Baked Ziti

Ingredients (12)

• ·cans whole peeled tomatoes
• ·lb rigatoni
• ·whole head garlic
• ·tbsp tomato paste
• ·tbsp sugar
• ·cup heavy cream
• ·cup pesto
• ·cups freshly shredded Mozzarella
• ·cup grated Parmesan
• ·glugs olive oil
• ·salt
• ·black pepper

1. 1

   Add both cans of tomatoes to a large bowl and crush with your hands.

2. 2

   Peel and slice the garlic thin. Heat olive oil on medium-low and add all the garlic.

3. 3

   Season the garlic with salt and black pepper, add the tomato paste, and cook until it starts to caramelize.

4. 4

   Add the tomatoes plus about a cup of water to clean out the cans. Partially cover and let it simmer for 15-20 minutes.

5. 5

   Once the sauce reduces, add the sugar and stir in the pesto. Turn off the heat.

6. 6

   Boil the rigatoni 3 minutes under package instructions, drain, and mix it into the sauce.

7. 7

   In a large casserole dish, layer half the pasta, half the mozzarella and parmesan, the rest of the pasta, and top with the rest of the mozzarella, parmesan, leftover pesto, and a drizzle of olive oil.

8. 8

   Bake for about 30 minutes, then broil for a couple of minutes until the cheese is bubbly and some pasta is crispy.

9. 9

   Let it sit for about 20 minutes before serving.