.