Baked Ziti - Kitchen Boss
- 1 pound ziti rigati
- 2 cups heavy cream
- 1/4 cup fresh ricotta
- 1 cup grated fontinella
- 6 ounces mortadella (have cut in one thicker slice, not thin slices), cut into 1/4" dice
- 1 14.5 ounce can diced tomatoes in juice
- 1 teaspoon salt
- 1/2 cup breadcrumbs (see recipe)
- 2 Tablespoons butter plus extra for greasing pan
Adapted from recipes.howstuffworks.com
Preheat oven to 400°, middle rack set. Butter a 9 x 13 x 1-3/4" pyrex or ceramic baking dish (equal capacity in oval shape would be nice) in abundant salted water. Cook the ziti to al dente and drain.
In large bowl, whisk together the cream, ricotta, fontinella, and salt. Fold in the can of tomatoes with their juices and the mortadella. Add ziti and combine well. Pour all into the prepared baking dish.
Bake 15 minutes. After 15 minutes, with a large spoon, stir the contents of the baking dish, sprinkle the top with breadcrumbs and dot with butter. Continue baking another 15 minutes, or until bubbling hot. Remove from oven and allow ziti to cool 10 minutes before serving.