Baked Ziti

Baked Ziti

10 servings

¼ cup olive oil               
1 onion, finely chopped           
1 carrot, finely chopped           
2 garlic cloves, crushed           
1 Tbsp tomato paste           
¼ cup red wine               
2 28-oz cans San Marzano           
  crushed tomatoes               
1 bay leaf                   
1 star anise
1 cinnamon stick
1 cup chopped fresh basil
1 Tbsp sugar
Salt and pepper
2 lbs ziti
1 lb ricotta
½ lb mozzarella, shredded
¼ lb parmagiano, grated


In a large skillet with high sides heat 1 Tbsp. olive oil over medium high heat and add the onion and carrot. Cook for 5-6 minutes and add the garlic, cooking for another 2 minutes. Add the tomato paste and cook till dark red in color.  Add the wine and scrape the bottom of the pan, simmering until wine is reduced by ½. Stir in the canned tomatoes along with the bay leaf, star anise, cinnamon stick, basil and sugar; let simmer for 20 minutes. Taste for salt and pepper—season generously. Remove bay leaf, star anise and cinnamon stick.

Meanwhile, bring a large pot of salted water to a boil and cook the ziti until nearly al dente. Drain the pasta and mix with the remaining 3 Tbsp. of olive oil. 

Select a large casserole and film the interior with either a little olive oil or non-stick spray. Ladle a little sauce in the bottom of the casserole. Mix the pasta with the ricotta and mozzarella; add a layer of this to the casserole. Follow with more sauce, then pasta, then sauce and finally the grated parmagiano.

Bake at 350º Convection Bake for 30 minutes.