Recipe: Frances Mayes’ Baked Gigli with Four Cheeses and Ten-Minute Tomato Sauce

Who knew mac and cheese had an Italian cousin?

Best-selling author Frances Mayes has followed up her famous book, “Under the Tuscan Sun,” with more than 20 other books, including a new cookbook. Dubbed “Pasta Veloce: Irresistibly Fast Recipes from Under the Tuscan Sun” (Abrams Books, $35), the just-published book highlights some of Italy’s tastiest and speediest pasta dishes.

This one is a crowd pleaser, Mayes writes: “A subtler and more complex mac and cheese, this baked pasta is scrumptious on its own, but really sings with a drizzle of intense Ten-Minute Tomato Sauce. Use traditional elbow macaroni, if you like, instead of the gigli. This is a pasta dish that does well prepared in advance and baked off shortly before serving, if that’s more convenient. Italian provolone has a more pronounced flavor than the domestic.”

Baked Gigli with Four Cheeses and Ten-Minute Tomato Sauce

Serves 4 to 6

INGREDIENTS

8 ounces gigli (or elbow macaroni or another pasta)

3½ ounces imported or aged provolone, coarsely grated (about 1½ cups)

1 cup (8 ounces) whole-milk ricotta

½ cup grated Parmigiano Reggiano

½ teaspoon coarse salt

½ teaspoon coarsely ground black pepper

½ teaspoon freshly grated nutmeg

6 ounces fresh mozzarella, diced (about 1½ cups)

½ cup lightly packed flat-leaf parsley

½ medium shallot, sliced

⅔ cup panko

½ teaspoon crushed hot red pepper

2 tablespoons extra-virgin olive oil

Ten-Minute Tomato Sauce (optional; recipe below)

DIRECTIONS

Preheat the oven to 450.F. In a large pot of boiling salted water, cook the pasta until just al dente, 9 to 10 minutes. Scoop out 1/2 cup of the pasta water, then drain the pasta.

Meanwhile, in a mixing bowl, combine the provolone, ricotta, Parmigiano, 1/2 teaspoon of the salt, the black pepper and the nutmeg. Blend well. Stir in the reserved pasta water and fold in the mozzarella. Turn into an oiled 14-inch oval gratin or other shallow flameproof baking dish.

In a food processor, pulse the parsley and shallot to chop coarsely. Add the panko, hot pepper and remaining 1/2 teaspoon salt. Whirl to combine. Sprinkle the seasoned bread crumbs over the pasta and drizzle the olive oil on top.

Bake until heated through, 7 to 8 minutes. Turn the heat to broil and broil for about 2 minutes, until the pasta is bubbling, and the crumb topping is browned. Serve as is, or with a drizzle of tomato sauce, if desired.

Ten-Minute Tomato Sauce

Makes about 1¾ cups

INGREDIENTS

3 tablespoons extra-virgin olive oil

2 cloves garlic, finely chopped

½ teaspoon crushed hot red pepper

2 tablespoons tomato paste

Pinch sugar

⅓ cup dry white wine

1 teaspoon dried marjoram, or ½ teaspoon dried oregano and ½ teaspoon dried thyme

½ teaspoon coarse salt, plus more to taste

1½ cups (about 14 ounces) canned chopped tomatoes with their juices

2 tablespoons slivered fresh basil

DIRECTIONS

In a large deep skillet, heat the olive oil. Add the garlic and sauté over medium-high heat for about 1 minute, until fragrant, without letting it brown. Add the hot pepper and sauté for 30 seconds longer. Add the tomato paste and sugar and cook, stirring, until it darkens, about 2 minutes.

Pour in the white wine and add the marjoram and salt. Boil over high heat for 1 minute to reduce. Add the tomatoes, reduce the heat to medium, and cook the sauce at a slow boil — it will splatter; partially cover, if necessary — for 5 to 7 minutes to develop the flavors. Stir in about ½ cup water to adjust the thickness. Add the basil and season with additional salt to taste.

— From “Pasta Veloce” by Frances Mayes and Susan Wyler (Abrams Books, $35)