Ingredients
P
1 lb. Pasta (Ziti)
o
1 (32 oz) jar tomato sauce
w
32 oz water
o
12 –16 oz whole milk mozzarella, shredded (divided)
g
¾ cup grated Pecorino Romano (Locatelli)
o
3 tbsp olive oil
f
½ cup fresh basil, chopped
M
Maldon salt, to taste
F
Freshly cracked black pepper, to taste
Directions
1
Preheat oven to 400°F.
2
In a large baking dish, add dry ziti, tomato sauce, and water. Stir to combine.
o
1 (32 oz) jar tomato sauce
w
32 oz water
3
Add olive oil, chopped basil, Pecorino Romano, salt, and black pepper. Mix well so all pasta is submerged and evenly coated.
o
3 tbsp olive oil
f
½ cup fresh basil, chopped
g
¾ cup grated Pecorino Romano (Locatelli)
M
Maldon salt, to taste
F
Freshly cracked black pepper, to taste
4
Fold in about half of the mozzarella.
o
6 –16 oz whole milk mozzarella, shredded (divided)
5
Cover tightly with foil and bake for 40–45 minutes, until the pasta is tender and has absorbed most of the liquid.
6
Remove foil, stir gently, then top with remaining mozzarella.
o
6 –16 oz whole milk mozzarella, shredded (divided)
7
Return to oven uncovered and bake another 10–15 minutes, until melted, bubbly, and lightly golden.
8
Rest 5–10 minutes before serving.
