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The Food Lab's No-Boil Baked Ziti Recipe
Ingredients
- 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 note above)
- 3 ounces Parmigiano-Reggiano, finely grated (about 11⁄2 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 1/4-inch cubes
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