Ziti al forno, or baked ziti, “dates back to the late Middle Ages and Renaissance where these dishes were served at banquets at the palaces of the nobles.” According to Garrubbo Guide, it didn’t take long for baked pasta to become popular in households across Italy.
And today, it’s easy to modify baked ziti to your liking: Substitute vegetable stock for chicken stock, use meat or cheese alternatives, stir in roasted veggies, and add your favorite spices and flavors.
“You can make this in under 45 minutes if you play your cards right and you pay attention. By mixing three kinds of cheese together—Parmesan, ricotta, and mozzarella—you’re providing an unctuous, rich topping to the dish that’s going to melt, bubble, and ooze deliciously when baked. Serve it up with a simple salad and some crusty garlic bread.”
Watch these pasta videos next:
• The pasta-making machines from Brooklyn’s Sfoglini Pasta Shop
• 4 Levels of Mac and Cheese: Amateur to Food Scientist
• How does Salty Seattle make rainbow pasta without artificial flavors?
• How to Make 29 Handmade Pasta Shapes With 4 Types of Dough
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