Weeknight Baked Ziti with Ricotta Clouds

⏱ 60 min · Serves 6

Ziti tossed in a garlicky tomato sauce, dotted with lemony ricotta and buried under bubbling mozzarella. It's the sort of tray that comes out golden at the edges and gooey in the middle, and disappears faster than you'd like.

Per serving: 675 kcal · 34.0g protein · 74.0g carbs · 28.0g fat

Ingredients

• 500g ziti or penne
• 3 tbsp olive oil
• 1 large onion, finely chopped
• 4 garlic cloves, thinly sliced
• 1 tsp dried oregano
• 1/2 tsp chilli flakes
• 2 tbsp tomato puree
• 2 x 400g tins chopped tomatoes
• 1 tsp sugar
• 1 tsp salt, plus more for the pasta water
• Black pepper
• Handful fresh basil leaves, torn
• 400g whole milk ricotta
• Zest of 1 lemon
• 50g grated Parmesan, plus 2 tbsp for the top
• 1 egg
• 250g mozzarella, torn or coarsely grated

Method

1. Heat the oven to 200C/180C fan/400F. Bring a large pot of well-salted water to the boil.
2. Warm the olive oil in a wide pan over medium heat. Cook the onion with a pinch of salt for 7-8 minutes until soft, then add the garlic, oregano and chilli flakes and cook 1 minute more.
3. Stir in the tomato puree and fry for 30 seconds, then add the chopped tomatoes, sugar, salt and a good grind of pepper. Simmer gently for 15 minutes, breaking up the tomatoes with your spoon. Stir in the basil.
4. Meanwhile, cook the pasta for 2 minutes less than the packet says - it should be firmly al dente. Reserve a mugful of pasta water, then drain.
5. In a bowl, mix the ricotta with the lemon zest, 50g Parmesan, the egg, a pinch of salt and pepper.
6. Tip the drained pasta into the sauce and toss to coat, loosening with a splash of pasta water if it looks tight.
7. Spread half the pasta in a 2.5 litre baking dish. Dollop over half the ricotta mixture and scatter with half the mozzarella. Add the rest of the pasta, then the remaining ricotta in spoonfuls, then the rest of the mozzarella and the 2 tbsp Parmesan.
8. Bake for 25 minutes, until bubbling and blistered on top. Rest 10 minutes before serving so it slices neatly.