Our Favorite Baked Ziti

1Prep: Preheat the oven to 425°F (218°C). Grease a large baking dish (3-quart) with butter or oil.

2Partially cook pasta: Bring a large pot of salted water to the boil, add the pasta, and cook for about half the recommended cook time on the package (5 to 6 minutes). Save ½ cup of the pasta water, drain the pasta, and then place it back into the pot. Undercooking the pasta makes sure that it does not overcook when baked with the sauce in the oven.

3Make the sauce: While the pasta cooks, make the sauce. Combine canned tomatoes and their juices, basil, garlic, salt, pepper, and mascarpone cheese in a blender or food processor. Blend until the basil and garlic are chopped into tiny bits and the sauce is well mixed. Taste and adjust with additional salt as needed. Set aside.

4Combine the cheeses: Toss the mozzarella, Fontina, and Pecorino Romano cheese in a medium bowl.

5Make ziti mixture: Add the sauce, ¼ cup of the reserved pasta water, and three-quarters of the shredded cheese mix to the pot with the pasta. Stir well. The mixture should look a bit thin. If it seems thick, add more of the reserved pasta water.

6Bake: Transfer the ziti mixture to the baking dish and scatter the remaining shredded cheese mix on top. Bake for 10 to 15 minutes until the sauce is bubbling and the cheese melts and turns golden brown. Allow the baked ziti to cool for 5 minutes before serving.