Baked Ziti with Fresh Blistered Cherry Tomatoes and Mozzarella

  This Baked Ziti with Fresh Blistered Cherry Tomatoes and Mozzarella relies on fresh cherry tomatoes cooked down into a juicy, sweet sauce with garlic and fresh basil, then baked until the cheese is melted and golden.

Prep time: 15 mins | Cook time: 25 mins | Servings: 4–6

Ingredients

• Pasta: 1 lb. ziti pasta
• Tomatoes: 2 pints (about 4 cups) fresh cherry or grape tomatoes, left whole
• Aromatics & Herbs: 5 cloves garlic (thinly sliced), ½ cup fresh basil leaves (chiffonade or torn), ¼ tsp red pepper flakes (optional)
• Oil & Seasoning: ⅓ cup extra virgin olive oil, 1 tsp kosher salt, ½ tsp freshly cracked black pepper
• Cheese: 8 oz fresh mozzarella (cubed or torn), ½ cup freshly grated Parmesan cheese

1.Boil the ziti: Under-cooking slightly prevents soggy pasta after baking.

Bring a large pot of salt water to boil. Add the ziti and cook until 2 minutes shy of al dente (about 8–9 minutes). Reserve ½ cup of pasta water, then drain the ziti and set aside. Preheat your oven to 400°F (200°C).

2.Blister the cherry tomatoes: High heat bursts the tomatoes to release their natural juices.

In a large, oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat. Add the whole cherry tomatoes and cook undisturbed for 3–4 minutes until the skins begin to blister and pop.

3.Add garlic and simmer: Slightly crushing the tomatoes creates a rustic sauce base.

Add the sliced garlic and red pepper flakes to the pan. Reduce heat to medium and cook for 2 minutes, using a wooden spoon to gently press down on the tomatoes so they release their juices and combine with the oil and garlic. Season with salt and pepper.

4.Combine pasta, sauce, and herbs: Pasta water helps the sauce cling to the ziti.

Remove the skillet from heat. Stir in the cooked ziti, half of the fresh basil, and a splash of reserved pasta water as needed to coat the pasta evenly in the fresh tomato sauce.

5.Top with cheese and bake: Bake until bubbly and lightly browned on top.

Scatter the cubed fresh mozzarella and grated Parmesan over the top. Transfer the skillet to the oven and bake for 10–12 minutes, or until the cheese is fully melted and bubbling. Finish under the broiler for 1–2 minutes for golden browned spots. Garnish with the remaining fresh basil and serve hot.