Baked ziti is a pretty universal family favorite. Here I give it a little twist with sharper cheeses and crisp guanciale (similar to bacon, just a little fancier).

Ingredients: 1/2 pound of ziti pasta, 2 cups of premade marinara sauce (preferably homemade), 1/2 pound of diced guanciale, 3/4 pound of fresh mozzarella cheese, 1 cup of fresh ricotta cheese, 1/2 cup of grated parmigiano-reggiano cheese, 1/2 cup of grated pecorino cheese, salt and pepper

Set a large pot of water on high heat to boil for your ziti.
Reheat your marinara sauce on low heat, just so that its a little warm. Add a little salt and pepper to it as it reheats.

Preheat your oven to 350 degrees.
Place a dry skillet over medium heat and add the diced guanciale. Cook, stirring, until it is all nice and crisp. Remove the guanciale and let it drain on paper towels to remove the grease. Set it aside for now.

When your water comes to a rolling boil, add the ziti and 2 Tbsp of salt. Cook the ziti until it is al dente (about 2 minutes less than the cooking time on the package). Make sure to stir your pasta occasionally with a wooden spoon.

While your pasta cooks, chop up the mozzarella cheese into a small dice. Combine it in a bowl with the grated parmigiano and pecorino.

When the pasta is done, drain it and pour it into an ovensafe baking dish with plenty of extra room. Season the pasta with salt and pepper, then immediately add the marinara sauce so that the pasta doesn’t dry out. Mix well. Then add the guanciale and the ricotta cheese. Mix again to ensure even distribution throughout.

Last but not least, add most of the mozzarella, pecorino, and parm. Mix well, then sprinkle the last of cheeses on top to form a nice crust. Again season with a little salt and pepper.

Bake at 350 degrees for about 20 minutes, or until hot and bubbly. Serve with a loaf of Italian bread and a crisp green salad.

Easy weeknight dinners is pubished every Tuesday at noon.

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Jessica Alfreds

Jessica Alfreds is a Chef, Caterer, and Event Planner based in New York City. She is currently working on her first cookbook, teaching herself how to sew, and attempting to live a purposeful life. Jessica is a 3rd generation New Yorker and currently resides in the East Village. Visit jessicaalfreds.com.

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