From the kitchen
Camel Milk Baked Ziti
A hearty baked pasta layering ricotta, marinara, and a camel milk béchamel.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 1 lb dry ziti
- 2 cups thick marinara sauce
- 1 cup ricotta
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups pasteurized camel milk
- 2 cups shredded mozzarella
- 1/4 tsp fine salt, plus salt for pasta water
- 1/4 tsp black pepper
- 1/4 cup basil leaves
Method
- Heat oven to 375°F. Grease a 9-by-13-inch dish. Cook ziti in salted water 2 minutes less than package directions; drain.
- Melt butter in a saucepan, stir in flour 2 minutes and gradually whisk in milk. Cook gently 5 to 7 minutes until thickened. Season with salt and pepper.
- Toss pasta with marinara, ricotta and half the milk sauce.
- Spread in the dish. Spoon remaining sauce over the top and scatter mozzarella.
- Bake 25 to 35 minutes until bubbling and 165°F in the center. Rest 10 minutes, then add basil.
Cook with confidence
Before you start
Before you start
The milk sauce is fully specified here. Slightly undercook ziti because it absorbs sauce during baking. Ricotta and marinara should be thick rather than watery.
Serving and keeping
Refrigerate within 2 hours for up to 4 days. Reheat covered to 165°F.
Undercook the Ziti
Drain ziti two minutes before its package’s full cooking time. It absorbs more sauce in the oven; fully soft pasta becomes a heavier casserole.
Check the Middle
Bake until the center reaches 165°F. Rest ten minutes before serving so sauce and pasta settle into easier portions.
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