Baked Ziti Arrabiata isn’t really a thing. Depending where you are in Italy will dictate what they call their cuts of pasta. In Sicily the quill shaped pasta is called ziti; in Rome they call it penne. I took the Roman classic, Penne Arrabiata and combined it with the Sicilian classic Baked Ziti and created today’s post.
Baked Ziti Arrabiata is a vegetarian, cheesy, gooey, rich decadent easy to make pasta dish. Feel free to add sauteed vegetables or Italian sausage, if you are feeding meat lovers.
WATCH THIS RECIPE
During the Covid – 19 shutdown, I’ve been sharing recipes Live on Face Book. I am completely unscripted which leaves lots of room for funny mistakes. Today, I forgot to include the fresh basil leaves which are critical to the beautiful flavours of Sicily. I’m so sorry!
BAKED ZITI ARRABIATA – serves 4 – 8
- 2 tablespoons extra virgin olive oil
- 4 fat garlic cloves, minced
- 2 – 400 ml cans imported Italian Polpa
- 1 teaspoon sea salt flakes
- Place olive oil in a heavy bottomed skillet over medium heat.
- Add minced garlic and saute gently to flavour the oil but do not brown garlic.
- Add the polpa and salt then bring to a bubble.
- Reduce heat and simmer for 10 minutes then set aside.
- 1 – 475 gram container ricotta
- 1 egg, beaten
- 1 teaspoon sea salt
- 1/2 teaspoon grated nutmeg
- 1 cup Parmigiano – Reggiano, fresh grated
- Line a sieve with 2 layers of cheesecloth.
- Place ricotta in the cheesecloth lined sieve for 1 hour to allow any extra liquid to drain off.
- Once the ricotta has drained, place all of the ingredients in a medium size bowl and fold together.then set aside.
- 300 grams dried ziti, cooked and drained
- 2 cups Parmigiano – Reggiano, grated
- 3 cups shredded mozzarella
- ricotta filling
- arrabiata sauce
- 6 – 8 large basil leaves
- Preheat oven 400*F
- Using a 12 cup casserole, spray well with spray release.
- Pour a third of the sauce over the cooked pasta.
- Place half of the pasta in your casserole dish.
- Place the whole basil leaves evenly over the pasta.
- Pour half of the remaining sauce over the pasta and basil.
- Divide the ricotta mixture in half then divide that half in four. Drop the 4 dollops evenly over the top the the pasta.
- Sprinkle with half of the remaining parmesan then sprinkle with half of the mozzarella.
- Repeat the whole process again using all of the ingredients.
- Place in oven, covered with aluminium foil for 35 minutes. At 35 minutes, remove the foil, return to oven to brown the top.
- Remove from oven and allow to set up for 10 minutes then serve.
THE LOVE: If you don’t like a spicy dish, substitute the arrabiata with marinara sauce.
Stay safe. XO