If you want a baked ziti that’s easy and reliably good, this is it. A quick 15-minute homemade sauce keeps it rich and saucy, and everything gets mixed together (no layering) before baking into a pan of tender pasta with pockets of creamy ricotta and melted mozzarella. This version is vegetarian, but feel free to...
If you love the filling of ricotta ravioli, this is the part you actually want to eat. Gnudi—often called “naked ravioli”—are soft dumplings made from ricotta, spinach, and Parmesan, gently simmered until just set. No pasta wrapper, just the best part. They’re incredibly light and tender, with a delicate bite—creamy on the inside, barely held...
I’ve tested a lot of pizza setups over the years, but this is the first indoor oven that actually gave me that blistered, 60–90 second Neapolitan bake without stepping outside. The first time I pulled a pie out—puffed, spotted, with that slightly charred edge and molten center—it honestly felt like something I’d normally only get...
