Baked Ziti with Torn Mozzarella

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• 10 oz ziti or penne
• 3 cup crushed San Marzano tomatoes
• 4 tbsp extra-virgin olive oil
• 4 garlic clove, sliced
• 12 tbsp whole-milk ricotta
• 6 oz fresh mozzarellatorn
• 8 tbsp grated Parmesan
• Kosher salt, black pepper and basilto taste

Instructions

Amounts and pan sizes below are written for 4 servings and update with your serving size. Tap a step to keep your place — the rest gently fades back.

1. 01Step 1 — Heat the ovenHeat the oven to 400°F with a rack in the upper third. Lightly oil a baking dish deep enough to hold the pasta about 2 inches deep.
2. 02Step 2 — Simmer the sauceWarm ¼ cup olive oil over medium heat, add 4 sliced garlic clove and cook 45 seconds. Add 3 cup crushed tomatoes and 1 tsp salt and simmer 12 minutes at about 200°F, until glossy but still loose.
3. 03Step 3 — Undercook the pastaBoil 10 oz ziti in well-salted water for 3 minutes less than the package says — it should still be chalky in the center. Reserve 8 tbsp pasta water and drain.
4. 04Step 4 — CombineToss the pasta with the sauce, the reserved pasta water and ½ cup grated Parmesan. Spread into the dish, dollop over ¾ cup ricotta and tuck in 6 oz torn mozzarella.
5. 05Step 5 — Bake and restBake at 400°F for 20 to 25 minutes, until the edges bubble and the cheese is blistered in spots (center about 165°F). Rest 10 minutes, then scatter with basil and serve.