Grilled ziti with feta from Plenty More (page 156) by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe is on p.144 in the US edition.

  • tekobo on March 18, 2025

    This was delicious. My first time trying ziti pasta. Nice mouth feel. Good to break it up into random size pieces, adds to the fun!

  • lholtzman on December 06, 2024

    A delicious take on baked ziti. I did not broil because I was using a glass baking dish. I baked at 400 degrees Fahrenheit for 15 minutes and it was perfect. It is easy enough to prepare everything ahead then bake later in the day. I also halved the recipe because it is just me and two kids with picky palates. They ate, but didn’t really like the flavor profile. I did make the full recipe of the sauce and saved half for another time. I didn’t use fresh tomatoes because canned are so much easier and they are going to cook down anyway. In the future I would sauté the garlic with the onions and celery to soften the flavor. I found the raw garlic taste a bit off putting. Finally, I used 1/2 Swiss and 1/2 mature cheddar instead of just cheddar because I had some already shredded and needed to be used. I didn’t notice a difference in flavor.

  • Ganga108 on March 01, 2022

    Ottolenghi grills this dish but I baked it. Partly because that is easier in our kitchen, but mostly because the recipe asks that the tomato sauce sits aside while the pasta is cooked, so it has lost heat. Baking heats the dish again beautifully. Ottolenghi layers the flavours in the dish using herbs and spices, as well as the bite of feta and the umami of aged cheese and parmesan. These add depth to the dish. It is different to similar recipes, eg Jamie Oliver's in his Italian book, in that the pasta is the focus and it is baked until the top layer is crispy and the cheese is golden brown. Delicious. In Jamie’s recipe the pasta is absolutely bathed in tomato sauce; Ottolenghi’s cooks pasta with a little tomato sauce. This recipe serves a heap of people, up to 10, depending on how hungry the mob is. So don’t be afraid to halve it for a smaller family meal. Just note that the baking dish must be big enough to hold the pasta in a shallow layer. Or bake in separate dishes as I did.

  • Raquelcooks on August 22, 2021

    This was delicious but I added 2 tins of tomatoes to have a richer sauces.

  • e_ballad on March 16, 2017

    Monumentally cheesy with equal quantities of pasta & cheese. Very tasty, but will be unlikely to make a regular appearance on the menu for fear of cardiac arrest!

  • HazukaPie on October 03, 2016

    This is in the index under "Pasta". Page 144

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