My daughter, who’s been living in Scotland for the last four years, recently returned home to do a post-baccalaureate program at a nearby college. Like my other two children, she’s a vegetarian and an athlete. On Sunday, she’ll be running the Portland Marathon, so we are eating a lot of carbs this week at our house. We both love to cook, but our schedules are particularly hectic right now and we sat on Monday evening to plan out a week of simple meals that will provide her with the fuel she’ll need to run her race. One of the easiest, and a staple at my mother’s table when I was growing up, is baked ziti. It can be thrown together in about twenty minutes, and while it bakes in the oven, you can make a salad (or sip a glass of wine).
When I went looking for this recipe, I remembered that I had put together a collection of "classics" for my daughter when she first left home and was cooking on her own. Many of the recipes, like this one, were passed on to me by my own mother.
Baked Ziti
1 pound ziti
½ pound ricotta
1 egg
1 quart tomato sauce (my mother, of course, made her own; but after an hour on the Mass Pike driving home from work, I reach for the glass jar in the pantry)
4 ounces shredded mozzarella
1. Boil the ziti until al dente. Drain.
2. Blend ricotta with egg.
3. Toss the ziti with tomato sauce in a baking dish.
4. Blend in ricotta-egg mixture.
5. Add more tomato sauce if it looks dry.
6. Bake for 30 minutes at 350 degrees.
7. Sprinkle top with mozzarella and bake for 5 more minutes until mozzarella is melted.
