Baked Ziti with Soaked Pasta (Kenji Style)

Ingredients

• 1 pound Ziti Pasta (dry, bronze‑extruded if possible)
• 4 cups Water (warm (about 120°F) for soaking)
• 1 tablespoon Salt (for soaking water and seasoning)
• 4 tablespoons Unsalted Butter (cut into pieces)
• 4 tablespoons Extra Virgin Olive Oil (good quality)
• 0.5 large Onion (roughly diced)
• 3 cloves Garlic (minced)
• 28 ounces Crushed Tomatoes (canned, no added calcium chloride)
• 0.25 teaspoon Red Pepper Flakes (optional heat)
• 1 teaspoon Dried Oregano
• 5 leaves Fresh Basil (stems discarded, leaves minced later)
• 12 ounces Ricotta Cheese (full‑fat, no stabilizers, well drained)
• 1.5 ounces Parmesan Cheese (freshly grated)
• 2 Eggs (large, room temperature)
• 1 cup Heavy Cream
• 12 ounces Low‑Moisture Mozzarella Cheese (full‑fat, cut into ½‑inch cubes)
• 2 tablespoons Fresh Parsley (chopped)
• 1 tablespoon Olive Oil (for finishing drizzle)
• 2 tablespoons Additional Parmesan Cheese (for garnish)

Instructions

1. Soak the pasta

   Place the dry ziti in a large bowl, cover with warm (about 120°F) salted water (4 cups water, 1 Tbsp salt) and stir. Let soak 20–30 minutes, stirring once halfway to keep pieces separate.

   Time: PT25M

2. Sweat aromatics

   In a large saucepan melt 4 Tbsp butter with 4 Tbsp olive oil over medium heat. Add the diced half‑onion and minced garlic; cook, stirring, until the onion is softened and translucent, about 5 minutes. Do not let the mixture brown.

   Time: PT5M

   Temperature: Medium

3. Build the marinara base

   Add the crushed tomatoes, ¼ tsp red pepper flakes, 1 tsp dried oregano, and the basil stems. Bring to a gentle simmer, then reduce heat and let simmer 15 minutes, stirring occasionally. Season with salt and pepper to taste.

   Time: PT15M

   Temperature: Simmer

4. Prep cheeses and herbs

   While the sauce simmers, cube the low‑moisture mozzarella into ½‑inch pieces (about 12 oz total). Mince the fresh basil leaves (reserve stems for the sauce) and parsley. Grate the Parmesan.

   Time: PT5M

5. Drain the soaked pasta

   When the pasta has turned pale white and absorbed most of the water, pour it into a colander and discard the soaking liquid.

   Time: PT2M

6. Make the ricotta‑cream mixture

   In a mixing bowl combine the 12 oz ricotta, 1.5 oz grated Parmesan, 2 large eggs, 1 cup heavy cream, the minced basil‑parsley blend, and about half of the simmered marinara sauce. Stir until smooth.

   Time: PT5M

7. Combine pasta, cheese, and sauce

   Return the drained pasta to the saucepan. Add the ricotta‑cream mixture, the remaining half of the mozzarella cubes, and the rest of the marinara sauce. Fold gently until everything is evenly coated.

   Time: PT5M

8. Assemble in the baking dish

   Pour the pasta‑sauce mixture into a deep 9×13‑inch baking dish, spreading evenly. Top with the remaining mozzarella cubes and drizzle the saved extra marinara sauce over the surface for a layered look.

   Time: PT5M

9. Cover and bake (first stage)

   Preheat the oven to 400°F. Cover the dish tightly with aluminum foil and bake for 45 minutes.

   Time: PT45M

   Temperature: 400°F

10. Uncover and finish baking

    Remove the foil and continue baking for 15 minutes, or until the top is golden‑brown and bubbly.

    Time: PT15M

    Temperature: 400°F

11. Rest and garnish

    Allow the baked ziti to rest 10–15 minutes. Sprinkle with additional grated Parmesan, a drizzle of good olive oil, and the remaining chopped basil and parsley.

    Time: PT12M

Nutrition Facts

Calories

560

Protein

22 g

Carbohydrates

55 g

Fat

30 g

Fiber

3 g

Ingredient Substitutions

• Instead of Ziti Pasta: penne, rigatoni
• Instead of Salt: kosher salt
• Instead of Unsalted Butter: margarine
• Instead of Extra Virgin Olive Oil: vegetable oil
• Instead of Onion: shallot
• Instead of Garlic: garlic paste
• Instead of Crushed Tomatoes: whole peeled tomatoes, crushed by hand
• Instead of Red Pepper Flakes: cayenne pepper
• Instead of Dried Oregano: Italian seasoning
• Instead of Fresh Basil: Thai basil
• Instead of Ricotta Cheese: cottage cheese (well drained)
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Eggs: egg substitute (for binding only)
• Instead of Heavy Cream: half‑and‑half
• Instead of Low‑Moisture Mozzarella Cheese: fresh mozzarella (drained and cubed)
• Instead of Fresh Parsley: cilantro
• Instead of Olive Oil: vegetable oil

Equipment Needed

• Large bowl
• Large saucepan
• Chef's knife
• Cutting board
• Wooden spoon or silicone spatula
• Measuring spoons
• Measuring cups
• Baking dish
• Aluminum foil
• Oven
• Grater
• Mixing bowl
• Tongs (optional)

Critical Steps — Do Not Skip

• Soaking the dry pasta in warm salted water for 20‑30 minutes.
• Keeping the onion‑garlic mixture from browning (sweating only).
• Covering the casserole with foil for the first 45 minutes of baking.
• Removing foil and finishing uncovered to achieve a browned crust.

Chef Tips from the Video

• Use low‑moisture mozzarella for the best stretch and minimal extra liquid.
• Drain ricotta in a fine‑mesh strainer for 15 minutes to remove excess whey.
• A good quality canned San Marzano‑style crushed tomato yields a richer sauce.
• Stir the sauce gently; vigorous stirring can break down the tomato walls and make the sauce too thin.

Troubleshooting

Storage

Refrigerator: Cool completely, then cover tightly. Last 3‑4 days.

Freezer: Freeze in an airtight container for up to 2 months. Reheat covered, then uncover for the last 5 minutes.

Room temperature: Do not store at room temperature; perishable dairy.

Make-Ahead Tips

• Soak the pasta in the refrigerator overnight; keep covered with water and a pinch of salt.
• Assemble the casserole up to step 8, cover, and refrigerate for up to 24 hours before baking.
• The ricotta mixture can be prepared a day ahead and kept chilled.

Frequently Asked Questions