Believe it or not, even without a real oven, I was able to make this delicious ziti recipe for lunch one day! It was extremely easy and quick. The original recipe is for 4-6 people, but I halved the recipe. I think what makes this ziti recipe so different than the others is the McCormick's grill seasoning. While it sounds odd to add grill seasoning to your pasta, it's actually quite tasty against the ricotta texture!
1 pound ziti rigate (with ridges) or rigatoni
2 cups ricotta cheese
Grill Seasoning, such as McCormick's Montreal Steak Seasoning
A couple of handfuls of grated Parmigiano-Reggiano
1 tablespoon EVOO (extra-virgin-olive-oil)
1 to 2 garlic cloves, chopped
Crushed red pepper flakes
1 cup crushed tomatoes or tomato sauce
A few fresh basil leaves, torn or chopped
Preheat oven to 375 degrees
Bring a pot of water to a boil for the pasta. Salt the water, add the pasta, and cook to al dente.
Drain the ricotta cheese in a strainer or a colander lined with paper towels. Place the drained ricotta in a 9 x 13-inch casserole dish and season with some grill seasoning and a few handfuls of Parm Cheese.
While the pasta cooks, heat the EVOO in a small pan over medium heat. Add the garlic and a pinch or two of red pepper flakes and sauté for minute or two, then stir in the tomatoes and basil. Reduce the heat to low.
Drain the pasta and toss with the cheese mixture. Add the tomato sauce, top the pasta with more Parm, and bake until the cheese browns, about 15 minutes.