Pasta-Mario Batali's Baked Ziti with Ricotta and Ham

By á-5886

Ingredients

• ingredients
• 3 tablespoons Extra Virgin Olive Oil
• 1 pound Italian Cooked Ham Preferably Parmacotto (cut into 1/2-inch cubes)
• Salt and Freshly Ground Pepper
• 1 small Carrot (cut into 1/4-inch dice)
• 1 rib Celery (thinly sliced)
• 1 cup Dry Red Wine
• 1 1/2 cups Basic Tomato Sauce
• 1 1/2 pound Ziti
• 8 ounce Pecorino Fresco (cut into small dice)
• 1 pound Ricotta
• 1/2 cup Freshly Grated Parmigiano-Reggiano
• 2 cups Besciamella
• 1 onion (diced

Preparation

Step 1

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ingredients 3 tablespoons Extra Virgin Olive Oil
1 pound Italian Cooked Ham Preferably Parmacotto (cut into 1/2-inch cubes)
Salt and Freshly Ground Pepper

instructions In a dutch oven, heat the olive oil over high heat until smoking. Add the ham cubes and brown for 5 to 6 minutes. Season with salt and pepper.
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ingredients 1 small Carrot (cut into 1/4-inch dice)
1 rib Celery (thinly sliced)
1 onion (diced)

instructions Add the carrot, onion, and celery and cook until the vegetables are golden brown, about 10 minutes.
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ingredients 1 cup Dry Red Wine
1 1/2 cups Basic Tomato Sauce

instructions Add the wine, bring to a boil, and cook until reduced by half, about 5 minutes. Add the tomato sauce and bring to a boil, then reduce the heat to low, cover the pan and cook until the meat is just about falling apart, about 50 minutes. Transfer the meat to a large bowl. Keep the sauce warm.
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ingredients 2 tablespoons salt

instructions Meanwhile, preheat the oven to 350F. Bring 6 quarts of a water to a boil in a large pot and add 2 tablespoons salt.
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ingredients 1 1/2 pound Ziti

instructions Cook the ziti in the boiling water for 1 minute less than package directions, until still very al dente.
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ingredients 8 ounce Pecorino Fresco (cut into small dice)
2 cups Besciamella

instructions Transfer the cooked ziti to a large mixing. Add besciamella and pecorino and stir to combine and melt cheese.
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ingredients 1 pound Ricotta

instructions Grease a round 12-inch deep pie dish or a casserole with olive oil. Add a layer of the ziti. Next add a few dollops of ricotta, topped with a layer of the meat ragu. Repeat these layers until all the ingredients are used up, try for the top layer to be ricotta and pasta.
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ingredients 1/2 cup Freshly Grated Parmigiano-Reggiano

instructions Bake for 25-30 minutes, until bubbling and heated through. Serve in warmed pasta bowls with parmigiano garnish