
How To Make No-Boil Creamy Baked Ziti with Chicken and Cherry Pe…

Bob Harper's At-Home Workout Tips + Rachael's Fire Roasted Tomat…

Jenny McCarthy Talks "The Masked Singer" + Rach's Pasta With Por…

Tommy DiDario's Gluten-Free Matcha Chocolate Chip Cookies + Rach…

Dr. Oz On How To Cope With Pandemic Stress + Rach's Mushroom Ris…

Original "Queer Eye" Grooming Expert Kyan Douglas Shares His Fav…

How Long Garlic Can Last In The Fridge, According To Rachael | Q…

How To Make French Onion and Porcini Risotto | Rachael Ray

How To Make John Cusimano's Pink Champagne "Moulin Rouge" Cockta…

Wireless Phone Charger + Car Mount: Viewer Shows Off Her New Fav…

Can a Smart Water Bottle Actually Help You Drink More Water? One…

Portable Heated Chair: Why This Viewer Is Loving It During The P…

How To Make "Tandoori" Chicken In a Regular Oven | Nadiya Hussain

How To Make Browned Butter Rice | Nadiya Hussain

How To Make Utica Tomato Pie | Rachael Ray

Deals From Rue La La: Faux Fur Throw, Stuart Weitzman Leather Bo…

Rach's French Onion Risotto + Kyan Douglas Shares His Favorite A…

How To Make Beef Brutus | Rachael Ray's Steak Caesar Salad

How To Order The Right Size Every Time (+ save money!) | Online …

60-Second Guided Meditation | Andy From Headspace

How To Make Banoffee Pie The Royal Family Way With Prince Charle…
A quick food processor tomato sauce and a smart technique that allows you to put the dry pasta directly into the casserole before baking makes this dish a cinch.
Ingredients
- 1 pound ziti rigate
- ¾ cup pickled cherry pepper rings, chopped, plus 2 tablespoons brine
- 1 ½ cups ricotta cheese
- 1 ½ cups half-and-half or cream
- 1 cup grated Parmigiano-Reggiano cheese, or about 2 ounces
- 1 egg
- ½ cup parsley tops, finely chopped (reserve a little for topping cooked ziti)
- A few grates of nutmeg
- 1 rotisserie chicken, skin and bones removed and meat chopped or pulled into small pieces
- One 12-ounce sack of provolone and mozzarella blend
- One 28-ounce can chopped or whole San Marzano tomatoes
- One 14-ounce can tomato sauce, or 2 cups tomato puree
- 2 tablespoons extra-virgin olive oil (EVOO)
- 2 fat cloves garlic, crushed
- A few leaves of basil, torn
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons hot Italian pickled cherry pepper brine
- 1 ½ teaspoon dried oregano, or about half a palmful
Yield
Preparation
Preheat oven to 400˚F.
Place tomatoes in a food processor and add puree, EVOO, garlic, basil, red pepper flakes, cherry pepper brine and oregano, pulse a few times then puree.
In a large bowl, combine ricotta, half-and-half or cream, grated Parm, egg, all but about 2 tablespoons of parsley, and nutmeg, stir then fold in chicken, cherry peppers, cherry pepper brine and dry ziti.
Pour half the raw tomato sauce in 9x13 pan and add ziti and top with remaining sauce, cover pan tightly with foil and bake 45-60 minutes, until pasta is just tender, uncover and top with provolone and mozzarella and bake 15 minutes to brown, then top with more parsley and cool a few minutes to serve.