Baking

As an Italian-American, I was raised on that oh-so-comforting combination of meat, cheese, tomatoes and pasta. Growing up baked ziti was something my dad made to use up leftover ziti, and I saw it more in pizza parlors than my home. But recently I've developed a taste for this classic (way more American than Italian) and have started making my own. Dollops of fresh ricotta are what really make the dish for me, and the mozzarella must be good as well - none of that rubbery supermarket variety. I love to make Spaghetti Bolognese, and so essentially adapted that recipe for baked ziti. My own special touch: adding sauteed spinach in with the meat.

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