Vegetarian Baked Ziti with Herb Ricotta

Ingrédients

• 4 Tablespoons unsalted butter (or olive oil)
• 1 1/2 cup yellow onion (finely diced)
• 1 cup carrot (finely diced)
• 1 cup celery (finely diced)
• Pinch Red pepper flakes
• 4 cloves garlic (chopped or minced)
• 1 red bell pepper (diced)
• 1/2 cup red wine
• 2 Tablespoons fresh parsley (chopped)
• 1 Tablespoons fresh rosemary (chopped)
• 1 Tablespoon fresh thyme (chopped)
• 1 teaspoon dried oregano (or 2 teaspoons fresh oregano)
• 2 28-ounce cans San Marzano whole tomatoes
• 15 ounces whole milk ricotta cheese
• 2 Tablespoons fresh parsley (chopped)
• 1/2 cup fresh basil (chopped)
• 1 Tablespoon fresh thyme (chopped)
• 1 Tablespoon fresh rosemary (chopped)
• 1/2 cup grated parmesan cheese
• Freshly ground black pepper (to taste)
• 1/4 teaspoon fine sea salt
• 1 egg (whisked)
• 16 ounces dried ziti pasta
• 2 cups shredded mozzarella cheese (or diced fresh mozzarella)

Préparation

1. 1

   Prepare a 9x13 baking dish by spreading softened butter around or spray with cooking spray. Preheat oven to 400F.

2. 2

   Melt butter in a large stock pot over medium heat. Add onion, celery, and carrots with a pinch of salt and red pepper flakes; saute for about 10 minutes. Add garlic and bell pepper, sauteeing for another 4 minutes or so.

3. 3

   Deglaze the pan with wine, letting it reduce for about 2 minutes. Add the herbs and tomatoes, breaking up the tomatoes using a spoon after they're in the pot. Add salt and pepper to taste. Bring to a simmer for about 20 minutes. Use an immersion blender to puree the sauce to the desired consistency, and again simmer for about 10 minutes on low heat.

4. 4

   Meanwhile, bring a large stock pot of salted water to a boil. Cook the pasta for half the amount of the directed cook time. Drain, and set aside. Do not rinse.

5. 5

   In a separate bowl, combine the ricotta cheese, herbs, and parmesan cheese. Test for salt levels, then add in the egg. Set aside.

6. 6

   Once the sauce is ready, toss the par-cooked noodles with the sauce. Then spread half of the coated noodles across the prepared baking pan evenly. Sollop on half of the ricotta filling, spreading as desired. Sprinkle on 1 cup of the mozzarella cheese.

7. 7

   Add the remaining pasta on top of the first layer and repeat, dolloping the ricotta and finishing with the remaining mozzarella cheese. Bake uncovered for 20-25 minutes until the cheese is melty, golden, and the pasta bake is bubbly.

8. 8

   Let rest for 5-10 minutes, then serve it up nice and hot! Let leftovers cool and store in an airtight container in the fridge for up to 4 days.