Meatless Baked Ziti with Riccota & Mozzarella
This vegetarian version of the Italian-American classic still relies of traditional flavours and packs lots of mozzarella, ricotta and parmesan cheese in a luscious tomato sauce.
Ingredients
- ½ tsp whole fennel seeds
- ½ tsp chili flakes
- 3 cloves garlic minced
- 1 tbsp tomato paste
- ½ tsp dried oregano
- 2 (400g/14oz) cans whole peeled tomatoes pureed until smooth
- 1 sprig basil
- 500 g (1 lb) ziti, rigatoni or penne pasta
- 200 g (1 cup) ricotta
- 50 g (½ cup) parmesan cheese finely grated, plus more for topping
- 2 tbsp heavy cream
- 200 g (1½ cups) low-moisture mozzarella grated (see notes)
Instructions
- Preheat oven to 200°C/400°F. Add the fennel seeds, chili flakes and 1 tbsp of olive oil to a small saucepan. Set over medium heat. Once shimmering and the fennel is fragrant, add the garlic and cook for another 30 seconds.
- Add the tomato paste and cook for another minute or 2, just until it begins to darken and get a bit sticky. Add the oregano, canned tomatoes, basil sprig, 300ml (1¼ cups) of water and ½ tsp of salt. Bring to a simmer.
- Allow the sauce to simmer for about 15 minutes, or until the sauce is lightly thickened and the flavours are homogenous. Meanwhile, bring a large pot of salted water to a rolling boil and cook the pasta for 3 minutes less than the package suggests.
- Add the cooked pasta to a large mixing bowl and spoon over ¼ of the sauce. Stir to combine and set aside.
- Add the ricotta, parmesan and heavy cream to a medium mixing bowl. Season with a pinch if salt and a generous grind of black pepper. Stir until well combined.
- Spoon enough sauce to just cover the bottom of an 8in (20cm) square baking dish. Add half of the pasta and pour over half of the remaining sauce. Top with the ricotta and parmesan mixture and sprinkle over half of the grated mozzarella.
- Top with the remaining pasta and spoon over the rest of the sauce. Sprinkle over the remaining mozzarella cheese, ensuring it is evenly covered. Grate over a bit more parmesan. Cover the dish tightly with lightly greased foil and move it to the oven.
- Bake the pasta for 20 minutes before removing the foil and returning to the oven for 10 more minutes - or until the top is golden and crisp around the edges. Remove from the oven and allow to cool for 5-10 minutes before serving, topping with some chopped fresh basil and a bit more parmesan cheese.
Notes
Grate your own cheese rather than purchasing pre-grated mozzarella. Pre-grated cheeses are often treated with anti-caking agents which can inhibit melting when cooked.
Nutrition
Calories: 545kcal | Carbohydrates: 72g | Protein: 27g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 50mg | Sodium: 616mg | Potassium: 565mg | Fiber: 4g | Sugar: 7g | Vitamin A: 755IU | Vitamin C: 14mg | Calcium: 470mg | Iron: 3mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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