Baked Ziti with Pesto and Cream by Sahpaige

Ingredients

• 2 (28 oz) cans whole peeled tomatoes
• 1.5 lb rigatoni
• 1 whole head garlic, peeled and thinly sliced
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1.5 tbsp tomato paste
• 1 cup water
• 1 tbsp sugar
• 3/4 cup pesto
• 1/2 cup heavy cream
• 2 cup freshly shredded mozzarella cheese
• 1 cup grated parmesan cheese
• 2 tbsp pesto (for topping, optional)
• 1 tbsp olive oil (for topping)

Instructions

1. Add both cans of whole peeled tomatoes to a large bowl and crush them with your hands until mostly broken down.
2. Peel and thinly slice the entire head of garlic. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-low heat. Add the sliced garlic and cook gently for 5-7 minutes, stirring occasionally, until soft, tender, and fragrant without much color.
3. Season the garlic with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Add the 1.5 tablespoons of tomato paste and cook, stirring, for 3-5 minutes until it darkens slightly and begins to caramelize. Add the crushed tomatoes and 1 cup of water (use water to rinse out the tomato cans and add to the pot). Bring to a simmer, then partially cover and let it cook for 15-20 minutes, allowing the sauce to reduce slightly and the canned tomato flavor to mellow. Preheat your oven to 375°F (190°C).
4. Once the sauce has reduced a bit, stir in the 1 tablespoon of sugar to balance the acidity, then mix in the 3/4 cup of pesto. Turn off the heat before the sauce gets too thick.
5. Meanwhile, bring a large pot of salted water to a rolling boil. Add the 1.5 pounds of rigatoni and cook for 3 minutes less than the package instructions for al dente. Drain the pasta, reserving a little pasta water if desired, and immediately add it to the sauce, tossing to ensure each piece is coated. Stir in the 1/2 cup of heavy cream.
6. In a large casserole dish, spread half of the coated pasta evenly. Top with half of the shredded mozzarella and grated Parmesan cheese. Add the remaining pasta, then top with the remaining mozzarella and Parmesan. If desired, drizzle with 2 tablespoons of extra pesto and 1 tablespoon of olive oil.
7. Bake in the preheated oven for 30 minutes, or until the cheese is melted and bubbly. For extra crispiness, broil for 2-3 minutes at the end, watching carefully to prevent burning. Remove from the oven and let it rest for 20 minutes before serving.