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Baked Lemon Ziti (Giada De Laurentiis) Recipe

Baked Lemon Ziti (Giada De Laurentiis) Recipe

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Ingredients:

Serving

butter , for greasing the baking dish
salt
1 lb ziti pasta
1 tbsp extra-virgin olive oil
12 oz pancetta, sliced into 1/4-inch thick slices, chopped
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup all-purpose flour
3 1/2 cups whole milk, at room temperature
zest of 2 large lemons
3/4 cup grated parmesan
1 tsp kosher salt
1/4 tsp freshly ground black pepper
1 cup chopped fresh basil
2 tbsp chopped fresh thyme
1/4 cup fresh lemon juice (from 1 large lemon)
2 cups shredded mozzarella
2/3 cup plain breadcrumbs
1/3 cup grated parmesan
extra-virgin olive oil, for drizzling

Directions:

For the pasta: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter a 13- by 9- by 2-inch glass or ceramic baking dish.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.
In a large nonstick skillet, heat the olive oil over medium-high heat. Add the pancetta and cook until brown and crispy, about 8 minutes. Using a slotted spoon, remove the pancetta and drain on paper towels.
For the sauce: In a 2-quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent lumps. Add the lemon zest. Simmer over medium heat, whisking constantly, until the sauce thickens, about 10 minutes. Remove the pan from the heat and stir in the Parmesan, salt and pepper.
In a large bowl, combine the cheese sauce, cooked pancetta, pasta, basil and thyme. Toss until the ingredients are coated. Stir in the lemon juice. Spoon the mixture into the prepared baking dish and sprinkle with the mozzarella.
For the topping: In a small bowl, combine the breadcrumbs and Parmesan.
Sprinkle the topping over the pasta mixture. Drizzle the top with olive oil and bake until the top is golden brown, 25 minutes. Cool for 10 minutes and serve.
Cook's Note: The topping can be drizzled with the pancetta cooking juices in place of the olive oil.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	458.08 Kcal (1918 kJ)
Calories from fat	228.73 Kcal
		% Daily Value*
Total Fat	25.41g	39%
Cholesterol	68.31mg	23%
Sodium	1488.14mg	62%
Potassium	373mg	8%
Total Carbs	17.77g	6%
Sugars	6.4g	26%
Dietary Fiber	1.16g	5%
Protein	26.42g	53%
Vitamin C	4.5mg	7%
Vitamin A	0.1mg	2%
Iron	0.6mg	3%
Calcium	612.6mg	61%

Amount Per 100 g
Calories	154.44 Kcal (647 kJ)
Calories from fat	77.12 Kcal
		% Daily Value*
Total Fat	8.57g	39%
Cholesterol	23.03mg	23%
Sodium	501.73mg	62%
Potassium	125.76mg	8%
Total Carbs	5.99g	6%
Sugars	2.16g	26%
Dietary Fiber	0.39g	5%
Protein	8.91g	53%
Vitamin C	1.5mg	7%
Iron	0.2mg	3%
Calcium	206.5mg	61%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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