This baked ziti is layered almost like a lasagna to make sure every bite has enough ricotta, mozzarella and tomato sauce. So, it’s simply the best. Alison Roman swaps out classic ziti with rigatoni to get more crispy edges. It’s a smart move. Get the recipe:
——————————————
SUBSCRIBE:
INSTAGRAM:
FACEBOOK:
TWITTER:
PINTEREST:
About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).