With two pounds of hearty meat and glorious pools of bright and fresh pesto on the casserole, Yeh’s Baked Ziti will satisfy even the pickiest of eaters.
Molly Yeh’s Ziti contains easy-to-find ingredients
For Molly Yeh’s Ziti recipe you will need for the casserole: Sweet skinned Italian sausage, sliced onion and fennel, red wine, mashed tomatoes, tomato sauce, ziti pasta, shredded whole milk mozzarella, grated parmesan and a ball of fresh mozzarella that has been torn into pieces.
For the pesto Have loosely packed fresh basil and parsley leaves, fennel fronds, toasted blanched almonds, lemon zest and juice, crushed garlic, grated parmesan cheese, and extra virgin olive oil.
Yeh’s Ziti is different from other versions of the popular casserole
That culinary personality Start by browning the sausage in a wide, ovenproof skillet, followed by the sliced onion. Remember to season with salt and pepper as you go.
Yeh adds the fennel, which she says in the Food Network video below for this recipe, “isn’t typical of a ziti, but because the sausage has fennel in it, it’ll just kind of reflect that flavor.”
Continue cooking the vegetables until they begin to soften, at this point add the crushed red pepper flakes. Red wine is added to soften the “chunks” on the bottom of the pan (“These have so much flavor, so I’ll loosen them up by…pouring in wine. It’s called deglazing, if you want to whet your appetite”).
The pieces are scraped off the bottom of the pan with a wooden spoon and everything is stirred together to allow the wine to boil off.
Stir in the tomatoes and tomato sauce, then bring this to a simmer and then cook until thick and flavorful. Cooked ziti is added “straight from the pot to the sauce” and tossed all together.
Now the fun part: “Not one, not two, but three kinds of cheese” are thrown into this savory pan: shredded mozzarella, fresh mozzarella “for creaminess…leave it in some larger chunks,” and parmesan cheese, “which brings saltiness to the party.” Everything is gently blended into a “melting,” creamy, rich mixture. Finish with more shredded and grated cheese, “and big tears of the fresh stuff, too.”
Place the pan in a 425 degree F oven for about 25 minutes “until it’s bubbling around the edges.”
Once the ziti are ready, the pesto is prepared and spooned onto the surface of the pasta in basins. “The brightness of the pesto so perfectly cuts off the richness of everything else. This is so good it should be illegal,” Yeh joked.
You can find the full recipe, video and reviews on the Food Network website.
Reviewers loved Yeh’s bright and rich ziti
With all the cheese, meat, and pasta, the addition of this pesto makes Yeh’s Ziti an exceptional dish, and Food Network reviewers agree.
“It was absolutely delicious. I added a little chopped garlic. But it was so delicious and everyone loved it! This will definitely be done again and again! Thank you Miss Molly for this gem!” remarked one reviewer.
Another home man added: “Amazing recipe. family loved it. Highly recommended. Can be prepared in advance and reheated later. Be sure to use fresh mozz. …”
https://www.cheatsheet.com/entertainment/molly-yehs-meaty-ziti-pesto-dollops.html/ Molly Yeh’s Meaty Ziti With Pesto Dollops ‘is so good it should be illegal’