Pink Baked Ziti

Ingredients

• 1 pound ziti
• 1 tablespoon unsalted butter
• 1½ teaspoons olive oil
• ¾ cup chopped onion
• 4 garlic cloves, peeled
• 1½ pounds Roma (plum) tomatoes, cored and quartered (about 7)
• 6 fresh basil leaves
• 1 teaspoon kosher salt
• ½ teaspoon onion powder
• ½ teaspoon freshly cracked black pepper
• ½ cup heavy cream
• 4 ounces fresh mozzarella cheese, torn into 1-inch pieces
• ½ cup grated Parmesan cheese (about 2 ounces)
• 2 tablespoons torn fresh basil, for garnish

Directions

1. Bring a large pot of generously salted water to a boil. Cook the ziti until just shy of al dente according to the package directions.
2. In a medium pot, heat the butter and olive oil over medium-high heat until the butter melts. Add the onion and cook, stirring occasionally, until the onion is soft and translucent, 6 minutes. Add the whole garlic cloves and cook for 3 more minues. Stir in the tomatoes, basil leaves, salt, onion powder, and pepper. Reduce the heat to medium-low and simmer for 50 minutes, stirring occasionally.
3. Preheat the oven to 350ºF.
4. Remove the pot from the heat and, using an immersion blender, pulse the sauce in 10-second intervals until smooth. While blending, slowly pour in the cream. (Alternatively, use a blender, but do so in small batches and with caution as the contents will be hot.)
5. Return the sauce to the pot, if needed, and bring to a slow simmer over medium heat, then remove from the heat.
6. In a 7 x 11-inch baking dish, stir the ziti with sauce until well coated. Nestle the mozzarella into the ziti, then sprinkle evenly with the Parmesan.
7. Cover the baking dish with foil and bake until the cheese is melted and the ziti is hot throughout, 30 minutes. Let cool for 10 minutes.
8. Garnish with the torn fresh basil and serve.
9. Store in an airtight container in the refrigerator for 3 to 5 days or freeze for up to 6 weeks. Thaw frozen ziti in the fridge or heat over low heat.

"Magnolia Table, Volume 3" copyright © 2023 by Joanna Gaines. All rights reserved.