Spring/Summer Ziti

A few years ago, when I was living in Brookline, I picked up a copy of Rachael Ray's Big Orange Cook Book, because it had a section on cooking for one.  I ended up finding more stuff to make outside of that section, such as this recipe.

In the intro section of this recipe, Rachael talks about loving baked ziti, but thinking that it was too heavy to eat all year round.  She invented this recipe to eat outside of the winter months.

I made it a few weeks ago, and was very happy with the results.

Ingredients

• 2 tablespoons EVOO, Extra Virgin Olive Oil
• 3 large shallots, thinly sliced
• 3 large garlic cloves, grated or finely chopped
• 1 28-ounce can San Marzano plum tomatoes
• Salt and pepper
• 4 stems fresh tarragon, leaves removed and chopped
• 1/2 cup (10 leaves) fresh basil, thinly sliced
• 1 pound ziti with lines
• 1 pound thin asparagus, trimmed of woody ends and chopped into 1 1/2 inch pieces on an angle
• 1 cup frozen peas
• 1 cup ricotta cheese
• 1 cup grated Parmigiano Reggiano, divided
• 1/2 pound fresh mozzarella, thinly sliced

Preparation

Place a large pot of water over high heat and bring up to a boil to cook the pasta.

Preheat oven to 400°F.

While the water is boiling, place a medium-size, high-sided skillet (I always use a wok) on the stove with 2 tablespoons EVOO over medium heat. Saute the shallots and garlic  for 3-4 minutes then stir in tomatoes and crush them with a wooden spoon or potato masher. Season the sauce with salt and pepper  and cook five minutes more then stir in tarragon and basil, and turn off heat.

While sauce is simmering, add salt to boiling water and cook the pasta to just under al dente – it should have a nice bite left to it. After the pasta has been cooking for 5 minutes, add in the asparagus and frozen peas a minute or two before draining. Drain pasta and veggies.  (Full disclosure.  I left out the peas.  I've tried to like peas, but it just doesn't happen for me)

Add  thericotta, half the Parmigiano cheese to the hot pasta pot. Add the hot pasta back to the pot and stir to coat.

Pour half the sauce into a large baking dish. Add all of the ziti to the dish and top with remaining sauce. Dot the top of the ziti with mozzarella and remaining Parmigiano. Place in oven until top is brown and bubbly, about 12 minutes.

I didn't take a picture, but trust me, it was delicious!  This website has detailed instructions and photos if you're interested in taking a look: http://www.rachaelrayshow.com/food/recipes/spring-summer-ziti/