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