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
- 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.
- 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.
- Preheat the oven to 350ºF.
- 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.)
- Return the sauce to the pot, if needed, and bring to a slow simmer over medium heat, then remove from the heat.
- 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.
- 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.
- Garnish with the torn fresh basil and serve.
- 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.