Baked Ziti With Two Mozzarellas And Parmesan Cream Sauce Recipe

• 1 1/2 pounds dried ziti pasta
• 4 cups tomato sauce, such as
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• , divided
• 2 cups diced low-moisture mozzarella (about 10 ounces)
• 2 cups diced fresh mozzarella (about 10 ounces), divided
• Kosher salt and freshly ground black pepper
• 2 cups heavy cream
• 2 ounces grated Parmiggiano-Reggiano cheese (about 1 cup)
• Torn fresh basil leaves, for serving

1. Preheat oven to 400u0b0F and position rack in center. Boil pasta in a medium pot of salted boiling water until about halfway cooked (about 6 1/2 minutes for pasta that will be al dente in 9 minutes). Reserve 1/2 cup pasta-cooking water, then drain pasta.
2. In a large mixing bowl, combine pasta with 2 1/2 cups tomato sauce, reserved 1/2 cup pasta-cooking water, low-moisture mozzarella, and 1 cup fresh mozzarella. Season with salt and pepper and stir to combine.
3. Scrape into baking dish and press into an even layer.
4. Drizzle remaining 1 1/2 cups tomato sauce all over top of pasta.
5. Scatter remaining 1 cup mozzarella all over, cover with aluminum foil, and bake for 30 minutes.
6. Meanwhile, in a medium saucepan, gently simmer cream over medium-low heat, stirring frequently, until reduced to 1 1/2 cups, about 20 minutes. Sprinkle in Parmigiano-Reggiano into cream and whisk until completely melted and sauce is smooth. Season with salt. Keep warm.
7. Increase oven to 450u0b0F, uncover baked ziti, and cook until just starting to brown on top, about 10 minutes. Let stand for 10 minutes. Top with basil leaves, spoon onto plates, and drizzle with Parmesan cream. Serve immediately.

pasta, tomato sauce, mozzarella, fresh mozzarella, kosher salt, heavy cream, cheese, fresh basil

Taken from www.seriouseats.com/recipes/2014/09/best-baked-ziti-parmesan-cream-recipe.html (may not work)