Ingredients

The following ingredients have 5 Servings
  • 1 pound ziti with lines
  • 2 tablespoons EVOO - Extra Virgin Olive Oil
  • 1 medium onion
  • chopped
  • 4 cloves garlic
  • grated or minced
  • One 28-ounce can whole plum tomatoes (look for ones from San Marzano)
  • 4 to 5 leaves basil
  • torn
  • Salt and pepper to taste
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups milk
  • 1 fresh or dried bay leaf
  • Freshly grated nutmeg
  • 1 large ball fresh mozzarella
  • diced
  • ¼ cup (a handful) grated Parmigiano Reggiano

Instruction

  • Preheat oven 400°F
  • Place a large pot of water over high heat and bring up to boil to cook the ziti
  • Once boiling, add some salt and the pasta, and cook just shy of al dente
  • Drain thoroughly
  • While the water is coming up to a boil, start the red sauce: Place a medium-size saucepot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons
  • Add the onion and garlic, and cook, stirring every now and then until the onions start to get tender, about 3-4 minutes
  • Add the tomatoes and smash them up into small pieces with a potato masher or with the back of a spoon
  • Add the basil and season with some salt and pepper
  • Bring up to a bubble and simmer for 15 minutes
  • Once you have the red sauce working, make the white sauce: Place a medium-size saucepot over medium heat and melt the butter
  • Add the flour, stir to combine and cook for about a minute
  • Whisk in the milk, add the bay leaf and season with some salt, pepper and a couple of grates of nutmeg
  • Bring up to a bubble, turn the heat down to low and gently simmer, stirring frequently, for 5 minutes
  • Remove the bay leaf and discard
  • Combine the cooked ziti with the red sauce in the pot the pasta was cooked in and transfer everything to a baking dish
  • Top with the white sauce
  • Sprinkle the mozzarella and grated Parmigiano over the top, transfer to the oven and bake for 25-30 minutes