Baked Ziti Provencal

A cheesy baked pasta gets the addition of artichoke hearts, roasted red peppers and olives for a French twist.

Total Time:
1 hr 5 min
Prep:
15 min
Inactive:
10 min
Cook:
40 min

Yield:
6 servings
Level:
Easy

Ingredients
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1/4 teaspoon crushed red pepper flakes
  • One 28-ounce can plum tomatoes, crushed by hand
  • One 15-ounce can plum tomatoes, crushed by hand
  • 1 sprig fresh basil, plus 2 tablespoons chopped fresh basil leaves
  • 1 cup fresh ricotta
  • 1 pound dried ziti
  • 10 ounces jarred or frozen artichoke hearts (thawed)
  • 1 cup sliced jarred roasted red peppers
  • 1/2 cup pitted nicoise or Kalamata olives, coarsely chopped
  • 1 1/2 cups shredded mozzarella
  • 1 cup grated Parmesan or ricotta salata
  • 1 1/2 cups shredded provolone
Directions
  • Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.

  • Heat the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprig and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil and stir in the ricotta. Season with salt and pepper.

  • Cook the ziti in the water until very al dente, about 2 minutes less than the package directions specifies. Drain the pasta and transfer it to a large bowl.

  • Add the tomato sauce, the chopped basil, artichokes, peppers, olives, the mozzarella and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the provolone and the remaining Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving.

  • Copyright 2016 Television Food Network, G.P. All rights reserved.


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