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Ziti Arrabbiata

Ziti Arrabbiata
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Ingredients

Scale
  • 1/4 cup olive oil, divided, plus more for brushing
  • 1 clove garlic, minced
  • 1 1/2 teaspoons crushed red pepper, divided
  • 1 (28-ounce) can whole peeled tomatoes, smooshed with your hands, juices reserved
  • kosher salt
  • 2 tablespoons unsalted butter
  • 2 tablespoons all purpose flour
  • 2 cups whole milk, warmed
  • freshly grated nutmeg
  • 1 1/2 pounds ziti
  • 1/2 pound mozzarella cheese, cut into 1/2-inch cubes
  • 1 cup freshly grated Parmesan cheese, divided
  • 1 cup coarse bread crumbs

Instructions

  1. Heat 2 tablespoons of the oil in a medium saucepan over medium-high heat until shimmering.
  2. Add the garlic and 1 teaspoon of the crushed red pepper and cook, stirring, until fragrant, just a minute or so. Add the tomatoes, with their juices, and a very large pinch of salt, turn the heat to high and bring the mixture to a boil. Lower the heat and simmer the sauce until just slightly thickened, about 10 minutes. Set aside to cool.
  3. Meanwhile, melt the butter in a medium saucepan over medium heat. Stir in the flour and cook, stirring, until a smooth paste the palest shade of brown forms, about 2 minutes. While whisking continuously, slowly pour in the milk. Bring the sauce to a boil and cook, stirring, until it is nice and thick, about 5 minutes.
  4. Turn off the heat and season the béchamel to taste with salt and nutmeg. Set aside. Preheat the oven to 375°F. Brush a 9-by-13-inch baking dish with olive oil.
  5. Fill your largest pot with water, bring it to a boil and season liberally with salt. (You might need to cook the pasta in 2 batches, depending on the size of your pot.) Add the ziti and cook it 3 minutes short of the package instructions—you don’t want it to cook all the way through, or it will overcook when you bake it.
  6. Drain the pasta and transfer it to a large bowl. Add the reserved tomato sauce, the béchamel, mozzarella and 3/4 cup of the Parmesan to the ziti and stir well. Transfer the mixture to the prepared baking dish and scatter the remaining 1/4 cup Parmesan over the top.
  7. Toss the bread crumbs with the remaining 2 tablespoons of olive oil in a small bowl and season with salt. Scatter the bread crumbs over the ziti, then sprinkle with the remaining 1/2 teaspoon crushed red pepper and a pinch of freshly grated nutmeg.
  8. Bake the pasta until it is bubbling and the top is browned, about 15 minutes. Let the pasta rest for 10 minutes before serving.

Notes

How to Store Ziti Arrabbiata

Refrigerator:
Allow the baked ziti to cool completely, then transfer it to an airtight container or cover the baking dish tightly with foil or plastic wrap. Store in the refrigerator for up to 4 days. Keeping it well covered helps prevent the pasta from drying out.

Freezer:
Ziti Arrabbiata freezes very well. For best results, portion the pasta into freezer-safe containers or wrap the entire dish tightly with plastic wrap followed by foil. Freeze for up to 3 months. Label with the date for easy tracking.

How to Reheat Ziti Arrabbiata

Oven (Best for Texture):
Preheat oven to 350°F (175°C). Place the ziti in an oven-safe dish and cover loosely with foil to prevent drying. Heat for 20–25 minutes, or until warmed through. If the pasta looks dry, add a splash of water or tomato sauce before reheating.

Microwave (Quick Option):
Place a serving on a microwave-safe plate and cover lightly. Heat in 1-minute intervals, stirring between each, until hot. Add a spoonful of sauce or water if needed to keep it moist.

From Frozen:
Thaw overnight in the refrigerator if possible, then reheat using the oven or microwave instructions above. For reheating directly from frozen, cover and bake at 350°F for 45–60 minutes, removing the foil during the last 10 minutes if you want a lightly crisp top.

Tip: Ziti Arrabbiata often tastes even better the next day as the flavors continue to develop!

 

Find it online: https://goingmywayz.com/ziti-arrabbiata/