Baked Lemon Ziti Recipe

Baked Lemon Ziti Recipe | Giada De Laurentiis

Level: Easy

Yield: 8 to 10 servings

Nutritional Analysis Per Serving (Serving Size: 1 of 10 servings)
Calories: 699
Total Fat: 43 g
Saturated Fat: 20 g
Carbohydrates: 51 g
Dietary Fiber: 2 g
Sugar: 7 g
Protein: 26 g
Cholesterol: 91 mg
Sodium: 682 mg

Total Time: 1 hr 40 min

Active Time: 55 min

Ingredients

Pasta:

• Butter, for greasing the baking dish
• Salt
• 1 pound ziti pasta
• 1 tablespoon extra-virgin olive oil
• 12 ounces pancetta, sliced into 1/4-inch thick pieces, diced

Sauce:

• 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 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup chopped fresh basil
• 2 tablespoons chopped fresh thyme
• 1/4 cup fresh lemon juice (from 1 large lemon)
• 2 cups shredded mozzarella

Topping:

• 2/3 cup plain breadcrumbs
• 1/3 cup grated Parmesan
• Extra-virgin olive oil, for drizzling

Instructions

1. For the pasta: Position an oven rack in the middle of the oven. Preheat to 350 degrees F. Grease a 13- by 9- by 2-inch glass or ceramic baking dish with butter.
2. In a large pot, bring salted water to a boil over high heat. Add the ziti and cook until al dente (tender yet firm when bitten), stirring now and then, for 8 to 10 minutes.
3. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the pancetta and cook until it's browned and crisp, around 8 minutes. Use a slotted spoon to transfer the pancetta to paper towels to drain.
4. For the sauce: In a 2-quart saucepan, melt the butter over medium heat. Stir in the flour and whisk until the mixture is smooth, about 2 minutes. Slowly pour in the milk while whisking steadily to avoid any lumps. Mix in the lemon zest. Simmer on medium heat, whisking all the while, until the sauce thickens up, roughly 10 minutes. Take the pan off the heat and blend in the Parmesan, salt, and pepper.
5. In a spacious bowl, mix together the cheese sauce, cooked pancetta, pasta, basil, and thyme. Toss everything to ensure even coating. Fold in the lemon juice. Transfer the mixture to the greased baking dish and evenly scatter the mozzarella on top.
6. For the topping: In a small bowl, stir the breadcrumbs and Parmesan together.
7. Evenly distribute the topping over the pasta. Drizzle with olive oil and bake until the top turns golden brown, about 25 minutes. Let it cool for 10 minutes before serving.

Note: The topping can use the pancetta drippings instead of olive oil for extra flavor.

Imagine the irresistible aroma of crispy pancetta mingling with zesty lemon and fresh herbs, pulling you into the kitchen for this Giada De Laurentiis masterpiece. Baked Lemon Ziti transforms everyday pasta into a cozy, crowd-pleasing sensationcreamy bchamel infused with bright citrus, savory pancetta crunch, gooey mozzarella, and a golden breadcrumb crown. Perfect for family dinners, potlucks, or holiday feasts, it's deceptively simple yet bursts with Italian elegance.

Crisp pancetta adds smoky depth, while lemon zest and juice deliver vibrant zing that cuts through the richness[2][3]. Fresh basil and thyme evoke sunny Mediterranean vibes, elevating this beyond basic baked ziti. Pro tips: Use room-temp ingredients for silky sauce, cook pasta al dente, and rest before serving for settled flavors. Swap pancetta for mushrooms for veggie vibes, or gluten-free pasta for dietary tweaksendless fun without losing the magic.

Leftovers reheat saucily; pair with crisp salad for a meal that feels like a hug. Dive in and let Giada's genius inspire your next table triumph![2]