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NO-MEAT BAKED ZITI
COOK TIME: 1 hour
surge@doubleincision.com

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megacheesy baked ziti. bring this to a potluck or party and everyone will be like "omg this is amazing u cook so good" but it's super easy to make! or just make it for yourself and it'll feed you for at least a week or, like, 3 days if you're Me. you can easily add meat to this recipe if preferred, but i usually make meatballs separately :) deals 1000 points poison damage to lactose intolerant people.

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{ INGREDIENTS }

- olive oil
- 1 large white onion, diced
- 3 to 6 (your preference) cloves minced garlic 
    + pre-minced garlic from a jar is also fine
- 28 oz can whole tomatoes in juice
    + crushed tomatoes if you prefer
- 28 oz can tomato sauce
- herbs
    + i use oregano, basil, and rosemary, but you can use pre-mixed "italian seasoning" or your preference of herbs 
- salt, pepper
- red pepper flakes
- 16 oz ziti or penne pasta
- 15 oz whole milk ricotta cheese
- 32 oz shredded mozzarella cheese
- 1 cup grated parmesan
- 1 egg
- chopped parsley (this is optional)

{ DIRECTIONS }

cook your pasta, drain, and set aside in a large bowl or pot before beginning the following steps

// SAUCE //
1. heat about 2 tbsp olive oil in a large pot over medium heat. add onions and garlic and saute for about 5 minutes, until fragrant and tender.

2. add tomatoes and tomato sauce, herb mixture, salt, pepper, and red pepper flakes. 
    + i don't use a specific amount, i just go by taste, dusting the seasonings onto the tomato sauce, mixing, and taste-testing until i'm pleased with the flavor. a little bit of red pepper goes a long way, so go easier on it if you're not into spice.
	
3. let the sauce start to bubble, then slightly reduce heat. simmer for 30 minutes, stirring occasionally.

4. remove sauce from heat after 30 minutes, set aside

// CHEESE MIXTURE //
1. combine ricotta, parmesan, and about 1/3 of the mozzarella in a large bowl. add a little extra salt and pepper to this mixture, but go easy-- don't overpower the slightly sweet, creamy flavor of the ricotta

2. add egg to mixture, stir to combine 

// COMBINE AND BAKE //
1. preheat oven to 375 F

2. add the cheese mixture to the pasta, then add about 1/4 of the sauce. mix until the pasta is well-coated

3. scoop the coated pasta and remaining sauce into a casserole dish, in layers: add half of the pasta, then half of the sauce. sprinkle mozzarella, then add the other half of the pasta, and finally the rest of the sauce. top with a thick layer of the remaining mozzarella.

4. bake until cheese is fully melted, about 20 minutes

5. remove from oven, let sit for 5 to 10 minutes before serving
    + optional: sprinkle some chopped parsley on top if you want to be fancy!