Baked Ziti - Serves 8 to 10

From: TheKitchn.com

Grade Level - 3, in Ducbee's Opinion
(1 - easiest, 5 - difficult)

Equipment:
9"x13" baking dish, large pot or Dutch oven, large skillet

Ingredients:
Pasta & Sauce:

• 2 tbsp olive oil
• 3 large garlic cloves, minced
• 1 medium yellow onion, finely chopped
• 1/2 tsp red pepper flakes (optional)
• 1 tsp kosher salt, plus more for seasoning
• Freshly ground pepper
• 5 cups marinara (approx 46 oz)
• 1/2 to 1 lb ground meat of choice (i.e., Italian sausage - meat is optional!)
• 1 lb dried ziti or penne pasta

Cheese for assembly:

• 1 cup whole milk ricotta cheese
• 1/2 cup finely grated Parmesan cheese, divided
• 1/4 tsp kosher salt
• 8 oz shredded mozzarella cheese (about 2 cups)

Directions:

• For non-convection, pre-heat oven to 375 F.  While oven is heating, bring a large pot of heavily salted water to a boil. While the pot heats up, heat olive oil in the skillet on medium heat until the oil is shimmering.  
• If meat is being used, brown it then drain excess liquid, then put the meat in a separate bowl.  
• If NO meat is being used, add to the shimmering oil the onion, garlic, pepper flakes, and lightly season with a pinch of salt and pepper. Cook until softened, about 12 minutes.
• Add marinara and the 1 tsp salt.  Stir to combine and bring to a simmer.  Remove from heat.  
• If the water is boiling, add the pasta and cook until just tender (8-12 minutes).  Drain in a colander or strainer.  Return the pasta back to the empty pot.
• While the pasta cooks, make the ricotta filling: stir 1 cup of ricotta with 1/4 cup of Paremsan and 1/4 tsp salt in a small bowl.  Set aside.
• Add half of the sauce (about 3 cups) to the large pot with pasta and stir until the pasta is well-coated.  Taste and season with salt and pepper as needed.
• Fold in the ricotta mixture, leaving big pockets of ricotta here and there.
• Transfer half of the pasta mixture into the baking dish and spread into an even layer.  Evenly sprinkle with 1 cup of the mozzarella.
• Top with the remaining pasta in an even layer.  Pour the remaining sauce over the pasta and spread in an even layer.  Sprinkle the surface evenly with the remaining mozzarella and remaining 1/4 cup Parmesan.
• Bake uncovered until the edges are bubbling and the cheese is completely melted and browned in sports, about 30 minutes.
• Remove the baking dish to a wire rack and let cool 15 minutes before serving.  

*This dish can be assembled and refrigerated, covered in foil, up to 30 days in advance.  Bake covered for 15 mintues, then uncover and bake for 30 minutes more.  This can also be prepared in two 8x8 baking dishes instead, which is great if you want to freeze half for a future meal.  It can also be frozen in the baking dish for up to 2 months - just let it cool completely and wrap it tightly in aluminum foil; bake straight from the freezer covered with foil for 1 hour, then uncover and bake for 15 minutes more.