Alison Roman's Best Baked Ziti | NYT Cooking

• 1/4 cup olive oil • 1 medium yellow onion, finely chopped • 4 cloves garlic, finely chopped • salt and pepper • 2 tbsp tomato paste • 1 (28-ounce) can whole peeled tomatoes • 1 (28-ounce) can tomato purée • 3/4 tsp red pepper flakes • 16 ounces/1 lb ricotta • 1/2 cup heavy cream • 1/2 cup finely grated Parmesan or Pecorino, plus more for grating on top • 1 pound ziti or rigatoni • 1 pound fresh mozzarella, cut into 1/2-inch pieces Heat oil in medium heat. Add onion, garlic, salt, pepper & cook until onion is translucent (not brown, 8 min). Add tomato paste & cook until it turns oil orange (2 min). Crush whole tomatoes by hand & add to pot and add the tomato puree. Season with salt, pepper, chili flakes. Scrape bottom of pot to loosen bits stuck. Bring to simmer and cook (stirring occasionally) until sauce has thickened, 20-30 min. In bowl combine ricotta, heavy cream, 1/2 cup Parmesan, salt & pep. Set aside. Boil pasta. Remove pasta when it is 2 minutes shy of being fully cooked. Drain pasta, adding 1 cup pasta water to tomato sauce. Add 2 cups sauce to pasta to evenly coat. Layer tomato sauce into baking dish. Layer dish accordingly: pasta, sauce, 1/2 ricotta mixture, mozzarella, sauce. Repeat. Bake on rimmed baking sheet for 35 mins at 350 degrees.

When she said 1 pound of pasta will feed 6-8 people, I realised this is why I'll never have abs. #truthhurts

My daughter made this last Christmas Eve. It was so delicious that we have decided to make it our Christmas Eve tradition. Thanks NYT Cooking. Merry Christmas!

I made this last Sunday and ate from it through the week. Delicious and, when cost is broken out by serving, a wonderful and budget happy meal. Disclaimer: I'm one of those single people who will eat leftover pasta straight out of the fridge.

I absolutely love Alison Roman's videos. She makes things seem so simple and approachable and FUN. I hope she continues to be a feature on this channel! Also, that ziti looks decadent. My goodness.

“Call me old fashioned . . I’ve been called worst” lmao saaaame .

Love this video - I really like that she showed me how to make a marina sauce from scratch (something that I had been wanting to learn). The cook/host has a lot of personality, and when she engages with the crew behind the scene, I felt like I was there with them. When she shared why she used the pasta I thought it was a great personal share!!

Omg omg Alison makes my day! I seriously rewatch the stew video for like 5 times in 2 days. Every time in my kitchen, Alison cooking on the background as my main music. I just admire her confidence

Watched this on Monday, made it on Wednesday. This is soooo good. It is also my first time making baked ziti. The way she describes everything made me want some immediately. The instructions are perfect but i made a few substitutions. I used ground turkey with her tomato sauce recipe and added provolone to the top layer. Make this pasta recipe ASAP. IT IS GOOD

I’ve been wanting to make this ever since I saw this video and I finally made it tonight. I used penne and I was skeptical about a pound being enough pasta, but honestly with the amount of cheese you put in this dish you will be set for dinner for nearly a week lol. It still tasted amazing, but don’t skimp on any sauce either—use all of it!

Dear the NYT cooking, why don't you send Alison to travel (and discover) Italy and its cuisine! and do a series about it. For me Alison has that charm, the one Jamie Oliver has

Made this recipe last night - SO GOOD! And honestly easy to make once youve done it once or twice. I made half the recipe and it feed my family of 4 with some to spare for the next day. Cant wait to make again!

My mama made ziti all the time during my childhood. Excited to try this version!

I made this last night and it was wonderful. Alison Roman you are my new favourite chef. I learnt so much from this video, like how much oil to use when frying onions (I’d never used so much before but it worked great) salting the onions as they fry, frying the tomato paste in the oil, adding four big punches of salt to my pasta water, not over cooking the pasta. Each little tip from you that I followed contributed to the best pasta bake I’ve ever made. Thank you on behalf of me and everyone I will feed this to.

Alison is my favorite to watch and to try to recreate her recipes. She has personality and teaching ability to boot. Love her and her recipes.

I wish NYT cooking does more videos with Alison Roman.I have watched this over and over again.

Love that you speak to my taste! Every recipe I’ve made of yours has been golden!

Made this the other day ! Halved the recipe and this is The Best Baked Ziti I have tasted in my lifetime! Thank You 🙏🏼

Ya know. I usually watch YouTube cooking videos mainly for entertainment and inspiration. But adding cream to keep the cheese soft and avoid the grainyness?!?! I BEEN DONE LERNT 🙌🏼👏🏼🙏🏼

this is one of the only baked ziti or lasagna recipes i havent screamed at through the computer. i completely agree, keep it simple!!! and it will be perfect