Actually, as you can see from the picture, it’s baked rigatoni. Blame fancy Whole Foods and their lack of ziti for whatever reason. But the biggest triumph of tonight’s meal was that I kept to my meal plan!!
Actually, my biggest triumph was making my own marinara, thanks to my readers’ encouragement. I owe it to Elizabeth
. Thanks, ladies!
This ended up tasting very like the Linguine Marinara at Gordon Biersch
. Ryan and I love that dish, so this didn’t disappoint. I took a little inspiration from here and there, but this recipe is pretty much mine.
- 16 oz. ziti (or in my case, rigatoni)
- 2 T olive oil
- 4-5 cloves garlic, minced
- 1/4 medium white onion
- 1 28 oz. can of diced tomatoes (the kind I got had basil in it)
- 2 T oregano
- 2 T crushed red pepper
- 1 lb fresh mozzarella – cube half of the mozzarella and thinly slice the other half
- 3/4 cup parmesan
- salt to taste
Preheat the oven to 400 degrees. Prepare the pasta and set aside. In a sauce pan, heat oil, garlic, and chopped onion on medium high heat until slightly brown. Add the diced tomatoes and herbs and bring mixture to a boil. Reduce heat and simmer covered for 10 minutes. Pour pasta, cubed mozzarella, and 1/2 cup of parmesan into the sauce. Mix well.
Pour into a 9×13 baking dish. Sprinkle remaining 1/4 cup of parmesan on top, and then finish with sliced mozzarella to evenly cover the pasta.
Bake for 20 minutes or until warm and slightly browned. Eat immediately.
I served it with some garlic bread I whipped up quickly, and we will continue to enjoy this dish until at least lunch tomorrow. Hooray for leftovers!