Scuderi Kids' Fast, Fake-Baked Ziti

Ingredients

• 0.5 cup asiago cheese shredded
• 1 handful basil leaves fresh
• 6 servings pepper black freshly ground
• 2 tablespoons butter 
• 14 ounce canned tomatoes crushed canned (recommended: San Marzano)
• 28 ounce canned tomatoes whole peeled canned (recommended: San Marzano)
• 6 servings coarse salt 
• 6 servings top 
• 2 tablespoons flour all-purpose
• 1 cup mozzarella cheese fresh sliced
• 3 cloves garlic finely chopped
• 6 servings grating nutmeg generous
• 3 tablespoons olive oil extra-virgin
• 0.5 cup parmigiano-reggiano shredded
• 2 cups milk whole
• 1 pound ziti rigate with ridges

Equipment

• frying pan
• whisk
• pot
• casserole dish
• broiler

Directions

1. Watch how to make this recipe.
2. Put pasta water on to boil.
3. In a medium sauce pot over medium heat, saute garlic in extra-virgin olive oil. Chop whole tomatoes and add them to the pan.
4. Add crushed tomatoes and salt and simmer 10 minutes, add basil and simmer over low heat 10 minutes more.
5. Add salt and pasta to boiling water and cook 6 minutes, leaving pasta a little chewy.
6. While pasta cooks, melt butter in a small pot over medium heat.
7. Whisk in flour, then cook 1 minute, adding salt and pepper and nutmeg to flour.
8. Add milk and bring sauce to a bubble. Reduce 5 minutes.
9. Drain pasta and transfer to a large casserole dish.
10. Pour the tomato and basil sauce over the pasta and turn to coat the pasta.
11. Pour the bechamel over the already coated pasta. Cover the top of the pasta with Asiago, Parmesan and mozzarella.
12. Place the casserole under hot broiler and melt the 3 cheeses until brown and bubbly, 3 to 5 minutes.
13. Serve immediately with Spinach and Artichoke Salad and bread.
14. /4 pound, 4 to 5 cups, baby spinach, packed
15. (15-ounce) cans artichoke hearts packed in water, drained and sliced
16. clove garlic, finely chopped
17. teaspoons lemon zest
18. tablespoon lemon juice
19. tablespoons red wine vinegar
20. /4 to 1/3 cup extra-virgin olive oil
21. Salt and pepper
22. A handful shredded Parmigiano-Reggiano
23. Combine spinach and artichokes.
24. Place garlic, lemon zest and juice in small dish and add vinegar.
25. Let it stand 5 minutes then whisk in extra-virgin olive oil.
26. Pour oil and vinegar dressing over salad and toss to combine. Season the salad with salt and pepper, to your taste. Top the salad with cheese then serve.