The Food Lab's No-Boil Baked Ziti Recipe

The Food Lab's No-Boil Baked Ziti Recipe
10 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
Nutrition
1190
60% daily value
6 servings
                                       
                                            vegetarian
     

Fat

108% 70

Saturated

217% 43

Trans

- 0

Monounsaturated

- 20

Polyunsaturated

- 3

Carbs

22% 65

Carbs (net)

- 63

Fiber

11% 3

Sugars

- 5

Sugars, added

- 0

Protein

145% 73

Cholesterol

94% 283

Sodium

86% 2054

Calcium

184% 1839

Magnesium

29% 116

Potassium

13% 462

Iron

15% 3

Zinc

45% 7

Phosphorus

189% 1324

Vitamin A

70% 633

Vitamin C

5% 3

Thiamin (B1)

10% 0

Riboflavin (B2)

49% 1

Niacin (B3)

9% 2

Vitamin B6

16% 0

Folate equivalent (total)

12% 47

Folate (food)

- 47

Folic acid

- 0

Vitamin B12

37% 2

Vitamin D

0% 2

Vitamin E

6% 1

Vitamin K

55% 44
Comments
 
×