Springtime Baked Ziti

An easy weeknight pasta bake brightened with spring vegetables under a bubbly blanket of mozzarella.

Ingredients

• 1 pound ziti or rigatoni
• 3 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 1 cup peas (fresh or frozen)
• 1 bunch asparagus, cut into 1-inch pieces
• 1 cup ricotta
• 2 cups shredded mozzarella
• 1/2 cup grated Parmesan
• 1/4 cup chopped fresh basil
• Kosher salt and freshly ground black pepper

Directions

1. Preheat the oven to 400 degrees F. Cook the ziti in salted water until just under al dente; drain.
2. Heat the oil in a large oven-safe skillet and soften the onion and garlic, about 5 minutes.
3. Add the crushed tomatoes, season, and simmer 10 minutes. Stir in the peas and asparagus and cook 2 minutes.
4. Fold in the pasta, ricotta in dollops, and half the mozzarella and Parmesan.
5. Top with the remaining mozzarella and Parmesan and bake until bubbling and golden, 20 to 25 minutes.
6. Scatter with fresh basil before serving.

Notes

Adapted from Alex Guarnaschelli’s springtime pasta bake.