Even celebrities can agree, a delicious helping of cheesy, saucy pasta hits the spot. Fettuccine alfredo, manicotti, lasagna—these emotionally nostalgic dishes are hearty, inexpensive, and made to share.
In an interview with journalist Chris Van Vliet, Academy Award-winning actor Robert De Niro shared that his favorite Italian dish is ziti. As traditional as can be, baked ziti is a classic tubular pasta dish layered with marinara, ricotta, mozzarella, Parmesan, and hot or sweet Italian sausage.
De Niro has co-founded several restaurants, including Japanese-Peruvian fusion star Nobu, but when it comes to comfort food, the actor goes right for the ziti.
What Makes Baked Ziti A Timeless Favorite
Baked ziti feels deeply Italian-American, but its roots trace back to southern Italy—namely the regions around Campania and Naples—where baked pasta dishes have been part of family cooking traditions for centuries. Ziti actually stems from the Italian word zita, meaning “bride,” as baked ziti was traditionally served at weddings in southern Italy.
Baked ziti’s flavors marry together beautifully in the oven. The starch from the pasta, the acidity from the tomato sauce, the fat from the cheese, and the savory notes from garlic, sausage, and herbs all blend into something rich and memorable. Classic baked ziti combines three cheeses: creamy ricotta, melty mozzarella, and salty Parmesan or pecorino romano. The trio creates a balanced, craveable savoriness that ensures pans of baked ziti feel right at home at family gatherings, potlucks, and Sunday dinners. It’s also a thoughtful freezer meal to drop off to loved ones during hard times.
How To Make Classic Italian Baked Ziti
While we don’t know exactly how De Niro likes his ziti, one of our favorite recipes is by chef John Mitzewich. Raised on Italian-American cuisine, Chef John has produced more than 1,500 cooking videos for Allrecipes.
Chef John’s Best Baked Ziti Recipe features a sauce simmered for an hour to develop a robust, complex Italian base. Two types of Italian sausage—hot and sweet—come together to thicken the sauce and add meaty flavor that layers perfectly with a trio of cheeses. Chef prefers sheep’s-milk-based pecorino romano over Parmesan, which is made from cow’s milk, but either will provide that salty, nutty profile you’re looking for. Full-fat ricotta and mozzarella provide a more melty, gooey texture than low-fat varieties.
Removing the sausage from its casings and sautéing it with onion and herbs before adding marinara sauce allows the flavors of rosemary, thyme, and oregano to infuse the meat. Simmering the hearty sauce for an hour brings it all home.
Construct even layers of meat sauce pasta and top with ricotta, then mozzarella, then pecorino. Repeat the layering. Bake and enjoy with a sprinkle of fresh parsley on top.
Read the original article on Allrecipes
Dining and Cooking