Fast Faux-Baked Ziti
What you need:
- 3 Tbsp. extra virgin olive oil
- 6 cloves garlic, minced
- 1 can (28 oz.) diced tomatoes
- 1 can (14 oz.) crushed tomatoes
- 1 lb. ground beef
- Salt and pepper, to taste
- Fresh basil leaves, roughly chopped
- 1 lb. ziti rigate
- 2 Tbsp. salted butter
- 2 Tbsp. all-purpose flour
- A pinch of ground nutmeg
- 2 cups whole milk
- 1 cup Italian blend cheeses
- 1 cup cubed fresh mozzarella cheese
Directions:
- Boil salted water in a large pot and cook pasta al dente and drain.
- Meanwhile, add oil to a medium saucepan over medium heat and add garlic. Cook for 1 minute, stirring constantly, so it doesn't burn.
- Add tomatoes (diced and crushed) and salt. Simmer for 10 minutes.
- Turn heat to low and add basil, simmer for 10 more minutes.
- While the sauce is simmering, brown and crumble ground beef. Drain, if needed, and add to tomato sauce.
- In a small saucepan, melt butter over medium heat. Then whisk in flour and season with salt and pepper and a pinch of nutmeg. Cook for 1 minute.
- Slowly, stir in milk and bring to a rolling boil - watch carefully to not burn the sauce. Cook for about 5 minutes.
- Add cooked pasta to a 9x13-inch casserole dish, then top with tomato and basil sauce. Toss gently to coat.
- Take the bechamel sauce (that's your milk mixture) and pour over the top, but do not mix.
- Top with cheeses and place the casserole dish under the broiler for 3 to 5 minutes until the cheese melts and turns brown and bubbly.
Recipe slightly adapted from Rachael Ray's Cooking 'Round the Clock cookbook