The Food Lab's No-Boil Baked Ziti

seriouseats.com

Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

1 pound ziti, penne, or other thick tubular pasta

6 cups homemade or high-quality store-bought red sauce (such as Rao's)

12 ounces whole-milk homemade or high-quality ricotta cheese (see notes)

3 ounces Parmigiano-Reggiano, finely grated (about 1 ½ cups)

2 large eggs, beaten

1 cup heavy cream

3 tablespoons minced fresh parsley

3 tablespoons minced fresh basil

Kosher salt and freshly ground black pepper

1 pound whole-milk mozzarella cheese, cut into rough ¼-inch cubes

Directions at seriouseats.com

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