Baked Ziti
It’s not particularly pretty looking (the one on their website and show looks much nicer), but it’s still tasty. I’m not sure if I would make this again since it’s a lot more labor intensive and uses a lot of bowls. However, that’s what American’s Test Kitchen writes their recipes so that any beginner can replicate the dish to perfection. We liked that the pasta wasn’t swimming in watery sauce. I ended up using rigatoni, since that’s what I had on hand.
heh heh, my basil spring is so disproportionate to the piece of baked ziti.
Recipe from: America’s Test Kitchen
