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Mario Batali Baked Pasta with Ricotta and Ham
Pasticcio di Maccheroni
From chef and author Mario Batali
Wednesday, October 12, 2005

Baked Pasta with Ricotta and Ham Culinary superstar Mario Batali likes to keep things simple, using ingredients people can actually pronounce. On Good Morning America, Batali made this delicious and easy-to-make dish that is sure to please everyone.

Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 1 pound Italian cooked ham, preferably parmacotto, cut into 1/2-inch cubes
  • Salt and freshly ground black pepper
  • 1 small carrot, cut into 1/4-inch dice
  • 1 onion, cut into 1/4-inch dice
  • 1 rib celery, thinly sliced
  • 1 cup dry red wine
  • 3 1/2 cups basic tomato sauce
  • 1 1/2 pounds ziti
  • 1 pound fresh ricotta
  • 8 ounces caciotta or hard provolone, cut into small dice
  • 1/2 cup freshly-grated parmigiano-reggiano
    •
    Directions

    1. In a Dutch oven, heat the oil over high heat until smoking. Add the ham cubes and brown for 5 to 6 minutes. Add the carrot, onion and celery and cook until the vegetables are golden brown, about 10 minutes.

    2. Add the wine, bring to a boil, and cook until reduced by half, about 5 minutes. Add the tomato sauce, and bring to a boil, then reduce the heat to low, cover the pan, and cook until the meat is just about falling apart, about 50 minutes. Transfer the meat to a large bowl. Keep the sauce warm.

    3. Meanwhile, preheat the oven to 450°F. Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt.

    4. Cook the ziti in the boiling water for 1 minutes less than the package directions, until still very al dente. While the pasta is cooking, place the ricotta in a small bowl and stir in a ladle of the pasta cooking water to "melt" it.

    5. Drain the pasta and add it to the bowl with the meat. Add the ricotta and caciotta and stir to combine.

    6. Grease a 9-by-12-inch baking dish with extra-virgin olive oil. Place a ladleful of sauce in the bottom of the casserole, followed by a layer of the pasta and meat mixture. Sprinkle 2 to 3 tablespoons of the parmigiano-reggiano over, then repeat with another layer of sauce, then pasta and meat, and parmigiano. Continue until all ingredients are used up.

    7. Bake for 25 minutes, until bubbling and heated through. Serve in warmed pasta bowls.

    Makes 8 servings


    Recipe copyright 2005, Mario Batali from his cookbook, "Molto Italiano : 327 Simple Italian Recipes to Cook at Home"






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