Popular
Latest From the Show
How To Make No-Boil Creamy Baked Ziti with Chicken and Cherry Pe…
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
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
For the Cheese Mixture and Ziti:
- 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
For the Food Processor Marinara:
- 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
Serves: 6
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.