Ziti Al Forno - Baked Ziti
Emiko Davies · Tortellini At Midnight
My mother-in-law Angela’s family’s version of this southern Italian classic was always a rather simple but satisfying one: tomato sauce flavoured with garlic and basil, layered with cheese (scamorza was always their favourite, but you can also use mozzarella) and, of course, ziti: long, thick tubes of pasta that my daughter likes to pretend are drumsticks – they’re very effective when beating on pots. But the way you’ll often find it alla Pugliese is with the hearty additions of lots of little polpettine (hazel-nutsized meatballs), or sometimes even slices of hard-boiled egg, sausage, prosciutto or mortadella. I like to stick to the family’s simple version with tomato, basil and scamorza for a weeknight meal, but Marco prefers it with the addition of pork and fennel sausages, crumbled then rolled into small pieces, like quick meatballs.
For US cup measures, use the toggle at the top of the ingredients list.
