Apologies for the radio silence. I got a stomach bug while I was in LA and have been down for the count for approximately two weeks. I’ve been on the BRAT diet (bananas, rice, applesauce, toast) with some chicken soup thrown in for good measure, which has been helpful but not exactly inspiring in the cooking department.
Because of this unexpected cooking hiatus, I’m digging back in the archives to a recipe I developed last year: extra-cheesy baked ziti. It’s the perfect recipe for winter (it’s currently -2˚F where I live), balancing indulgence and coziness, it comes together quickly, and it feeds a crowd. I could go on about why you should make this, but honestly I think the picture speaks for itself.
Before we get to the recipe, I wanted to let you know that you can get a signed copy of my cookbook, To the Last Bite, from one of my favorite bookstores, The Strand.
A few notes to consider:
Rigatoni is the pasta of choice in my house, so that’s what I used here. You can use any tubular pasta, like ziti (obviously), penne, or even manicotti.
I like making my own sauce, but you can use premade sauce to cut down on time. Rao’s is my favorite.
Serves 4 to 6
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