Red & Green Baked Ziti

6 Servings

1 lb   Ziti

1 cup   Mozzarella, shredded

Red Sauce

16 oz   Garlic Herb Tomato Sauce

1/2 tsp   Red Pepper Flakes

1/8 cup   White Wine

2 Leaves    Fresh Torn Basil

3/4 cup   Ricotta Cheese

Green Sauce

3 tbsp   Butter

2 tbsp   Flour

1 1/4 cups   Milk

Salt and Pepper to taste

Ground Nutmeg to taste

1/2 cup   Flat-leaf parsley, packed

1/2 cup   Basil leaves, loosely packed

1/8 cup   Toasted Walnut Pieces

1   Garlic clove, minced

1/2 cup   Parmesan cheese, grated

1/4 cup   EVOO 

1)   Preheat oven to 400. Bring a large pot of salted water to boil. Cook the ziti just shy of the suggested cooking time. Reserve 1/2 cup of the starchy cooking water.

2)   For the green sauce, melt the butter in a pot over medium high heat. Whisk in flour, cook 1 minute then add milk. Cook to thicken to coat the back of a spoon. Season with salt, pepper, and nutmeg to taste. Keep warm over low heat. 

3)   In a food processor, combine herbs with nuts, garlic, half of the Parmesan, salt ,and pepper. Add EVOO and pulse into a very thick paste. Reserve.

4)   For the red sauce, heat the tomato sauce over medium high heat and bring to a simmer. Stir in the red pepper flakes, white wine, and freshly torn basil. Keep warm over low heat. 

5)   Toss half of the ziti with the red sauce, 1/4 a cup of the cooking water, and ricotta cheese. Transfer to a lightly greased, deep baking dish. 

6)   Stir the pesto into the cream sauce. Toss the remaining ziti with the green sauce and 1/4 cup of the cooking water. Carefully arrange the green ziti over the red. 

7)   Top the entire casserole with the shredded mozzarella and 1/4 cup of the Parmesan. Bake until bubbly and brown, about 15-20 minutes. 

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