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Sauce
3 tablespoons olive oil
2 garlic cloves, minced
2 (28-ounce) cans crushed tomatoes
3/4 teaspoon salt
1 teaspoon sugar
Coarsely ground black pepper
Pasta
Cooking spray
1 1/2 pounds ziti or other short pasta (medium shells or rigatoni work well, too)
2 (15-ounce) containers whole-milk ricotta cheese
1 teaspoon salt
2 teaspoons garlic powder
2 teaspoons dried basil
1/4 teaspoon red pepper flakes
Coarsely ground black pepper
1/2 cup grated Parmigiano Reggiano or Pecorino Romano cheese
2 cups shredded mozzarella or Provolone cheese
Instructions
3 tablespoons olive oil
2 garlic cloves, minced
2 (28-ounce) cans crushed tomatoes
3/4 teaspoon salt
1 teaspoon sugar
Coarsely ground black pepper
Pasta
Cooking spray
1 1/2 pounds ziti or other short pasta (medium shells or rigatoni work well, too)
2 (15-ounce) containers whole-milk ricotta cheese
1 teaspoon salt
2 teaspoons garlic powder
2 teaspoons dried basil
1/4 teaspoon red pepper flakes
Coarsely ground black pepper
1/2 cup grated Parmigiano Reggiano or Pecorino Romano cheese
2 cups shredded mozzarella or Provolone cheese
1. To prepare sauce, heat olive oil in a medium saucepan. Add garlic and cook 1 minute. Add tomatoes. Cover and bring to a boil. Reduce heat and simmer 20 minutes. Add salt, sugar and pepper.
2. Preheat oven to 350F. Coat a 13 x 9-inch baking pan with cooking spray.
3. Cook ziti about 3 minutes less than the package directions indicate. Drain pasta, reserving ½ cup of cooking water.
4. Place pasta, ricotta, salt, garlic powder, basil, red pepper flakes, black pepper and half the Parmigiano Reggiano cheese in a large mixing bowl. Stir to mix, diluting with a few spoons of pasta cooking water until creamy. Add tomato sauce and mix. Place in baking dish. Sprinkle top with mozzarella and remaining Parmigiano Reggiano. Cover with foil and bake 30 to 45 minutes, until thoroughly heated. Remove foil during last 10 minutes of cooking time to brown. Serves 10.
Recipe by Amy Sgarro, "Care Packages," Feb. 2010
Nutritional Information
2. Preheat oven to 350F. Coat a 13 x 9-inch baking pan with cooking spray.
3. Cook ziti about 3 minutes less than the package directions indicate. Drain pasta, reserving ½ cup of cooking water.
4. Place pasta, ricotta, salt, garlic powder, basil, red pepper flakes, black pepper and half the Parmigiano Reggiano cheese in a large mixing bowl. Stir to mix, diluting with a few spoons of pasta cooking water until creamy. Add tomato sauce and mix. Place in baking dish. Sprinkle top with mozzarella and remaining Parmigiano Reggiano. Cover with foil and bake 30 to 45 minutes, until thoroughly heated. Remove foil during last 10 minutes of cooking time to brown. Serves 10.
Recipe by Amy Sgarro, "Care Packages," Feb. 2010
Per serving: 570 calories, 23g fat, 60mg chol., 29g prot., 65g carbs., 4g fiber, 890mg sodium.
Wine Picks: This recipe was designed as a “care package”—a nourishing dish to offer a friend who, for whatever reason, needs a hand getting food to the table. The wine you offer alongside need not be an attention-grabbing wine-geek-worthy wine, but rather an easygoing crowd-pleasing pick. My vote is a plush and comforting Carmenère from Chile, such as the inexpensive Casillero del Diablo Carmenère ($10)—I’ve never met any wine drinker who doesn’t appreciate this red.—Wini Moranville
Wine Picks: This recipe was designed as a “care package”—a nourishing dish to offer a friend who, for whatever reason, needs a hand getting food to the table. The wine you offer alongside need not be an attention-grabbing wine-geek-worthy wine, but rather an easygoing crowd-pleasing pick. My vote is a plush and comforting Carmenère from Chile, such as the inexpensive Casillero del Diablo Carmenère ($10)—I’ve never met any wine drinker who doesn’t appreciate this red.—Wini Moranville
