Baked Ziti

Serves: 8 

Ingredients	Qty	Prep
Olive oil	1/4 cup
Onion	1 large	chopped
Garlic	4 cloves	minced
Garlic powder	to taste
Red chili flakes	1 tsp
Tomato paste	2 tbsp
Crushed tomatoes	28 oz can
Diced tomatoes	14 oz can
Basil	1/4 cup	fresh
Zucchini	1 large	chopped
Mozzarella	1/2 lb	cubed
Ziti	1 lb	rigatoni/penne
Butter	2 tbsp	unsalted
Flour	2 tbsp
Milk	2.25 cups	warmed
Parmesan	2.5 cups	shredded
Salt	to taste
Pepper	to taste
Oregano	1/4 cup	fresh

Method:

• Heat oil and fry onions, zucchini, garlic, red chili flakes
• Add a little salt and pepper and fry until golden brown, about 10 minutes
• Add tomato paste and cook for 5 minutes. 
• Add the diced and crushed tomatoes, salt, pepper, and garlic powder to taste
• Cook for 25 - 30 minutes, then add in basil and oregano
• Heat butter in a small pan, add flour, and whisk thoroughly for 2 minutes. Add the warm milk slowly, keep stirring on simmer until the consistency of heavy cream about 10 minutes
• Remove from heat and add 2 cups parmesan cheese, whisk until you have a creamy sauce
• Set oven to 350F and cook pasta very al-dente for about 5 minutes, drain and keep aside
• Add pasta and mozzarella chunks, mix well to combine
• Add bechamel sauce to the pot, fold gently and leave streaks
• Cover with remaining parmesan cheese, bake at 350F for 15 - 20 minutes
• Broil for 4 minutes on low until cheese is browned. Let sit for 30 minutes before serving.